Podcast appearances and mentions of Kevin Hall

Kevin Hall, Ph.D., is a physicist-turned-nutrition scientist whose rigorous research has upended some of our most sacrosanct beliefs about metabolism, dieting, and weight loss. This conversation explores why diets fail, the truth behind the "slow metabolism" myth, how ultra-processed foods hijack our biology, and why the 800-pound gorilla driving the obesity epidemic isn't willpower—it's our toxic food environment. He also opens up about his decision to leave the NIH after 20 years due to political interference with his research. Kevin is an honest actor, always trying to set matters to rights amidst a hurricane of nutritional misinformation. Enjoy! Show notes + MORE Watch on YouTubeNewsletter Sign-Up Today's Sponsors: On: High-performance shoes & apparel crafted for comfort and style

Meet author Kevin Hall, and hear what inspired him to write SIGNS - The Veil is Thinner Than We Imagine, a book about messages from beyond and miracles. Stories include possible angelic messages, a disappearing/reappearing item, and life/death transition experiences.Content warning: If you're sensitive to stories from the terror attack on 9/11/2001, as many of us are, you may want to fast-forward starting at about 7:30 until 11:15. The story is amazing, but I know some of us still have PTSD from that day. Learn more about Kevin Hall: https://kevin-hall.com/index.htmlBuy SIGNS – The Veil is Thinner Than We Imagine https://www.amazon.com/SIGNS-Veil-Thinner-Than-Imagine/dp/B0CVQ5SVYM/Smashwords End of Year Sale link: http://smashwords.com/saleSubscribe to Nicolle's newsletter, find her books, or book a Reiki or Emotion Code session at https://www.nicollemorock.com/The talented Mr. Jeremy Moss http://jeremymosscomposer.com/ provides theme music (Listen through the end of the podcast to hear the whole theme song.)Connect with Nicolle at www.peeppodcast.com and https://www.facebook.com/P.E.E.P.PodcastGet merchandise at https://www.teepublic.com/user/peep-podcast

In this episode, I break down the controversy surrounding protein bars following a recent UK TV programme that claimed they are harmful. I cover why people use protein bars, the evidence behind key ingredients such as sweeteners, sugar alcohols, and gums, and how ultra-processed foods fit into the bigger dietary picture. I explain how context, individual response, and overall diet quality matter more than single ingredients or individual foods.Chapters:02:30 – 04:20 - Why people actually use protein bars and why the comparison should be with real alternatives, not idealised whole food meals.04:20 – 06:00 - Where protein bars sit in the protein hierarchy and why they're a situational tool rather than a daily staple.06:00 – 07:40 - Ultra processed foods explained, including what Kevin Hall's research really shows about appetite and intake.07:40 – 10:00 - Sweeteners overview: safety, appetite effects, individuality.10:00 – 12:20 - Sugar alcohols: why they're used and why some people experience GI symptoms.12:20 – 14:10 - Gums and fillers: what they do and why tolerance varies between people.14:10 – 16:20 - How to assess if a protein bar is a good choice for you.16:20 – 18:20 - Protein targets and why many people overshoot, leading to unnecessary reliance on bars.

En el mundo del fitness y la nutrición hay una paradoja bastante importante, y es que a pesar de si buscas en un archivo como Casa del Libro puedes ver casi 45.000 libros solo en castellano dedicados a las dietas, como sociedad, estamos más gordos y más enfermos que nunca. Entonces, algo tiene que pasar que esos 45.000 libros cada uno con su propio enfoque de alimentación, no son capaces de solucionar. Y eso es porque la nutrición es lo más aburrido del mundo. Y es cierto que esto puede ser una opinión personal y quizás hay gente que le apasiona la nutrición, pero a mi no. Porque creo que el mayor resumen de esos 45.000 libros y la mayor masterclass de nutrición se puede resumir en las palabras de Michael Pollan: Come alimentos, no demasiados y principalmente plantas. A partir de aquí, depende de ti lo que lo quieras complicar porque el problema de que estos 45.000 libros no solucionen nada es básicamente que cada uno de esos libros te impone una forma de comer. Hay libros que defienden un contenido alto en carbohidratos, mientras que otros defienden un contenido muy alto en grasa, otros defienden que solo puedes comer a unas horas, otros defienden que tienes que hacer 5 comidas diarias, otros que solamente una. Algunos demonizan unos alimentos, otros demonizan otros. Pero el desenlace es el mismo TODOS te dan unas reglas para cumplir. Y ahí está precisamente el problema: ¿Cuánto tiempo crees que podrás aguantar siguiendo una dieta aplicando las reglas de otra persona? Pues depende de las reglas, pero comer cada día según las reglas de otro me parece un sacrificio que casi nadie va a llevar a cabo en el medio-largo plazo. Pero eso es parte del negocio porque desde que empiezas una nueva dieta hasta que la acabas porque no la puede seguir soportando ha dado tiempo a que se añada a ese archivo un nuevo libro con una nueva solución. Con lo que tú eres un cliente perpetuo de las nuevas y refinadas soluciones que te plantea la industria del fitness y sus influencers y siempre vas probando lo nuevo que sale sin darte cuenta de que siempre habrá algo nuevo que salga. Y esto solo es la maquinaria de una industria para sacarte todo el dinero posible en el mínimo tiempo posible, porque sinceramente el problema que tenemos de nutrición en el mundo occidental no es un problema de malnutrición por defecto sino por exceso. Comemos de más. Con lo que comiendo de más es raro que haya problemas de escasez de nutrientes. Y si tú le das al cuerpo los aminoácidos esenciales, los ácidos grasos esenciales y una cantidad de fibra decente, la forma en que organices eso no es tan relevante. De hecho, estudios como los de Kevin Hall demuestran que siempre y cuando las calorías sean iguales, llevar una dieta alta en grasa o alta en carbohidratos son enfoques totalmente válidos. Esto destruye por completo toda esa teoría de «calcular macronutrientes» y todas esas calculadoras que hay por internet y que te recomiendan los influencers de pacotilla que ves en las redes sociales. Porque tener un enfoque más alto en grasa o más alto en carbohidratos dependerá exclusivamente de tus preferencias personales, al menos en población general. Pero el 95% de los problemas que tiene la gente con su alimentación se arreglarían si consiguieran controlar su ingesta de energía. Y eso lo pueden hacer con más carbohidratos o con más grasa, es lo de menos porque depende de lo que tú prefieras. Y ahí está la clave, si quieres que una dieta dure en el tiempo no puedes pretender seguir una dieta de un tercero, por muy bonito, por muy listo, por muy fuerte o por muy bien que escriba sus libros porque siguen siendo sus reglas. No las tuyas, las suyas. Y hasta que no montes una dieta basándote en tus propias reglas, no la vas a poder seguir durante mucho tiempo, porque la única forma de mantener una dieta es que te guste la dieta que estás haciendo y para que te guste la dieta debe ser una dieta basada en tus reglas. Condicionada a ciertos factores, pero hecha según tus preferencias y la única persona que puede hacer eso, eres tú. Por eso cuando vas a un nutricionista y te pone una dieta: Y en la cabecera de la dieta te pone: Dieta de febrero. Te pone eso porque en marzo va a ser otra dieta distinta. O en otras palabras, es una dieta con fecha de caducidad por 2 motivos: El primero obviamente es que vuelvas al nutricionista en marzo para que te de la dieta de marzo porque la dieta de febrero si la haces en marzo no funciona, así que necesitas otra dieta nueva. Con lo que el nutricionista se asegura de que vas a volver el mes que viene y además, es un truco psicológico muy bueno para ti también porque como te va a dar asco la dieta de febrero, de alguna forma tú sabes que solo tienes que aguantarla durante un mes y que el mes que viene, en marzo, el nutricionista te dará otra dieta nueva que esperas que te guste más, así que vas en marzo al nutricionista para que te den una dieta nueva donde en lugar de comer patata, vas a comer batata. Y reinicias el contador hasta que llegue abril para tener otra dieta nueva a ver si esa te gusta más. Pero ninguna te va a gustar porque no son tus reglas, son las suyas. Y seguramente sea lo más eficiente, lo más sano y lo que mejor te puede venir, no estoy culpando al trabajo del nutricionista, pero siendo lo mejor para ti, solo será mejor si eres capaz de mantenerlo en el tiempo. Y no vas a ser capaz. Así que la pregunta que quiero hacerte es ¿Qué valor tiene una dieta perfecta si no eres capaz de seguirla? Eso es lo mismo que posicionar tu página web en la página 2 de Google. Está posicionada pero no me sirve de nada a efectos prácticos. Por eso la gente sigue teniendo problemas con sus dietas a pesar de que haya decenas de miles de libros de dietas disponibles, porque la gente es inmadura y se deja guiar por sus emociones y mira su alimentación como una parte de su personalidad. Para que veas un ejemplo, hace un tiempo recibí este comentario en mi web: «Soy keto hace un año, he bajado 20 kilos, me siento súper bien, enérgica ,intento hacer ejercicio 3 o 4 veces por semana.» Fíjate como empieza la frase: Soy keto… No mira. Tú no eres keto. Tú eres una persona que de todas las opciones de alimentación que existen has decidido alimentarte usando mayoritariamente alimentos ricos en grasa. Y si te ha funcionado para perder peso, no es porque seas keto, es porque esa selección de alimentos unido a esas 3 o 4 sesiones de ejercicio semanales te han servido para generar un déficit calórico. Pero te hubiera servido igualmente la otra opción. Al final, esto es como la ropa que llevas puesta. La ropa que estás usando hoy sirve exactamente para lo mismo que la ropa que te pusiste ayer. Pero ayer escogiste una y hoy has escogido otra. La chaqueta que tienes hoy puesta te quita el frío exactamente igual que cualquier otra que tengas en tu armario. Pero elegiste ponerte esta. No es que esa chaqueta tenga propiedades místicas. Es solo una chaqueta, que por motivos de estética, de comodidad o simplemente porque te apetecía has decidido ponerte hoy. Pero cumple la misma función que las otras que se han quedado en el armario. La dieta es algo parecido. Por eso mi filosofía es que tú te crees tu propia dieta y no tengas que seguir las reglas de nadie, ni las mías ni las de este o las del otro. Sigue las tuyas. Porque aunque te hagas una dieta mediocre, vas a tener mucho mejores resultados con una dieta mediocre que consigas seguir que con una dieta perfecta que odies y que abandones al cabo de un par de semanas. Y para diseñar tu propia dieta lo tienes extremadamente fácil, puedes usar cualquiera de estas apps que hay por internet como myfitnesspal, fatsecret o similar o incluso puedes descargar mi planificador nutricional, gratis, que esta herramienta es la que usamos dentro de mi academia para montar nuestro plan de alimentación. No es ni mejor ni peor que las otras, pero es una herramienta que yo creé para que cualquier persona pudiera crearse su propia dieta y a través de un código de colores muy simple pudiera ver qué cosas le pueden faltar en su alimentación para que vaya solucionando esos problemillas según lo que quiera esa persona, no lo que quiera yo. Porque yo te puedo solucionar el problema de tu alimentación, pero te voy a generar otro, te voy a generar el problema de seguir las reglas que yo te he impuesto. Y esa es la clave para que una dieta funcione: Que seas tú quien se la diseñe en primer lugar, porque incluso si esa dieta que te has hecho tú no te funciona, como te la has hecho tú tienes el poder de cambiarla. Y puedes ver qué cosas te funcionan, cuantas comidas se adaptan mejor a ti, que alimentos te dejan mejores sensaciones, que alimentos te dejan peores sensaciones. Es tu propio libro de alimentación, no te hacen falta los otros 45.000. Ni siquiera los míos, yo he escrito 5 libros y aún así la única clave para que tu dieta funcione es que te la hayas diseñado tú en primer lugar. Origen

“There are enough talented people out there,” says Julia Belluz, “but only collaborate with people you really like.” This was the advice the writer followed when deciding to work with scientist Kevin Hall on their new book, Food Intelligence. The resulting book weaves his narrative and evolution as a scientist with her narrative as a patient and journalist. In this episode, we explore what makes a successful collaboration, how to define roles—and why to do this right up front, the importance of trust, and how to communicate throughout the process.Julia Belluz is a Paris-based journalist and co-author of the new book, Food Intelligence. A contributing opinion writer to the New York Times, she has reported extensively on medicine, nutrition, and global public health from Canada, the US, and Europe. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit emergingform.substack.com/subscribe

Hello friends! Singer-songwriter and Swan Songs founder, Christine Albert returns to the show for episode 1528! Christine and I have a heavy and great conversation about her late husband, Chis Gage and their deep love and partnership, dealing with grief day-to-day, finding hope in signs, 20 years of Swan Songs fulfilling music last wishes and spreading to other communities, the 2025 Swan Song Serenade, and much more. Christine will be playing Chris Gage's legendary slot on Mondays at Donn's Depot in December (12/8, 12/22, 12/29) with Ben Jones, Kevin Hall and Mark Epstein and others. Find out more about Swan Songs at swansongs.org. I had a wonderful time catching up with my dear, old friend. I'm sure you will too. Let's get down! Follow us on Instagram, TikTok, X, Facebook, Spotify, Apple Podcasts, or anywhere you pod. Send someone the gift of Johnny with Cameo.   If you feel so inclined. Venmo: venmo.com/John-Goudie-1  Paypal: paypal.me/johnnygoudie

What if the emptiness you feel despite your success isn't a sign you're broken, but a signal you're ready for something deeper? In this episode, Andrew Anderson, a transformational coach for high-achieving business leaders, shares his remarkable journey from elementary school playground helper to teaching career to becoming the guide that successful entrepreneurs call when they have "problems money can't solve." Through two pivotal relationships, Xavier, a Belgian mentor he met at 19 who still coaches him 21 years later, and Kevin Hall (former VP of Franklin Covey), who saw potential in him during his darkest season.  Andrew discovered how to help others move from survival to thriving, from playing defense to playing offense with their lives. From reconnecting with Xavier during his friend's divorce and flipping their mentor-mentee dynamic, to standing in the Virgin River at Zion National Park receiving divine inspiration to write a book that would later save a man's life, Andrew reveals how the right relationships at the right time don't just change your business trajectory but reshape your entire identity and calling. His approach cuts through years of traditional therapy in hours, helping clients rewire neural pathways and reconnect with who they truly are beneath the pain. Andrew reflects on honoring the versions of ourselves that went through hard things, why most people are playing not to lose instead of playing to win, and how a single conversation can absolutely change the trajectory of a career, relationship, or life.   [00:04:42] What Andrew Does: Solving Problems Money Can't Solve Shows up in three or four important roles each day First as a son of God Husband supporting wife who homeschools and does foot zoning Father to seven children [00:07:25] The Origin Story: Fourth Grade Playground Met Lap, a Vietnamese student who spoke zero English Became his playground buddy through the universal language of play Lap helped Andrew with math; Andrew helped him with sports First recognition of unique ability to see needs and show up for individuals [00:10:50] The Unique Ability Discovery References Dan Sullivan's Strategic Coach concept Like Marcus Colius told Kevin: "This is the Holy Spirit working through you" Unique abilities reveal themselves through stewardship, not searching [00:16:06] The Transition: From Teaching to Coaching Six years as a classroom teacher Went through separation and divorce that felt like life was over Lost career, marriage, and family simultaneously Left teaching, sold real estate for one year, then started coaching agents [00:20:00] Client Success Story: "Jared" Nearly million-dollar business but struggling with drug addiction, porn addiction Couldn't have children for several years, had hard time keeping money Worked at deep unconscious level to find root causes of self-sabotage Process took hours, not years - created new neural pathways [00:24:33] Playing Offense vs. Defense Andrew's 76-year-old dad's wisdom: "Play to win, don't play not to lose" Most people in life are playing defense, trying to get out of pain First day and a half with clients: playing defense but with love, not resistance [00:27:37] Xavier: The 21-Year Friendship Met in Belgium when Andrew was 19, Xavier was 28-29 Still FaceTimes to this day after 21 years Has visited Andrew's home three times, supports his retreats Andrew's best friend and coach for deepest heart and soul questions [00:29:26] Kevin Hall: The Professional Catalyst Met summer 2015 during Andrew's transition period Former VP of Sales at Franklin Covey, worked with Stephen Covey Author of "Aspire" teaching 10 powerful words Saw something in 29-year-old Andrew during training event Took Andrew under his wing in group coaching [00:32:04] The Book That Saved a Life Standing in Virgin River at Zion National Park at Kevin Hall's event God said: "You're gonna write a book" Title: "Strength of the Oak, Strength of the Willow" Two things keeping him from suicide: the Bible and Andrew's book   KEY QUOTES "Single conversation is guaranteed to change the trajectory of a career, a relationship, or a life. Any single conversation absolutely can." - Andrew Anderson (quoting Susan Scott) "You need to honor and respect that version of you because you would not be doing what you're doing and helping who you're helping or anything without having gone through that experience." - Xavier (to Andrew) "You gotta play to win. Don't play not to lose." - Andrew's 76-year-old dad "It's really hard to move forward while you're looking back." - Andrew Anderson "If you want to find yourself, you're gonna have to lose yourself. And if you're looking for happiness, the best way to find it is to give and do it unconditionally." - Andrew Anderson (referencing Jesus) CONNECT WITH ANDREW ANDERSON

Julia Belluz and Kevin Hall reveal the insights you need to better understand what's on your dinner plate, how it got there, and why you eat it. Award-winning health journalist Julia Belluz and internationally renowned nutrition and metabolism scientist Dr Kevin Hall will unpack the science behind our diets, metabolism, and the food systems that shape them. Together, they will explore how our food environment is the key influence on our eating behaviours, challenge popular myths about diet, and reveal why rising rates of obesity and type 2 diabetes are not failures of willpower, but symptoms of a system working exactly as designed. In a world where misinformation thrives and our food system is stacked against us, Julia and Kevin will provide much-needed clarity to help us all make more informed choices about what we eat. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this powerful episode, Dr. Vera Tarman and Clarissa Kennedy welcome back Dr. Nicole Avena, one of the first researchers to scientifically validate the concept of food addiction. Together, they unpack the latest critiques of food addiction and explore why this diagnosis is still being challenged – and why the science strongly supports it.

Ultra-processed foods have become central to the way we eat and to many of the challenges we face in public health nutrition. They dominate supermarket shelves, shape population diets, and often appear as the prime suspect in rising obesity and metabolic disease rates. But beyond the label itself, what exactly makes these foods problematic? Is it their nutrient composition, their texture and palatability, the rate at which we consume them, or the broader environments that make them so accessible and appealing? The debate around ultra-processed foods sits at the intersection of metabolic science, behaviour, and policy. It raises uncomfortable questions about how food systems evolved to prioritise convenience and profit, and what it might take to meaningfully change that trajectory. In this episode, Dr. Kevin Hall joins the podcast to examine the evidence from controlled feeding studies and population research, exploring what we really know about ultra-processed foods, overeating, and how we might begin to fix the food environment. Timestamps [04:24] Dr. Hall's background and career [06:47] Ultra processed foods and health [15:10] Mechanisms behind ultra processed foods [27:00] Healthy ultra processed foods: a possibility? [30:43] Minimizing ultra processed foods in different cultures [33:03] Policy and regulation for better food quality [44:26] The importance of pilot studies in policy implementation [49:10] Future of food and sustainable diets [51:50] Key ideas segment (Premium-only) Links & Resources Go to episode page (with links to studies) Join the Sigma email newsletter for free Subscribe to Sigma Nutrition Premium Enroll in the next cohort of our Applied Nutrition Literacy course X: @KevinH_PhD @NutritionDanny Book: Food Intelligence: The Science of How Food Both Nourishes and Harms Us Previous episodes with Dr. Hall: #429, 376, 165, 88

In Food Intelligence, health journalist Julia Belluz and nutrition scientist Kevin Hall deliver a comprehensive guide to food, diet, metabolism, and healthy eating.

We all make a lot of assumptions about food, and healthy eating — including the idea that if you just make different choices, you can avoid obesity, or take the weight off. Turns out it's not so simple. We talk to health journalist Julia Belluz, and research scientist Kevin Hall, co-authors of a new book called Food Intelligence, to dig into the science of what we eat, why we eat it, and how changing our food environment may be the key to a healthier future.

Kevin Hall shares how he sells books every month without paying for ads, and why saying yes beats perfection. We also dive into Kodak/Xerox history, impostor syndrome, and practical podcasting tips that improve your on-camera presence today. In this David Watson Podcast episode, Kevin breaks down the steps behind his memoirs, his spiritual book, and his new guide “Book Marketing on a Budget: Simple Steps for New Authors.” If you're an author or podcaster trying to grow without big spend, this conversation is a blueprint. Guest Kevin Hall — author of Ilion: My Childhood, My Memories; My Rosemount MN Memories; Signs – The Veil is Thinner Than We Imagine; and Book Marketing on a Budget (forthcoming). Website: https://www.kevin-hall.com What you'll learn • A simple glasses fix to remove on-camera glare • Why perfection kills momentum (and why the answer is “yes”) • Local media, libraries, and alumni networks as free marketing channels • Podcasting basics that boost presence: eye line, lighting, pacing • A Xerox/Kodak crash course: what empires teach about innovation • How to pitch without being salesy, and handle rejection easily • Turning family stories into memoirs that actually get read • Why feedback isn't criticism — it's your growth engine Timestamps 00:00 Intro and a quick tip to kill glasses glare on camera 01:05 Small talk to confidence: saying yes, not perfect 02:29 Where Kevin grew up and why place matters to story 03:36 Moving states, friendship, marriage, and life lessons 07:05 Kodak and Xerox: toner, film, and the cost of missed pivots 12:16 The office copier era, queues, and culture we've lost 18:10 From corporate lessons to author mindset 24:06 New authors: why local press, libraries, and alumni lists work 27:06 Book Marketing on a Budget: staircase strategy overview 33:10 Podcasting tips: eye contact, lighting, voice, and presence 40:14 Impostor syndrome and building confidence through action 47:20 The books: memoirs, spiritual stories, and the new marketing guide 1:04:00 Leaving a legacy for grandkids and your future readers 1:18:45 Viral moments happen to the consistent 1:23:06 Final question: time machine, songs, and perspective 1:26:00 Wrap-up and takeaways Calls to action • If this helped, like, comment with your biggest takeaway, and subscribe for weekly conversations. • Are you an author or podcaster with a story to share? Get in touch to be a guest. • Check Kevin's books and say hi: https://www.kevin-hall.com

SHUTDOWN DAY 29! While there's no end in sight for the government to re-open, Iowa isn't waiting around....because Iowa Nice is a real thing. The Iowa Port Producers and Iowa pig farmers have come together to donate 37,000 servings of ground pork to Iowa food pantries. Simon talks to Kevin Hall, Communications Director of Iowa Pork Producers.

SHUTDOWN DAY 29! While there's no end in sight for the government to re-open, Iowa isn't waiting around....because Iowa Nice is a real thing. The Iowa Port Producers and Iowa pig farmers have come together to donate 37,000 servings of ground pork to Iowa food pantries. Simon talks to Kevin Hall, Communications Director of Iowa Pork Producers.

More with Kevin Hall! Until recently, Hall was the U.S. National Institutes of Health's key researcher on the connection between ultra-processed foods and obesity. He took an early retirement due to increasing censorship of his work. He talks about his groundbreaking study with former “The Biggest Loser” contestants, the link between Big Tobacco and Big Food, and why Canadian scientist expats like him may soon be looking to return home.

Obesity has more than tripled in Canada since 1981. In their new book “Food Intelligence,” Canadian co-authors Julia Belluz and Kevin Hall - an award-winning health and science journalist, and a prominent researcher on metabolism in the U.S. - argue that it's not because of a collective loss of willpower. Instead, they say the foods we buy and eat have become more calorie-dense, delicious and addictive over the last 40 years.

An estimated one third of Canadian adults are obese, and ultra-processed foods are a major culprit. Leading nutrition scientist Kevin Hall recently co-wrote a new book on how foods nourish and harm us. He says understanding what's in our food is essential for our health, and that not all ultra-processed foods are bad.For transcripts of The Dose, please visit: lnk.to/dose-transcripts. Transcripts of each episode will be made available by the next workday. For more episodes of this podcast, click this link.Fill out our listener survey here. We appreciate your input!

Today on Let Fear Bounce, host Kim Lengling chats with Kevin M. Hall—author, storyteller, and encourager of indie authors everywhere.Kevin shares his inspiring journey from preserving family memories in Ilion: My Childhood, My Memories, and My Rosemount, MN Memories to exploring faith and the unseen world in SIGNS – The Veil Is Thinner Than We Imagine.Now he's empowering self-published authors with his upcoming release, Book Marketing on a Budget – Simple Steps for New Authors, proving that you don't need a big budget to share your story with the world.Tune in for down-to-earth wisdom, laughter, and practical guidance for anyone dreaming of writing, publishing, or promoting their own book.Learn more about Kevin M. Hall:www.Kevin-Hall.comFind his books on Amazon!Listen. Be Inspired. Let Fear Bounce.Don't forget to like, subscribe, and share to support more authors and inspiring stories.www.kimlenglingauthor.com#KevinMHall #AuthorInterview #IndieAuthor #SelfPublishing #BookMarketing #BookMarketingOnABudget #WritingCommunity #Storyteller #AuthorLife #MemoirAuthor #FaithAndWriting #SpiritualBooks #IndiePublishing #AuthorEncouragement #WritingJourney #BookPromotion #WritersInspire #FamilyHistory #LocalHistory #HistoricalFiction #MysteryWriter #CreativeWriting #SelfPublishedAuthor #WritingMotivation #letfearbounce #books #nuggetsofhope #authorinterview

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

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Remember “The Biggest Loser”—the show where people tried to lose as much weight as quickly as possible for a big cash prize? The premise of the show was that weight loss was about willpower: With enough discipline, anyone can have the body they want.The show's approach was problematic, but how does its attitude toward weight loss match our current understanding of health and metabolism? The authors of the book Food Intelligence, nutrition scientist Kevin Hall, who studied “Biggest Loser” contestants at the NIH; and science writer Julia Belluz, join Host Flora Lichtman and answer listener questions about nutrition, diet fads, and metabolism.Read an excerpt of Food Intelligence: The Science of How Food Both Nourishes and Harms Us.Guests:Julia Belluz is a science journalist based in Paris.Dr. Kevin Hall is a nutrition scientist and former NIH researcher based in Kensington, Maryland.Transcripts for each episode are available within 1-3 days at sciencefriday.com. Subscribe to this podcast. Plus, to stay updated on all things science, sign up for Science Friday's newsletters.

Journalist Julia Belluz and scientist Kevin Hall talk to Mark about their new book, Food Intelligence: why there's such a big gap between food science and diet fads, how the effects of our 'food environments' determine how much we eat and how much it changes our biology, and how our public outcry over the unjustness of our food system is apolitical—but is made political.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. Hosted on Acast. See acast.com/privacy for more information.

If you've heard of metabolism, you've probably heard endless tips and tricks to boost it, from working out to drinking green tea. The idea is that a slow metabolism leads to weight gain, and speeding it up makes it easier to shed pounds. But what if we told you that metabolic rate doesn't really have anything to do with why so many of us in the developed world are heavy? This episode, nutrition scientist Kevin Hall and science journalist Julia Belluz join us to debunk metabolic myths, starting with what actually happened behind the scenes on the reality TV show The Biggest Loser. Can you really mess up your metabolism by gaining and losing weight, or reset it with morning tonics and exercise? Are those of us who weigh more than we want cursed with a slow metabolism, while those of us who seem to be able to eat whatever we want without gaining weight are just lucky to have a speedy one? And what do World War I explosives and Froot Loops have to do with figuring this all out? Listen in this episode, as we debunk some metabolism myths! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Kevin Hall spent 21 years at the US National Institutes of Health and became known globally for his pioneering work on ultra-processed foods. In April he unexpectedly took early retirement, citing censorship under the Trump administration. Now he has co-authored a book with the journalist Julia Belluz that aims to bust myths and challenge wellness orthodoxy on everything from weight loss and metabolism to supplements and wearables. Hall tells Ian Sample what he wants us all to understand about diet, exercise and weight loss, and what led to his departure from the job he loved. Help support our independent journalism at theguardian.com/sciencepod

Broadcast from KSQD, Santa Cruz on 10-02-2025: Dr. Dawn opens by explaining how blood pressure treatment guidelines have been corrected back to 140/90 after the problematic 2015 SPRINT study temporarily changed recommendations to 120/80. That study used ideal measurement conditions - five minutes of quiet sitting, perfect cuff sizes, compliant patients - creating unrealistic targets that caused elderly patients to faint and break hips. The Veterans Administration and major cardiology organizations now recommend treating to 140/90, with statins only for LDL above 190 or 12% ten-year cardiovascular risk. An emailer asks about claims linking Tylenol to autism. Dr. Dawn thoroughly debunks this, explaining that Swedish studies of 2.5 million children found no association when controlling for sibling comparisons. She notes autism rates remained flat from 1960-1990 despite widespread Tylenol use, then spiked after DSM-4 in 1994 and DSM-5 in 2013 broadened diagnostic criteria. Recall bias skews studies since mothers of autistic children are asked leading questions about past Tylenol use during pregnancy when fever treatment was medically necessary. She discusses RFK Jr.'s mixed positions, comparing him to Isaac Newton who excelled at physics but believed in astrology. While criticizing vaccine misinformation, Dr. Dawn strongly supports RFK's stance on ultra-processed foods. She describes NIH researcher Kevin Hall's studies showing people consume 500 extra calories daily on ultra-processed diets versus whole foods, even when nutrients are matched. The US produces 15,000 calories per person daily, with the food industry engineered to promote overconsumption through hyper-palatable fat-sugar-salt combinations. A caller asks about Healthcare 4.0 plans for biometric tracking bracelets and digital twins. Dr. Dawn discusses privacy concerns around constant health monitoring and data collection, noting that while early disease detection could be valuable, mandatory participation raises serious civil liberties issues. She acknowledges voluntary research projects like the Million Man Study but emphasizes the importance of consent and protection against unauthorized data access by advertisers or government agencies. An emailer shares research on ultrasound brain stimulation helmets as alternatives to surgical electrode implants. Dr. Dawn explains how 256-element phased ultrasonic arrays can target brain regions like the visual cortex with high precision mechanical perturbation, potentially treating Parkinson's, Alzheimer's, and depression without surgery. The technology remains experimental, requiring MRI guidance, but could become portable and dramatically improve quality of life for neurological conditions currently requiring invasive deep brain stimulation. A caller with adrenal cancer asks about fasting-mimicking diets. Dr. Dawn explains that 14-hour fasting before chemotherapy improves outcomes because healthy cells can downshift metabolism while cancer cells cannot. Cancer cells rely only on glycolysis without mitochondrial function, making them vulnerable during fasting states. She recommends chronotherapy - scheduling treatments during fasting periods - and expresses optimism about new cancer therapies like CAR-T cells and CRISPR technologies. An emailer asks about inulin fiber for fatty liver disease. Dr. Dawn explains how this fiber found in chicory, Jerusalem artichokes, and root vegetables stimulates gut bacteria to break down fructose before it reaches the liver, preventing fructose-induced hepatic lipogenesis. Inulin supplementation protects against fatty liver disease, increases antioxidant production, and helps with obesity by reshaping the gut microbiome to better process dietary sugars.

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The Uh Oh Ranch is located southeast of Denver out on the high prairie at 5,800 feet. Mindy Bower and Kevin Hall host an annual Buck-Brannaman Clinic at the Fairgrounds in Kiowa. It's hard to believe, but Mindy Bower has been training horses for 35 years. She has a lot of experience that everyone can draw from, and we appreciate her being on the Horseman's Corner.  So Mindy, when it comes to buying a horse, does it matter if it gets along with your herd? "If they fit in smoothly I know that well the other horses like them so they must be okay. So that's always a good thing to see. And that's the other thing about looking at horses to buy. You know I really want, like I have this walking horse that I've got right now, he is horrible with the other horses. So I feel like that kind of relates to how he is to ride. He feels very pushy and he's a little bit reactive and he's not a real settled horse. And the herd does not like him. Like when he gets out there he's trying to get up to the number one spot and they're pretty mad at him. So even though he's kind of a bully he gets chased like unbelievably. So you know until that goes away I know that I'm probably not that important to him. He has to figure out where he stands and not heard. But that's one thing too I think you don't get the chance to look at a horse in a herd situation. Which I think that would be a really important thing. Well, how does this horse do with other horses?" Great information from Colorado horse trainer Mindy Bower. For more on that extended podcast visit horsemanscorner.com. That's going to do it for today's program. Thanks again for listening and may God bless. I'm Brian Hale.  

Today I talk with Kevin Hall about all the things he had learned in marketing his books. He has put all of his ideas, what works and what doesn't, into a book just for indie authors. You can find out more about Kevin at http://www.kevin-hall.comInes Johnson has a Kickstarted up for her Page Turner Planning. She describes it as a guidebook, a planning system, and a course all rolled into one powerful tool to help writers balance craft and career with intention. Find out more here: https://www.kickstarter.com/projects/romancewriteclub/page-turner-planningBe sure to check out my audiobooks created with Spoken.press here: https://katcaldwell.com/curiosYou can create your audiobooks, too! Just go to Spoken.press to get started! (you can even use your own voice!!)Sign up for my writers' newsletter to learn more about the craft of writing, know when my workshops are and be the first to get exclusive information on my writing retreats. https://katcaldwell.com/writers-newsletterWant more information on my books, author swaps, short stories and what I'm reading? Sign up for my readers' newsletter. https://storylectory.katcaldwell.com/signup You can always ask me writing questions on instagram @author_katcaldwell

In the past few weeks, we've done several episodes on obesity, GLP-1 drugs, and nutrition science. What we haven't talked about as much is the politics of food. And today's guests say: If you really want to understand why Americans are so unhealthy, you have to see that the problem is not just our willpower, and it's not just our food itself. It's our food policies. Kevin Hall was a former top nutrition researcher at the NIH who retired after accusing RFK Jr. and the Department of Health and Human Services of censoring a report that questioned their description of ultra-processed foods. Julia Belluz is a longtime nutrition and health journalist. Together, they've written a new book, 'Food Intelligence: The Science of How Food Both Nourishes and Harms Us.' If you have questions, observations, or ideas for future episodes, email us at PlainEnglish@Spotify.com. Host: Derek Thompson Guests: Julia Belluz and Kevin Hall Producer: Devon Baroldi Learn more about your ad choices. Visit podcastchoices.com/adchoices

In its heyday, “The Biggest Loser” was one of the biggest shows on TV. But now, nine years after it went off the air, a  Netflix docuseries and new book by leading obesity researcher Kevin Hall, are prompting a re-examination of the show's tactics, and some of the surprising discoveries it led to surrounding metabolism and weight loss.

ไลฟ์ #102: Ultraprocessed foods ก่อให้เกิดผลกระทบทางลบต่อสุขภาพผ่านกลไกใดระหว่างมีสารอาหารต่ำหรือเป็นเพราะกระบวนการแปรรูป ปัจจุบันนี้ Ultraprocessed foods (UPFs) กลายมาเป็นอาหารประจำวันของมนุษย์ทั่วโลก โดยมีสัดส่วนแคลอรี่ของอาหารกลุ่มนี้สูงมากกว่า 50% ในสหราชอาณาจักร และสหรัฐอเมริกาการบริโภค UPFs เพิ่มขึ้นดังกล่าวคู่ขนานไปกับการเพิ่มขึ้นของโรคอ้วน เบาหวาน ไขมันในเลือดสูง นำไปสู่การตั้งคำถามของนักวิทยาศาสตร์ชั้นนำว่า UPFs ส่งผลกระทบทางลบต่อสุขภาพผ่านส่วนประกอบของสารอาหารอย่างเดียว หรือว่ามีปัจจัยอื่นที่มากไปกว่านั้นงานวิจัย UPFs ส่วนใหญ่เป็นงานวิจัยทางด้านระบาดวิทยา ซึ่งก็ให้ผลลัพธ์ที่สม่ำเสมอไปในทางเดียวกันว่า การบริโภค UPFs เพิ่มมากขึ้นเท่าไหร่เกี่ยวพันกับความเสี่ยงโรคอ้วน โรคหัวใจ เบาหวานเพิ่มขึ้นเท่านั้น มีร่องรอยว่ากระบวนการแปรรูป UPFs อาจมีบทบาทในผลลัพธ์สุขภาพที่แย่ลงด้วยงานวิจัยสำคัญชิ้นแรกที่เป็น randomized controlled trial ฉบับแรกที่ทำใน metabolic ward ซึ่งพิสูจน์กลไกสำคัญของ UPFs ในการส่งผลกระทบทางลบต่อสุขภาพคืองานวิจัยของ Kevin Hall และคณะในปี 2562 ชื่อ Ultraprocessed, Diet Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake ซึ่งให้ผลลัพธ์ว่า UPFs ทำให้บริโภคเกินวันละ 500 แคลอรี่เมื่อเทียบกับกลุ่มที่ได้อาหารผ่านการแปรรูปต่ำ Minimally Processed Foods (MPFs)อย่างไรก็ดี UPFs มักจะมีสารอาหารต่ำ มีปริมาณเกลือ น้ำตาล ไขมันสูง ใยอาหารต่ำ นักวิจัยยังไม่แน่ใจว่าถ้าเราออกแบบให้ UPFs มีลักษณะตามคำแนะนำมาตรฐานการกินอาหารที่ดีต่อสุขภาพ (UK Eatwell Guide) มันจะยังมีผลลัพธ์เชิงลบต่อสุขภาพอยู่อีกหรือไม่ ยังไม่เคยมี RCT ที่ทดสอบ UPFs vs MPFs ใน condition ดังกล่าวเลยเป็นที่มาของการที่พี่ปุ๋มจะสรุปงานวิจัย UPFs ล่าสุด ซึ่งเปรียบเทียบกับ MPFs บนเงื่อนไขที่ว่า ทั้ง UPFs และ MPFs ที่นำมาเปรียบเทียบกัน ต่างมีสารอาหารตามคำแนะนำของ UK Eatwell ผลลัพธ์ต่อสุขภาพจะเป็นอย่างไรรอติดตามในไลฟ์นะคะพบกันวันอังคาร 23 ก.ย. 2568เวลา 20.00 น.ค่ะ#หาคำตอบสุขภาพจากงานวิจัยไม่ใช่จากเรื่องเล่า#FatOutHealthspans

In this podcast, Lisa meets with Internal Family Systems (IFS) practitioner and Certified Health Education Specialist (CHES), Manya Ronay. Together they discuss a comprehensive approach to nutrition that integrates balanced dietary practices with emotional well-being. They address emotional eating, stress management, and the use of Internal Family Systems to balance dietary choices.Topics Include:Intuitive EatingFood Industry   IFS FrameworkEmotional EatingIntentional Weight Loss Strategies[:35] Lisa encourages listeners to sign up for the final group coaching cohort starting in September and the Reclaiming Peace With Food Retreat at the Omega Institute from September 7-12, 2025.[10:22] Manya introduces herself as a certified health educator, nutrition specialist, and practitioner trained in internal family systems, underscoring a commitment to nuanced health and eating narratives. Lisa encourages listeners to listen to the previous podcast episode with Manya. Lisa and Manya discuss nutritional science and its diverse expert opinions, political influences, and constant evolution. [15:14] Lisa discusses how her approach to food intake is like managing a financial budget, where understanding caloric surplus and deficit plays a key role. She explains how this method allows her to be aware of the calories in food without succumbing to judgment or rigidity, allowing for informed choices to maintain weight balance. [22:00] Manya expresses caution about the potential pitfalls of anti-diet and intuitive eating messages, how they gaslight by promoting absolute freedom from food monitoring. Lisa and Manya discuss the value of mindful eating, how balance is necessary to avoid counterproductive outcomes. [28:25] Manya discusses Kevin Hall's experiment that showed that ultra-processed meals led to higher calorie consumption, while real foods increased satiety and reduced caloric intake, resulting in weight loss. Lisa discusses how her approach to maintaining her weight loss is eating for volume and choosing high-nutrient, low-calorie foods over calorie-dense, low-volume options.[49:30] Lisa and Manya discuss how her living in an environment of high stress has led to her using food to gain a sense of comfort and safety. They discuss how Manya should shift to managing stress and embracing embodied safety will help her with her intentional weight loss without a diet mentality. Manya talks about how the IFS framework is used to balance contrasting inner parts: firefighters, representing the urge to eat for comfort, and managers, which impose boundaries. Lisa and Manya explain how this integration supports healthy eating decisions while honoring the positive intention of every inner part.[1:18:56] Lisa and Manya wrap up the episode by discussing how listeners can learn more about Manya and connect at: Website | Instagram | Facebook | LinkedIn.  *The views of podcast guests do not necessarily reflect the views and beliefs of Lisa Schlosberg or Out of the Cave, LLC.⁠Purchase the OOTC book of 50 Journal Prompts⁠⁠Leave Questions and Feedback for Lisa via OOTC Pod Feedback Form ⁠Email Lisa: ⁠lisa@lisaschlosberg.com⁠⁠Out of the Cave Merch⁠ - For 10% off use code SCHLOS10Lisa's Socials⁠Instagram⁠ ⁠Facebook⁠ ⁠YouTube⁠Reclaiming Peace With Food Retreat at the Omega Institute - September 7-12, 2025 

In this engaging conversation, Steve, Jerry and Brett discuss spirituality and the connections we have with the spiritual realm with author Kevin Hall. They explore the themes of signs, communication from beyond, and the thin veil that separates our world from the spiritual one. Kevin shares insights from his new book, discusses the self-publishing journey, and reflects on the impact of AI on authorship. Personal stories of signs and messages highlight the profound connections we can experience in our lives.

Could a Top Trump Official Who Lied About Being Born in the Soviet Union be a Russian Plant? | Trump Slashes Soft Power While Adding a $Trilion to Fighting a Nuclear War That Can Only Be Prevented by Diplomacy | Trump Slaps a 50% Tariff on Brazil Along With 35% on Canada and 30% on the EU and Mexico backgroundbriefing.org/donate twitter.com/ianmastersmedia bsky.app/profile/ianmastersmedia.bsky.social facebook.com/ianmastersmedia

Kevin Hall, All Indiana Sports joins 365 Sports to discuss his thoughts on the Indiana Pacers dominating the OKC Thunder in Game 6 of the Finals, his thoughts on what a game 7 looks like, Tyrese Halliburton and his ability to fight through injury, his thoughts on the depth of the Pacers, his thoughts on how the Pacers plan to stop the Thunder and more. Learn more about your ad choices. Visit megaphone.fm/adchoices

(0:35:00) Don Williams, Lubbock Avalanche-Journal (1:05:00) Jason Bachtel, Houston Christian FB Coach (1:30:00) Alan Blondin, The Horry Independent (1:45:00) Unbreakable Records (2:07:00) Kramer Robertson, Former LSU All-American (2:35:00) Kevin Hall, All Indiana Sports (2:52:00) Paul Catalina's “Top 5” Learn more about your ad choices. Visit megaphone.fm/adchoices

Simon Conway's interview with Kevin Hall during Monday's third hour.

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3015: Nancy Clark breaks down the hidden impact of ultra-processed foods on weight and health, revealing how even calorie-matched meals can lead to different outcomes based on food quality. Learn why whole, minimally processed foods may not only help you feel fuller but could also support long-term weight management more effectively than their convenient, ultra-processed counterparts. Read along with the original article(s) here: https://nancyclarkrd.com/2019/11/13/quality-calories-for-weight-management/ Quotes to ponder: "Ultra-processed foods commonly have added flavors, sugars, fats, preservatives and ingredients that you are unlikely to have stocked in your pantry." "When the subjects ate from the ultra-processed buffet, they consumed about 500 calories above their baseline intake and they gained about 2 pounds in two weeks." "Processing changes the food structure (matrix), and this impacts satiety, the feeling of fullness that persists after eating." Episode references: Kevin Hall's NIH Study on Ultra-Processed Diets: https://www.cell.com/cell-metabolism/fulltext/S1550-4131(19)30248-7 Calorie absorption from almonds study: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3650507/ The Thermic Effect of Food and Meal Composition: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6019055/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3015: Nancy Clark breaks down the hidden impact of ultra-processed foods on weight and health, revealing how even calorie-matched meals can lead to different outcomes based on food quality. Learn why whole, minimally processed foods may not only help you feel fuller but could also support long-term weight management more effectively than their convenient, ultra-processed counterparts. Read along with the original article(s) here: https://nancyclarkrd.com/2019/11/13/quality-calories-for-weight-management/ Quotes to ponder: "Ultra-processed foods commonly have added flavors, sugars, fats, preservatives and ingredients that you are unlikely to have stocked in your pantry." "When the subjects ate from the ultra-processed buffet, they consumed about 500 calories above their baseline intake and they gained about 2 pounds in two weeks." "Processing changes the food structure (matrix), and this impacts satiety, the feeling of fullness that persists after eating." Episode references: Kevin Hall's NIH Study on Ultra-Processed Diets: https://www.cell.com/cell-metabolism/fulltext/S1550-4131(19)30248-7 Calorie absorption from almonds study: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3650507/ The Thermic Effect of Food and Meal Composition: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6019055/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Kevin Hall, All Indiana Sports joins 365 Sports to discuss his thoughts on the Indiana Pacers run to the NBA Finals, his thoughts on the play of the Tyrese Haliburton down the stretch, his thoughts on the Thunder being a heavy favorite at the beginning of the Finals and more. Learn more about your ad choices. Visit megaphone.fm/adchoices

Sean Roberts and Alec Busse! NBA Playoffs! US Open! Golfing for charity! Kevin Hall from Iowa Pork!

****This is a repeat due to technical issues****In this engaging conversation, Kevin Hall returns to discuss his book 'Signs: The Veil is Thinner Than We Imagine,' exploring themes of spiritual communication, personal beliefs, and the experiences that connect us to the beyond. The discussion delves into the concept of the veil separating our world from the spiritual realm, the importance of being open to signs, and how modern distractions may hinder our ability to perceive these messages. Kevin shares personal anecdotes and insights from his research, emphasizing the significance of faith and the quest for understanding in a complex world. The episode concludes with reflections on future projects and the impact of Kevin's work on readers.

In this episode, we take a deep dive into the commonly held belief that protein is the most satiating macronutrient. It's an idea that shows up frequently in both clinical guidance and popular nutrition discourse: if you want to feel fuller, eat more protein. But how robust is that claim when you drill into the details of the evidence? To explore this, Alan and Danny examine the complex interplay between protein intake, satiety, and energy intake. We look at both historical and recent literature, including work from Kevin Hall's group, that raises important questions about how much of protein's supposed appetite-suppressing effect is due to the protein itself versus other influential variables—such as eating rate, food texture, and energy density. This is an important topic, not just for academic curiosity, but for its practical implications. If our assumptions about protein and satiety are oversimplified or overstated, that has knock-on effects for how we design diets aimed at appetite regulation, weight management, or obesity prevention. So whether you're a researcher, a clinician, or simply someone interested in understanding the mechanisms behind how we eat, this episode aims to provide clarity on where the science currently stands—and where it might be leading. Timestamps [03:18] The impact of protein on satiety [04:49] Historical context of protein and satiety [07:30] Mechanisms of protein-induced satiety [16:31] Research methods and measurements [21:39] Studies on protein and satiety [27:51] Analyzing specific studies [35:51] Understanding high protein meals and their effects [37:31] Acute vs. chronic effects of high protein intake [45:59] Other meal characteristics [53:21] Real-world implications of protein intake [01:01:19] Summarizing the impact of protein on satiety Related Resources Subscribe to Sigma Nutrition Premium Join the Sigma email newsletter for free Enroll in the next cohort of our Applied Nutrition Literacy course Go to episode page Related studies: Fazzino et al., Nature Food, volume 4, pages144–147 (2023) Weigle et al., Am J Clin Nutr. 2005 Jul;82(1):41-8 Smeets et al., J Nutr. 2008 Apr;138(4):698-702 Blatt et al., J Am Diet Assoc. 2011 Feb;111(2):290-4.

Today we jump back 15 years to two back-to-back episodes of the PWTorch Livecast from May 14 and 17, 2010.On the May 14, 2010 episode, PWTorch's James Caldwell and Brian Hoops features calls and discussion on last night's TNA Impact, TNA booking, a caller debate on the Samoa Joe-Matt Morgan set-up, Kevin Hall & Scott Nash winning the TNA Tag Titles, WWE's line to a wrestler "creative doesn't have anything for you," history of mid-card titles, TNA needing to clean up mid-card title picture, drop Global Title and add TV Title?, and more. In the previously VIP-exclusive Aftershow, they discuss the Dixie Carter shoot interview, the Sacrifice PPV line-up, Nostalgia News, and more.Then on the May 17, 2010 episode, PWTorch's James Caldwell and Pat McNeill includes discussion from calls, emails, and chat room on tonight's WWE Raw, how the Bret Hart vs. The Miz match could play out, giving away PPV matches on free TV before the PPV, what does commercial-free actually mean?, ROH as a potential challenger to WWE, what ROH needs to become a bigger player, future ROH champion, TNA budget issues, real issue with who TNA will be cutting, TNA Sacrifice review, and more. In the previously VIP-exclusive Aftershow, they discuss finishes and angles from the PPV, where Kurt Angle fits into storylines, King of the Mountain predictions, TNA booking four weeks of TV this week, Jack Swagger vs. Big Show, and more.Become a supporter of this podcast: https://www.spreaker.com/podcast/wade-keller-pro-wrestling-podcast--3076978/support.

The Food Relationship Fix is a transformative one-day virtual webinar designed to help outsmart your drive to eat and break free from food addiction patterns and take back control of your eating habits. Join leading experts in medicine, nutrition, psychology, and behavior change for a day of learning, self-discovery, and actionable strategies. Among the line-up of lecturers for this course are Dr. Jen Unwin, Dr. Rob Cywes, Dr. Tro Kalayjian and many other highly experienced coaches and medical practitioners. For details about the course and how to register, see the links below. In this episode, Dr. Tro and the Toward Health team talk about… (00:00) Intro (00:01) The upcoming Food Relationship Fix webinar (01:47) New developments and breaking news in the food addiction research world (02:59) Kevin Hall's research and why his recent findings on food addiction are not accurate (08:15) Lack of good, up to date nutrition information in medical education and how this issues perpetuates food addiction in the general population (13:10) The brain and food addiction (15:09) Recovery strategies for those struggling with food addiction (16:32) How to balance harm reduction strategies and abstinence during the recovery process (23:18) Shame, negative self-talk, and addiction (30:04) The confluence of circumstances and influences that make people primed and ready for addiction (35:21) The absolute NECESSITY of having a supportive community if you are in addiction recovery (42:47) How addiction keeps you trapped and how to counter its tricks (52:39) WHY community is essential for beating addiction (59:07) How to join Toward Health's Food Relationship Fix webinar (see links below) For more information, please see the links below. Thank you for listening!   Links:   Please consider supporting us on Patreon: https://www.lowcarbmd.com/   Resources Mentioned in this Episode:   The Food Relationship Fix (Food Addiction Course): https://toward.health/food-addiction-webinar/   Dr. Brian Lenzkes:  Website: https://arizonametabolichealth.com/ Twitter: https://twitter.com/BrianLenzkes?ref_src=twsrc^google|twcamp^serp|twgr^author   Dr. Tro Kalayjian:  Website: https://www.doctortro.com/ Twitter: https://twitter.com/DoctorTro Instagram: https://www.instagram.com/doctortro/   Toward Health App Join a growing community of individuals who are improving their metabolic health; together.  Get started at your own pace with a self-guided curriculum developed by Dr. Tro and his care team, community chat, weekly meetings, courses, challenges, message boards and more.    Apple: https://apps.apple.com/us/app/doctor-tro/id1588693888  Google: https://play.google.com/store/apps/details?id=uk.co.disciplemedia.doctortro&hl=en_US&gl=US Learn more: https://doctortro.com/community/ 

Guests: Dr. Kevin Hall, Asha Rangappa, Rob Bonta, Patrick Gaspard, Waleed ShahidNew concern over the man who says he's “Making America Healthy Again.” Tonight: a top NIH official—who had cheered the MAHA movement—is suddenly leaving, citing censorship under RFK Jr. Then, Trump's latest attempt to keep a Maryland father in a foreign prison: smacked down again in court. And as Trump's tariffs continue to roil markets, new alarm over the president's targeting of the Federal Reserve.  Want more of Chris? Download and subscribe to his podcast, “Why Is This Happening? The Chris Hayes podcast” wherever you get your podcasts.

To everyone who responded to our blurb writer last time, they've been sacked. I mean ... does this look like message-in-a-bottle time? Using our show notes to get attention and complain about your job.... Seriously, we've no time for whingers 'round here- HA! April fool. Still me. It was lovely seeing some of you on the socials. I'd print out your comments, only I don't have a printer and the walls are too damp to post things on. Anyway, just wanted to let you know it's "spring" on the Oz 9, which means the bioswamp is in full flower and the mating calls of the egrets is deafening. The flowers and general greenness are pretty, but the giant spiders have taken to spinning themselves ear muffs to reduce the noise. All right for some, I guess. Anyway, hope it's pretty where you are. You've been listening to: Kevin Hall as Greg Tim Sherburn as Colin Bonnie Brantley as Donna and Jessie Eric Perry as Dr. von Haber Zetzer and Joe Pete Barry as (yuck) Bob Chrisi Talyn Saje as Julie David S Dear as Dr. Theo Bromae and Tiberius Shannon Perry as Madeline and (mumble) Sarah Golding as Mrs Sheffield Sarah Rhea Warner as Pipistrelle Kyle Jones as your Narrator 2, and Chris Nadolny Gourley is your Narrator Sarah Golding is our incredible dialogue editor, and Mark Restuccia WENT ABOVE AND BEYOND in this hella episode as our sound designer. Our music is the brainchild of John Faley, and poor artist Lucas Elliott just can't quite get free of us. Until next time, Space Monkeys, stay well, and send earplugs and a towel? I have no idea where my towel is.... Learn more about your ad choices. Visit megaphone.fm/adchoices

Message by Kevin HallText: Romans 10March 9, 2025 - 10AM