Podcasts about nutrition and diet

Why did Grandma ask you to drink that soup? Herbalist Yvonne Lau invites you to uncover the hidden secrets and timeless wisdom of Chinese herbs. Series: "UCSF Honoring Origins of Mindfulness Series" [Health and Medicine] [Show ID: 41316]

Why did Grandma ask you to drink that soup? Herbalist Yvonne Lau invites you to uncover the hidden secrets and timeless wisdom of Chinese herbs. Series: "UCSF Honoring Origins of Mindfulness Series" [Health and Medicine] [Show ID: 41316]

How did Chinese herbs take root in America? Join herbalist Yvonne Lau as she explores the resilience and healing wisdom carried across oceans and generations. Series: "UCSF Honoring Origins of Mindfulness Series" [Health and Medicine] [Show ID: 41315]

How did Chinese herbs take root in America? Join herbalist Yvonne Lau as she explores the resilience and healing wisdom carried across oceans and generations. Series: "UCSF Honoring Origins of Mindfulness Series" [Health and Medicine] [Show ID: 41315]

How did Chinese herbs take root in America? Join herbalist Yvonne Lau as she explores the resilience and healing wisdom carried across oceans and generations. Series: "UCSF Honoring Origins of Mindfulness Series" [Health and Medicine] [Show ID: 41315]

How did Chinese herbs take root in America? Join herbalist Yvonne Lau as she explores the resilience and healing wisdom carried across oceans and generations. Series: "UCSF Honoring Origins of Mindfulness Series" [Health and Medicine] [Show ID: 41315]

How did Chinese herbs take root in America? Join herbalist Yvonne Lau as she explores the resilience and healing wisdom carried across oceans and generations. Series: "UCSF Honoring Origins of Mindfulness Series" [Health and Medicine] [Show ID: 41315]

How can five flavors work in harmony? Chef Martin Yan, MS, takes us on a journey to explore how Eastern and Western traditions unite in a simple steamed fish dish. Series: "UCSF Honoring Origins of Mindfulness Series" [Health and Medicine] [Show ID: 41314]

How can five flavors work in harmony? Chef Martin Yan, MS, takes us on a journey to explore how Eastern and Western traditions unite in a simple steamed fish dish. Series: "UCSF Honoring Origins of Mindfulness Series" [Health and Medicine] [Show ID: 41314]

How can five flavors work in harmony? Chef Martin Yan, MS, takes us on a journey to explore how Eastern and Western traditions unite in a simple steamed fish dish. Series: "UCSF Honoring Origins of Mindfulness Series" [Health and Medicine] [Show ID: 41314]

How can five flavors work in harmony? Chef Martin Yan, MS, takes us on a journey to explore how Eastern and Western traditions unite in a simple steamed fish dish. Series: "UCSF Honoring Origins of Mindfulness Series" [Health and Medicine] [Show ID: 41314]

How can five flavors work in harmony? Chef Martin Yan, MS, takes us on a journey to explore how Eastern and Western traditions unite in a simple steamed fish dish. Series: "UCSF Honoring Origins of Mindfulness Series" [Health and Medicine] [Show ID: 41314]

Circadian timing shapes how we sleep, feel, and function each day. Satchidananda Panda, Ph.D., Salk Institute, describes what the ideal circadian rhythms of a day look like. Dr. Panda explains that keeping daily light, meals, movement, and sleep in step with the body's internal clock supports alertness, metabolism, and recovery. Series: "Stein Institute for Research on Aging" [Health and Medicine] [Show ID: 41210]

Circadian timing shapes how we sleep, feel, and function each day. Satchidananda Panda, Ph.D., Salk Institute, describes what the ideal circadian rhythms of a day look like. Dr. Panda explains that keeping daily light, meals, movement, and sleep in step with the body's internal clock supports alertness, metabolism, and recovery. Series: "Stein Institute for Research on Aging" [Health and Medicine] [Show ID: 41210]

Circadian timing shapes how we sleep, feel, and function each day. Satchidananda Panda, Ph.D., Salk Institute, describes what the ideal circadian rhythms of a day look like. Dr. Panda explains that keeping daily light, meals, movement, and sleep in step with the body's internal clock supports alertness, metabolism, and recovery. Series: "Stein Institute for Research on Aging" [Health and Medicine] [Show ID: 41210]

Circadian timing shapes how we sleep, feel, and function each day. Satchidananda Panda, Ph.D., Salk Institute, describes what the ideal circadian rhythms of a day look like. Dr. Panda explains that keeping daily light, meals, movement, and sleep in step with the body's internal clock supports alertness, metabolism, and recovery. Series: "Stein Institute for Research on Aging" [Health and Medicine] [Show ID: 41210]

Circadian timing shapes how we sleep, feel, and function each day. Satchidananda Panda, Ph.D., Salk Institute, describes what the ideal circadian rhythms of a day look like. Dr. Panda explains that keeping daily light, meals, movement, and sleep in step with the body's internal clock supports alertness, metabolism, and recovery. Series: "Stein Institute for Research on Aging" [Health and Medicine] [Show ID: 41210]

Circadian timing shapes how we sleep, feel, and function each day. Satchidananda Panda, Ph.D., Salk Institute, describes what the ideal circadian rhythms of a day look like. Dr. Panda explains that keeping daily light, meals, movement, and sleep in step with the body's internal clock supports alertness, metabolism, and recovery. Series: "Stein Institute for Research on Aging" [Health and Medicine] [Show ID: 41210]

Circadian timing shapes how we sleep, feel, and function each day. Satchidananda Panda, Ph.D., Salk Institute, describes what the ideal circadian rhythms of a day look like. Dr. Panda explains that keeping daily light, meals, movement, and sleep in step with the body's internal clock supports alertness, metabolism, and recovery. Series: "Stein Institute for Research on Aging" [Health and Medicine] [Show ID: 41210]

In this excerpt, Dr. Natalie Marshall responds to a question about taking nutritional supplements. Dr. Marshall speaks on the importance of getting vitamins through natural foods. Series: "Osher WISE: Well-being and Integrative Science for Everyone" [Health and Medicine] [Show ID: 41185]

In this excerpt, Dr. Natalie Marshall responds to a question about taking nutritional supplements. Dr. Marshall speaks on the importance of getting vitamins through natural foods. Series: "Osher WISE: Well-being and Integrative Science for Everyone" [Health and Medicine] [Show ID: 41185]

In this excerpt, Dr. Natalie Marshall responds to a question about taking nutritional supplements. Dr. Marshall speaks on the importance of getting vitamins through natural foods. Series: "Osher WISE: Well-being and Integrative Science for Everyone" [Health and Medicine] [Show ID: 41185]

In this excerpt, Dr. Natalie Marshall responds to a question about taking nutritional supplements. Dr. Marshall speaks on the importance of getting vitamins through natural foods. Series: "Osher WISE: Well-being and Integrative Science for Everyone" [Health and Medicine] [Show ID: 41185]

In this excerpt, Dr. Natalie Marshall responds to a question about taking nutritional supplements. Dr. Marshall speaks on the importance of getting vitamins through natural foods. Series: "Osher WISE: Well-being and Integrative Science for Everyone" [Health and Medicine] [Show ID: 41185]

In this excerpt, Dr. Natalie Marshall responds to a question about taking nutritional supplements. Dr. Marshall speaks on the importance of getting vitamins through natural foods. Series: "Osher WISE: Well-being and Integrative Science for Everyone" [Health and Medicine] [Show ID: 41185]

Intermittent fasting isn't just about calories—it's about timing. Michael J. Wilkinson, M.D., F.A.C.C., F.N.L.A., explains how time-restricted eating aligns daily food intake with the body's natural circadian rhythms. He shares insights from animal studies, clinical trials, and UC San Diego research showing how consolidating meals into an 8–10 hour window can improve glucose control, blood pressure, and metabolic health. Wilkinson highlights why earlier eating windows may work best, what makes studies succeed or fail, and how these findings point to practical strategies for preventing cardiometabolic disease and supporting healthy aging. Series: "Stein Institute for Research on Aging" [Health and Medicine] [Show ID: 41184]

Intermittent fasting isn't just about calories—it's about timing. Michael J. Wilkinson, M.D., F.A.C.C., F.N.L.A., explains how time-restricted eating aligns daily food intake with the body's natural circadian rhythms. He shares insights from animal studies, clinical trials, and UC San Diego research showing how consolidating meals into an 8–10 hour window can improve glucose control, blood pressure, and metabolic health. Wilkinson highlights why earlier eating windows may work best, what makes studies succeed or fail, and how these findings point to practical strategies for preventing cardiometabolic disease and supporting healthy aging. Series: "Stein Institute for Research on Aging" [Health and Medicine] [Show ID: 41184]

Intermittent fasting isn't just about calories—it's about timing. Michael J. Wilkinson, M.D., F.A.C.C., F.N.L.A., explains how time-restricted eating aligns daily food intake with the body's natural circadian rhythms. He shares insights from animal studies, clinical trials, and UC San Diego research showing how consolidating meals into an 8–10 hour window can improve glucose control, blood pressure, and metabolic health. Wilkinson highlights why earlier eating windows may work best, what makes studies succeed or fail, and how these findings point to practical strategies for preventing cardiometabolic disease and supporting healthy aging. Series: "Stein Institute for Research on Aging" [Health and Medicine] [Show ID: 41184]

Intermittent fasting isn't just about calories—it's about timing. Michael J. Wilkinson, M.D., F.A.C.C., F.N.L.A., explains how time-restricted eating aligns daily food intake with the body's natural circadian rhythms. He shares insights from animal studies, clinical trials, and UC San Diego research showing how consolidating meals into an 8–10 hour window can improve glucose control, blood pressure, and metabolic health. Wilkinson highlights why earlier eating windows may work best, what makes studies succeed or fail, and how these findings point to practical strategies for preventing cardiometabolic disease and supporting healthy aging. Series: "Stein Institute for Research on Aging" [Health and Medicine] [Show ID: 41184]

Intermittent fasting isn't just about calories—it's about timing. Michael J. Wilkinson, M.D., F.A.C.C., F.N.L.A., explains how time-restricted eating aligns daily food intake with the body's natural circadian rhythms. He shares insights from animal studies, clinical trials, and UC San Diego research showing how consolidating meals into an 8–10 hour window can improve glucose control, blood pressure, and metabolic health. Wilkinson highlights why earlier eating windows may work best, what makes studies succeed or fail, and how these findings point to practical strategies for preventing cardiometabolic disease and supporting healthy aging. Series: "Stein Institute for Research on Aging" [Health and Medicine] [Show ID: 41184]

Intermittent fasting isn't just about calories—it's about timing. Michael J. Wilkinson, M.D., F.A.C.C., F.N.L.A., explains how time-restricted eating aligns daily food intake with the body's natural circadian rhythms. He shares insights from animal studies, clinical trials, and UC San Diego research showing how consolidating meals into an 8–10 hour window can improve glucose control, blood pressure, and metabolic health. Wilkinson highlights why earlier eating windows may work best, what makes studies succeed or fail, and how these findings point to practical strategies for preventing cardiometabolic disease and supporting healthy aging. Series: "Stein Institute for Research on Aging" [Health and Medicine] [Show ID: 41184]

Michael J. Wilkinson, M.D., F.A.C.C., F.N.L.A., responds to the question, "How long does it take to get used to Intermittent Fasting?" Series: "Stein Institute for Research on Aging" [Health and Medicine] [Show ID: 41183]

Michael J. Wilkinson, M.D., F.A.C.C., F.N.L.A., responds to the question, "How long does it take to get used to Intermittent Fasting?" Series: "Stein Institute for Research on Aging" [Health and Medicine] [Show ID: 41183]

Michael J. Wilkinson, M.D., F.A.C.C., F.N.L.A., responds to the question, "How long does it take to get used to Intermittent Fasting?" Series: "Stein Institute for Research on Aging" [Health and Medicine] [Show ID: 41183]

Michael J. Wilkinson, M.D., F.A.C.C., F.N.L.A., responds to the question, "How long does it take to get used to Intermittent Fasting?" Series: "Stein Institute for Research on Aging" [Health and Medicine] [Show ID: 41183]

Michael J. Wilkinson, M.D., F.A.C.C., F.N.L.A., responds to the question, "How long does it take to get used to Intermittent Fasting?" Series: "Stein Institute for Research on Aging" [Health and Medicine] [Show ID: 41183]

Michael J. Wilkinson, M.D., F.A.C.C., F.N.L.A., responds to the question, "How long does it take to get used to Intermittent Fasting?" Series: "Stein Institute for Research on Aging" [Health and Medicine] [Show ID: 41183]

Stanley Chodorow, Emeritus Professor of History at UC San Diego, traces the evolution of food preservation, preparation, and production from ancient times to the modern era. He explores early methods such as drying, salting, and ice cellars, advances like iceboxes, refrigeration, and flash freezing, and innovations in cooking technology from open fires to gas and electric stoves. Chodorow examines the domestication of animals, the development of agriculture, and transformative tools like the wheeled plow and horse harness. He highlights the rise of industrialized food, refrigerated transport, and global trade in products such as sugar, chocolate, and processed foods. Concluding with the health impacts of dietary changes since the shift from hunter-gatherer to agricultural societies, he offers a sweeping view of how technology has shaped what—and how—we eat. Series: "Osher UC San Diego Distinguished Lecture Series" [Health and Medicine] [Science] [Show ID: 40966]

Stanley Chodorow, Emeritus Professor of History at UC San Diego, traces the evolution of food preservation, preparation, and production from ancient times to the modern era. He explores early methods such as drying, salting, and ice cellars, advances like iceboxes, refrigeration, and flash freezing, and innovations in cooking technology from open fires to gas and electric stoves. Chodorow examines the domestication of animals, the development of agriculture, and transformative tools like the wheeled plow and horse harness. He highlights the rise of industrialized food, refrigerated transport, and global trade in products such as sugar, chocolate, and processed foods. Concluding with the health impacts of dietary changes since the shift from hunter-gatherer to agricultural societies, he offers a sweeping view of how technology has shaped what—and how—we eat. Series: "Osher UC San Diego Distinguished Lecture Series" [Health and Medicine] [Science] [Show ID: 40966]

Stanley Chodorow, Emeritus Professor of History at UC San Diego, traces the evolution of food preservation, preparation, and production from ancient times to the modern era. He explores early methods such as drying, salting, and ice cellars, advances like iceboxes, refrigeration, and flash freezing, and innovations in cooking technology from open fires to gas and electric stoves. Chodorow examines the domestication of animals, the development of agriculture, and transformative tools like the wheeled plow and horse harness. He highlights the rise of industrialized food, refrigerated transport, and global trade in products such as sugar, chocolate, and processed foods. Concluding with the health impacts of dietary changes since the shift from hunter-gatherer to agricultural societies, he offers a sweeping view of how technology has shaped what—and how—we eat. Series: "Osher UC San Diego Distinguished Lecture Series" [Health and Medicine] [Science] [Show ID: 40966]

Stanley Chodorow, Emeritus Professor of History at UC San Diego, traces the evolution of food preservation, preparation, and production from ancient times to the modern era. He explores early methods such as drying, salting, and ice cellars, advances like iceboxes, refrigeration, and flash freezing, and innovations in cooking technology from open fires to gas and electric stoves. Chodorow examines the domestication of animals, the development of agriculture, and transformative tools like the wheeled plow and horse harness. He highlights the rise of industrialized food, refrigerated transport, and global trade in products such as sugar, chocolate, and processed foods. Concluding with the health impacts of dietary changes since the shift from hunter-gatherer to agricultural societies, he offers a sweeping view of how technology has shaped what—and how—we eat. Series: "Osher UC San Diego Distinguished Lecture Series" [Health and Medicine] [Science] [Show ID: 40966]

Stanley Chodorow, Emeritus Professor of History at UC San Diego, traces the evolution of food preservation, preparation, and production from ancient times to the modern era. He explores early methods such as drying, salting, and ice cellars, advances like iceboxes, refrigeration, and flash freezing, and innovations in cooking technology from open fires to gas and electric stoves. Chodorow examines the domestication of animals, the development of agriculture, and transformative tools like the wheeled plow and horse harness. He highlights the rise of industrialized food, refrigerated transport, and global trade in products such as sugar, chocolate, and processed foods. Concluding with the health impacts of dietary changes since the shift from hunter-gatherer to agricultural societies, he offers a sweeping view of how technology has shaped what—and how—we eat. Series: "Osher UC San Diego Distinguished Lecture Series" [Health and Medicine] [Science] [Show ID: 40966]

Stanley Chodorow, Emeritus Professor of History at UC San Diego, traces the evolution of food preservation, preparation, and production from ancient times to the modern era. He explores early methods such as drying, salting, and ice cellars, advances like iceboxes, refrigeration, and flash freezing, and innovations in cooking technology from open fires to gas and electric stoves. Chodorow examines the domestication of animals, the development of agriculture, and transformative tools like the wheeled plow and horse harness. He highlights the rise of industrialized food, refrigerated transport, and global trade in products such as sugar, chocolate, and processed foods. Concluding with the health impacts of dietary changes since the shift from hunter-gatherer to agricultural societies, he offers a sweeping view of how technology has shaped what—and how—we eat. Series: "Osher UC San Diego Distinguished Lecture Series" [Health and Medicine] [Science] [Show ID: 40966]

Stanley Chodorow, Emeritus Professor of History at UC San Diego, traces the evolution of food preservation, preparation, and production from ancient times to the modern era. He explores early methods such as drying, salting, and ice cellars, advances like iceboxes, refrigeration, and flash freezing, and innovations in cooking technology from open fires to gas and electric stoves. Chodorow examines the domestication of animals, the development of agriculture, and transformative tools like the wheeled plow and horse harness. He highlights the rise of industrialized food, refrigerated transport, and global trade in products such as sugar, chocolate, and processed foods. Concluding with the health impacts of dietary changes since the shift from hunter-gatherer to agricultural societies, he offers a sweeping view of how technology has shaped what—and how—we eat. Series: "Osher UC San Diego Distinguished Lecture Series" [Health and Medicine] [Science] [Show ID: 40966]

Stanley Chodorow, Emeritus Professor of History at UC San Diego, traces the evolution of food preservation, preparation, and production from ancient times to the modern era. He explores early methods such as drying, salting, and ice cellars, advances like iceboxes, refrigeration, and flash freezing, and innovations in cooking technology from open fires to gas and electric stoves. Chodorow examines the domestication of animals, the development of agriculture, and transformative tools like the wheeled plow and horse harness. He highlights the rise of industrialized food, refrigerated transport, and global trade in products such as sugar, chocolate, and processed foods. Concluding with the health impacts of dietary changes since the shift from hunter-gatherer to agricultural societies, he offers a sweeping view of how technology has shaped what—and how—we eat. Series: "Osher UC San Diego Distinguished Lecture Series" [Health and Medicine] [Science] [Show ID: 40966]

If you're frustrated by weight gain, depleted energy, or feel like your metabolism suddenly hit a wall, you're not alone—especially if you're navigating the hormonal rollercoaster of perimenopause or menopause. In this empowering episode, health journalist Natalie Tysdal is joined by Stephanie Crassweller, international speaker, master's-level nutrition coach, and host of the Metabolism and Menopause Podcast. Together, they dive into the not-so-obvious drivers behind women's metabolism in midlife—and what you can actually do about them. Expect practical strategies, compassionate insight, and the truth about why “eat less, move more” simply isn't the answer for women in this season of life. Learn how to work with your shifting hormones and stress response—not against them—to support sustainable energy, metabolism, and well-being. 3 Key Takeaways from This Episode Stress is the Unsung Metabolism Saboteur Chronic stress and elevated cortisol disrupt everything from sleep and gut health to thyroid function, making it harder to burn fat and easier to gain weight. Recognizing and managing stress is essential to healing your metabolism. Eating Less Isn't Always Better Undereating and inconsistent fueling push your body into fight-or-flight mode, increasing inflammation and triggering metabolic slowdown. For many women, doing less with more intention works better than pushing harder. Hormones Change the Metabolic Game As estrogen and progesterone decline, the body loses its built-in stress protection, exposing hidden issues with blood sugar, thyroid, and inflammation. Understanding your hormonal landscape helps you make changes that work for your unique body. In This Conversation, We Cover   Why traditional weight loss approaches often backfire after age 35   The hidden impact of under-eating and why breakfast matters   Simple first steps for women overwhelmed by nutrition “rules”   The difference between male and female metabolism   How routines, meal prep, and smart shortcuts support success   What Dutch testing is and when to consider hormone labs   Why sustainable food swaps and real-life habits matter more than perfection More About This Episode Stephanie Crassweller brings decades of experience in women's health, holding a master's degree and certifications in nutrition coaching, functional health, personal training, and exercise therapy. In this episode, she explains how stress, sleep, under-fueling, and hormone shifts affect metabolism, especially in perimenopause and menopause. She and Natalie discuss how even “healthy” processed foods and common dieting advice can work against women's health goals. Instead, they share how to simplify nutrition, embrace whole foods, support hormone balance, and develop easy habits that reduce stress and increase energy. This is a must-listen if you've ever wondered why your body feels different as you age—or if you've felt frustrated watching men lose weight faster with less effort. You'll walk away with real-world strategies to help your body work for you, not against you. Subscribe for More New episodes every Monday. Subscribe for weekly wellness insight from top health experts and journalists. Stay Connected with Natalie   Website: natalietysdal.com   Instagram: @ntysdal   TikTok: @ntysdal   Facebook: Natalie Tysdal Disclaimer Natalie Tysdal is a health journalist, not a licensed medical professional. This podcast is for informational purposes only and is not a substitute for professional medical advice, diagnosis, or treatment.

In this program, Dr. Sean Spencer explores the healthy way in which carbohydrates are digested throughout the body. To understand this concept Dr. Spencer discusses the difference between digesting simple sugars and complex carbohydrates.   Series: "Osher WISE: Well-being and Integrative Science for Everyone" [Health and Medicine] [Show ID: 40774]

In this program, Dr. Sean Spencer explores the healthy way in which carbohydrates are digested throughout the body. To understand this concept Dr. Spencer discusses the difference between digesting simple sugars and complex carbohydrates.   Series: "Osher WISE: Well-being and Integrative Science for Everyone" [Health and Medicine] [Show ID: 40774]

In this program, Dr. Sean Spencer explores the healthy way in which carbohydrates are digested throughout the body. To understand this concept Dr. Spencer discusses the difference between digesting simple sugars and complex carbohydrates.   Series: "Osher WISE: Well-being and Integrative Science for Everyone" [Health and Medicine] [Show ID: 40774]

In this program, Dr. Sean Spencer explores the healthy way in which carbohydrates are digested throughout the body. To understand this concept Dr. Spencer discusses the difference between digesting simple sugars and complex carbohydrates.   Series: "Osher WISE: Well-being and Integrative Science for Everyone" [Health and Medicine] [Show ID: 40774]