Podcast appearances and mentions of Kevin Hall

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.

Kalorien rein, Kalorien raus – so einfach ist es dann doch nicht. Warum nehmen wir zu, obwohl wir uns bemühen? Und warum funktioniert das mit dem Abnehmen oft nur kurzfristig? In dieser Folge geht es um Kevin Hall, einen Forscher, der mit seinen Studien gezeigt hat, dass unser Körper viel komplizierter mit Essen umgeht, als wir dachten. Es geht um die amerikanische Politik, The Biggest Loser, und die Frage warum chips süchtig machen. 00:58 Zensierte Forschung 05:41 Diät-Mythen 08:44 Zwei Apfelstücke zu viel 19:23 Die Wissenschaft der Unwiderstehlichkeit

After 21 years at the NIH (National Institutes of Health), Dr. Kevin Hall walked away,exposing how corporate giants have INFILTRATED our health agencies. His final act? Ascorching Twitter thread revealing the deadly truth about ultra processed foods—and howthe NIH SILENCED him to protect BIG FOOD industry profits. Now, the science they tried tosuppress is going viral. This isn't just about food; it's about FRAUD and your health undersiege.Dr. Bob and Dr. Brockman take calls and emails from listeners

Två snabbare ämnen hanteras i avsnitt 168 av Hälsoveckan by Tyngre. Först ut är nyheten om att Kevin Hall har valt att säga upp sig på NIH efter att han upplevt påtryckningar och vad han själv anser vara censur från de som numera styr NIH och HHS i USA. Vi har pratat om Kevin Halls studier många gånger om över flera år i olika podcast och det är en stor förlust för alla som är intresserade av nutrition att han inte längre är kvar och fortsätter med sin forskning. Efter det så diskuteras en ny studie där man har tittat på mer kortsiktiga effekter av att antingen gå från att äta en traditionell afrikansk diet kring Kilimanjaro i Tanzania till att äta en dålig västerländsk diet eller vice versa. På Hälsoveckan by Tyngres instagram kan du hitta bilder relaterat till detta och tidigare avsnitt. Hålltider (00:00:00) Introsnack (00:03:12) Kevin Hall har sagt upp sig på NIH efter att han upplevt påtryckningar och tendenser till censur (00:19:59) En traditionell afrikansk diet kontra en västerländs diet

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

As Ireland today marks the five-year anniversary of the first Covid-19 lockdown and the widespread shift to remote working, research from Datapac, trusted IT partner for leading Irish organisations, highlights ongoing challenges associated with hybrid work. The research indicates that Irish organisations, having rapidly adopted remote solutions in response to the pandemic, are now increasingly focused on implementing more robust, permanent technologies to support hybrid work long-term. The independent survey, commissioned by Datapac and conducted by Censuswide among 200 IT decision-makers in Ireland, reveals that 96% of organisations are now operating hybrid working models - a permanent legacy of the Covid-19 pandemic. Five years on from the initial shift, organisations continue to face significant challenges, with work-life balance (39%), training and development (36%),cybersecurity (34%), and communication and collaboration (31%) identified as key ongoing issues. 89% of IT decision-makers say they invested in software-as-a-service (SaaS) communication and collaboration tools in response to theCovid-19 pandemic. However, this trend has endured, with 57% of businesses reporting increased investment in these tools since the pandemic, and 31% maintaining their investment levels. Meanwhile, two-thirds (67%) of Irish businesses say they are using Microsoft365 to support collaboration and productivity. The survey also emphasises the importance of having the right digital tools and technologies in place to ensure success in the modern workplace. Some 46% of IT decision-makers would rate their IT infrastructure's ability to support hybrid work as only "somewhat" or "not too" capable. Kevin Hall, Senior Systems Engineer, Datapac, said: "Five years on from Ireland's widespread move to remote working, our research shows that many organisations are still facing substantial challenges in fully embedding hybrid working into their long-term strategies. Initially, organisations rapidly invested in digital tools like Microsoft 365 to maintain operations - but now is a critical time to reassess these investments to ensure they deliver lasting value. "Organisations must evaluate if their current technology genuinely supports their goals, particularly when issues around work-life balance and cybersecurity remain widespread. Rather than simply renewing licenses, businesses need to ensure they're fully leveraging existing investments for maximum efficiency, security, and employee satisfaction. Given how crucial technology now is in the post-pandemic era, partnering with the right IT provider, who can optimise these investments strategically, is essential to remain competitive." See more stories here.

Imagine being given 5000 dollars to eat chips for science? Well, that's the basis of a study on the effects of an ultraprocessed diet, a diet that more and more of us are consuming and the effects of it are frightening.today we're taking a deep dive into the world of ultraprocessed foods. We're going to explore what these foods are, why they have become so dominant in our food supply—accounting for over 70% of what Americans eat—and what a recent government study led by NIH researcher Kevin Hall reveals about their impact on our health. In our conversation today, we'll unpack the details of a study where participants were given $5000 to purchase 28 days' worth of ultraprocessed foods, and discuss the startling implications of these findings for our daily diets.Hall, K. et al. (2019). "Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial." Cell. Fortune. (2025, March 12). "Ultraprocessed Foods: Government Study by NIH and Kevin Hall Reveal Hidden Health Risks.The dangers of high carbohyrate foods : https://www.youtube.com/playlist?list=PLSKlhyEANfi8hZFoFoJun_lLhULcYg5JWWeightloss series : https://www.youtube.com/playlist?list=PLSKlhyEANfi-pO3W2hejnDUsgMQ9GPvpZThe health benefits fo exercise : https://www.youtube.com/playlist?list=PLSKlhyEANfi_vM1nbpcV-PlvWjSZ872ECOrder Happy Habits for Mind and Body Audiobook: https://amzn.to/3KeQmGrOrder Kindle copy of Happy Habits for Mind and Body : https://amzn.to/4c9T38fOrder US paperback of Happy Habits for Mind and Body : https://amzn.to/4bxczeTOrder UK paperback of Happy Habits for Mind and Body : https://rb.gy/jtfea5Listen to all previous podcast episodes of the Happy Habit Podcast via these podcast platforms :Apple Podcasts https://podcasts.apple.com/ie/podcast/happy-habit-podcastAmazon https://www.amazon.com/Happy-Habit-Podcast/dp/B08K5887J8Amazon music : https://music.amazon.com/podcasts/670836c2-ea4c-4a23-a67d-a54dd804ef61/happy-habit-podcastSpotify https://https://open.spotify.com/show/2VKIhQK6mYTzLCO8haUoRdFollow the Happy Habit Podcast Website: https://happyhabitpodcast.wordpress.com/Music used is Purple planet Music crediit goes to them

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

Episode 54 - Murdock and Marvel: 2001 Part 2 The year 2001 has a dark shadow over it, and there are elements of this year that are pretty rough, because as the year closed comic books were trying to make sense of and deal with 9/11 just like the rest of America.  But the start of the year brought a lot of great entertainment and for the first time in years sales held steady (mostly)   This is part 2 of the podcast. that will feature the year in Daredevil, the Spotlight story and the Takeaway for 2001.   The Year in Daredevil  Appearances:  Daredevil #14-26, Daredevil / Spider-Man #1-4, Daredevil: Yellow #1-5, Daredevil: Ninja #2-3, Marvel Knights #7-9 and #11-15, Black Widow #2-3, Spider-Man and Mysterio #1-3, X-Men #109, Big Town #4, Deadpool #52, Black Panther #31, Elektra #1, Ultimate Marvel Team-Up #7-8, 100 Greatest Marvels of All Time #1 and 4, Marvel Masterworks: Daredevil #2 and Marvel Masterworks: The Mighty Thor #3.  Writing: David Mack (#14-15), Brian Michael Bendis (#16-19 and #26) Bob Gale (#20-25)  Pencils: Joe Quesada and David Ross (#14), Ross (#15 and #23-25), David Mack (#16-19), Phil Winslade (#20-22), Alex Maleev (#26)  Inks: Mark Morales (#14-15) David Mack and Morales (#15) Mack and Pond Scum (#17) Mack (#18-19), James Hodgkins (#20-22), Hodgkins and Mark Pennington (#23), Pennington (#24-25), Alex Maleev (#26)  After the wrap-up of the Parts of a hole storyline that included a trail of Kingpin before he's eventually blinded by Maya Lopez aka Echo, we get our first story from Brian Michael Bendis with David Mack moving over to art. The 4-book story, Titled Wake Up, is a fantastically told and beautifully brought to page by the creative team. It doesn't really have any action and is really only loosely about Daredevil. Interesting, right? This is, without a doubt, worth spotlighting this week – so we'll talk more about it then.  The other main story we get this year is called Playing to the Camera in which Daredevil is sued by rich philanthropist Samuel Griggs and wants to retain Nelson and Murdock (specifically Matt Murdock) as his lawyer. Matt reluctantly agrees as he knows he wasn't involved with destroying the man's greenhouse and plants and wants to figure out who's behind it. As Daredevil, he hires a lawyer and they have their days in court surrounded by a media circus.   The trial ends with 3 daredevils in the courtroom - Murdock as himself holding a video tape of himself as Daredevil earlier that morning, Peter Parker in a Daredevil costume with the defense attorney and a third Daredevil who crashes a window, admits to the property damage, offers the $50k needed to fix it and then reveals his true identity as Terrance Hillman. Confused? So is Murdock and Nelson. Apparently, Hillman decided on his own to dress up as Daredevil and crash the courtroom. He then used the reveal and announced retirement to swing fame and fortune (and help out the real Daredevil). We also learn that Hillman didn't destroy the property either and that the Ringmaster was behind everything. He was testing his ability to implant false memories in people.   One interesting side note about the first issue of the Playing with Camera storyline. A second story appears in the issue “My Brother's Keeper” written by Stan Lee and Kevin Hall with art by Gene Colan. In the short story, we see Daredevil and Spider-Man during a night out.  We did get one more book in December from Brian Michael Bendis but we'll save that for next year's discussion.  Finally In Daredevil: Yellow we get a 6-book story in which Matt is writing letters to the late Karen Page about the early days of Daredevil and the Nelson and Murdock law firm as a way to find forgiveness for everything that happened between them. The story, by Jeph Loeb, artist Tim Sale and colors by Matt Hollingsworth, is another retailing of the first handful of issues from Daredevil volume 1 that ends with the Purple Man story and Matt finding the forgiveness he needs.    This Week's Spotlight: Daredevil volume 2 #16 May 2001 - #19 August 2001 “Wake Up” Recap Why We Picked This Story Daredevil Rapid Fire Questions The Takeaway Writers are the key. Questions or comments We'd love to hear from you!  Email us at questions@comicsovertime.com or find us on Twitter @comicsoftime. ------------------ THANKS TO THE FOLLOWING CREATORS AND RESOURCES  Music: Our theme music is by the very talented Lesfm.  You can find more about them and their music at https://pixabay.com/users/lesfm-22579021/.  The Grand Comics Database: Dan uses custom queries against a downloadable copy of the GCD to construct his publisher, title and creator charts.  Comichron: Our source for comic book sales data.  Marvel Year By Year: A Visual History  DC Comics Year By Year: A Visual Chronicle  https://en.wikipedia.org/wiki/List_of_films_based_on_English-language_comics  https://en.wikipedia.org/wiki/List_of_Marvel_Comics_superhero_debuts  https://comicbookreadingorders.com/marvel/event-timeline/  https://www.comic-con.org/awards/eisner-awards/past-recipients/past-recipients-1990s/ 

In this episode, we welcome our first podcast guest and talk with photographer Kevin Hall about his recent experiences photographing Arctic Foxes in the Hornstrandir Nature Reserve during our back-to-back workshops in Northern Iceland. Kevin shares his insights on his experience and his thoughts on the new Canon EOS R1 in an all-things-photography discussion.www.kevinhallphotography.co.ukBird Photographer of the Year Finalist 2025Support the showWild Nature Photo TravelPhotography Workshops and Expeditions around the Worldwww.wildnaturephototravel.comSupport the Show and fellow Nature Photographer: https://www.buymeacoffee.com/JoshuaHolko/membershipFind us on Social MediaFacebook: https://www.facebook.com/Joshuaholko/Twitter: https://twitter.com/HolkoJoshuaInstagram: https://www.instagram.com/joshuaholko/Need to Contact us? info@jholko.com

การกินถูกควบคุมอัตโนมัติ (แต่เรามักจะไม่เชื่อกันว่า เวลาเราสั่งผัดกะเพราเนื้อริบอายจากร้านนี้นั้น สมองส่วน hypothalamus เป็นผู้สั่ง เพราะมันคือ option generator ที่อยู่ตำแหน่งบนสุด เราไม่ได้สั่งมาจาก conscious brain) เหมือนความดันโลหิต ระดับน้ำตาลในเลือด อุณหภูมิร่างกาย มีระบบ feedback control ที่แน่นหนา เราจึงพบว่าการลดน้ำหนักที่ดูเหมือนง่าย เพราะก็แค่ควบคุมการกินเข้าให้เท่ากับการใช้ออกไป แต่กลับไม่ง่ายเพราะCalories in & Calories out are not independent มีระบบควบคุมน้ำหนักอยู่ที่ hypothalamus คอยปรับสมดุล CI และ CO อยู่เสมอ มีงานวิจัยสำคัญชื่อ Long-Term Persistence of Hormonal Adaptations to Weight Loss ตีพิมพ์ใน NEJM ในปี 2554 ที่อธิบาย biological feedback เมื่อเราลดน้ำหนัก ผ่านฮอร์โมนหิวและอิ่ม leptin เพื่อพาร่างกลับไปที่จุดตั้งค่าน้ำหนักเดิมตอนที่เราอ้วน เมื่อเราลดน้ำหนักไปสักพัก เราจะถึงจุดที่เรียกว่า weight plateau ลดน้ำหนักต่อไปไม่ได้อีกแล้ว และน้ำหนักกำลังจะคืบคลานกลับไปที่จุดตั้งค่าน้ำหนักเดิมตอนอ้วน นั่นหมายถึงผู้ที่ลดน้ำหนักกำลังต่อสู้กับ “Biology” ของตัวเอง ซึ่ง Dr.Stephan Guyenet ผู้เขียนหนังสือชื่อ “The Hungry Brain” กล่าวว่า “Biology always wins”

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 experiences, and the nature of belief. The discussion delves into how individuals can receive messages from beyond the veil, the importance of being open to these experiences, and the intersection of faith and reason. Kevin shares personal anecdotes and insights from his research, emphasizing the significance of understanding our spiritual existence.

The Getting2U (G2U) crew get to chat with Dr. Kevin Hall, Dentist at The Health Collective, based in Hartford, CT. In this jaw-dropping episode, Dr. Kevin Hall delves into the critical intersection of HIV and oral health. The conversation explores the unique oral health challenges faced by individuals living with HIV and highlights the importance … Read More Read More

In this captivating episode of Newsworthy, host Jerry and Kevin Hall delve into the themes of spirituality, signs from beyond, and personal experiences that challenge perceptions of reality. Kevin shares his journey as an author, discussing his latest book, 'Signs: The Veil is Thinner Than We Imagine,' and recounts various personal stories and experiences that illustrate the thin line between our world and the spiritual realm. The conversation explores how signs manifest in our lives, the impact of these experiences on personal decisions, and the importance of being open to spiritual connections. --- Support this podcast: https://podcasters.spotify.com/pod/show/news-worthy0/support

Podcast Overview: The Truth About Ultra-Processed Foods In this episode, we explore the eye-opening insights from Chris van Tulleken's book, Ultra-Processed People, revealing the hidden dangers of ultra-processed foods (UPFs). UPFs, often found in sugary snacks, ready meals, and sodas, are loaded with artificial additives, preservatives, and unrecognizable ingredients. These foods are designed to be addictive, altering brain chemistry and driving overconsumption, as evidenced by studies like Kevin Hall's 2019 trial, which showed participants eating 500 extra calories daily on a UPF diet. The result? Weight gain, mood shifts, and chronic health issues like obesity and diabetes. UPFs' dominance stems from systemic factors, including marketing, affordability, and convenience, but their health impacts are far-reaching. From ingredients like high-fructose corn syrup to artificial flavors and emulsifiers, these foods are engineered for taste and shelf life at the expense of nutrition. Tune in to learn how to identify UPFs, understand their effects, and take simple steps toward healthier, whole-food alternatives. For extra support, follow us on Instagram @HormoneGenius and post your favorite clean products to claim a free grocery guide with the ingredients to be aware of! Thanks to our sponsor Fiat Institute! If the content you're hearing on this podcast has stirred something in your heart, and you feel called to be part of the change—to launch a mission in hormone health, wellness, and true women's health care—then this program is for you! The Fiat Institute certifies women as hormone coaches in a six-month program. You'll learn about gut health, inflammation, liver detox, cycle charting, cycle-syncing, root cause restoration, and the FiatWay Coaching Methodology. Plus, you'll find community in weekly calls, small-group breakouts, and the Fiat Sisterhood. Seats for January's cohort are limited! Schedule a discovery call with Jamie today! Be part of the movement to restore women's health. Fill out an inquiry form: www.honeybook.com/widget/fiat_inst…0194ff00292a19e2 OR Schedule a 15min 1:1 chat with her! See link: calendly.com/hormoneconsult/fir…chat?month=2024-12 To learn more you can visit www.fiatinstitute.com. Medical disclaimer: The information presented in this podcast is for informational purposes only and is not intended to be a substitute for actual medical advice from a doctor, or any medical professional.

Ultraprocessad mat står ännu en gång på agendan i Hälsoveckan by Tyngre. Erik, Linnea och Jacob diskuterar en presentation av Kevin Hall som släpptes i veckan där han presenterar preliminära resultat från Kevin Halls nya studie på ultra-processad mat. Dessa resultat presenterades på en konferens i London för några dagar sedan. Du kan se hela presentationen här eller bara titta på det som diskuteras i avsnittet på Hälsoveckan by Tyngres instagram. Efter det går vi snabbt igenom ett inslag från Nyhetsmorgon där Henrik Ennart och Johannes Cullberg diskuterar ultraprocessad mat och hur det påverkar vår hälsa. På Hälsoveckan by Tyngres instagram kan du hitta bilder relaterat till detta och tidigare avsnitt. Hålltider (00:00:00) Introsnack (00:05:33) Preliminära resultat från Kevin Halls kommande studie på ultraprocessad mat (00:35:38) Ennart och Cullberg pratar om ultraprocessad mat i Nyhetsmorgon

A leader for conducting rigorous randomized trials of humans along with animal models for understanding nutrition and metabolism, Dr. Kevin Hall is a Senior Investigator at the National Institutes of Health, and Section Chief of the Integrative Physiology Section, NIDDK. In this podcast, we reviewed his prolific body of research a recent publications. The timing of optimizing our diet and nutrition seems apropos, now that we're in in the midst of the holiday season!Below is a video snippet of our conversation on his ultra-processed food randomized trial.Full videos of all Ground Truths podcasts can be seen on YouTube here. The current one is here. If you like the YouTube format, please subscribe! The audios are also available on Apple and Spotify.Note: I'll be doing a Ground Truths Live Chat on December 11th at 12 N EST, 9 AM PST, so please mark your calendar and join!Transcript with links to publications and audioEric Topol (00:05):Well, hello. This is Eric Topol with Ground Truths, and I'm really delighted to have with me today, Dr. Kevin Hall from the NIH. I think everybody knows that nutrition is so important and Kevin is a leader in doing rigorous randomized trials, which is not like what we usually see with large epidemiologic studies of nutrition that rely on food diaries and the memory of participants. So Kevin, it's really terrific to have you here.Kevin Hall (00:34):Thanks so much for the invitation.Ultra-Processed FoodsEric Topol (00:36):Yeah. Well, you've been prolific and certainly one of the leaders in nutrition science who I look to. And what I thought we could do is go through some of your seminal papers. There are many, but I picked a few and I thought we'd first go back to the one that you published in Cell Metabolism. This is ultra-processed diets cause excessive caloric intake and weight gain. (Main results in graph below.) So maybe you can take us through the principle findings from that trial.Kevin Hall (01:10):Yeah, sure. So that was a really interesting study because it's the first randomized control trial that's investigated the role of ultra-processed foods in potentially causing obesity. So we've got, as you mentioned, lots and lots of epidemiological data that have made these associations between people who consume diets that are very high in ultra-processed foods as having greater risk for obesity. But those trials are not demonstrating causation. I mean, they suggest a strong link. And in fact, the idea of ultra-processed foods is kind of a new idea. It's really sort of appeared on the nutrition science stage probably most prominently in the past 10 years or so. And I first learned about this idea of ultra-processed foods, which is really kind of antithetical to the way most nutrition scientists think about foods. We often think about foods as nutrient delivery vehicles, and we kind of view foods as being the fraction of carbohydrates versus fats in them or how much sodium or fiber is in the foods.Kevin Hall (02:17):And along came this group in Brazil who introduced this new way of classifying foods that completely ignores the nutrient composition and says what we should be doing is classifying foods based on the extent and purpose of processing of foods. And so, they categorize these four different categories. And in the fourth category of this so-called NOVA classification scheme (see graphic below) , they identified something called ultra-processed foods. There's a long formal definition and it's evolved a little bit over the years and continues to evolve. But the basic ideas that these are foods that are manufactured by industries that contain a lot of purified ingredients made from relatively cheap agricultural commodity products that basically undergo a variety of processes and include additives and ingredients that are not typically found in home kitchens, but are typically exclusively in manufactured products to create the wide variety of mostly packaged goods that we see in our supermarkets.Kevin Hall (03:22):And so, I was really skeptical that there was much more about the effects of these foods. Other than that they typically have high amounts of sugar and saturated fat and salt, and they're pretty low in fiber. And so, the purpose of this study was to say, okay, well if there's something more about the foods themselves that is causing people to overconsume calories and gain weight and eventually get obesity, then we should do a study that's trying to test for two diets that are matched for these various nutrients of concern. So they should be matched for the macronutrients, they should be matched for the sugar content, the fat, the sodium, the fiber, and people should just be allowed to eat whatever they want and they shouldn't be trying to change their weight in any way. And so, the way that we did this was, as you mentioned, we can't just ask people to report what they're eating.Kevin Hall (04:19):So what we did was we admitted these folks to the NIH Clinical Center and to our metabolic ward, and it's a very artificial environment, but it's an environment that we can control very carefully. And so, what we basically did is take control over their food environment and we gave them three meals a day and snacks, and basically for a two-week period, they had access to meals that were more than 80% of calories coming from ultra-processed foods. And then in random order, they either received that diet first and give them simple instructions, eat as much as little as you want. We're going to measure lots of stuff. You shouldn't be trying to change your weight or weight that gave them a diet that had no calories from ultra-processed foods. In fact, 80% from minimally processed foods. But again, both of these two sort of food environments were matched for these nutrients that we typically think of as playing a major role in how many calories people choose to eat.Kevin Hall (05:13):And so, the basic idea was, okay, well let's measure what these folks eat. We gave them more than double the calories that they would require to maintain their weight, and what they didn't know was that in the basement of the clinical center where the metabolic kitchen is, we had all of our really talented nutrition staff measuring the leftovers to see what it was that they didn't eat. So we knew exactly what we provided to them and all the foods had to be in our nutrition database and when we compute what they actually ate by difference, so we have a very precise estimate about not only what foods they chose to ate, but also how many calories they chose to eat, as well as the nutrient composition.And the main upshot of all that was that when these folks were exposed to this highly ultra-processed food environment, they spontaneously chose to eat about 500 calories per day more over the two-week period they were in that environment then when the same folks were in the environment that had no ultra-processed foods, but just minimally processed foods. They not surprisingly gained weight during the ultra-processed food environment and lost weight and lost body fat during the minimally processed food environment. And because those diets were overall matched for these different nutrients, it didn't seem to be that those were the things that were driving this big effect. So I think there's a couple of big take homes here. One is that the food environment really does have a profound effect on just the biology of how our food intake is controlled at least over relatively short periods of time, like the two-week periods that we were looking at. And secondly, that there's something about ultra-processed foods that seem to be driving this excess calorie intake that we now know has been linked with increased risk of obesity, and now we're starting to put some of the causal pieces together that really there might be something in this ultra-processed food environment that's driving the increased rates of obesity that we've seen over the past many decades.Eric Topol (07:18):Yeah, I mean I think the epidemiologic studies that make the link between ultra-processed foods and higher risk of cancer, cardiovascular disease, type 2 diabetes, neurodegenerative disease. They're pretty darn strong and they're backed up by this very rigorous study. Now you mentioned it short term, do you have any reason to think that adding 500 calories a day by eating these bad foods, which by the way in the American diet is about 60% or more of the average American diet, do you have any inkling that it would change after a few weeks?Kevin Hall (07:54):Well, I don't know about after a few weeks, but I think that one of the things that we do know about body weight regulation and how it changes in body weight impact both metabolism, how many calories were burning as well as our appetite. We would expect some degree of moderation of that effect eventually settling in at a new steady state, that's probably going to take months and years to achieve. And so the question is, I certainly don't believe that it would be a 500 calorie a day difference indefinitely. The question is when would that difference converge and how much weight would've been gained or lost when people eventually reached that new plateau? And so, that's I think a really interesting question. Some folks have suggested that maybe if you extrapolated the lines a little bit, you could predict when those two curves might eventually converge. That's an interesting thought experiment, but I think we do need some longer studies to investigate how persistent are these effects. Can that fully explain the rise in average body weight and obesity rates that have occurred over the past several decades? Those are open questions.Eric Topol (09:03):Yeah. Well, I mean, I had the chance to interview Chris van Tulleken who wrote the book, Ultra-Processed People and I think you might remember in the book he talked about how he went on an ultra-processed diet and gained some 20, 30 pounds in a short time in a month. And his brother, his identical twin brother gained 50, 60 pounds, and so it doesn't look good. Do you look at all the labels and avoid all this junk and ultra-processed food now or are you still thinking that maybe it's not as bad as it looks?Kevin Hall (09:38):Well, I mean I think that I certainly learned a lot from our studies, and we are continuing to follow this up to try to figure out what are the mechanisms by which this happen. But at the same time, I don't think we can throw out everything else we know about nutrition science. So just because we match these various nutrients in this particular study, I think one of the dangers here is that as you mentioned, there's 60% of the food environment in the US and Great Britain and other places consist of these foods, and so they're unavoidable to some extent, right? Unless you're one of these privileged folks who have your backyard garden and your personal chef who can make all of your foods, I'm certainly not one of those people, but for the vast majority of us, we're going to have to incorporate some degree of ultra-processed foods in our day-to-day diet.Kevin Hall (10:24):The way I sort of view it is, we really need to understand the mechanisms and before we understand the mechanisms, we have to make good choices based on what we already know about nutrition science, that we should avoid the foods that have a lot of sugar in them. We should avoid foods that have a lot of saturated fat and sodium. We should try to choose products that contain lots of whole grains and legumes and fruits and vegetables and things like that. And there's some of those, even in the ultra-processed food category. I pretty regularly consume a microwavable ready meal for lunch. It tends to be pretty high in whole grains and legumes and low in saturated fat and sugar and things like that. But to engineer a food that can heat up properly in a microwave in four minutes has some ultra-processing technology involved there. I would be pretty skeptical that that's going to cause me to have really poor health consequences as compared to if I had the means to eat homemade French fries every day in tallow. But that's the kind of comparison that we have to think about.Eric Topol (11:36):But I think what you're touching on and maybe inadvertently is in that NOVA class four, the bad ultra-processed foods, there's a long, long list of course, and some of those may be worse than others, and we haven't seen an individual ranking of these constituents. So as you're alluding to what's in that microwave lunch probably could be much less concerning than what's in these packaged snacks that are eaten widely. But I would certainly agree that we don't know everything about this, but your study is one of the most quoted studies ever in the ultra-processed food world. Now, let me move on to another trial that was really important. This was published in Nature Medicine and it's about a plant-based diet, which is of course a very interesting diet, low-fat versus an animal-based ketogenic diet. Also looking at energy intake. Can you take us through that trial?Plant-Based, Low Fat Diet vs Animal-Based, Low Carbohydrate Ketogenic DietKevin Hall (12:33):Sure. So it's actually interesting to consider that trial in the context of the trial we just talked about because both of these diets that we tested in this trial were relatively low in ultra-processed foods, and so both of them contained more than a kilogram of non-starchy vegetables as a base for designing these, again, two different food environments. Very similar overall study design where people again were exposed to either diets that were vegan plant-based diet that was really high in starches and was designed to kind of cause big insulin increases in the blood after eating the meals. And the other diet had very, very few carbohydrates of less than 10% in total, and we built on that kind of non-starchy vegetable base, a lot of animal-based products to kind of get a pretty high amount of fat and having very low carbohydrates. Both diets in this case, like I mentioned, were pretty low in ultra-processed foods, but what we were really interested in here was testing this idea that has come to prominence recently, that high carbohydrate diets that lead to really large glucose excursions after meals that cause very high insulin levels after meals are particularly obesogenic and should cause you to be hungrier than compared to a diet that doesn't lead to those large swings in glucose and insulin and the prototypical case being one that's very low in carbohydrate and might increase the level of ketones that are floating around in your blood, which are hypothesized to be an appetite suppressant. Same sort of design, these minimally processed diets that one was very high in carbs and causes large swings in insulin and the other that's very low in carbs and causes increases in ketones.Kevin Hall (14:22):We ask people, again, while you're in one food environment or the other, don't be trying to gain weight or lose weight, eat as much or as little as you'd like, and we're going to basically measure a lot of things. They again, don't know what the primary outcome of the study is. We're measuring their leftovers afterwards. And so, the surprise in this particular case was that the diet that caused the big swings in glucose and insulin did not lead to more calorie consumption. In fact, it led to about 700 calories per day less than when the same people were exposed to the ketogenic diet. Interestingly, both food environments caused people to lose weight, so it wasn't that we didn't see the effect of people over consuming calories on either diet, so they were reading fewer calories in general than they were when they came in, right. They're probably eating a pretty ultra-processed food diet when they came in. We put them on these two diets that varied very much in terms of the macronutrients that they were eating, but both were pretty minimally processed. They lost weight. They ended up losing more body fat on the very low-fat high carb diet than the ketogenic diet, but actually more weight on the ketogenic diet than the low-fat diet. So there's a little bit of a dissociation between body fat loss and weight loss in this study, which was kind of interesting.Eric Topol (15:49):Interesting. Yeah, I thought that was a fascinating trial because plant-based diet, they both have their kind of camps, you know.Kevin Hall (15:57):Right. No, exactly.Immune System Signatures for Vegan vs Ketogenic DietsEric Topol (15:58):There are people who aren't giving up on ketogenic diet. Of course, there's some risks and some benefits and there's a lot of interest of course with the plant-based diet. So it was really interesting and potentially the additive effects of plant-based with avoidance or lowering of ultra-processed food. Now, the more recent trial that you did also was very interesting, and of course I'm only selecting ones that I think are particularly, there are a lot of trials you've done, but this one is more recent in this year where you looked at vegan versus ketogenic diets for the immune signature, immune response, which is really important. It's underplayed as its effect, and so maybe you can take us through that one.[Link to a recent Nature feature on this topic, citing Dr. Hall's work]Kevin Hall (16:43):Yeah, so just to be clear, it's actually the same study, the one that we just talked about. This is a secondary sort of analysis from a collaboration we had with some folks at NIAID here at the NIH to try to evaluate immune systems signatures in these same folks who wonder what these two changes in their food environment. One is vegan, high carbohydrate low-fat diet and the other, the animal-based ketogenic diet. And again, it was pretty interesting to me that we were able to see really substantial changes in how the immune system was responding. First of all, both diets again seem to have improved immune function, both adaptive and innate immune function as compared to their baseline measurements when they came into the study. So when they're reading their habitual diet, whatever that is typically high in ultra-processed foods, they switched to both of these diets.Kevin Hall (17:39):We saw market changes in their immune system even compared to baseline. But when we then went and compared the two diets, they were actually divergent also, in other words, the vegan diet seemed to stimulate the innate immune system and the ketogenic diet seemed to stimulate the adaptive immune system. So these are the innate immune system can be thought of. Again, I'm not an immunologist. My understanding is that this is the first line defense against pathogens. It happens very quickly and then obviously the adaptive immune system then adapts to a specific pathogen over time. And so, this ability of our diet to change the immune system is intriguing and how much of that has to do with influencing the gut microbiota, which obviously the gut plays a huge role in steering our immune system in one direction versus another. I think those are some really intriguing mechanistic questions that are really good fodder for future research.Eric Topol (18:42):Yeah, I think it may have implications for treatment of autoimmune diseases. You may want to comment about that.Kevin Hall (18:51):Yeah, it's fascinating to think about that the idea that you could change your diet and manipulate your microbiota and manipulate your gut function in a way to influence your immune system to steer you away from a response that may actually be causing your body damage in your typical diet. It's a fascinating area of science and we're really interested to follow that up. I mean, it kind of supports these more anecdotal reports of people with lupus, for example, who've reported that when they try to clean up their diet for a period of time and eliminate certain foods and eliminate perhaps even ultra-processed food products, that they feel so much better that their symptoms alleviate at least for some period of time. Obviously, it doesn't take the place of the therapeutics that they need to take, but yeah, we're really interested in following this up to see what this interaction might be.Eric Topol (19:46):Yeah, it's fascinating. It also gets to the fact that certain people have interesting responses. For example, those with epilepsy can respond very well to a ketogenic diet. There's also been diet proposed for cancer. In fact, I think there's some even ongoing trials for cancer of specific diets. Any comments about that?Kevin Hall (20:10):Yeah, again, it's a really fascinating area. I mean, I think we kind of underappreciate and view diet in this lens of weight loss, which is not surprising because that's kind of where it's been popularized. But I think the role of nutrition and how you can manipulate your diet and still you can have a very healthy version of a ketogenic diet. You can have a very healthy version of a low-fat, high carb diet and how they can be used in individual cases to kind of manipulate factors that might be of concern. So for example, if you're concerned about blood glucose levels, clearly a ketogenic diet is moderating those glucose levels over time, reducing insulin levels, and that might have some positive downstream consequences and there's some potential downsides. Your apoB levels might go up. So, you have to kind of tune these things to the problems and the situations that individuals may face. And similarly, if you have issues with blood glucose control, maybe a high carbohydrate diet might not be for you, but if that's not an issue and you want to reduce apoB levels, it seems like that is a relatively effective way to do that, although it does tend to increase fasting triglyceride levels.Kevin Hall (21:27):So again, there's all of these things to consider, and then when you open the door beyond traditional metabolic health markers to things like inflammation and autoimmune disease as well as some of these other things like moderating how cancer therapeutics might work inside the body. I think it's a really fascinating and interesting area to pursue.Eric Topol (21:55):No question about it. And that also brings in the dimension of the gut microbiome, which obviously your diet has a big influence, and it has an influence on your brain, brain-gut axis, and the immune system. It's all very intricate, a lot of feedback loops and interactions that are not so easy to dissect, right?Kevin Hall (22:16):Absolutely. Yeah, especially in humans. That's why we rely on our basic science colleagues to kind of figure out these individual steps in these chains. And of course, we do need human experiments and carefully controlled experiments to see how much of that really translates to humans, so we need this close sort of translational partnership.On the Pathogenesis of Obesity, Calories In and Calories OutEric Topol (22:35):Yeah. Now, you've also written with colleagues, other experts in the field about understanding the mechanisms of pathogenesis of obesity and papers that we'll link to. We're going to link to everything for what we've been discussing about calories in, calories out, and that's been the longstanding adage about this. Can you enlighten us, what is really driving obesity and calories story?Kevin Hall (23:05):Well, I co-organized a meeting for the Royal Society, I guess about a year and a half ago, and we got together all these experts from around the world, and the basic message is that we have lots of competing theories about what is driving obesity. There's a few things that we all agree on. One is that there is a genetic component. That adiposity in a given environment is somewhere between 40% to 70% heritable, so our genes play a huge role. It seems like there's certain genes that can play a major role. Like if you have a mutation in leptin, for example, or the leptin receptor, then this can have a monogenic cause of obesity, but that's very, very rare. What seems to be the case is that it's a highly polygenic disease with individual gene variants contributing a very, very small amount to increased adiposity. But our genes have not changed that much as obesity prevalence has increased over the past 50 years. And so, something in the environment has been driving that, and that's where the real debates sort of starts, right?Kevin Hall (24:14):I happen to be in the camp that thinks that the food environment is probably one of the major drivers and our food have changed substantially, and we're trying to better understand, for example, how ultra-processed foods which have risen kind of in parallel with the increased prevalence of obesity. What is it about ultra-processed foods that tend to drive us to overconsume calories? Other folks focus maybe more on what signals from the body have been altered by the foods that we're eating. They might say that the adipose tissue because of excess insulin secretion for example, is basically driven into a storage mode and that sends downstream signals that are eventually sensed by the brain to change our appetite and things like that. There's a lot of debate about that, but again, I think that these are complementary hypotheses that are important to sort out for sure and important to design experiments to try to figure out what is more likely. But there is a lot of agreement on the idea that there's something in our environment has changed.Kevin Hall (25:17):I think there's even maybe a little bit less agreement of exactly what that is. I think that there's probably a little bit more emphasis on the food environment as opposed to there are other folks who think increased pollution might be driving some of this, especially endocrine disrupting chemicals that have increased in prevalence. I think that's a viable hypothesis. I think we have to try to rank order what we think are the most likely and largest contributors. They could all be contributing to some extent and maybe more so in some people rather than others, but our goal is to try to, maybe that's a little simple minded, but let's take the what I think is the most important thing and let's figure out the mechanisms of that most important thing and we'll, number one, determine if it is the most important thing. In my case, I think something about ultra-processed foods that are driving much of what we're seeing. If we could better understand that, then we could both advise consumers to avoid certain kinds of foods because of certain mechanisms and still be able to consume some degree of ultra-processed foods. They are convenient and tasty and relatively inexpensive and don't require a lot of skill and equipment to prepare. But then if we focus on the true bad guys in that category because we really understand the mechanisms, then I think that would be a major step forward. But that's just my hypothesis.Eric Topol (26:43):Well, I'm with you actually. Everything I've read, everything I've reviewed on ultra-processed food is highly incriminating, and I also get frustrated that nothing is getting done about it, at least in this country. But on the other hand, it doesn't have to be either or, right? It could be both these, the glycemic index story also playing a role. Now, when you think about this and you're trying to sort out calories in and calories out, and let's say it's one of your classic experiments where you have isocaloric proteins and fat and carbohydrate exactly nailed in the different diets you're examining. Is it really about calories or is it really about what is comprising the calorie?Kevin Hall (27:29):Yeah, so I think this is the amazing thing, even in our ultra-processed food study, if we asked the question across those people, did the people who ate more calories even in the ultra-processed diet, did they gain more weight? The answer is yes.Kevin Hall (27:44):There's a very strong linear correlation between calorie intake and weight change. I tend to think that I started my career in this space focusing more on the metabolism side of the equation, how the body's using the calories and how much does energy expenditure change when you vary the proportion of carbs versus fat, for example. The effect size is there, they might be there, but they're really tiny of the order of a hundred calories per day. What really struck me is that when we just kind of changed people's food environments, the magnitude of the effects are like we mentioned, 500 to 700 calories per day differences. So I think that the real trick is to figure out how is it that the brain is regulating our body weight in some way that we are beginning to understand from a molecular perspective? What I think is less well understood is, how is that food intake control system altered by the food environment that we find ourselves in?The Brain and GLP-1 DrugsKevin Hall (28:42):There are a few studies now in mice that are beginning to look at how pathways in the brain that have been believed to be related to reward and not necessarily homeostatic control of food intake. They talk to the regions of the brain that are related to homeostatic control of food intake, and it's a reciprocal sort of feedback loop there, and we're beginning to understand that. And I think if we get more details about what it is in our foods that are modulating that system, then we'll have a better understanding of what's really driving obesity and is it different in different people? Are there subcategories of obesity where certain aspects of the food environment are more important than others, and that might be completely flipped in another person. I don't know the answer to that question yet, but it seems like there are certain common factors that might be driving overall changes in obesity prevalence and how they impact this reward versus homeostatic control systems in the brain, I think are really fascinating questions.Eric Topol (29:43):And I think we're getting much more insight about this circuit of the reward in the brain with the food intake, things like optogenetics, many ways that we're getting at this. And so, it's fascinating. Now, that gets me to the miracle drug class GLP-1, which obviously has a big interaction with obesity, but of course much more than that. And you've written about this as well regarding this topic of sarcopenic obesity whereby you lose a lot of weight, but do you lose muscle mass or as you referred to earlier, you lose body fat and maybe not so much muscle mass. Can you comment about your views about the GLP-1 family of drugs and also about this concern of muscle mass loss?Kevin Hall (30:34):Yeah, so I think it's a really fascinating question, and we've been trying to develop mathematical models about how our body composition changes with weight gain and weight loss for decades now. And this has been a long topic, one of the things that many people may not realize is that people with obesity don't just have elevated adiposity, they also have elevated muscle mass and lean tissue mass overall. So when folks with obesity lose weight, and this was initially a pretty big concern with bariatric surgery, which has been the grandfather of ways that people have lost a lot of weight. The question has been is there a real concern about people losing too much weight and thereby becoming what you call sarcopenic? They have too little muscle mass and then they have difficulties moving around. And of course, there are probably some people like that, but I think what people need to realize is that folks with obesity tend to start with much higher amounts of lean tissue mass as well as adiposity, and they start off with about 50% of your fat-free mass, and the non-fat component of your body is skeletal muscle.Kevin Hall (31:45):So you're already starting off with quite a lot. And so, the question then is when you lose a lot of weight with the GLP-1 receptor agonist or with bariatric surgery, how much of that weight loss is coming from fat-free mass and skeletal muscle versus fat mass? And so, we've been trying to simulate that using what we've known about bariatric surgery and what we've known about just intentional weight loss or weight gain over the years. And one of the things that we found was that our sort of expectations for what's expected for the loss of fat-free mass with these different drugs as well as bariatric surgery, for the most part, they match our expectations. In other words, the expected amount of fat loss and fat free mass loss. The one outlier interestingly, was the semaglutide study, and in that case, they lost more fat-free mass than would be expected.Kevin Hall (32:44):Now, again, that's just raising a little bit of a flag that for whatever reason, from a body composition perspective, it's about a hundred people underwent these repeated DEXA scans in that study sponsored by Novo Nordisk. So it's not a huge number of people, but it's enough to really get a good estimate about the proportion of weight loss. Whether or not that has functional consequences, I think is the open question. There's not a lot of reports of people losing weight with semaglutide saying, you know what? I'm really having trouble actually physically moving around. I feel like I've lost a lot of strength. In fact, it seems to be the opposite, right, that the quality of the muscle there seems to be improved. They seem to have more physical mobility because they've lost so much more weight, that weight had been inhibiting their physical movement in the past.Kevin Hall (33:38):So it's something to keep an eye on. It's an open question whether or not we need additional therapies in certain categories of patients, whether that be pharmacological, there are drugs that are interesting that tend to increase muscle mass. There's also other things that we know increase muscle mass, right? Resistance exercise training, increase this muscle mass. And so, if you're really concerned about this, I certainly, I'm not a physician, but I think it's something to consider that if you go on one of these drugs, you might want to think about increasing your resistance exercise training, maybe increasing the protein content of your diet, which then can support that muscle building. But I think it's a really interesting open question about what the consequences of this might be in certain patient populations, especially over longer periods of time.Dietary Protein, Resistance Exercise, DEXA ScansEric Topol (34:30):Yeah, you've just emphasized some really key points here. Firstly, that resistance exercise is good for you anyway. And get on one of these drugs, why don't you amp it up or get it going? The second is about the protein diet, which it'd be interesting to get your thoughts on that, but we generally have too low of a protein diet, but then there are some who are advocating very high protein diets like one gram per pound, not just one gram per kilogram. And there have been studies to suggest that that very high protein diet could be harmful, but amping up the protein diet, that would be a countering thing. But the other thing you mentioned is a DEXA scan, which can be obtained very inexpensively, and because there's a variability in this muscle mass loss if it's occurring, I wonder if that's a prudent thing or if you just empirically would just do the things that you mentioned. Do you have any thoughts about that?Kevin Hall (35:32):Yeah, that's really a clinical question that I don't deal with on a day-to-day basis. And yeah, I think there's probably better people suited to that. DEXA scans, they're relatively inexpensive, but they're not readily accessible to everyone. I certainly wouldn't want to scare people away from using drugs that are now known to be very effective for weight loss and pretty darn safe as far as we can tell, just because they don't have access to a DEXA scanner or something like that.Eric Topol (36:00):Sure. No, that makes a lot of sense. I mean, the only reason I thought it might be useful is if you're concerned about this and you want to track, for example, how much is that resistant training doing?Kevin Hall (36:13):But I think for people who have the means to do that, sure. I can't see any harm in it for sure.Continuous Glucose Sensors?Eric Topol (36:19):Yeah. That gets me to another metric that you've written about, which is continuous glucose tracking. As you know, this is getting used, I think much more routinely in type one insulin diabetics and people with type 2 that are taking insulin or difficult to manage. And now in recent months there have been consumer approved that is no prescription needed, just go to the drugstore and pick up your continuous glucose sensor. And you've written about that as well. Can you summarize your thoughts on it?Kevin Hall (36:57):Yeah, sure. I mean, yeah, first of all, these tools have been amazing for people with diabetes and who obviously are diagnosed as having a relative inability to regulate their glucose levels. And so, these are critical tools for people in that population. I think the question is are they useful for people who don't have diabetes and is having this one metric and where you target all this energy into this one thing that you can now measure, is that really a viable way to kind of modulate your lifestyle and your diet? And how reliable are these CGM measurements anyway? In other words, do they give the same response to the same meal on repeated occasions? Does one monitor give the same response as another monitor? And those are the kinds of experiments that we've done. Again, secondary analysis, these trials that we talked about before, we have people wearing continuous glucose monitors all the time and we know exactly what they ate.Kevin Hall (37:59):And so, in a previous publication several years ago, we basically had two different monitors. One basically is on the arm, which is the manufacturer's recommendation, the other is on the abdomen, which is the manufacturer's recommendation. They're wearing them simultaneously. And we decided just to compare what were the responses to the same meals in simultaneous measurements. And they were correlated with each other thankfully, but they weren't as well predictive as you might expect. In other words, one device might give a very high glucose reading to consuming one meal and the other might barely budge, whereas the reverse might happen for a different meal. And so, we asked the question, if we were to rank the glucose spikes by one meal, so we have all these meals, let's rank them according to the glucose spikes of one device. Let's do the simultaneous measurements with the other device.Kevin Hall (38:53):Do we get a different set of rankings? And again, they're related to each other, but they're not overlapping. They're somewhat discordant. And so, then the question becomes, okay, well if I was basically using this one metric to kind of make my food decisions by one device, I actually start making different decisions compared to if I happen to have been wearing a different device. So what does this really mean? And I think this sort of foundational research on how much of a difference you would need to make a meaningful assessment about, yeah, this is actionable from a lifestyle perspective, even if that is the one metric that you're interested in. That sort of foundational research I don't think has really been done yet. More recently, we asked the question, okay, let's ignore the two different devices. Let's stick to the one where we put it on our arm, and let's ask the question.Kevin Hall (39:43):We've got repeated meals and we've got them in this very highly regimented and controlled environment, so we know exactly what people ate previously. We know the timing of the meals, we know when they did their exercise, we know how much they were moving around, how well they slept the night before. All of these factors we could kind of control. And the question that we asked in that study was, do people respond similarly to the same meal on repeated occasions? Is that better than when you actually give them very different meals? But they match overall for macronutrient content, for example. And the answer to that was surprisingly no. We had as much variability in the glucose response to the same person consuming the same meal on two occasions as a whole bunch of different meals. Which suggests again, that there's enough variability that it makes it difficult to then recommend on for just two repeats of a meal that this is going to be a meal that's going to cause your blood glucose to be moderate or blood glucose to be very high. You're going to have to potentially do this on many, many different occasions to kind of figure out what's the reliable response of these measurements. And again, that foundational research is typically not done. And I think if we're really going to use this metric as something that is going to change our lifestyles and make us choose some meals other than others, then I think we need that foundational research. And all we know now is that two repeats of the same meal is not going to do it.Eric Topol (41:21):Well, were you using the current biosensors of 2024 or were you using ones from years ago on that?Kevin Hall (41:27):No, we were using ones from several years ago when these studies were completed. But interestingly, the variability in the venous measurements to meal tests is also very, very different. So it's probably not the devices per se that are highly variable. It's that we don't really know on average how to predict these glucose responses unless there's huge differences in the glycemic load. So glycemic load is a very old concept that when you have very big differences in glycemic load, yeah, you can on average predict that one kind of meal is going to give rise to a much larger glucose excursion than another. But typically these kind of comparisons are now being made within a particular person. And we're comparing meals that might have quite similar glycemic loads with the claim that there's something specific about that person that causes them to have a much bigger glucose spike than another person. And that we can assess that with a couple different meals.Eric Topol (42:31):But also, we know that the spikes or the glucose regulation, it's very much affected by so many things like stress, like sleep, like exercise. And so, it wouldn't be at all surprising that if you had the exact same food, but all these other factors were modulated that it might not have the same response. But the other thing, just to get your comment on. Multiple groups, particularly starting in Israel, the Weizmann Institute, Eran Segal and his colleagues, and many subsequent have shown that if you give the exact same amount of that food, the exact same time to a person, they eat the exact same amount. Their glucose response is highly heterogeneous and variable between people. Do you think that that's true? That in fact that our metabolism varies considerably and that the glucose in some will spike with certain food and some won't.Kevin Hall (43:29):Well, of course that's been known for a long time that there's varying degrees of glucose tolerance. Just oral glucose tolerance tests that we've been doing for decades and decades we know is actually diagnostic, that we use variability in that response as diagnostic of type 2 diabetes.Eric Topol (43:49):I'm talking about within healthy people.Kevin Hall (43:53):But again, it's not too surprising that varying people. I mean, first of all, we have a huge increase in pre-diabetes, right? So there's various degrees of glucose tolerance that are being observed. But yeah, that is important physiology. I think the question then is within a given person, what kind of advice do we give to somebody about their lifestyle that is going to modulate those glucose responses? And if that's the only thing that you look at, then it seems like what ends up happening, even in the trials that use continuous glucose monitors, well big surprise, they end up recommending low carbohydrate diets, right? So that's the precision sort of nutrition advice because if that's the main metric that's being used, then of course we've all known for a very long time that lower carbohydrate diets lead to a moderated glucose response compared to higher carbohydrate diets. I think the real question is when you kind of ask the issue of if you normalize for glycemic load of these different diets, and there are some people that respond very differently to the same glycemic load meal compared to another person, is that consistent number one within that person?Kevin Hall (45:05):And our data suggests that you're going to have to repeat that same test multiple times to kind of get a consistent response and be able to make a sensible recommendation about that person should eat that meal in the future or not eat that meal in the future. And then second, what are you missing when that becomes your only metric, right? If you're very narrowly focused on that, then you're going to drive everybody to consume a very low carbohydrate diet. And as we know, that might be great for a huge number of people, but there are those that actually have some deleterious effects of that kind of diet. And if you're not measuring those other things or not considering those other things and put so much emphasis on the glucose side of the equation, I worry that there could be people that are being negatively impacted. Not to mention what if that one occasion, they ate their favorite food and they happen to get this huge glucose spike and they never eat it again, their life is worse. It might've been a complete aberration.Eric Topol (46:05):I think your practical impact point, it's excellent. And I think one of the, I don't know if you agree, Kevin, but one of the missing links here is we see these glucose spikes in healthy people, not just pre-diabetic, but people with no evidence of glucose dysregulation. And we don't know, they could be up to 180, 200, they could be prolonged. We don't know if the health significance of that, and I guess someday we'll learn about it. Right?Kevin Hall (46:36):Well, I mean that's the one nice thing is that now that we have these devices to measure these things, we can start to make these correlations. We can start to do real science to say, what a lot of people now presume is the case that these spikes can't be good for you. They must lead to increased risk of diabetes. It's certainly a plausible hypothesis, but that's what it is. We actually need good data to actually analyze that. And at least that's now on the table.Eric Topol (47:04):I think you're absolutely right on that. Well, Kevin, this has been a fun discussion. You've been just a great leader in nutrition science. I hope you'll keep up your momentum because it's pretty profound and I think we touched on a lot of the uncertainties. Is there anything that I didn't ask you that you wish I did?Kevin Hall (47:23):I mean, we could go on for hours, I'm sure, Eric, but this has been a fascinating conversation. I really appreciate your interest. Thank you.Eric Topol (47:30):Alright, well keep up the great stuff. We'll be following all your work in the years ahead, and thanks for joining us on Ground Truths today.**************************************Footnote, Stay Tuned: Julia Belluz and Kevin Hall have a book coming out next September titled “WHY WE EAT? Thank you for reading, listening and subscribing to Ground Truths.If you found this fun and informative please share it!All content on Ground Truths—its newsletters, analyses, and podcasts, are free, open-access.Paid subscriptions are voluntary. All proceeds from them go to support Scripps Research. Many thanks to those who have contributed—they have greatly helped fund our summer internship programs for the past two years. I welcome all comments from paid subscribers and will do my best to respond to them and any questions.Thanks to my producer Jessica Nguyen and to Sinjun Balabanoff for audio and video support at Scripps Research.Note on Mass Exodus from X/twitter:Many of you have abandoned the X platform for reasons that I fully understand. While I intend to continue to post there because of its reach to the biomedical community, I will post anything material here in the Notes section of Ground Truths on a daily basis and cover important topics in the newsletter/analyses. You can also find my posts at Bluesky: @erictopol.bsky.social, which is emerging as an outstanding platform for sharing life science. Get full access to Ground Truths at erictopol.substack.com/subscribe

Some old nemesisisisisisises have reappeared, and that's ... unfortunate. But at least Bob has some colourful brochures to distract our team from their impending doom. So.... how many oceans is "too many," do you reckon? You've been listening to... Kevin Hall as Greg and Felonius Sarah Rhea Warner as Pipistrelle Bonnie Brantley as Jessie and Donna Eric Perry as Dr. von Haber Zetzer, Mr. Southers, and Joe Pete Barry as Bob Lee Shackleford as Pluto Sarah Golding as Mrs Sheffield Chrisi Talyn Saje as Julie Shannon Perry as Madeline and Olivia David S. Dear as Dr. Theo Bromae and Tiberius Kyle Jones is your Narrator 2. And Chris Nadolny Gourley is your Narrator John Faley is our music director, and our artwork is by Lucas Elliott. Sarah Golding is our dialogue editor, and Mark Restuccia is our sound designer. Oz 9 is written by Shannon Perry. Oz 9 is a proud member of the Fable and Folly Network. Please check out our sibling shows at fableandfolly.com and support our sponsors. Learn more about your ad choices. Visit megaphone.fm/adchoices

Join me, Leila Lutz, for a solo episode on weight and body composition as I challenge the fitness industry's misconceptions around what it means to be fit and healthy. In this episode, I share where I am up to on my personal journey and why I have chosen not to lose body fat right now, even though I do want to. Get ready to rethink everything you thought you knew about weight, body fat, and what it truly means to be fit.In this Episode:Introduction to the Health Journey The Role of Muscle Mass and Organ Health Body Fat Percentages and Industry MisconceptionsThe Impact of Dieting and Caloric Deficits The Importance of Strength Training and Muscle Mass Assessing Fitness and RecoveryThe Role of Nutrition and Caloric Intake The Psychological and Emotional Impact of Body Image Conclusion and Next StepsLinks to studies:"Long-term persistence of adaptive thermogenesis in subjects who have maintained a reduced body weight" by Kevin Hall et al. in Obesity, 2016. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4989512/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5568065/https://onlinelibrary.wiley.com/doi/10.1002/oby.21538Connect with Leila:WebsiteInstagram @leilalutz

Episode Highlights:Making sense of the recent Kellogg's food dye petition and what it means for ultra-processed foodsResearch showing how ultra-processed foods affect weight gain regardless of macronutrients How chewing food impacts GLP-1 production Why replacing artificial ingredients with natural ones may not solve core issuesThe complex relationship between food manufacturers, pharmaceutical companies, and healthcare systemsThe importance of the "food matrix" and processing methods beyond ingredientsAbout Chef Dr. Mike: Chef Dr. Mike is a cardiologist turned culinary medicine expert who combines his medical expertise with a deep understanding of food science and cooking. He teaches healthcare providers and the public about the connections between food, health, and medicine through his work with culinary medicine programs and his weekly column at the Center for Food is Medicine.Links & Resources:Gluten-free artisan bread recipe

Kevin Hall is an author who has written about what life was like growing up in idyllic Ilion, NY and Rosemount. Hall recently released his third book, SIGNS: The Veil is Thinner Than We Imagine.Connect with Kevin at Kevin-Hall.com and Facebook at Kevin.HallWant more The On Purpose Podcast?Find full episodes and more!Check in on Instagram , FacebookConnect with Jerrod!Linkedin, InstagramGet My Book!

On the latest edition of Kentucky Newsmakers, WKYT's Bill Bryant talks with Kentucky Governor Andy Beshear and Lexington Fayette County Health Department Communications Officer Kevin Hall.

Send us a Text Message.In this episode, Jummie  sits down with author Kevin Hall to delve into the intriguing themes of his book, "Signs: The Veil is Thinner Than We Imagine." The conversation focuses on the mysterious and often comforting world of signs and synchronicities, especially those that seem to connect us with loved ones who have passed away.Kevin opens up about his personal experiences, sharing touching anecdotes that bring his book's concepts to life. He recounts stories of visitation dreams where departed loved ones appear vividly, offering messages of reassurance and love. He also discusses meaningful coincidences that have occurred in his life, moments that seem too perfectly timed to be mere chance.Throughout their discussion, Jummie and Kevin emphasize the importance of being open to these signs. They explore how such experiences can provide hope and a sense of purpose, suggesting that these moments are not just random but are meaningful connections from the other side. The conversation naturally flows into broader themes of the afterlife, encouraging listeners to consider the possibility that our loved ones are still with us in some form, guiding and comforting us.Key takeaways: Stay open and attuned to the signs around you.Reflect on your feelings and the significance of the signs you encounter.Embrace the concept of energy and its various manifestations.Document and seek comfort in visitation dreams.Acknowledge and find comfort in moments of synchronicity.Where to find Kevin: Book: https://www.amazon.com/SIGNS-Veil-Thinner-Than-Imagine/dp/B0CVQ5SVYM/Website: http://www.kevin-hall.com/index.htmlSUBSCRIBE TO OUR YOUTUBE CHANNEL: https://www.youtube.com/channel/UCr0p1zDPaPLmnmI3AIWhDFQFOLLOW US: TikTok - @shiftingdimensions444 Instagram - @shiftingdimensions_podDISCLAIMER: The views, thoughts, and opinions expressed are the guest's own and do not represent the views, thoughts, and opinions of Shifting Dimensions. The material and information presented here is for general information and entertainment purposes only.

How does food affect our mood? Does diet actually impact our mental health? What is a gut micro-biome, and can we still eat a few chips without ruining it?In this Academy of Imperfection episode, we are joined one of the worlds leading experts on the relationship between what we eat, and how it effects our mental health, Professor Felice Jacka. And if can we trust anyone to get to the bottom of the vagus nerve ‘highway'; our hippocampus shrinking; our mitochondrial reaction to ultra-processed foods (don't worry we didn't know these words before either) - it's her.  There was a lot to 'digest' in this chat (so to speak), but thankfully, there is so much we can do, by making informed choices about what we put in our bodies, to improve our mental health.    See below for links & research mentioned in this episode, information on Felice and her work and extra resources:

Mark 4:26-34; Psalm 92:1-4, 12-15; 1 SAMUEL 15:34-16:13“Your gifts, leadership, purpose—none of it is about you. Instead, a life of significance is about serving others. It's about guiding those who need your talents—those gifts, that leadership, and purpose.”-Kevin Hall

Conversations on Mental Health and Fatherhood In this episode of Dare to Dad, hosts Dr. Lester Clowes and Dr. Bobo Blankson welcome Kevin Hall, President of Grant Halliburton Foundation, to discuss the importance of mental health awareness, particularly for fathers. Kevin shares his personal journey from a career in advertising to leading a mental health foundation, emphasizing the need for early detection and providing access to mental health resources for children. The conversation explores the foundation's educational programs, navigation services, and peer support initiatives. Kevin also opens up about his own experiences as a father, including the challenges and realizations he faced while supporting his son through mental health struggles. This insightful discussion highlights the critical role of fathers in fostering open conversations and connections with their children. If you received value from today's episode, then please follow our show and leave us a 5-star review. It's a tremendous help in our show getting discovered by other Dads out there that need to hear these conversations. Also, we're ramping up our efforts to get our message out to other platforms. Here's a list of them below, and we'd love your support if you're already browsing these spaces. YouTube: https://www.youtube.com/@daretodadpodcast Facebook: https://www.facebook.com/daretodadpodcast/ Instagram: https://www.instagram.com/daretodadpodcast/ TikTok: https://www.tiktok.com/@daretodadpodcast TIME STAMPS 01:58 Special Guest Introduction: Kevin Hall 02:55 Kevin Hall's Journey to Grant Halliburton Foundation 09:29 The Grant Halliburton Story 13:48 Grant Halliburton Foundation's Mission and Programs 24:51 The Role of Dads in Mental Health 29:36 The Rise and Fall of Dad to Dad Meetings 33:19 Advice for Dads: Be Curious 34:19 Social Media and Family Time 35:33 Supporting the Halliburton Foundation 38:19 Kevin's Personal Story as a Dad 40:18 Lessons from Pushing Too Hard 46:18 The Importance of Vulnerability and Openness 47:51 Name That Dad Game

We've all heard of processed foods, but what about ultraprocessed foods, which make up more than half of the typical American diet? In this special Chasing Life: Spotlight, CNN Medical Correspondent Meg Tirrell explores how these foods became so widespread and the potential risks they pose to our health. She speaks with Professor Marion Nestle, a leading authority on nutrition and food policy and NIH senior investigator Kevin Hall, who conducted the first and only controlled clinical trial on ultraprocessed foods. Hear about the study's remarkable findings; it may change some of the choices you make in the grocery store.    Learn more about your ad choices. Visit podcastchoices.com/adchoices

This episode I am reading from Kevin Hall's book 'SIGNS: The Veil is Thinner Than We Imagine'.Have you experienced hearing a whispered voice when no one else is around, or perhaps a gentle nudge appearing to direct you? Have you had a dream of a departed loved one so real that it left you with undeniable feelings? Have you had inanimate objects suddenly turn on by themselves?Have you thought that it was all a coincidence or maybe your imagination? Are you looking for answers as to why these unusual occurrences have happened in your life? SIGNS provides some needed direction in order to help you find the answers you seek.This book contains a collection of true stories, each linked to a theme of how the Veil is thinner than we imagine. It will challenge you to explore your own SIGN experiences, while providing compelling research to assist with your personal journey of understanding.What is in this book for YOU:Discover the importance of SIGNS in your lifeExplore real life stories of notable people and their SIGNSLearn from experts and historical referencesGain comfort in knowing that you are not alone.BioKevin Hall joyfully adopts the titles of dad, grandpa, and papa. Residing with his wife in Rush, NY—a suburb of Rochester—he is a family man with two married children, six grandchildren, and a beloved dog named Pal.His career spanned over 40 years in the private sector, during which he secured a US Patent, was featured in Forbes magazine, authored several white papers, and received numerous accolades for his contributions.Now retired and contemplating his next chapter, he turned to writing. In 2022, he published his first two memoir/history books. When queried about his motivation to write, he replies, "It was the persistent curiosity of my grandchildren, always asking, 'What was it like when you were young, grandpa?'"For his third book, he interviewed a range of fascinating individuals, sharing their extraordinary and inspiring tales—some bordering on the miraculous. One Certified Buyer comments: Have you ever been in a situation where you get a tingling sensation telling you something extraordinary is happening? This book took me through an interesting journey of some astounding stories and other smaller tales of wonder in day-to-day life.Amazon link https://tinyurl.com/4bk5h73bhttp://kevin-hall.com/https://www.pastliveshypnosis.co.uk/https://www.patreon.com/ourparanormalafterlifeBecome a supporter of this podcast: https://www.spreaker.com/podcast/our-paranormal-afterlife-finding-proof-of-life-after-death--5220623/support.

This week I am talking to Kevin Hall about his book 'SIGNS: The Veil is Thinner Than We Imagine'.Have you experienced hearing a whispered voice when no one else is around, or perhaps a gentle nudge appearing to direct you? Have you had a dream of a departed loved one so real that it left you with undeniable feelings? Have you had inanimate objects suddenly turn on by themselves?Have you thought that it was all a coincidence or maybe your imagination? Are you looking for answers as to why these unusual occurrences have happened in your life? SIGNS provides some needed direction in order to help you find the answers you seek.This book contains a collection of true stories, each linked to a theme of how the Veil is thinner than we imagine. It will challenge you to explore your own SIGN experiences, while providing compelling research to assist with your personal journey of understanding.What is in this book for YOU:Discover the importance of SIGNS in your lifeExplore real life stories of notable people and their SIGNSLearn from experts and historical referencesGain comfort in knowing that you are not alone.BioKevin Hall joyfully adopts the titles of dad, grandpa, and papa. Residing with his wife in Rush, NY—a suburb of Rochester—he is a family man with two married children, six grandchildren, and a beloved dog named Pal.His career spanned over 40 years in the private sector, during which he secured a US Patent, was featured in Forbes magazine, authored several white papers, and received numerous accolades for his contributions.Now retired and contemplating his next chapter, he turned to writing. In 2022, he published his first two memoir/history books. When queried about his motivation to write, he replies, "It was the persistent curiosity of my grandchildren, always asking, 'What was it like when you were young, grandpa?'"For his third book, he interviewed a range of fascinating individuals, sharing their extraordinary and inspiring tales—some bordering on the miraculous. One Certified Buyer comments: Have you ever been in a situation where you get a tingling sensation telling you something extraordinary is happening? This book took me through an interesting journey of some astounding stories and other smaller tales of wonder in day-to-day life.Amazon link https://tinyurl.com/4bk5h73bhttp://kevin-hall.com/https://www.pastliveshypnosis.co.uk/https://www.patreon.com/ourparanormalafterlifeBecome a supporter of this podcast: https://www.spreaker.com/podcast/our-paranormal-afterlife-finding-proof-of-life-after-death--5220623/support.

Author Kevin Hall returns to Moving Forward to talk about his new book: SIGNS: The Veil is Thinner Than We Imagine, and how this all started when his wife lost her earring. More at ⁠www.bemovingforward.com⁠. Register for my next writing and self-publishing class which starts March 28th: ⁠https://events.jhu.edu/form/odysseylimterm2spring24⁠ More at ⁠www.bemovingforward.com⁠. Books and podcasts available at ⁠linktr.ee/johnlim⁠ Subscribe to my free newsletter at ⁠⁠https://bemovingforward.beehiiv.com/subscribe⁠⁠ Get ⁠The Poshmark Guide for Individuals and Small Businesses⁠ -and- ⁠The Poshmark Journal for Individuals and Small Businesses⁠ Get the⁠ Corporate Cliches Adult Coloring Book⁠ Get I Am a Professional Metalhead: Audiobook free with ⁠Audible trial⁠ (affiliate paid link) / Audiobook on ⁠Apple Audiobooks⁠ / ⁠Paperback or Kindle⁠ (affiliate paid link) Follow: ⁠⁠Facebook⁠⁠, ⁠⁠Twitter⁠⁠, ⁠⁠LinkedIn⁠⁠ (@Bemovingforward) ⁠linktr.ee/johnlim⁠ Note: links to Amazon and Audible products are affiliate links through which the author receives a small commission from sales. As an Amazon Associate, I earn from qualifying purchases.

Delaney and Tanner chat with Kevin Hall, the communications director for the Iowa Pork Producers Association, about their award-winning "Purchase Moore Hamann Bacon" campaign that went viral a few months ago.

Welcome back to The M3 Podcast, this week we have Kevin Hall from Briggs Auto discussing how he got into the car business and his experiences in the industry, welcome Kevin Hall to The M3 Podcast!Follow Briggs AutoInstagram - https://www.instagram.com/briggsauto/?hl=enFacebook - https://www.facebook.com/briggsautofans/Website - https://www.briggsauto.com/Follow Us Here! Instagram - https://www.instagram.com/mossmarketinggroup/Facebook - https://www.facebook.com/MossMarketingGroupWebsite -  https://www.mossmarketinggroup.com/#Marketing #Business #Podcast

We turned five years old yesterday. The podcast, I mean — Oz 9 just turned 5. How we've lasted that long, we have no idea, but we suspect it has something to do with the fact that everyone is slightly fried from the pandemic and not giving real life 100% of their attention just now. And that's cool. Real life can be a bit of a turd on a hot plate now and again, so suspending reality right alongside disbelief seems like a healthy decision. All of which to say, thanks for hanging out with us. Gravity — both the being-serious kind and the falling-down kind — is not something we handle well. You clearly don't either, and we're happy you chose to unfurl your freak flag across the nose of the 9. High five, space monkey. We wouldn't be here without you. And the healer pod. You've been listening to: Kevin Hall as Greg David S Dear as Doctor Theo Bromae Bonnie Brantley as Jessie Shannon Perry as Olivia and Madeline Tim Sherburn as Colin Eric Perry as Dr von Haber Zetzer Sarah Golding as Mrs Sheffield Kyle Jones is Narrator Two and Chris Nadolny Gourley is your Narrator Our music is composed and performed by John Faley; Lucas Elliott creates our artwork. Sarah Golding is our dialogue editor, and Chrisi Talyn Saje is our sound engineer. Oz 9 is written by Shannon Perry. Oz 9 is a proud member of the Fable and Folly Network. Please support our partners here: https://fableandfolly.com/partners/. And be sure to check out the other great Fable & Folly shows at https://fableandfolly.com/. Learn more about your ad choices. Visit megaphone.fm/adchoices

None of us are promised tomorrow, yet many people live a life of mediocrity. Big dreams are quashed as we navigate adulthood. Staying in our comfort zones is seen as being safe and reliable. Yet, to may people's disbelief, “we're better than we think we are and we can do so much more than we think we can.” In today's episode Anna welcomes her special guest, Kevin Hall, a highly sought after business consultant, speaker and coach. Kevin counts John C. Maxwell and Stephen R. Covey as his mentors and lives every day with purpose and abundance. Kevin encourages each of us to embrace our vision of what we want in life. If we all spend just 15 minutes each day reenergizing our souls and taking care of ourselves spiritually and physically, then we will start to see opportunities opening up for us. The world is looking for leaders and we need to be ready. Listen in as Anna and Kevin discuss the meanings of these 4 principles of living an abundant life: Love will always find a way. Knowing you're enough always creates enough. We is always greater than me. Abundance always says yes. Resources Mentioned in this Episode: Aspire: Discovering Your Purpose Through the Power of Words by Kevin Hall Kevin's website: PowerOfWords.com https://powerofwords.com/ John C. Maxwell Stephen R. Covey, The 7 Habits of Highly Effective People Hal Elrod, The Miracle Morning Jim Rohn Journal Prompts: Are you living in abundance or scarcity? How can you make your life unrecognizable this year? How can you live in crescendo (in growth)? What is your vision? What do you want? How can you cross out of your comfort zone and grow? Quotes to Remember: “I dare you to make your life unrecognizable this year.” Kevin Hall “If we did all the things we're capable of doing, we would literally astound ourselves.” Thomas Edison “We don't see the world as it is; we see the world as we see ourselves.” “Focus on contribution and you will influence others.” “Everything that we want that is meaningful is at the end of our comfort zone.” Connect with Anna: Email: agibbs2@kw.com Facebook: @CoachAnnaGibbs Instagram: @CoachAnnaGibbs YouTube: @Annagibbsatkw Coaching: coachannagibbs.com To learn more about the supplements and products Anna uses to improve her overall health and well-being visit: https://plexusworldwide.com/annagibbs

If you care about what you eat, you won't want to miss this conversation! Chris Van Tulleken is an infectious disease physician-scientist in the UK's National Health Service who has written a deeply researched masterpiece book on food—ULTRA-PROCESSED PEOPLE. It's not just about these synthetic and artificial UPF substances, that carry many health hazards, but also about our lifestyle and diet, challenging dogma about low carbs/glycemic index and the impact of exercise. Chris ate an 80% UPF diet for a month with extensive baseline and follow-up assessments including MRI brain scans. He has an identical twin brother who at times is 20 kg heavier than him. Why? What can be done to get limit pervasive UPF ingestion and its multitude of adverse effects on our health?For additional background to the book, here are some Figures and a Table from a recent BMJ piece by Mathilde Touvier and colleagues.Consumption of UPFs are highest in the USA and UKA Table summarizing some of the health hazards and magnitude of increased riskIn his book Chris gets into the evidence for risks that are much broader than cardio- metabolic, including cancer, dementia, inflammatory bowel disease, and other chronic conditions. A schematic for how UPFs increase the risk of cardiometabolic diseasesHere is the transcript of our conversation, unedited, with links to the audio podcast.Recorded October 20, 2023.Eric Topol (00:00):It's Eric Topol here with Ground Truths. And what a delight for me to welcome Chris van Tulleken, who has written a masterpiece. It's called Ultra-processed People, and it's actually much more beyond ultra-processed food as I learned. We're going to get into how it covers things like exercise, nutrition in general, all sorts of things. Welcome, Chris.Christoffer van Tulleken (00:27):It's such a pleasure to be here. And there's no one I would rather say that about my book than you, so that means a huge amount.Eric Topol (00:35):Well, I was kind of blown away, but I have to tell you, and it's probably going to affect my eating behavior and other things as we'll discuss for years to come. You're going to be stuck in my head. So what's interesting, before we get into the thick of it, your background, I mean as a molecular virologist turned into a person that devoted so much to food science, and you go through that in the book, how you basically got into rigorous reviews of papers and demand for high quality science and then somehow you migrated into this area. Maybe you could just give us a little bit of background on that.Christoffer van Tulleken (01:20):So I suppose it feels a tenuous thing. I'm an infectious diseases clinician, but the only people who get infections are disadvantaged people. For the most part, rich people well off people get cardiometabolic disease. And so I worked a lot in very low income settings in South Asia and Pakistan in the hills and in Central and West Africa. And the leading cause of death in the kids I was seeing in the infants was the marketing of food companies. So food, particularly formula, but also baby food was being made up with filthy water. And so these children were getting this triple jeopardy where they were having bugs, they were ingesting bugs from filthy water. Their parents were becoming poor because they couldn't afford the food and they lacked the immune system of breast milk in the very young. And so it sort of presented itself, although I was treating infections that the root of the problem was the food companies. And now my work has sort of expanded to understanding that poor diets has overtaken tobacco or it's depending on the number set you look at, but the Lancet Global health data shows that poor diets overtaken tobacco is the leading cause of early death globally. And so we need to start thinking about this problem in terms of the companies that cause it. So that's how I still treat patients with infections, but that was my route into being interested in what we call the commercial determinants of health.Eric Topol (02:52):Yeah, well you've really done it. I have 15 pages of highlights and notes that I got from the book and book. I mean, wow. But I guess the summary statement that somebody said to you during the course of the book, because you researched it heavily, not just through articles, but talking to experts that ultra-processed foods is not food, it's an industrial produced edible substance, and really it gets graphic with the bacteria that's slime and anthem gum and I mean all this stuff, I mean everywhere I look, I see. And I mean all these, I mean just amazing stuff. So before we get into the nitty gritty of some of these additives and synthetic crap, you did an experiment and with the great University College in London where you took I guess 80% of your diet for a month of up pfs. So can you tell us about that experiment, what it did for you, what you learned from it?Christoffer van Tulleken (04:04):Yeah, so it wasn't just a stunt for the book. I was the first patient in a big study that I'm now running. It's a clinical trial of ultra-processed food. And so I was a way of gathering data. I mean, you know how these things work, Eric. I was teaming up with my neuroscience colleagues to do MRI scans my metabolic colleagues instead of going, look, if we put patients on this diet, how would it all look and what should we be investigating if we do MRI scans, will we see anything? And so I ate various news outlets have portrayed this as kind of me heroically putting my body on the line for science. I ate a completely normal diet for many American adults. About one in five Americans eats the diet of 80% of their calories. It's a very typical diet for a British or an American teenager or young person.(04:52):So it wasn't arduous. And I was really looking forward to this diet because like most 45 year old doctors, I have started because of my marriage and my children, you start to eat in a rather healthy way. And this was amazing opportunity to go back to eating the garbage that I'd eaten as a teenager. I was going back to these foods I loved. So I guess there were kind of four things that happened. There were these three physical effects on my body. I gained a huge amount of weight and I wasn't force-feeding myself. And that really chimes with the epidemiological data that we have and from the clinical trial data run by Kevin Hall at the NIH, that this is food that gets around your body's evolved mechanisms that say, stop eating, you're full. Now the second thing that happened is we did some brain scans and I thought, well, the brain scan we're not going to see anything in a month of normal food.(05:43):So I switched from about 20% to 80% and we saw enormous changes in connectivity between the habit, automatic behavior bits at the back in the cerebellum and the reward addiction bits in the middle in the limbic system and associated regions. So that was very significant in me. And we did follow-up scans and those changes were robust and we really have no idea what is happening in children who are eating this stuff from birth to their brains, but it's concerning. And then the most intriguing thing was I ate a standard meal at the beginning of the diet and we measured my hormonal response to the food. And I think people are more and more familiar with some of these hormones because we've got drugs like semaglutide or wegovy that are interrupting these fullness or these hunger hormone pathways. And what we saw was that my hunger hormone response to a standard meal, my hunger hormones remain sky high at the end of the diet.(06:41):So this is food that is fiddling with your body's ability to say I'm done. But the most amazing thing was that this experience I had where the food became disgusting, there was this moment talking to a friend in Brazil called Fernanda Rabu. She's an incredible scientist, and she was the one who said, it's not food, Chris. It's an industrially produced edible substance. And I sat down that night to eat, I think it was a meal of fried chicken. And I was reading the ingredients and I could barely finish it. And so the invitation in my book is, please keep eating this food, read your ingredients lists and ask yourself why are you eating maltodextrin? What is it? Why are you eating xantham gum? What is diacetyl tartaric acid esters of monoglycerides of fatty acids? Why is that in your bread?Eric Topol (07:31):Yeah. Well, and then the other thing that the experiment brought out was the inflammatory response with the high C-reactive protein, fivefold leptin. So I mean, it really was extraordinary. Now the other thing that was fascinating is you have an identical twin. His name is, is it Xand?Christoffer van Tulleken (07:51):Zand, like Alexander,Eric Topol (07:53):JustChristoffer van Tulleken (07:53):The middle, full name's Alexander.Eric Topol (07:55):So spelled X, but okay, so he's an identical twin and he's up to 20 kilos heavier than you. So this helped you along with all the other research that you did in citations to understand the balance between genetics and environment with respect to how you gain weight. Is that right?Christoffer van Tulleken (08:16):That's right. So I have all the genetic risk factors for weight gain. And I know this because I've done studies with colleagues at the MRC unit at Cambridge, and I have all the polymorphisms, the little minor genetic changes that are very common. I have them all associated with weight. Now you can see I'm sitting here at the high end of healthy weight. I'm not thin, but I'm not. I'm just below overweight. And what protects me is my environment. And by that we mean my education, the amount of money I have, I have very little stress in my life. I have a supportive family. I have enough time to cook, I have a fridge, I have cutting boards, I have skills that I can do all that with. When my twin with this set of genetic risk factors moved to the states, he went to do a master's degree in Boston and he had a son in an unplanned way who's Julian is a much beloved member of the family, but it was very stressful.(09:15):What now? 13 years ago, and Zand kind of ate his problems, but the problems that he ate were ultra-processed food. So ultra-processed food, it's one of the ways in which the harms of poverty are expressed. So we know that people who live in stress and being poor is a significant source of stress. So it's disadvantaged. People generally smoke more, they drink more alcohol, they use gambling apps and they eat terrible food. And that is because of the environment they're in. It has nothing to do with their willpower or their choices. So part of the book is trying to reveal really that for many people, the food environment, the food that's available and they can afford is extremely violent to their bodies. And generally that's the environment of people who are already living with disadvantage.Eric Topol (10:06):Well, the data, which I wasn't fully familiar with, I have to say that you reviewed in the book, and then you may have seen in the British Medical Journal, there was a very good paper on ultra-processed food just published recently. I'm sure you know these folks. And not only does it review the point you made that 60% of the American diet and the UK diet is from ultra-processed food, but that all the analyses show 40% higher risk of type two diabetes, 35% risk of cardiovascular event, increased hypertension, 29% risk of all-cause mortality, 41% risk of abdominal obesity, metabolic syndrome, 81% higher risk. This isn't even yours. This is the review of all the literature, cardiovascular mortality, 50% higher risk. You mentioned the death from high U P F diet, 22% of all deaths. This is big. I mean, this is something I didn't realize. I knew it wasn't good, but I didn't realize the toll it was taking on the species. I mean, it's remarkable.Christoffer van Tulleken (11:17):It is in a sense, it's not enormously surprising. So the thing I think that is confusing a lot of people, there are two sort of sources of confusion. One is that the working definition that we all use is basically if something has an additive you don't find in a typical home kitchen, then it's an ultra-processed food. Now that has led a lot of people to go, well, the problem is the additives. Now, some of the additives, we think there's very good evidence they are causing harm. So the non-nutritive sweeteners, we had a huge paper come out and sell this summer. It's not referenced in the book, but the World Health Organization have written a position. And you may well know this literature better than me, but there's a growing concern that these products are definitely not better than sugar and they may predispose to metabolic disease and microbiome effects the emulsifier.(12:07):Again, we've got pretty good evidence that many of the synthetic emulsifies, and they are in everything. They're in your soda, your toothpaste, your bread, your mayonnaise. The emulsifiers are ubiquitous because they give a slimy mouthfeel that people like. So some of the additives are an issue, but the additives are just a proxy for food that is made with no regard for your health. And so a lot of the research I'm doing now is with economists. And so we're going to publish a paper in the next couple of months where one of the questions we've asked is, when it comes to the big transnational food corporations, is there good evidence within the corporations they care about human health? Because the companies that make this food say, we practice stakeholder capitalism, we care about the environment, we care about our farmers, we care about kids, people, our customers, we care about your health.(12:58):What we can show is that the way the companies spend their money is not to reinvest in those people, those stakeholders, they use it to buy shares back. So every quarter they do share buybacks to drive up equity value. We can show that when public health proposals reach the board or reach investors, institutional investors always vote down those public health proposals. And we have really good examples at Unilever, Pepsi and Dannon where CEOs have said, we want to make the food healthier and activist investors have fired the CEOs or fired the boards. So the companies are making the food with the purpose of generating money for institutional investors, usually pension funds. And so to me, it's not very surprising if you put yourself in the position of being a scientist at one of these companies or being a C E O and the market's saturated, we've all got enough food, you have to make food using the cheapest possible ingredients with the longest shelf life, and it has to be addictive or quasi addictive. That's the only way you can get us to buy more and more of it. And now that the states and the uk, Australia were saturated, they're starting to move very aggressively into south and Central America. I mean, they've largely done that, but now the focus is on West Africa, south Asia, east Asia, and Central Africa. So the purpose of the food, we call this system financialization, all the incentives in the system are financial. And so it's not surprising the food isn't very good for us.Eric Topol (14:31):And one thing I did like is that you did get into the companies involved here, and you also noted many times throughout the book about these scientists that said they didn't have any conflict and then turned out they had quite a lot of conflicts. And so one of the things I thought about while you mentioned about the transnational trans fats, trans fats were basically outlawed. And why can't we get, I think you touched on this in the chapter right before the end about we're just not going to be able to get these companies to change their ways, but why can't we get these U P Ss, particularly the ones that are most injurious? And by the way, you've proven that through three, not just the epidemiologic studies, which many people will argue diet logs are not so perfect, even though when it's in tens of thousands or hundreds of thousands of people. You mentioned, I wouldn't go back to the Kevin Hall experiments because he's really a noted researcher here in the US at NIH and also the biologic plausibility, which you've shown in spades throughout the book. But so with all this proof, why can't there be a path towards making these products, the ones that are the most implicated, illegal, and like the trans facts?Christoffer van Tulleken (15:56):So there are several answers to that. First of all, I guess my approach as an activist, and so I see in a kind of strange space because on the one hand I'm a scientist and I try and be fairly dispassionate. On the other hand, as you say, we now have very robust data. We've got more than a decade's worth. I mean, Kevin Hall sent a lovely tweet the other day, which I can unpack a bit, but this isn't argument basically between independent scientists and the industry and the industry are very, very skillful at mounting their arguments. So the argument of industry is, look, ultra-processed with the definition is wooly. It's not agreed on. These are largely observational studies. We need more randomized trials. The real problem with food, is it being high-fat, salt, sugar? And Kevin sent a brilliant tweet where it was in someone else where someone was going, look, why can't we just call it high-fat salt sugar?(16:52):What's processing got to do with anything? And Kevin said, well, look, no one has ever agreed on the definition of high-fat salt sugar. Whereas the definition of U P F is extremely widely agreed on, and we have now over a thousand studies linking it to negative health outcomes. So in terms of why we can't ban it, I guess my answer is I think it's politically extremely important not to frame it, not to frame things in terms of banning. If we want to see the gains that we got with smoking, my proposal is we need to regulate this food. We need to warden people, but we need to use the language of the political right and of the free market to get people on board. I want to increase everyone's choice in freedom. I don't want to take anywhere and cocoa pops or soda pop away.(17:36):It's fine if people want to buy that, but they should have a warning label on it and they should be able to buy fresh, affordable, healthy food. And what we know is that people like you and I, we will eat a bit of ultra-processed food, but broadly, people with resources don't eat this stuff. It's low income families that are forced to. So partly, I don't think we should be making it illegal, but the main reason is there is an enormous power. I mean, any one of these companies has the annual marketing budget that is maybe four or five times the entire World Health Organization operating budget each year. Okay, so we're talking 10 billion versus a couple of billion, and that's just for a company like Nestle or Danon or Coke. So the might of these corporations is overwhelming. And so the struggle will be very much as it was with tobacco.(18:30):And we have to be very careful how we sort of proceed and what we ask for. One of the issues that's going on at the moment is the definition of UPF at the moment is not suitable for legislation. So if we said, well, look, we are going to try and put a tax 10% tax on all UPF what will happen is the companies will have a lawsuit of every single additive. So they'll go, well, xantham gum is in kitchens actually, because we sell it in bags and people with celiac use it to bake at home. So then we have to have an exhausting discussion. So there's a group led by Barry Popkin and a number of other brilliant researchers who are creating a definition that it will include, I'm going to make this up, non-nutritive sweeteners, emulsifiers energy density and softness. And that will all with, we've got loads of randomized trials on all of that, and that will withstand the lawsuits. So it's about the technical approach has to be a very sophisticated one about resisting corporate power and the template has to be tobacco.Eric Topol (19:33):Yeah. Well, I think you've given a good response to those who would wonder, but the warning, as you know very well, far better than me, all we have on the foods are the nutrients of protein, carbohydrate, fat, saturated fat. There's nothing about warnings about the process. Ultra-processed content, which has to get fixed at some point in thatChristoffer van Tulleken (19:57):It has to, I mean, it is astound. What's going to happen is there are going to be lawsuits. So people are working on this and it's very hard to bring lawsuits around food, but one angle will be to focus on soda pop. So there should be a warning. And all the fizzy pop, it all contains phosphoric acid, which leeches minerals out of your bones, it dissolves your teeth, the sugar rots your teeth. And we will start to find communities that only drink one brand because there is a couple of very dominant brands, and they will be able to bring class action lawsuits about dental decay, and that's how it'll start. But in Argentina, in Chile, Columbia, they now on Cannes of cola do have big black hexagons. So it can be done. And I think the populations in the UK, obesity and diet related diseases reach such a crisis. People are so angry about this. And I think the people, the grassroots sentiment is I'm being gaslit by the people who sell my food. They've told me if I eat this, it'll help me lose weight. They've told me it will make me well, and it hasn't worked.Eric Topol (21:03):Yeah, well, that's for sure. Well, now I want to get into a couple of the things that shakes up the prevailing beliefs, the sacred cows, if you will. One of them is the burning calories with exercise. You really challenge that whole notion in the book, as I said, the book is not just about ultra-processed foods, which completely takes 'em apart, but you challenge the idea that you can work it off exercise, burn off these calories, and you have a pretty substantial part of the book that you really get into part help us understand because still today most people think, well, if I eat that such and such, I'll just exercise. I'll burn off those calories. What's the truth about that?Christoffer van Tulleken (21:56):So I wrote the book, I try to lay out the evidence for ultrapro food, but then you have to do some water battery because people always go, yeah, but isn't it because people who live with excess weight have low willpower, so I try and get rid of that. Or isn't it genetic? I can get rid of that. But a big argument is when it comes to the pandemic of obesity, surely it's because we spend all our lives on our phones, we sit around, we watch tv, and none of us work in heavy manufacturing anymore. So this idea was heavily promoted through a number of institutions, particularly something called the Global Energy Balance Network, and thousands of scientific papers in good robust peer reviewed journals. And some colleagues of mine at the London School of Hygiene and Tropical Medicines and Public health doctors did this incredible network analysis where they looked at the links between funding and all of these papers and all of the conferences that said, look, if you drink too much sugar or you eat too much chocolate, you just go for a run.(22:53):You burn off the calories, energy in energy out. Like it's simple. The entire network, and I really mean all of the papers, thousands of them were funded by the Coca-Cola Corporation. Now, in and of itself, that doesn't prove that it's a complete myth. But at the same time since the 1990s, there's been this real puzzling thing about our most sophisticated way of measuring energy expenditure using this technique called double labeled water. And there was this finding that no one could explain. It kept happening in all the studies in humans and in animals that people of the same size and shape and age and sex burn the same number of calories, whether they're subsistence farmers in Nigeria or secretarial workers in Chicago, whether they're hunter gatherers or office workers, everyone seems to burn the same 45 year old men who weigh 85 kilos like me. We can be hunter gatherers, we can be office-based doctors.(23:51):We burn the same number of calories. And a guy called Herman Ponsa pulled this together and he said, it seems like what is happening is that we have evolved to burn the same number of calories every day. Now, if you go for a run, you have to steal energy from other budgets. You can't violate the laws of physics. So if I burn 3000 calories today and I go for a 200 calorie run, I will take that 200 calories from my inflammation budget, from my anxiety budget, from my reproductive hormone budget. And that is why exercise is good for us. Now, what this doesn't mean is if you're cycling in the Tour de France, so you're an elite athlete or you're mountaineering, then you do burn more calories each day. And we've known that for a long time, but the kind of exercise that we all do each day, if we go to the gym a couple of times a week, that doesn't seem to affect our calorie expenditure. And the reason that, I mean, I'm an MD PhD, I feel I understand how the body works. I would say the reason I was unaware of that until I started writing the book and trying to figure out the piece of the puzzle I was missing is because of the Coca-Cola corporation. And there incredible network of edibles was network of literature that they funded.Eric Topol (25:01):Well, it shook me up because I was thinking all these years about, well, if I burned 500 calories, the other thing I thought about is I've had a knee operation replacement and I'm going to be immobilized and I'm going to get fat just because I can't exercise. And this was fascinating and you just reviewed it in a nutshell. It's really great for people to read that. Now, another one that you really took apart. So you and I both know Gary Taubes and I'm glad thatChristoffer van Tulleken (25:32):You had, and I want to say I love, I haven't spoken to him since the book, but I really, really love Gary. I think he's a brilliant guyEric Topol (25:40):And he has a new book that I blurbed about, not out yet on diabetes and all the lies about diabetes, but the book, he's been very influential as you know. And one of the things that he helped carry over the goal line and many others is this glycemic index and that the real reason we're fat is because we eat too much carbs and that it raises our insulin level and it makes us hungry. Basically, that's the simple dumbed down version and that he had been purporting that as the main driver of the obesity epidemic. You take issue with that, I would say, because you would say Uhuh maybe not so fast that UPFs are an important part of the story, and maybe it's not so simple as this glycemic index. Do I interpret that correctly?Christoffer van Tulleken (26:35):Yeah. So the sugar insulin debate is a long and exhausting one. And Gary, I would say, I mean he's a physicist by training and an incredible brain, and I think very few people have moved human nutrition further than Gary. Now, I would say the way he moved it is he got this incredible set of experiments funded, undertaken by Kevin Hall that really showed that there doesn't seem to be a particularly large difference between fat based diets or carb based diets in terms of how they affect your overall energy expenditure. And to some extent, it's not very interesting when we are talking about life out in the real world, there's a lab question about whether or not the carbohydrate insulin mechanism is really what's going on. And I would side kind of, I guess with Kevin Hall on that and said, I don't think the way you construct your diet in terms of its nutrients massively affects energy expenditure.(27:38):But in a sense, it's a bit moot because out in the real world, very few people are able to eat these ketogenic diets and stay on them. Some people are, a lot of people on the internet are, but kind of out in real life. We eat the food we're faced with. So I think sugar is very harmful in two ways. It rots teeth, and if you add sugar to food, you eat more of the food. And you can do this with any child at breakfast, you can give 'em a bowl of plain porridge and they won't eat much of it. You put two spoonfuls of sugar on it, they eat masses. Now, you haven't given them many more calories in terms of the sugar, but you've made something very appetite stimulating. So I think the crucial thing about all the research on U P F is it's all made adjustments for fat, salt, sugar, and fiber.(28:25):The big question for the epidemiologist has been are we sure this isn't just junk food that's high in fat, high in salt, high in sugar, and that's eaten by people who live in terrible housing and drink lots of alcohol and smoke lots. So the epidemiologists are very skillful at controlling for that. You can't control for everything. But what's consistent over all of the hundreds of prospective trials that we now have is that when you adjust for salt, fat, sugar, and fiber, not only does the effect remain in terms of statistical significance, it remains the same in terms of magnitude as well. And that backs up Kevin Hall's data where he had two, he randomized people to two equal diets nutritionally, same salt, fat, sugar, fiber, same deliciousness. People enjoyed the food the same amount. Both groups had as many calories as they could possibly eat, way more.(29:19):They have 5,000 calories a day, and yet the ones on the ultra-processed food, lost weight, sorry, on the unprocessed food, lost weight on the ultra-processed food gained weight. So I think what we may see is that when we go back and we redo some of the studies that link fat and sugar, and perhaps it may be salt, although I think salt is particularly in other ways, but when we do adjustments for ultra processing, we may see that the main driver of harm is when we encounter these molecules in formulations that we can't stop eating. So when we go and make the controls for ultra processing and we do the dietary analysis, we may see a dilution of the effect of fat and sugar.Eric Topol (30:02):So the people that swear, and there'll be many of them that listen or watch this, read this, they'll say, I went on a low carb diet and I lost all this weight. You would say, well, it wasn't just a low carb diet. There's a lot of other factors that come into play, including the fact that a lot of the carbs that you were eating are loaded with ups.Christoffer van Tulleken (30:27):Well, I think that's a great question. I would have two answers for those people. I'd say, well, that's great. And we know that many, if you eat any restrictive diet, so if you eat a low fat diet, a low carb diet, if you eat a diet based on avocados and breakfast cereal, many people will lose weight for some months. And particularly if you cut carbs out, food becomes much less palatable. Spaghetti bolognese is a lot less edible without the spaghetti. So we know that extreme keto diets, very low carb diets, they definitely work and they do help people lose weight. I don't think there's very good evidence that that's because of insulin suppression. I think it's because people eat fewer calories, because carbs make food delicious, and we just eat less of it.(31:18):And it may also be that when you cut out carbs, when you go on these diets, often you do switch away from industrially produced food that's very delicious, and you switch into, you become more conscious in other ways. So I think it definitely low carb diets help people lose weight. I'm not arguing that. I don't think it's to do with insulin, and I'm not sure they are. There's much evidence they're more effective than low fat diets, and there's very little evidence that anyone is any good at sticking to any diet for any period of time. Is that fair? I mean, I'm in your area now.Eric Topol (31:52):Yeah, no, no, that's a great explanation. A calorie is a calorie, and the diet, when you restrict it, it's going to have an effect at least on a short-term basis that is usually unsustainable over longer periods. I mean, this is, I think a shakeup. These are things in the book while you were directed towards the dissection of ultra-processed food and how our health is being adversely affected along the way. You take on a lot of these issues that people still, they are widely accepted. And that's what I especially enjoyed about the book is learning about your challenge of dogma. Some people when they watch this or listen to this, they're going to say, no, no, that can't be. And again, you're systematic. You quote the biologic plausibility studies, you quote randomized studies done by the likes of Kevin Hall. Well, let's talk about him in a moment. And then you get all these epidemiologic studies coming at everywhere. I mean, the hunt that you did on the research for this to find all these citations and review all them in itself was a tour to force.Christoffer van Tulleken (33:06):Whenever you open your mouth about food, you start an argument. And about 50% of the argument is the food industry who want the food industry wants us to believe the problem is with the nutrients because that's the thing they can fool around with. If sugar is the problem, they can take it out and put in the sweetness if that's the problem. They can put in xantham gum and gu gum and modified maize, starch and carrageenan. If salt's the problem, they'll put in potassium chloride. There's all kinds of stuff they can fool around with. They've been doing it since the early eighties and it hasn't worked. So the book is written in a kind of almost legalistic way. I mean, it has to be a legalistic, I mean, three teams of lawyers poured off the whole thing, but also I know I'm going to want people like you to read it, and I know it has to withstand your scrutiny.Eric Topol (33:57):It certainly has. I mean, what I love too is that in near one of the last chapters, you say, well, how are we going to get this on track? And you say The medical community, we as physicians caring for patients should be emphasizing this in our communication to patients. And I think that is one way a form of activism to take this on it, hopefully get it on track, largely been ignored. I mean, I think that the problem is because the food labels, even though people look at them, they don't read the fine print. That's where it shows up, if at all, and they're not familiar with the data incriminating all these things that shouldn't be in the food that are making it addictive and dangerous and whatnot. Yeah, I have to say, you have done a masterful job in reshaping my mind, which doesn't happen often when I read a book. I have to say it's just because what I admire is the depth of the citations backing it up. You're not a conspiracy theorist against the food industry. And I think you would be the first one to admit that Some people will say food science with air quotes because where's the science that a lot of the studies are garbage studies that are really questionableChristoffer van Tulleken (35:20):And the best science is done in industrial labs, and we don't have them too much access to it. I mean, I spoke, the most interesting community of people I spoke to for the book were people in the industry. They were all lovely. Many of them wouldn't be quoted, but they would explain how it was all done and behind closed doors, they all say, we know what we're doing. We know we are making addictive products. We've also got whistleblowers. And lots of people who have worked for engineer and people like Dana Small at Yale did lots of Pepsi funded research on the sweeteners. And when she published it all and said, look, I'm a bit worried about this, then Pepsi obviously stopped funding her. So yeah, I'm not a conspiracist and I'm also trying to make an argument. I'm not a neo-Marxist, not an anti-capitalist. We can imagine.(36:08):Part of the issue is in the states and in the uk, you are subsidizing the production of this food, and there is a whole industry and a whole set of businesses of people who make real food who could produce real food at a much more affordable cost. But instead what we do is we subsidize a very small number of agribusinesses to produce these commodity crops at the expense of the environment and our health, and then we pay less for the food in the shop, but we pay with our health insurance premiums and we pay with our environmental cost and we pay with our bodies as well. So this isn't really cheap food.Eric Topol (36:50):Well, that brings me to exacerbating preexisting inequities, which are far worse here in the US than many other countries, including yours. But the fact that there's these food deserts all over the place that the people can't get to, I mean the classification that a lot of people in the medical community are not familiar with the NOVA classification, the NOVA 1, the unprocessed or minimally processed food as opposed to what your book centered on the NOVA 4 ultra-processed food. But people in these desert food deserts can't get to the unprocessed NOVA 1 food and how can we get this righted because this is part of the problem is they're the ones at high risk and now their food that they're taking in is just making that even worse.Christoffer van Tulleken (37:47):I guess in my hierarchy of solutions, I have two things that need to be done before everything else. I believe that poverty is a political choice. There is huge amounts of money in both our countries and people. Children born into any household should be able to eat excellent, affordable food. So the number one thing is you have to fight poverty, that you don't need much redistribution. This isn't communism, it's not creeping socialism. It's just saying we could take a little bit of money out of the wealthiest corporations and individuals and lift a few people out of poverty. What we also know is when we do that, it's incredibly, so what's expensive is having an underclass of poor, unhealthy people in your society. So if you are a hawkish right-wing nationalist who wants a good football and a good military and low taxes, then for goodness sake don't have poor people living with terrible health problems.(38:42):It's ridiculously expensive. My interest is in social justice, I suppose, and I'm probably, I don't like to talk about my politics, but I'm a doctor working for the National Health Service. I treat patients with infections. So number one is poverty. The second thing you have to interrupt is the conflicts of interest. So in the UK, we had some headlines come out a couple of weeks ago, all the major papers published these headlines where five scientists had got together from something called the Science media center and said, look, ultra-processed foods are fine actually. And in fact, some of them are really healthy and you should eat brown bread and all this hysteria is nonsense. Now, when you looked at the five scientists, one of them had been the senior scientists at Nestle for 15 years. One of them was on the board of a multi-billion pound ultra-processed food company.(39:35):One of them had done research for the others and the institution, the science media center, very credible sounding. It's very, very popular in the UK with journalists. They always release press briefings. They're incredibly helpful. The Science media center is self-funded by Proctor and Gamble who make Pringles Nestle, who make Kit Katts and a consortium including Cargill and Coca-Cola. So none of the papers reported this apart from the Guardian did then run a brilliant story on the conflict. We have to see industry money as dirty. No one would accept the British Lung Foundation and their spokespeople taking money from Philip Morris and British American tobacco. We would all go, that's crazy. Well, the food industry are now doing this incredibly brilliant thing, which is exactly what the tobacco industry did, where they're doing this manufacturing doubt. So a lot of my time is spent trying to very carefully frame arguments in a way that is shored up against anyone thinking I'm trying to ban anything or take their fun away.Eric Topol (40:37):I love it. Have I missed anything that I should have asked you about? Because we've covered a lot of ground and I can't do justice to this book because it's a phenomenal book, and I hope that the people that are not just those who are worried about their own nutrition, but their loved ones, their patients, whatever, will get into this because you've got a lot of work here to offer to get people up to speed, educated about the problem. But is there anything else you can think of that you want to highlight?Christoffer van Tulleken (41:12):I think the only thing I try and underline, and you are always very skillful at this, but it's that I think one of the main harms for people who live with obesity and who live with diet related disease is stigma, particularly from our profession. We treat patients who live with obesity terribly badly. And the book, I hope, if it does, nothing else should try and show to any physician who reads it or any parent that when someone is living with any diet related disease, it really is not them. It is the food. We are saturated in products that we have, good evidence are addictive. They are all around us. And at the moment, our patients who are trying to lose weight, it's like them trying to quit smoking in the 1960s, you and I would be doing this interview smoking away, there'd be clouds of smoke everywhere my kids would be smoking. So that's the environment we're in. And I think if we can give people a break and try and try and not judge them and try and critique the system, that is the outcome that we need.Eric Topol (42:14):And here we are. We've got the GLP-1 drugs like Mounjaro and with Wegovy chasing the epidemic. And so we're using drugs, injectable drugs right now to chase something that is partly food mediated, I would say. And the other thingChristoffer van Tulleken (42:31):About those drugs that's so interesting is if you take the drug and you don't gain weight, but you continue eating the foods that drive other diseases, the effects where ultra-processed food seems to be associated with cancer, all cause mortality, dementia, anxiety, depression, cardiometabolic disease, that's when you adjust for obesity. So you don't have to gain the weight to have those effects. It's not that those things are caused by the weight gain, they're independently caused. And so you can be taking your Wegovy and you'll still have an elevated risk of cancer unless you change your diet. So these drugs are not going to get us out of the hole. They're going to be wonderful for some people who need to lose weight, but they're terribly expensive and they should not let the government off the hook of making sure that good food is available.Eric Topol (43:19):And then the other thing I wonder about, as you know, I work a lot in the AI space and I'm thinking these companies are going to increasingly use AI to make their addiction levels even higher because this is the way to understand how the proteins of the three D structures will bind better to parts of our receptors in our brain and whatnot. I mean, I'm worried that this could even get worse from these companies.Christoffer van Tulleken (43:50):It will definitely get worse. So I mean, the point you make is really important at the moment when we think about food addiction and was this brilliant paper was published the other day by Gerhart and Dili Santonio, two wonderful scientists, and they were drawing together a lot of different research showing that the food is addictive, whether you're scanning people or gathering psychiatric data. But the moment, the way we think about addiction is kind of these sugar fat ratios, but clearly it's so much more complex that when we add flavor acid, bitterness, sourness, all of these molecules, plus is exactly as you say, the food matrix, the texture, the smoothness, the fattiness, the packaging, the font animal that's there, the colors, all of it contributes to a sort of gestalt around each product that drives addiction. So yes, there is no question that the academic community has a very primitive understanding of how this food is driving excess consumption.(44:48):I suspect the companies know more, but mainly they've just been iterating it for decades. I mean, all the companies said the same thing to me. When they test food, they put it through a tasting panel, and one of the things they measure is how much do people eat and how quickly do they eat it? And if you've got two boxes of cereal, the one that people eat the quickest and the fastest is the one that goes on the shelf. And they've been doing this. You and I ate the same cereals as children, as my kids do. They've been perfecting them for five decades. And so it's not surprising that every single aspect of those cereals or the breads or the spreads, it's all dialed up to 11, whether it's the emulsifier, which one do you use? How much salt, the smoothness, glucose syrup, is it too sweet? A little bit more fructose? Our understanding is so primitive.Eric Topol (45:41):Well, your dissection of it is as comprehensive I could ever imagine from the speed that we eat to the texture and the softness and all the other things you just mentioned. So I want to congratulate you. This is, as I said at the top a masterpiece, and I'm really, we should be indebted to you for pulling it all together, and I look forward to further discussions with you because every time I eat now, I'm going to be thinking of you.Christoffer van Tulleken (46:10):I love it. I mean, Eric, I cannot tell you, I'm a long time admirer, so it is. Anyway, I'm not going to fanboy too much, but I can't tell you I'm deeply touched and very moved, and so I really appreciate you saying that.Eric Topol (46:22):Well, for you to volunteer to help on a Friday night late in the UK to do this, I'm indebted as well. So thanks so much, Chris. I look forward to talking to you much more in the future and really appreciate your joining today.Christoffer van Tulleken (46:36):I hope we'll speak again.Thanks for listening and subscribing to Ground Truths! Please share with your network if you found it useful. Thank you for reading Ground Truths. This post is public so feel free to share it. Get full access to Ground Truths at erictopol.substack.com/subscribe

On this episode of Real Business Owners, Trevor Cowley and Kale Goodman share insightful moments with the extraordinary author, Kevin Hall. They delve into Kevin's life journey, from humble beginnings to becoming a prolific author, with a focus on self-improvement and the power of words.From comparing internal victories to external wins, they explore the nuances of comparison and how it can be a double-edged sword. Join the conversation as they discuss the importance of recognizing and nurturing our unique gifts while acknowledging the greatness in others. Tune in to uncover the transformative insights that will leave you inspired and motivated to embrace your individuality and harness the power of comparison for personal and professional success. Don't miss this opportunity to learn from the best and take your life to new heights! Want to reach out to Kevin? Follow him on Instagram @KEVINHALL_POWEROFWORDS You can also email him at: kevin@powerofwords.com Video of this podcast is available at YouTube.com/RealBusinessOwners. Connect with us on Instagram and Facebook @RealBusinessOwners. Need bookkeeping or accounting services for your business?Reach out to Easier Accounting at 888-620-0770 or by visiting EasierAccounting.com. Interested in fixing your credit? Visit SixtyDayCreditRepair.com.

We kick off the remainder of season 10 with author Kevin Hall. Today, Kevin talks about his third career as an author, how a chance conversation with his grandson led him to write one of his memoirs, and the larger mission that inspired him to write his upcoming third book. More at www.bemovingforward.com. [Note: Moving Forward is now back on its regular schedule, every Thursday at 6 am ET.] My next book writing course through the Johns Hopkins Odyssey program begins Nov. 2nd. Registration info available at ⁠⁠linktr.ee/johnlim⁠⁠ More at www.bemovingforward.com. Books and podcasts available at linktr.ee/johnlim Get The Poshmark Guide for Individuals and Small Businesses -and- The Poshmark Journal for Individuals and Small Businesses Get the Corporate Cliches Adult Coloring Book Get I Am a Professional Metalhead: Audiobook free with Audible trial (affiliate link) / Audiobook on Apple Audiobooks / Paperback or Kindle (affiliate link) Follow us on Facebook, Twitter, LinkedIn (@Bemovingforward). linktr.ee/johnlim Note: links to Amazon and Audible products are affiliate links through which the author receives a small commission from sales.

Are you ready to feel the thrill of old-school drag racing? Buckle up as we chat with Kevin Hall from the Texas Nostalgia Modified Production, where the roar of engines from Volkswagen's to Camaros and Corvettes pushes the adrenaline through the roof! We uncover the unique rules behind this championship, including the exciting four-tenths pro tree start which solidifies this as a driver's show, not simply a car show. Kevin also takes us back to the original roots of drag racing, reviving the nostalgia of standard shift cars. We get an inside look at how these guys maintain the authenticity of their cars while pulling off some impressive wheelies that keep fans on the edge of their seats. If the sound of a high-pitched small block and the art of shifting a 4-speed manual transmission gets your heart racing, then you're in the right place.As we approach the end of our journey, we take a pit stop to update you on the upcoming races and the championship in Texas. Get the scoop on what the champion earns, the coveted gold card, and the battle for racing glory. We wrap up with some enlightening automotive history and news updates, including a malfunction at Toyota Motor Company, a recall from Kia, and the Dodge Charger SRT Hellcat's high theft rate. So grab your helmet, strap in, and join us for this wild ride through the world of racing!Lupe Tortilla, sponsor Tailpipes & Tacos Lupe Tortilla in Katy, Texas, is host to the quarterly Saturday morning cruise-in!Sponsored by Gulf Coast Auto Shield Paint protection and more!Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.---- ----- Want more In Wheel Time Car Talk any time? In Wheel Time Car Talk is now available on iHeart Radio! Just go to iheart.com/InWheelTimeCarTalk where ever you are.----- -----Be sure to subscribe on your favorite podcast provider for the next episode of In Wheel Time Car Talk and check out our live broadcast every Saturday, 8a-11aCT simulcasting on iHeart Radio, YouTube, Facebook, Twitter, Twitch and InWheelTime.com.In Wheel Time Car Talk can be heard on you mobile device from providers such as:Apple Podcasts, Pandora Podcast, Amazon Music Podcast, Spotify, Google Podcasts, Stitcher, iHeart Radio podcast, TuneIn + Alexa, Podcast Addict, Castro, Castbox and more on your mobile device.Follow InWheelTime.com for the latest updates!Twitter: https://twitter.com/InWheelTimeInstagram: https://www.instagram.com/inwheeltime/https://www.iheart.com/live/in-wheel-time-car-talk-9327/https://www.youtube.com/inwheeltimehttps://www.Facebook.com/InWheelTimeFor more information about In Wheel Time Car Talk, email us at info@inwheeltime.comTags: In Wheel Time, automotive car talk show, car talk, Live car talk show, In Wheel Time Car Talk

Kevin Hall introduced the world to the Long Walker in 2019 in the Facebook group Dogs R Treed. It was instantly a crowd favorite. The tales of a wandering tom lion and its adventures had the audience begging for more.  Kevin Hall has expanded the tales into a full book. It will have photos and actual tales and adventures of lion hunters chasing the Long Walker, regional historical events and so much more. Kevin and Nancy Hall join Chris on this episode of the Houndsman XP Podcast to announce the upcoming release of this much anticipated book. Before they get into the book though, the gang talks about hydration and the product dogsRhydrated. Kevin gives a complete breakdown of what the product is, how it works and how to use it.  www.houndsmanxp.com Check out the Sportsmen's Empire Podcast Network for more relevant, outdoor content! SPONSORS: Joy Dog Food onX Cajun Lights Go Wild dogsRtreed Freedom Hunters Rough Cut Company Learn more about your ad choices. Visit megaphone.fm/adchoices

Kevin Hall introduced the world to the Long Walker in 2019 in the Facebook group Dogs R Treed. It was instantly a crowd favorite. The tales of a wandering tom lion and its adventures had the audience begging for more. Kevin Hall has expanded the tales into a full book. It will have photos and actual tales and adventures of lion hunters chasing the Long Walker, regional historical events and so much more.Kevin and Nancy Hall join Chris on this episode of the Houndsman XP Podcast to announce the upcoming release of this much anticipated book. Before they get into the book though, the gang talks about hydration and the product dogsRhydrated. Kevin gives a complete breakdown of what the product is, how it works and how to use it. www.houndsmanxp.comCheck out the Sportsmen's Empire Podcast Network for more relevant, outdoor content!SPONSORS:Joy Dog FoodonXCajun LightsGo WilddogsRtreedFreedom HuntersRough Cut Company

Kevin Hall introduced the world to the Long Walker in 2019 in the Facebook group Dogs R Treed. It was instantly a crowd favorite. The tales of a wandering tom lion and its adventures had the audience begging for more. Kevin Hall has expanded the tales into a full book. It will have photos and actual tales and adventures of lion hunters chasing the Long Walker, regional historical events and so much more.Kevin and Nancy Hall join Chris on this episode of the Houndsman XP Podcast to announce the upcoming release of this much anticipated book. Before they get into the book though, the gang talks about hydration and the product dogsRhydrated. Kevin gives a complete breakdown of what the product is, how it works and how to use it. www.houndsmanxp.comCheck out the Sportsmen's Empire Podcast Network for more relevant, outdoor content!SPONSORS:Joy Dog FoodonXCajun LightsGo WilddogsRtreedFreedom HuntersRough Cut Company

The FBI is investigating Inna Yashchyshyn, a woman with 4 passports and suspicious background, who befriended Donald Trump and Lindsey Graham, and mingled with 45's most inner circle at Mar-a-Lago.This episode is sponsored by BetterHelp. Visit betterhelp.com/DUBIOUS today to get 10% off your first month of therapy. Inna Yashchyshyn, who presented herself as fake heiress Anna de Rothschild, was born in Ukraine, has American, Canadian, Russian and Ukrainian passports and a Florida driver's license and the authorities have no idea when she entered the country. If you like our content, please become a patron to get our public episodes ad-free. 1 Obviously, Inna Yashchyshyn is no member of the famous Rothschild banking dynasty but under that assumed persona she managed to infiltrate Mar-a-Lago, Donald Trump's Florida residence – where top secret HUMINT and SIGNALS intelligence were illegally kept in an unsecured room, with just a lock on the door. The timing of fake banking dynasty heiress Anna de Rothschild's presence at Mar-A-Lago, where she played gold with Donald Trump and Lindsey Graham and ingratiated herself into the former's president inner circle, is suspicious: she first started to go there in May 2021. According to the New York Times, the CIA sent a top secret cable to chiefs of station – in all countries - warning them that too many agents were dying or were being turned into double agents.. So they should be extremely cautious. The cable said that the CIA knew exactly how many were executed but they have no idea how many were turned. 2 Inna Yashchyshyn is the daughter of an Illinois truck driver, which makes her marriage to her now ex-husband Sergey Golubev even more dubious: he said she married her to get a green card. 3 The FBI is also looking into her charity, United Hearts of Mercy, after the Sûreté du Québec Police Provincielle du Canada have launched investigations into Yashchyshyn's dealings too, also related to this foundation which claims to help immigrant families. In fact, this was a money laundering scam. Stripe, the money processing app, suspected fraud and halted the funds for the campaign – a campaign which was also supposed to help families devastated by the COVID pandemic. The United Hearts Charity of which Inna Yashchyshyn was president, was founded together with Valeriy Tarasenko, a Moscow-raised businessman who also has a very unclear background. 4 In this episode we discuss the possibility of Inna Yashchyshyn being a spy, knowing the honey pot strategy is used by foreign intelligence services such as Putin's SVR and GRU. 1. Michael Sallah, Jonathan Silver, Kevin Hall, and Brian Fitzpatrick. Inventing Anna: The Tale of a Fake Heiress, Mar-a-Lago, and an FBI Investigation. The Pittsburgh Post Gazette. August 2022. ⇤2. Julian E. Barnes and Adam Goldman. Captured, Killed or Compromised: C.I.A. Admits to Losing Dozens of Informants. New York Times. October 2021. ⇤3. Harriet Alexander and Nikki Schwab. Ex-husband of Ukrainian fraudster who posed as de Rothschild heiress to infiltrate Mar-a-Lago and meet Trump: Says former wife - who faces FBI probe 'needed a green card'. Daily Mail. August 2022. ⇤4. Inna Yashchyshyn. United Hearts of Mercy - Facebook Non-Profit Page. Facebook. October 2016. ⇤

On today's episode of the JKR Podcast, host Jayce Riegling sits down with Former Chicago White Sox ACE MIF and 2023 Grambling St Signee Kevin Hall. They discuss his White Sox ACE experience, choosing HBCU, hitting approach, and much more! ⁠⁠⁠https://jkrpodcast.com⁠⁠⁠ Build A Legacy | Blue Collar Mentality | White Collar Industry | Embrace The Personality | Continuously Evolve Follow The JKR Podcast on Twitter, Instagram, and LinkedIn for more updates and fan engagement!

Order a copy of my new book The Joy Of Well-Being at thejoyofwellbeing.com!  Mark Hyman, M.D.: “There's very little in the process of aging that we can't control.” Mark, a practicing family physician and an internationally recognized leader, speaker, educator, and advocate in the field of functional medicine, joins us to discuss the “new rules” of longevity, plus: - The root causes of aging (~01:17) - What you can & cannot control when it comes to aging (~08:44) - What labs to get to assess you biological age (~11:36) - Mark's take on mTOR & protein consumption (~17:10) - How to get enough protein if you're vegan (~21:56) - How Mark's wellness routine has evolved over the years (~27:52) - Can you really exercise your way out of a subpar diet? (~29:29) - How to track your cardiovascular fitness (~31:14) - The best exercise for longevity (~32:28) - The most overrated & underrated biohacking tools (~34:36) - The best diet for overall longevity (~38:27) - Why Mark prefers goat whey over grass-fed whey (~40:43) - Sneaky habits that are accelerating aging (~42:15) - The most exciting, cutting-edge longevity treatments (~42:47) - How to reprogram your genes to reduce your biological age (~45:05) - Top 3 things everyone should do to increase healthspan (~47:25) Referenced in the episode: - Mark's newest book, Young Forever: The Secrets to Living Your Longest, Healthiest Life. - Check out Mark's previous books. - mbg Podcast episodes #283, #193, #45, and #22, with Mark. - Quest Diagnostics, Labcorp, Function Health, TruDiagnostic, Grail, Cleerly. - mbg Podcast episodes #366 and #241, with Kara Fitzgerald, N.D., plus her study on aging. - mbg Podcast episode #466, with Don Layman, Ph.D. - Learn more about the TAME Trial. - Kevin Hall's study on processed food. - A study on parabiosis. - David Sinclair, Ph.D.'s study on epigenetics. - Sign up for The Long Game.  Take 25% off vitamin D3 potency+ with code D3POD. Cannot combine with gift cards or other discount codes. Apply code at checkout. We hope you enjoy this episode, and feel free to watch the full video on YouTube! Whether it's an article or podcast, we want to know what we can do to help here at mindbodygreen. Let us know at: podcast@mindbodygreen.com.

Courtney Peterson, Ph.D.: “Your blood sugar control is best in the mid to late morning.” Courtney, a nutrition scientist and internationally recognized researcher in the field of intermittent fasting, joins mbg co-CEO, Jason Wachob, to discuss meal timing for your metabolism, plus: - Courtney's background as a nutrition scientist (~00:16) - The benefits of a time-restricted eating window (~05:20) - The best eating window for longevity (~08:47) - Why you shouldn't skip breakfast (~10:19) - The connection between time-restricted eating & better sleep (~19:14) - How many meals you should eat in a day (~26:14) - How much protein, carbs, and fat you should eat in a day (~27:16) - How to practice time-restricted eating without losing muscle mass (~28:34) - How many days a week you should fast to see benefits (~30:51) - Courtney's personal time-restricted eating window (~34:02) - How daylight savings affects our circadian rhythms (~35:13) - How to practice time-restricted eating if you work a night shift (~38:06) - Why time-restricted eating works better than fad diets (~41:45) - The benefits of a fasting-mimicking diet (~43:58) - How much protein you need for muscle mass & longevity (~47:10) - Why time-restricted eating works better than longer fasts (~49:40) - The future of intermittent fasting (~51:52) Referenced in the episode: - Learn more about Courtney and her research. - Eric Ravussin's study on calorie restriction. - A 2012 study on time-restricted eating. - A study on eating lunch earlier vs. later. - Courtney's study on time-restricted eating in men with prediabetes. - Kevin Hall's processed food study. - A study on exercising before breakfast. - A study on time-restricted eating and night shift work. - A study on a fasting-mimicking diet and cancer. Take 25% off vitamin D3 potency+ with code D3POD. Cannot combine with gift cards or other discount codes. Apply code at checkout. We hope you enjoy this episode, and feel free to watch the full video on YouTube! Whether it's an article or podcast, we want to know what we can do to help here at mindbodygreen. Let us know at: podcast@mindbodygreen.com.

Processed food is bad for you, right? Well, there's more to this story. As new technologies create foods that can't be made in home kitchens, such as plant-based meats and dairy products made with plant proteins, the question of whether we should all be consuming more highly processed foods is up for debate. Advocates say a substantial increase in food processing is the best way to feed growing human populations while also reducing food waste. We should trust – and invest – in food technology that can make our global food supply healthier and more sustainable, including highly or ultra-processed foods. Opponents argue that these kinds of foods are often less nutritious, and are commonly linked to adverse health indices, particularly when it comes to ultra-processing. As this debate blooms, Intelligence Squared partners with the Institute of Food Technologists to debate this question: Should We Eat More Processed Foods?   Arguing in favor of the motion is Amy Webb and Michael Gibney. Arguing against the motion is Kevin Hall and Marion Nestle. Emmy award-winning journalist John Donvan moderates.  Learn more about your ad choices. Visit megaphone.fm/adchoices

We hear over and over that processed food is bad for us. But is there actually something funky going on here — or is it just junk food? We dig into what these foods are doing to our bodies. You'll hear from Dr. Kevin Hall, Prof. Carlos Monteiro, Dr. Cathrina Edwards, and Dr. Sheela Sathyanarayana.  Find our transcript here: https://bit.ly/3xYhHHZ  This episode was produced by Rose Rimler with help from Michelle Dang, Meryl Horn, Ekedi Fausther-Keeys, and Rasha Aridi. Our executive producer is Wendy Zukerman. We're edited by Blythe Terrell. Fact checking by Erica Akiko Howard. Mix and sound design by Bumi Hidaka. Music written by Bumi Hidaka, Peter Leonard, Emma Munger, Marcus Bagala, and Bobby Lord. Thanks to all the researchers we got in touch with for this episode, including Dr. Anthony Fardet, Dr. Bernard Srour, Prof. Jose Miguel Aguilera, Dr. Mathilde Touvier, Dr. Melissa Melough, Dr. Rachel Laudan, Prof. Niyati Parekh, and lots of others. Special thanks to Paul Adams.  Learn more about your ad choices. Visit podcastchoices.com/adchoices