Podcasts about nutrition science

In this powerful episode of the Conscious Fertility Podcast, Dr. Lorne Brown welcomes renowned reproductive endocrinologist Dr. Natalie Crawford for a deeply informative conversation on fertility, inflammation, hormonal health, and the science behind optimizing egg and sperm quality. Dr. Crawford shares her personal journey through recurrent pregnancy loss, her evidence-based whole-body approach to fertility care, and the foundations of her upcoming book The Fertility Formula. Together, they break down how inflammation, lifestyle, stress, and metabolic health shape reproductive potential — and why fertility is not a mystery, but a formula you can influence.Key takeaways:Inflammation is a major driver of poor egg and sperm quality, hormone imbalance, and implantation challenges — but it is modifiable.Cycle tracking matters: luteal phase length and symptoms can offer early clues about hormonal and metabolic health long before bloodwork changes.Egg quality is not only about age — metabolic and inflammatory factors significantly influence cellular function.Stress and cortisol imbalance contribute to insulin resistance and inflammation, directly affecting fertility in both men and women.Lifestyle choices — sleep, movement, nutrition, toxin exposure, and emotional health — are central pillars of the “fertility formula.”Dr. Natalie Crawford Bio:Natalie Crawford, is a MD who is board certified in both Obstetrics and Gynecology and Reproductive Endocrinology and Infertility and is co-founder of Fora Fertility, a boutique fertility practice in Austin, Texas. Dr. Crawford is CEO and co-founder of Pinnacle, a professional network for women in medicine. She completed her undergraduate at Auburn University obtaining a degree in Nutrition Science, Medical School at University of Texas Medical Branch, OBGYN Residency at University of Texas Southwestern, and REI Fellowship at University of North Carolina, concurrently obtaining a Master of Science in Clinical Research. Dr. Crawford is a digital health educator on social media, YouTube, and hosts the podcast “As a Woman: Fertility, Hormones and Beyond” with over 5 million downloads. Her debut book, “The Fertility Formula: Take Control of your Reproductive future”released by Penguin Random House April 2026 Unlike many physicians, Natalie has a whole body approach to medicine – fusing lifestyle and functional medicine with science backed facts to help people conceive and understand their bodies. Where To Find Dr. Natalie Crawford: Website: https://www.nataliecrawfordmd.com/Facebook: https://www.facebook.com/nataliecrawfordmd/ As a Woman Podcast: https://www.youtube.com/@asawomanpodcastInstagram: https://www.instagram.com/nataliecrawfordmd/?hl=enBook “The Fertility Formula”: https://www.nataliecrawfordmd.com/book

In this episode, Tina chats with Dr. Holly Wyatt, an endocrinologist with over 20 years of clinical experience in long-term weight loss maintenance. She discusses the complexities of weight regulation, the role of hormones, and transitioning from weight loss to maintenance. She emphasizes the importance of physical activity, proper meal timing, and a supportive environment in sustaining weight loss. She also deep dives into the impact of GLP-1 medications and strategies for maintaining weight after discontinuing these drugs. Here's what you'll learn: - Why “doing everything right” can still leave you stuck - The silent ways your environment shapes your metabolism - How living in fat-loss mode for too long backfires on your body - How to know when it's time to move from fat loss to maintenance - The shift that separates short-term results from lifelong success - What to do before layering in advanced supports like peptides or hormones - Why meal timing might matter more than calorie math - The key mindset change every woman needs for sustainable results Losing the Weight Loss Meds: A 10-Week Playbook for Stopping GLP-1 Medications Without Regaining the Weight https://rstyle.me/+xYw7h91GamED25O5ZYRI1A Connect with Tina Haupert: https://carrotsncake.com/ Facebook: Carrots 'N' Cake https://www.facebook.com/carrotsncake Instagram: @carrotsncake https://www.instagram.com/carrotsncake YouTube: Tina Haupert https://www.youtube.com/user/carrotsncake About Tina Haupert: Tina Haupert is the owner of Carrots ‘N' Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). Tina and her team use functional testing and a personalized approach to nutrition to help women find balance within their diets while achieving their body composition goals. Connect with Dr. Holly Wyatt: https://www.weightwisdom.com Podcast: https://www.weightlossand.com/ About Dr. Holly Wyatt: Dr. Holly Wyatt is a physician, endocrinologist, and nationally recognized leader in weight loss and long-term weight management. With more than 25 years of clinical and research experience, she's helped thousands of people lose significant weight, keep it off, and transform their health. Millions came to know her as the physician on ABC's Extreme Weight Loss, where she guided participants through dramatic real-world transformations. She also coauthored the bestselling book State of Slim and created the SOS programs, which give people science-based strategies to reset metabolism, manage appetite, and build a strong mindstate for success. At the University of Alabama at Birmingham (UAB), Dr. Wyatt serves as Professor of Nutrition Sciences, where she teaches the next generation of health professionals and leads research on what it really takes to maintain weight loss long-term. She's also the co-host of the Weight Loss and… podcast, where she translates science into practical strategies people can use right away. Away from the classroom and camera, Holly is usually chasing after her blue-eyed merle pug, Bodie — a constant reminder that curiosity, energy, and joy matter as much as results.

In this episode, Kelly Brownell speaks with Jerold Mande, CEO of Nourish Science, adjunct professor at the Harvard School of Public Health, and former Deputy Undersecretary for Food Safety at the USDA. They discuss the alarming state of children's health in America, the challenges of combating poor nutrition, and the influence of the food industry on public policy. The conversation explores the parallels between the tobacco and food industries and proposes new strategies for ensuring children reach adulthood in good health. Mande emphasizes the need for radical changes in food policy and the role of public health in making these changes. Transcript So, you co-founded this organization along with Jerome Adams, Bill Frist and Thomas Grumbly, as we said, to ensure every child breaches age 18 at a healthy weight and in good metabolic health. That's a pretty tall order given the state of the health of youth today in America. But let's start by you telling us what inspired this mission and what does it look like to achieve this in today's food environment? I was trained in public health and also in nutrition and in my career, which has been largely in service of the public and government, I've been trying to advance those issues. And unfortunately over the arc of my career from when I started to now, particularly in nutrition and public health, it's just gotten so much worse. Indeed today Americans have the shortest lifespans by far. We're not just last among the wealthy countries, but we're a standard deviation last. But probably most alarming of all is how sick our children are. Children should not have a chronic disease. Yet in America maybe a third do. I did some work on tobacco at one point, at FDA. That was an enormous success. It was the leading cause of death. Children smoked at a higher rate, much like child chronic disease today. About a third of kids smoked. And we took that issue on, and today it's less than 2%. And so that shows that government can solve these problems. And since we did our tobacco work in the early '90s, I've changed my focus to nutrition and public health and trying to fix that. But we've still made so little progress. Give us a sense of how far from that goal we are. So, if the goal is to make every child reaching 18 at a healthy weight and in good metabolic health, what percentage of children reaching age 18 today might look like that? It's probably around a half or more, but we're not quite sure. We don't have good statistics. One of the challenges we face in nutrition is, unfortunately, the food industry or other industries lobby against funding research and data collection. And so, we're handicapped in that way. But we do know from the studies that CDC and others have done that about 20% of our children have obesity about a similar number have Type 2 diabetes or the precursors, pre-diabetes. You and I started off calling it adult-onset diabetes and they had to change that name to a Type 2 because it's becoming so common in kids. And then another disease, fatty liver disease, really unthinkable in kids. Something that the typical pediatrician would just never see. And yet in the last decade, children are the fastest growing group. I think we don't know an exact number, but today, at least a third, maybe as many as half of our children have a chronic disease. Particularly a food cause chronic disease, or the precursors that show they're on the way. I remember probably going back about 20 years, people started saying that we were seeing the first generation of American children that would lead shorter lives than our parents did. And what a terrible legacy to leave our children. Absolutely. And that's why we set that overarching goal of ensuring every child reaches age 18 in good metabolic health. And the reason we set that is in my experience in government, there's a phrase we all use - what gets measured gets done. And when I worked at FDA, when I worked at USDA, what caught my attention is that there is a mission statement. There's a goal of what we're trying to achieve. And it's ensuring access to healthy options and information, like a food label. Now the problem with that, first of all, it's failed. But the problem with that is the bureaucrats that I oversaw would go into a supermarket, see a produce section, a protein section, the food labels, which I worked on, and say we've done our job. They would check those boxes and say, we've done it. And yet we haven't. And if we ensured that every child reaches age 18 at a healthy weight and good metabolic health, if the bureaucrats say how are we doing on that? They would have to conclude we're failing, and they'd have to try something else. And that's what we need to do. We need to try radically different, new strategies because what we've been doing for decades has failed. You mentioned the food industry a moment ago. Let's talk about that in a little more detail. You made the argument that food companies have substituted profits for health in how they design their products. Explain that a little bit more, if you will. And tell us how the shift has occurred and what do you think the public health cost has been? Yes, so the way I like to think of it, and your listeners should think of it, is there's a North star for food design. And from a consumer standpoint, I think there are four points on the star: taste, cost, convenience, and health. That's what they expect and want from their food. Now the challenge is the marketplace. Because that consumer, you and I, when we go to the grocery store and get home on taste, cost, and convenience, if we want within an hour, we can know whether the food we purchased met our standard there. Or what our expectations were. Not always for health. There's just no way to know in a day, a week, a month, even in a year or more. We don't know if the food we're eating is improving and maintaining our health, right? There should be a definition of food. Food should be what we eat to thrive. That really should be the goal. I borrowed that from NASA, the space agency. When I would meet with them, they said, ' Jerry, it's important. Right? It's not enough that people just survive on the food they eat in space. They really need to thrive.' And that's what WE need to do. And that's really what food does, right? And yet we have food, not only don't we thrive, but we get sick. And the reason for that is, as I was saying, the marketplace works on taste, cost and convenience. So, companies make sure their products meet consumer expectation for those three. But the problem is on the fourth point on the star: on health. Because we can't tell in even years whether it's meeting our expectation. That sort of cries out. You're at a policy school. Those are the places where government needs to step in and act and make sure that the marketplace is providing. That feedback through government. But the industry is politically strong and has prevented that. And so that has left the fourth point of the star open for their interpretation. And my belief is that they've put in place a prop. So, they're making decisions in the design of the product. They're taste, they gotta get taste right. They gotta get cost and convenience right. But rather than worrying what does it do to your health? They just, say let's do a profit. And that's resulted in this whole category of food called ultra-processed food (UPF). I actually believe in the future, whether it's a hundred years or a thousand years. If humanity's gonna thrive we need manmade food we can thrive on. But we don't have that. And we don't invest in the science. We need to. But today, ultra-processed food is manmade food designed on taste, cost, convenience, and then how do we make the most money possible. Now, let me give you one other analogy, if I could. If we were CEOs of an automobile company, the mission is to provide vehicles where people can get safely from A to point B. It's the same as food we can thrive on. That is the mission. The problem is that when the food companies design food today, they've presented to the CEO, and everyone gets excited. They're seeing the numbers, the charts, the data that shows that this food is going to meet, taste, cost, convenience. It's going to make us all this money. But the CEO should be asking this following question: if people eat this as we intend, will they thrive? At the very least they won't get sick, right? Because the law requires they can't get sick. And if the Midmanagers were honest, they'd say here's the good news boss. We have such political power we've been able to influence the Congress and the regulatory agencies. That they're not going to do anything about it. Taste, cost, convenience, and profits will work just fine. Couldn't you make the argument that for a CEO to embrace that kind of attitude you talked about would be corporate malpractice almost? That, if they want to maximize profits then they want people to like the food as much as possible. That means engineering it in ways that make people overeat it, hijacking the reward pathways in the brain, and all that kind of thing. Why in the world would a CEO care about whether people thrive? Because it's the law. The law requires we have these safety features in cars and the companies have to design it that way. And there's more immediate feedback with the car too, in terms of if you crashed right away. Because it didn't work, you'd see that. But here's the thing. Harvey Wiley.He's the founder of the food safety programs that I led at FDA and USDA. He was a chemist from academia. Came to USDA in the late 1800s. It was a time of great change in food in America. At that point, almost all of families grew their own food on a farm. And someone had to decide who's going to grow our food. It's a family conversation that needed to take place. Increasingly, Americans were moving into the cities at that time, and a brand-new industry had sprung up to feed people in cities. It was a processed food industry. And in order to provide shelf stable foods that can offer taste, cost, convenience, this new processed food industry turned to another new industry, a chemical industry. Now, it's hard to believe this, but there was a point in time that just wasn't an industry. So these two big new industries had sprung up- processed food and chemicals. And Harvey Wiley had a hypothesis that the chemicals they were using to make these processed foods were making us sick. Indeed, food poisoning back then was one of the 10 leading causes of death. And so, Harvey Wiley went to Teddy Roosevelt. He'd been trying for years within the bureaucracy and not making progress. But when Teddy Roosevelt came in, he finally had the person who listened to him. Back then, USDA was right across from the Washington Monument to the White House. He'd walk right over there into the White House and met with Teddy Roosevelt and said, ' this food industry is making us sick. We should do something about it.' And Teddy Roosevelt agreed. And they wrote the laws. And so I think what your listeners need to understand is that when you look at the job that FDA and USDA is doing, their food safety programs were created to make sure our food doesn't make us sick. Acutely sick. Not heart disease or cancer, 30, 40 years down the road, but acutely sick. No. I think that's absolutely the point. That's what Wiley was most concerned about at the time. But that's not the law they wrote. The law doesn't say acutely ill. And I'll give you this example. Your listeners may be familiar with something called GRAS - Generally Recognized as Safe. It's a big problem today. Industry co-opted the system and no longer gets approval for their food additives. And so, you have this Generally Recognized as Safe system, and you have these chemicals and people are worried about them. In the history of GRAS. Only one chemical has FDA decided we need to get that off the market because it's unsafe. That's partially hydrogenated oils or trans-fat. Does trans-fat cause acute illness? It doesn't. It causes a chronic disease. And the evidence is clear. The agency has known that it has the responsibility for both acute and chronic illness. But you're right, the industry has taken advantage of this sort of chronic illness space to say that that really isn't what you should be doing. But having worked at those agencies, I don't think they see it that way. They just feel like here's the bottom line on it. The industry uses its political power in Congress. And it shapes the agency's budget. So, let's take FDA. FDA has a billion dollars with a 'b' for food safety. For the acute food safety, you're talking about. It has less than 25 million for the chronic disease. There are about 1400 deaths a year in America due to the acute illnesses caused by our food that FDA and USDA are trying to prevent. The chronic illnesses that we know are caused by our food cause 1600 maybe a day. More than that of the acute every day. Now the agency should be spending at least half its time, if not more, worrying about those chronic illness. Why doesn't it? Because the industry used their political power in Congress to put the billion dollars for the acute illness. That's because if you get acutely ill, that's a liability concern for them. Jerry let's talk about the political influence in just a little more detail, because you're in a unique position to tell us about this because you've seen it from the inside. One mechanism through which industry might influence the political process is lobbyists. They hire lobbyists. Lobbyists get to the Congress. People make decisions based on contributions and things like that. Are there other ways the food industry affects the political process in addition to that. For example, what about the revolving door issue people talk about where industry people come into the administrative branch of government, not legislative branch, and then return to industry. And are there other ways that the political influence of the industry has made itself felt? I think first and foremost it is the lobbyists, those who work with Congress, in effect. Particularly the funding levels, and the authority that the agencies have to do that job. I think it's overwhelmingly that. I think second, is the influence the industry has. So let me back up to that a sec. As a result of that, we spend very little on nutrition research, for example. It's 4% of the NIH budget even though we have these large institutes, cancer, heart, diabetes, everyone knows about. They're trying to come up with the cures who spend the other almost 50 billion at NIH. And so, what happens? You and I have both been at universities where there are nutrition programs and what we see is it's very hard to not accept any industry money to do the research because there isn't the federal money. Now, the key thing, it's not an accident. It's part of the plan. And so, I think that the research that we rely on to do regulation is heavily influenced by industry. And it's broad. I've served, you have, others, on the national academies and the programs. When I've been on the inside of those committees, there are always industry retired scientists on those committees. And they have undue influence. I've seen it. Their political power is so vast. The revolving door, that is a little of both ways. I think the government learns from the revolving door as well. But you're right, some people leave government and try to undo that. Now, I've chosen to work in academia when I'm not in government. But I think that does play a role, but I don't think it plays the largest role. I think the thing that people should be worried about is how much influence it has in Congress and how that affects the agency's budgets. And that way I feel that agencies are corrupted it, but it's not because they're corrupted directly by the industry. I think it's indirectly through congress. I'd like to get your opinion on something that's always relevant but is time sensitive now. And it's dietary guidelines for America. And the reason I'm saying it's time sensitive is because the current administration will be releasing dietary guidelines for America pretty soon. And there's lots of discussion about what those might look like. How can they help guide food policy and industry practices to support healthier children and families? It's one of the bigger levers the government has. The biggest is a program SNAP or food stamps. But beyond that, the dietary guidelines set the rules for government spending and food. So, I think often the way the dietary guidelines are portrayed isn't quite accurate. People think of it in terms of the once (food) Pyramid now the My Plate that's there. That's the public facing icon for the dietary guidelines. But really a very small part. The dietary guidelines are meant to help shape federal policy, not so much public perception. It's there. It's used in education in our schools - the (My) Plate, previously the (Food) Pyramid. But the main thing is it should shape what's served in government feeding programs. So principally that should be SNAP. It's not. But it does affect the WIC program- Women, Infants and Children, the school meals program, all of the military spending on food. Indeed, all spending by the government on food are set, governed by, or directed by the dietary guidelines. Now some of them are self-executing. Once the dietary guidelines change the government changes its behavior. But the biggest ones are not. They require rulemaking and in particular, today, one of the most impactful is our kids' meals in schools. So, whatever it says in these dietary guidelines, and there's reason to be alarmed in some of the press reports, it doesn't automatically change what's in school meals. The Department of Agriculture would have to write a rule and say that the dietary guidelines have changed and now we want to update. That usually takes an administration later. It's very rare one administration could both change the dietary guidelines and get through the rulemaking process. So, people can feel a little reassured by that. So, how do you feel about the way things seem to be taking shape right now? This whole MAHA movement Make America Healthy Again. What is it? To me what it is we've reached this tipping point we talked about earlier. The how sick we are, and people are saying, 'enough. Our food shouldn't make us sick at middle age. I shouldn't have to be spending so much time with my doctor. But particularly, it shouldn't be hard to raise my kids to 18 without getting sick. We really need to fix that and try to deal with that.' But I think that the MAHA movement is mostly that. But RFK and some of the people around them have increasingly claimed that it means some very specific things that are anti-science. That's been led by the policies around vaccine that are clearly anti-science. Nutrition is more and more interesting. Initially they started out in the exact right place. I think you and I could agree the things they were saying they need to focus on: kids, the need to get ultra-processed food out of our diets, were all the right things. In fact, you look at the first report that RFK and his team put out back in May this year after the President put out an Executive Order. Mostly the right things on this. They again, focus on kids, ultra-processed food was mentioned 40 times in the report as the root cause for the very first time. And this can't be undone. You had the White House saying that the root cause of our food-caused chronic disease crisis is the food industry. That's in a report that won't change. But a lot has changed since then. They came out with a second report where the word ultra-processed food showed up only once. What do you think happened? I know what happened because I've worked in that setting. The industry quietly went to the White House, the top political staff in the White House, and they said, you need to change the report when you come out with the recommendations. And so, the first report, I think, was written by MAHA, RFK Jr. and his lieutenants. The second report was written by the White House staff with the lobbyists of the food industry. That's what happened. What you end up with is their version of it. So, what does the industry want? We have a good picture from the first Trump administration. They did the last dietary guidelines and the Secretary of Agriculture, then Sonny Perdue, his mantra to his staff, people reported to me, was the industries- you know, keep the status quo. That is what the industry wants is they really don't want the dietary guidelines to change because then they have to reformulate their products. And they're used to living with what we have and they're just comfortable with that. For a big company to reformulate a product is a multi-year effort and cost billions of dollars and it's just not what they want to have to do. Particularly if it's going to change from administration to administration. And that is not a world they want to live in. From the first and second MAHA report where they wanted to go back to the status quo away from all the radical ideas. It'll be interesting to see what happens with dietary guidelines because we've seen reports that RFK Jr. and his people want to make shifts in policies. Saying that they want to go back to the Pyramid somehow. There's a cartoon on TV, South Park, I thought it was produced to be funny. But they talked about what we need to do is we need to flip the Pyramid upside down and we need to go back to the old Pyramid and make saturated fat the sort of the core of the diet. I thought it meant to be a joke but apparently that's become a belief of some people in the MAHA movement. RFK. And so, they want to add saturated fat back to our diets. They want to get rid of plant oils from our diets. There is a lot of areas of nutrition where the science isn't settled. But that's one where it is, indeed. Again, you go back only 1950s, 1960s, you look today, heart disease, heart attacks, they're down 90%. Most of that had to do with the drugs and getting rid of smoking. But a substantial contribution was made by nutrition. Lowering saturated fat in our diets and replacing it with plant oils that they're now called seed oils. If they take that step and the dietary guidelines come out next month and say that saturated fat is now good for us it is going to be just enormously disruptive. I don't think companies are going to change that much. They'll wait it out because they'll ask themselves the question, what's it going to be in two years? Because that's how long it takes them to get a product to market. Jerry, let me ask you this. You painted this picture where every once in a while, there'll be a glimmer of hope. Along comes MAHA. They're critical of the food industry and say that the diet's making us sick and therefore we should focus on different things like ultra-processed foods. In report number one, it's mentioned 40 times. Report number two comes out and it's mentioned only once for the political reasons you said. Are there any signs that lead you to be hopeful that this sort of history doesn't just keep repeating itself? Where people have good ideas, there's science that suggests you go down one road, but the food industry says, no, we're going to go down another and government obeys. Are there any signs out there that lead you to be more hopeful for the future? There are signs to be hopeful for the future. And number one, we talked earlier, is the success we had regulating tobacco. And I know you've done an outstanding job over the years drawing the parallels between what happened in tobacco and food. And there are good reasons to do that. Not the least of which is that in the 1980s, the tobacco companies bought all the big food companies and imparted on them a lot of their lessons, expertise, and playbook about how to do these things. And so that there is a tight link there. And we did succeed. We took youth smoking, which was around a 30 percent, a third, when we began work on this in the early 1990s when I was at FDA. And today it's less than 2%. It's one area with the United States leads the world in terms of what we've achieved in public health. And there's a great benefit that's going to come to that over the next generation as all of those deaths are prevented that we're not quite seeing yet. But we will. And that's regardless of what happens with vaping, which is a whole different story about nicotine. But this idea success and tobacco. The food industry has a tobacco playbook about how to addict so many people and make so much money and use their political power. We have a playbook of how to win the public health fight. So, tell us about that. What you're saying is music to my ears and I'm a big believer in exactly what you're saying. So, what is it? What does that playbook look like and what did we learn from the tobacco experience that you think could apply into the food area? There are a couple of areas. One is going to be leadership and we'll have to come back to that. Because the reason we succeeded in tobacco was the good fortune of having a David Kessler at FDA and Al Gore as Vice President. Nothing was, became more important to them than winning this fight against a big tobacco. Al Gore because his sister died at a young age of smoking. And David Kessler became convinced that this was the most important thing for public health that he could do. And keep in mind, when he came to FDA, it was the furthest thing from his mind. So, one of it is getting these kinds of leaders. Did does RFK Jr. and Marty McCarey match up to Al Gore? And we'll see. But the early signs aren't that great. But we'll see. There's still plenty of time for them to do this and get it right. The other thing is having a good strategy and policy about how to do it. And here, with tobacco, it was a complete stretch, right? There was no where did the FDA get authority over tobacco? And indeed, we eventually needed the Congress to reaffirm that authority to have the success we did. As we talked earlier, there's no question FDA was created to make sure processed food and the additives and processed food don't make us sick. So, it is the core reason the agency exists is to make sure that if there's a thing called ultra-processed food, man-made food, that is fine, but we have to thrive when we eat it. We certainly can't be made sick when we eat it. Now, David Kessler, I mentioned, he's put forward a petition, a citizens' petition to FDA. Careful work by him, he put months of effort into this, and he wrote basically a detailed roadmap for RFK and his team to use if they want to regulate ultra-processed stuff food. And I think we've gotten some, initially good feedback from the MAHA RFK people that they're interested in this petition and may take action on it. So, the basic thrust of the Kessler petition from my understanding is that we need to reconsider what's considered Generally Recognized as Safe. And that these ultra-processed foods may not be considered safe any longer because they produce all this disease down the road. And if MAHA responds positively initially to the concept, that's great. And maybe that'll have legs, and something will actually happen. But is there any reason to believe the industry won't just come in and quash this like they have other things? This idea of starting with a petition in the agency, beginning an investigation and using its authority is the blueprint we used with tobacco. There was a petition we responded, we said, gee, you raised some good points. There are other things we put forward. And so, what we hope to see here with the Kessler petition is that the FDA would put out what's called an advanced notice of a proposed rulemaking with the petition. This moves it from just being a petition to something the agency is saying, we're taking this seriously. We're putting it on the record ourselves and we want industry and others now to start weighing in. Now here's the thing, you have this category of ultra-processed food that because of the North Star I talked about before, because the industry, the marketplace has failed and gives them no incentive to make sure that we thrive, that keeps us from getting sick. They've just forgotten about that and put in place profits instead. The question is how do you get at ultra-processed food? What's the way to do it? How do you start holding the industry accountable? Now what RFK and the MAHA people started with was synthetic color additives. That wasn't what I would pick but, it wasn't a terrible choice. Because if you talk to Carlos Monteiro who coined the phrase ultra-processed food, and you ask him, what is an ultra-processed food, many people say it's this industrial creation. You can't find the ingredients in your kitchen. He agrees with all that, but he thinks the thing that really sets ultra-processed food, the harmful food, is the cosmetics that make them edible when they otherwise won't I've seen inside the plants where they make the old fashioned minimally processed food versus today's ultra-processed. In the minimally processed plants, I recognize the ingredients as food. In today's plants, you don't recognize anything. There are powders, there's sludges, there's nothing that you would really recognize as food going into it. And to make that edible, they use the cosmetics and colors as a key piece of that. But here's the problem. It doesn't matter if the color is synthetic or natural. And a fruit loop made with natural colors is just as bad for you as one made with synthetics. And indeed, it's been alarming that the agency has fast tracked these natural colors and as replacements because, cyanide is natural. We don't want to use that. And the whole approach has been off and it like how is this going to get us there? How is this focus on color additives going to get us there. And it won't. Yeah, I agree. I agree with your interpretation of that. But the thing with Kessler you got part of it right but the main thing he did is say you don't have to really define ultra-processed food, which is another industry ploy to delay action. Let's focus on the thing that's making us sick today. And that's the refined carbohydrates. The refined grains in food. That's what's most closely linked to the obesity, the diabetes we're seeing today. Now in the 1980s, the FDA granted, let's set aside sugar and white flour, for example, but they approved a whole slew of additives that the companies came forward with to see what we can add to the white flour and sugar to make it shelf stable, to meet all the taste, cost, and convenience considerations we have. And profit-making considerations we have. Back then, heart disease was the driving health problem. And so, it was easy to overlook why you didn't think that the these additives were really harmful. That then you could conclude whether Generally Recognized as Safe, which is what the agency did back then. What Kessler is saying is that what he's laid out in his petition is self-executing. It's not something that the agency grants that this is GRAS or not GRAS. They were just saying things that have historical safe use that scientists generally recognize it as safe. It's not something the agency decides. It's the universe of all of us scientists generally accept. And it's true in the '80s when we didn't face the obesity and diabetes epidemic, people didn't really focus on the refined carbohydrates. But if you look at today's food environment. And I hope you agree with this, that what is the leading driver in the food environment about what is it about ultra-processed food that's making us so sick? It's these refined grains and the way they're used in our food. And so, if the agency takes up the Kessler petition and starts acting on it, they don't have to change the designation. Maybe at some point they have to say some of these additives are no longer GRAS. But what Kessler's saying is by default, they're no longer GRAS because if you ask the scientists today, can we have this level of refined grains? And they'd say, no, that's just not Generally Recognized as Safe. So, he's pointing out that status, they no longer hold that status. And if the agency would recognize that publicly and the burden shifts where Wiley really always meant it to be, on the industry to prove that there are foods or things that we would thrive on, but that wouldn't make us sick. And so that's the key point that you go back to when you said, and you're exactly right that if you let the industry use their political power to just ignore health altogether and substitute profits, then you're right. Their sort of fiduciary responsibility is just to maximize profits and they can ignore health. If you say you can maximize profits, of course you're a capitalist business, but one of the tests you have to clear is you have to prove to us that people can thrive when they eat that. Thrive as the standard, might require some congressional amplification because it's not in the statute. But what is in the statute is the food can't make you sick. If scientists would generally recognize, would say, if you eat this diet as they intend, if you eat this snack food, there's these ready to heat meals as they intend, you're going to get diabetes and obesity. If scientists generally believe that, then you can't sell that. That's just against the law and the agency needs them to enforce the law. Bio:   Jerold Mande is CEO of Nourish Science; Adjunct Professor of Nutrition, Harvard T.H. Chan School of Public Health; and a Non-Resident Senior Fellow, Tisch College of Civic Life, Tufts University. Professor Mande has a wealth of expertise and experience in national public health and food policy. He served in senior policymaking positions for three presidents at USDA, FDA, and OSHA helping lead landmark public health initiatives. In 2009, he was appointed by President Obama as USDA Deputy Under Secretary for Food Safety. In 2011, he moved to USDA's Food, Nutrition, and Consumer Services, where he spent six years working to improve the health outcomes of the nation's $100 billion investment in 15 nutrition programs. During President Clinton's administration, Mr. Mande was Senior Advisor to the FDA commissioner where he helped shape national policy on nutrition, food safety, and tobacco. He also served on the White House staff as a health policy advisor and was Deputy Assistant Secretary for Occupational Health at the Department of Labor. During the George H.W. Bush administration he led the graphic design of the iconic Nutrition Facts label at FDA, for which he received the Presidential Design Award. Mr. Mande began his career as a legislative assistant for Al Gore in the U.S. House and Senate, managing Gore's health and environment agenda, and helping Gore write the nation's organ donation and transplantation laws.  Mande earned a Master of Public Health from the University of North Carolina at Chapel Hill and a Bachelor of Science in nutritional science from the University of Connecticut. Prior to his current academic appointments, he served on the faculty at the Tufts, Friedman School of Nutrition Science and Policy, and Yale School of Medicine.

The Time Riders: Part 16 To further the science. Based on a post by BiscuitHammer, in 16 parts. Listen to the Podcast at Explicit Novels. There was a knock at the door and Valentina came in, pushing a silver cart in front of herself. "Thought it might be time for refreshments," she chirped, her cheerful brown eyes not at all fazed by the scene in front of her. She looked at Becky. "I figured you might find some electrolytes handy, so I have green smoothies, strawberry-banana smoothies, coconut water, and OJ. That should fit the bill, right?" "Thank you so much, Val," Becky said, not at all bothered by being naked in front of this girl. Clearly it wasn't out of the ordinary, so she didn't care. Not to mention she'd referred to Mike and Karen as 'Master' and 'Mistress', so there was more to her employment than met the eye. Nanu was staring at Val's outfit again, making Val giggle. She left the cart and approached the tiny Egyptian girl now, smiling. "Watch this, Nanu," she said before pulling her arms into her chest and doing on spin, her short skirt flaring out and twirling around her, revealing her tiny black panties. Nanu clapped excitedly, her eyes wide with delight. "Great, now she'll want to own one of those outfits," Becky sighed, shaking her head. "I'm sorry for the fib I'm about to tell about you, Val." She looked at Nanu. "It's a pretty outfit, yes, but it's a slave's outfit, darling." The Egyptian girl blinked. "She is a slave?" "Can't you see the collar she's wearing?" Becky pointed out, indicating Val's black lace choker, with the glittering white stone on the front. "She; is a slave to the gods?" Nanu murmured, lapsing into thought about that before looking back at Becky. "Well, that doesn't sound so bad, does it? We should become their slaves." Karen broke down giggling, hiding her face in her husband's massive arm and kicking her feet cutely. Mike just smirked while Becky sighed and rolled her eyes. Valentina had no idea what had just been said, but based on her employers' reactions, whatever it was hadn't panned out as Becky intended. She decided to make herself scarce. "scuse me, servant stuff to do," she chimed, doing a curtsy before leaving and closing the door behind her. Nanu sat up, straddling Mike's waist and trying to figure out why the goddess was laughing. "Really?" Becky groused, giving Nanu a sour look. "I rescue you from slavery, and you decide to volunteer for it because it's these two?" "Do you blame me?" Nanu said with a shrug. "As long as I get fed and fucked, this seems like a good life with pretty clothing." "You do not need to be a slave for us to do that with you, Nanu," Karen pointed out, caressing her arm. "Well, nobody's fucked me yet," Nanu announced, trying to pout rather unsuccessfully. "What good is being a free woman if it doesn't get me cock when I need it?" "I see food and sex are her two primary drivers," Mike mused. "And possibly revenge," Becky added, watching as Nanu reached behind herself and took hold of the currently soft cock and began massaging it. "If you see her whispering into her palm, shit's about to get real. Honey, that might not be a good idea." "They said I don't need to be a slave to fuck them," Nanu replied, still stroking and now fingering herself, as if to get ready. "I want to be fucked." "Let the chips fall where they may, I guess," Becky said, sitting up and moving around the bed to join Karen. Soon, they were in a sapphic tangle, limbs wrapped around one another and kissing deeply. Nanu watched while she stroked the god's cock, slowly bringing him to life. Karen was on top of Becky now, sitting up and straddling with their legs scissored and their wet pussies kissing. She began to squirm her hips, and Becky did the same, groaning in pleasure. "Hmm, missed this too," she murmured. "As did I," Karen sighed, pulling Becky's leg up so that it was braced against her with her toes in the air. They slowly slithered together, nether lips mingling, clits brushing against one another. They were both wet enough that they could hear their lovemaking. The god was hard now, and Nanu was determined to do this right. She moved backward and pushed up as tall as she could on her knees, her cunt directly over the huge cockhead. She pressed against it and moved around, making sure she was good and wet. She felt the tip just push her lips apart slightly, and inched her way down. She bit her lower lip as the pressure increased, feeling a very slow penetration. She gasped and shuddered as the head went inside, stretching her in a way she hadn't felt before, except with a fist. There was an audible, wet and almost gristly 'pop' noise, followed by another from somewhere inside her hips structure as she sank down and sat very still. Becky and the two professors looked at her somewhat curiously. "Nanu?" Becky asked. "You okay, darling?" The tiny girl didn't respond, still staring off into space, her eyes unseeing. Finally, a single tear was trickling down her cheek. "Oh, well done, Ramrod," Karen said rather sarcastically to her husband, still looking at Nanu. "Even if you didn't break her in half, she's still going to have hip dysplasia." "I didn't make her do it," Mike pointed out. "I hope we have a wheelchair around, though." The Egyptian girl finally opened her eyes, slowly, and took several deep breaths, her palms resting on the god's muscular abdomen. She looked up at the ceiling, puckering her lips and making sucking sounds as she tried to center herself. She trembled as she pushed up on her knees, starting to move, and then shook almost violently as she sank back down. She squeaked and then whimpered, going still. Then she repeated the process, taking it slow. "Well, I'll be damned," Becky mused as she watched, still grinding her cunt against Karen's. "She actually did it and didn't kill herself. She'll be trying to sit on fire hydrants next." Nanu didn't make it more than three strokes up and down before she clapped her and over her mouth and screamed into it, her entire body shaking as she came. Once she'd recovered, she began moving up and down again, a little faster, determined to have at least one more orgasm before she died. She straightened her torso and kept moving up and down, her eyes closed and a shameless moaning escaping her lips. She lasted a little longer this time, but still ended up clamping both hands over her mouth and screeching, almost convulsing before she simply wilted, collapsing forward on to the god beneath her, eyes wide open but unseeing, chest heaving as she tried to breathe. "Determined little thing, isn't she?" Karen mused, looking on, even while she made love to Becky. How she'd missed this feeling with her favorite student. "You'd have to be, to survive what she did pretty much her whole life," the blonde replied with a sigh, undulating beneath her teacher. "She's such a sweetheart, but she surprises me sometimes with a brutal mercenary streak. And her morals are; decidedly different from ours." "Noted," Karen said before leaning down and kissing Becky heatedly, squashing their tits together. They were swallowing one another's tongues, grinding and girl-fucking their way to bliss, until Becky wailed into Karen's mouth, cumming hard. Karen followed moments later, bathing Becky's cunt in her sticky essence. They wrapped themselves up in one another, kissing deeply and just enjoying the shared post-orgasm bliss. It had been too long, and Becky would do her damndest to make sure that didn't happen again. She almost giggled through the kiss as she thought about the fact that she had access to a time machine, if she really needed to see to the issue. She and Karen rolled themselves together into Mike's side, snuggling into him while Nanu seemed quite content to simply remain motionless on top of him. Given that she was almost bolted down to his cock, she might not have had much of a choice in the matter, mind. "You okay there, Prof?" Becky asked, smirking up at him while she caressed her other idol. "Might've been a while since I've been in anyone quite this tight," Mike replied, smiling and pretending to wince, as if being clamped inside Nanu was somehow painful. "Excuse you, sir," Karen chimed, trying to sound indignant, but failing as she giggled. "Am I to understand I am not tight enough for you?" "You're the perfect amount of tightness, Gordon, and you know it," the huge blond man said, reaching over and caressing his wife's ass cheeks. Karen purred contentedly at the contact, snuggling into Becky even more. Becky sighed, because she loved watching the profs together. She'd never seen two people more desperately in love, or more perfect for one another. "So is it just you and Nanu in your little arrangement?" Karen asked, looking down at her student and gently poking her nose. "Well," Becky began before offering a weak smile. "It's complicated?" "Given what a hard time you had earlier, perhaps I shouldn't be surprised," mused the older woman, smiling kindly. "Are you hiding another girl from elsewhere in the world?" "No," Becky said, blushing. "I;” If she couldn't tell these two, who could she tell? "There might be an angle with one of my students," she confessed. "Rebecca Nightingale Fischer," Karen said, her smile becoming a smirk. "You and a student? You naughty girl. Not that Michael and I are in any place to judge, of course." "Don't I know it," Becky giggled. "Yeah, there is. Or there will be. I don't know how to explain it." "One of those moments again, clearly," Mike said, his other hand stroking down Nanu's back. She looked positively tiny on top of him, like a kitten gone to sleep. She was stirring and slowly coming back to life. "Don't try too hard, Rebecca." "Yes sir," she said rather reflexively, but she also enjoyed the little tingle she always got from obeying him. "Mark and I, and Nanu, will be a thing by the time summer rolls around." "M-ark?" Nanu mumbled tiredly, almost yawning. Had she fallen asleep? "What about M-ark, Mistress?" "She calls you Mistress, hmm?" Karen observed. "It looks like I'm not the only one with a kitten on my hands." Becky blushed. "She; insists she be allowed. I've tried to break the habit, no dice." She looked at Nanu now. "I was just explaining about waiting until the summer before we will be seeing Mark." "You get to see him all the time at school," Nanu pointed out. "But you say you can't fuck him. I hope they understand, because I sure don't." "Nonlocal measurement," Karen said, listening to the two younger women speak in Latin, although she was talking to her husband. "Low-entropy probability that falls outside the Born System." "And deterministic despite a Dirac constant and equation," Mike said before he chuckled and began sitting Nanu up straight. She shuddered and gasped deeply, seeming to have forgotten that she was speared on him. Her eyes were wide as she stared down at where her cunt was split wide apart by his massive erection. She didn't seem to be able to process anything like that fitting inside her. "Christ," Becky muttered, shaking her head. "I'm supposed to be a physics teacher, and I have no damn clue what you two are talking about." "Ultimately, determinism," Mike replied, letting Nanu try to adjust. "I remember teaching you the concept." "And I remember the lessons," Becky sighed. "Never thought they'd be applied to me personally. I keep forgetting you two are religious." "I think it's pretty much a given that you, my dear, are meant to study quantum crystallography," Karen cooed, stroking the blonde's cheek. "So of course, Michael and I will teach you everything we know, and will help you further on that path. You were, without question, our most gifted student. This is your chance." "What's everyone talking about, Mistress?" Nanu asked, shifting around her hips to make sure they weren't actually fractured. "You're talking in your stupid En-gush." "Nanu, we'll speak Latin so that you're not left out," the goddess said gently, reaching over and stroking the Egyptian girl's thigh. "We were asking Rebecca if she wanted to come and teach with us soon, instead of staying where she is." Nanu considered and then looked at Becky. "Mistress, I think you're very smart, but I'd think you were very stupid if you didn't take this offer. And take M-ark with you, maybe it'll make him less stupid." "I guess that settles it," Becky sighed, shaking her head. "I can't refute those points." "This Mark of yours sounds like a real charmer," Karen teased, finally sitting up and then clambering off Becky. She moved aside while her former student sat upright, rotating her neck and stretching her shoulders. "He must be a demon in the sack if you're willing to put up with his apparent lack of intelligence." "He's not stupid, he's just; he doesn't find applying his brain power all that agreeable, except to get himself out of trouble," Becky explained. "As for him being a demon in the sack, he's not bad, but; well, I'd been going through a dry spell when this all happened." "There is no excuse whatsoever for you to be going through a dry spell, young lady," Mike told her, sitting up and still keeping Nanu in his lap. But she squeaked when he turned her around, still nailed to him by his cock, which felt like it was battering her rib cage from below. Her eyes were wide as she just sat and listened. "You're every bit as attractive as you are intelligent, Rebecca, so if you're experiencing a dearth of sex, that's just you being difficult." "It's hard to find partners who measure up," Becky grumped. "Except for Nanu, of course." Nanu sniffed and nodded righteously, happy to be included in whatever the fuck they were all talking about. She was used to being ignored as a slave, she had no intention of being ignored now that she was a free woman. "You'll come to the housewarmings, yes?" Karen asked. "The third and the fourth weekends of this month." "You're having two housewarmings?" Becky asked. "Why two?" "One is the official housewarming, where I take over as head of the Blackwell elder line and its operations," Karen replied. "The one the following weekend is of a more fun and; well, risqué nature. The invite list for that is much more select. You and Nanu simply must come to both." Becky turned her head to look at Nanu. "Did you understand all that, my love?" Nanu thought about it. "Karen is becoming Mistress of this palace and there are two celebrations, one official, and one that is; naughty. She wants us to come to both." She leaned forward toward Becky now, her look an imploring one. "Can we please, Mistress?" "Of course we can!" Becky laughed gaily. "I wouldn't miss this for all the gold on earth!" More joyous laughter, and they all embraced one another, finding partners and beginning the lovemaking again. Another hour later, the Byron Lounge. "I'm really hoping you like this," Becky said as she poured the wine into her host's glasses. Mike and Karen were sitting on a large chesterfield together while Becky and Nanu were in a smaller loveseat across from them. The table the glasses were on was in the center. "You'll probably find it very unique." "It's potent, I can already tell," Karen remarked, watching her student pour. "The nose is quite powerful from here." "Interesting color for a white wine, too," Mike added, noting the distinct amber tint to the liquid. His wife was right, it was strong. It almost stung the olfactory senses and poured like a syrup. Even Madeira wines were lighter than this. The maderizing process must have been unusually acute. Becky handed each of her companions a glass and then sat down next to Nanu. The three women all looked at Mike, expecting him to lead the toast. He nodded and held up his glass. "Dignitas amicorum pie zeses vivas." Karen nodded and repeated the toast, but in English, the only time Nanu ever considered the language divine and lovely. "Worthy among your friends! Drink that you may live. May you live." The bouquet was sharp, certainly, and Mike guessed the alcohol content was well north of fifteen percent. The wine was clearly meant to be sweet, but the robust body was definitive. This wine must have been aged longer than Becky had been alive. Where had she gotten it from? He glanced over at his wife, who had an even more acute nose and sense of taste than he did, and she was examining her glass quietly. Karen was rolling it around inside her mouth quietly, letting it play over her refined palate. Her eyes caught his, and they knew what the other was thinking. Becky and Nanu watched quietly. It was always fascinating to Becky how these two operated. "That's an Aglianico grape, I'm sure of it, even though I have never had one quite like that," Karen mused. "It's been aged in clay," Mike agreed, nodding. "For a long time. The hangovers must be murder." They both looked at Becky, who smiled hopefully. She wanted them to like it, but also hoped they wouldn't ask more questions she couldn't answer. She was doing her best. "Rebecca, I'd like to have Jordan and Tatyana try this, may I call them in?" Mike asked. She nodded and he bipped his smartwatch, asking the former seneschal of Blackwell Manor and its current one to join them. They came in together some minutes later, while Mike and Karen were still discussing the wine. "You rang, my friend?" Jordan asked, while Tatyana nodded her head respectfully. Jordan saw the bottles on the table, noting the amber color. "Is that a Malvazia wine? Very strong, I can feel it tickling my nose from here." "With Rebecca's permission, we would like for you two to try this," Karen suggested, standing and walking over to a small cupboard from which she retrieved two more glasses. "It's quite unlike anything either Michael or I have tried, and I thought we had a very broad palate by this point." Karen poured two small glasses and brought them over to the pair. Jordan, who had been the Blackwell estate sommelier for decades, and Tatyana, its current sommelier, both examined the amber libation curiously. Jordan put the cup to his lips and sipped it. Tatyana did as well, the only reaction from her being her eyes narrowing slightly. "That is very unique, I must say," the older man said finally. "It reminds me a Sangiovese in some ways, but; more primal somehow?" "It is an Italian wine, I think," Tatyana added. "But unlike any I have tried before." "It's what I imagine a Falernian wine would be like, if the genuine article thing still existed," Karen posited. "But those methods are lost. We only know them from poetry and accounts of Roman historians, such as Galen and Pliny. This is; wondrous to try." Becky sighed slightly, relaxing. She was so worried about running into time lock that it was a relief she'd managed to let them actually taste the wine. The profs knew something was up, that she couldn't help them, and they would just have to figure out as much as they could on their own. Was she meant to have done this? Was it Fating? She banished the thought from her head, she would drive herself crazy. She was here to have fun with the two people who had made her who she was, and to share that joy with Nanu. To her delight, Nanu seemed to be acclimating well, even if she was in awe and fear of these 'gods'. Mike looked at Becky now. "This must have cost you a pretty penny, something this unique." Becky smiled. "I can manage more, if you want. As many bottles as you like. Just don't ask how or why." "Fair enough," Karen said, looking over at her husband. "And we just found our drink of choice for that toga party we discussed." Mike laughed and Becky giggled. Poor Nanu. She escapes slavery from Imperial Rome, only to end up in a time period where dressing like the patricians who enslaved her was the height of chic at a party. Rome was clearly the eternal city in more ways than one. And this one time, wining about it was a good thing. Later that afternoon. "Mistress, look at all these men," Nanu said quietly, as if the portraits and busts they were walking by could hear her. She could've sworn some of them were staring right at her, their eyes following her movements. "They are all rather frightening to me." Becky nodded as she walked hand-in-hand with Nanu down the Hall of Ancestors. "I remember the first time I saw them, my love, and they intimidated me as well. They are the ancestors of my professor, going back almost a thousand years." Nanu seemed rather surprised, and a little wary. "They're all gods?" Shit, how do I explain this without breaking her mind? Becky wondered rather wearily. "They all have the same hair like the god, maybe lighter, and the eyes," Nanu observed, still speaking quietly, so that the numerous men didn't hear her. "I can't tell if they're as big as he is." Okay, extra complication there as well. "No, my love, they are the ancestors of Karen," Becky explained, knowing this wasn't going to get easier. That revelation gave Nanu paused. She stopped and looked up at Becky now, almost frowning. "But they look like him, not her. They have the same straw hair and the eyes the color of the sea." She looked down at the ground now as she tried to parse out what her Mistress was telling her. "But her eyes are the color of his hair; maybe they are brother and sister?" Now Becky's eyes widened. "Well, if Iupiter and Iuno were brother and sister but also husband and wife, why can't these two be?" the Egyptian girl reasoned. "They gave birth to all the gods. But; where are these gods now?" She gestured broadly at the hallway and the gallery of busts and portraits. "Nanu, I; I don't know," Becky confessed, trying not to falter in explaining. "I've never met them, honestly. I met the father of Karen, that was it." She pointed to an imposing portrait of Jonathon Blackwell, Karen's father, which hung on the wall not far from them. "And where is that god now?" Nanu asked. Becky hadn't done herself any favors by mentioning she'd met other 'gods'. She tried distraction now, pointing at a large open space nearby on the wall. "Look, that is where the portrait of Karen will go, once she is officially head of her fa; of the pantheon." Well done, Fischer. Nanu looked at the empty space. "So the goddess will be the supreme ruler? What of the god? She seems to obey him, why will he not be up there?" This was getting harder and harder. Becky squeezed her eyes shut, trying to think of a remotely plausible answer. What a rotten moment for time lock to not interfere. "He is from a different family of gods, my love," she said finally, giving up. She didn't have the mental strength to overcome Nanu's fantasies. "A line of mighty ones, but that doesn't mean that she won't rule her own family. She may obey him, but she is their leader." It was true, just massively out of context. "So we are invited to the festival that sees her become ruler?" Nanu asked in wonder. "We are very important, aren't we?" It was finally a question Becky could answer honestly. She smiled and caressed the younger girl's cheek. "Yes, my love. We are very important to them. That's why they want us there." "What does the goddess' name means, Mistress?" queried Nanu. "Karen. It is so unusual to me." Another smile. Becky knew this tidbit, because she had laughed with her mentor about it so many times over the years they'd known one another. "Her names means 'Purity', my dear." Another wry face from Nanu. "But she fucks like Venus, Mistress. I'm not sure 'pure' is the best way to describe her." Becky restrained a giggle. "And the god? What does his name mean?" Becky happened to know that one as well, since the name was common enough. "His name means 'godlike', or 'like unto a god'." "Well at least that one makes sense," Nanu admitted. They continued walking, with Nanu gaping at just about everything. Mike and Karen were seeing to a small matter, and had suggested that Becky take Nanu for a stroll around the estate. Becky had to think about what might catch her attention, and what she'd even be able to understand. She'd already shown Nanu the service elevator, and the young woman was stunned how the tiny room could bring her to different places at the simple push of a button. Food always interested Nanu, but if they were staying for dinner, she could keep the little glutton out of the chef's way for a few hours. Glenda showed them the garage, with all the exotic and rare cars. Nanu seemed especially taken with the huge jeep and the bright red Countach. They found Ari in what was apparently an arcade (rich people, go figure!), and they watched while he played Street Fighter IV. Nanu looked on in fascination as Ari controlled the little man inside the box, making him beat up another little person. Before she got overstimulated and bloodthirsty (Becky was beginning to suspect that violence and sexual arousal were quite mated in Nanu's psyche), they went to find something else to look at. Soon, they found themselves in the compassion greenhouse. The rather pungent odor hit them the moment they opened the door. Nanu wrinkled her nose and pinched it shut with her fingers. "They grow asterion, Mistress?" she asked, her voice sounding funny before she was keeping her nose pinched shut. "I remember it from the house of my Flavian masters. We made ropes and rugs with it. They would bake the seeds into cakes. The cakes made me feel tired." Becky nodded. "It's a recreational substance in my time. They grow all sorts of things here, some of which will be very new to you." "I will get tired if we stay in here," Nanu said. "Just from the smell of the plants." Tempting, Becky thought, but ultimately decided against it. There was still lots to do, after all. They toured some of the other greenhouses before heading back into the Manor. In the foyer, they ran into two young women. Becky stepped up to greet them. "Hi, I'm Becky, this is Nanu," she said, shaking their hands. The rather buxom brunette seemed very pleasant, although Becky could already tell she was a bit of a space cadet. The other one, a shorter girl with honey-blonde hair in a pixie cut, was lean and athletic, her hazel eyes observing everything. "Hi, I'm Jeanie," the brunette said cheerfully before looking at Nanu. "Oh, wow, look how pretty you are! I'll bet you're a big hit with all the boys, aren't you?" She bent her knees slightly, resting her hands on them so she was closer to Nanu's eye level. "And what grade are you in?" Becky restrained a giggle-snort, declining to translate for Nanu. The Egyptian girl looked up at her, a rather confused expression on her face. "What's the stupid girl asking me?" she wondered. "She just said you're very pretty and all the boys must love you," Becky selectively answered. "Well, she's right about that, at least, so maybe she's not completely stupid," Nanu sniffed. "Sorry, Jeanie," Becky said, turning her attention back to her new associate. "Nanu doesn't speak English, we speak Latin to one another. So unless you speak it too, I'll have to translate for you." "Oh, yeah, no," Jeanie replied, shaking her head. "Fre'n' me barely speak English, so I guess you're on duty for us with the Latin stuff." "Hey now," the pixie-haired girl said, giving Jeanie a look before also stepping forward. She was wearing some chinos and a tank top, her jacket thrown over her shoulder. She shook Becky's hand. "Hello, I am Freja. We have been hearing about you both, I am honored." She smiled at Nanu now. "I am happy to meet you, Nanu." Becky translated, but Nanu didn't seem to hear what she was saying, since she was focused on Freja. The Danish girl was not much taller than her, but also had tiny tits, barely worth mentioning. She was smirking as Freja put out her hand, and instead of shaking it, she simply put her hands on her hips and pushed her chest forward slightly, thrusting out her tits. Freja faltered somewhat at the sight of them on display like that. "Anyhows," Freja said, turning her attention back to Becky, even if her wife was still staring at Nanu's chest. For a tiny girl, she had a huge rack. "Jeanette is my wife, we are pleased to be making your acquaintances. You ams staying for dinner?" Becky nodded, ignoring the fact that Nanu was turning slowly left and right, showing off her bust in profile. "The profs convinced me to come work as a Physics teacher at the uni. Do you two go there?" "Yes," Freja confirmed. "Jeanette is in Health and Nutrition Sciences, and I ams at the Skule." "Ooh, an engineer," Becky breathed, smiling. "Love it! You'll probs end up building a lot of the equipment I need in order to; Nanu, stop that, you brat!" She nudged the smaller woman with her hip since Nanu was cupping her tits and squishing them together. Either one of her tits was much bigger than both of Freja's, and clearly the girl was self-conscious about it. This was no doubt some leftover competition and survival trait in Nanu, finding advantage in whatever form it came. Given how she'd been mocked the other night at the bar, maybe she shouldn't be surprised. Still, she couldn't let her behave that way. "Jeanie, honey," she said, smiling at the other half of the married couple. "Would you mind taking Nanu and finding her a bathroom? I want to pick your wife's brain about something with engineering." "Oh, a hundred p," the brunette said, nodding and taking Nanu by the hand. "How'd you say 'Let's go pee' in Latin?" Becky couldn't believe she was saying this, but obliged. "Eamus mingere." "C'mon, Nanu," Jeanie said to the confused Egyptian girl, leading her off. "Eat a moose lingerie." "Even for her, that was nowhere near the close," Freja sighed as she walked along with Becky now. "I just wanted to get Nanu away from you, she gets competitive," Becky said. "Sorry about that. She was raised as a slave, so she has a survival mode about not being the smallest and weakest." "And my tits, they are smallest and weakest," the Danish girl muttered. "Oh, I think they suit you just fine," Becky said helpfully, taking Freja's hand and giving it a squeeze. "'sides, I kinda want to get a look at the rest of you without Nanu around, you look pretty muscular." Freja smiled. "I works out a lot, I guess. I played fodbold, your soccer, and also field hockey. I do some martial arts as well." "Ooh, tell me!" Becky said, pulling Freja into an unused lounge. "Tell me what you take and I'll tell you what I practice." Freja put down her coat and stood there, letting Becky see her body, although she still had her clothes on. Her shoulder muscles were obvious, but she lifted her tank top enough to show up her segmented and rock-hard abs. "I ams having a black belt in Grace Jujutsu, as well as Kenpo, and I also know Fujian White Crane. What do you practice?" "Krav Maga," Becky replied, lifting her own shirt enough to show off her smooth, firm midsection to her new friend. "Started quite a few years ago, mostly to blow off any sexual frustration, and to deal with guys who get too handsy, you know?" Freja smiled and nodded. "I believe you, for you are very well sexy-built. But we should spar, I would love to try myself against your Krav Maga." "I would love that too, Freja," Becky purred, her smile becoming sensual. "Win or lose, gonna love it. But haven't you tried sparring with the big man before?" "Once," Freja said, shaking her head. "He literally squashed me like a bug. I lasted three seconds and he just squashed me." Becky giggled. "He was the one who began teaching me Krav Maga, and every time I spar with him, I get squashed too. I think of them as sex injuries, you know?" Freja laughed. "Jeanette and I, we fuck the profs occasionally, so yes, I understand. We are lovers to them, and to their son and his wife, Karen's younger sister, Alexandra." "They were telling me about that whole arrangement, but I'm gonna need time to sort it out," Becky admitted. "It sounds like it was a helluva year." "I met my wife and married her because of Alex and Alexandra," Freja said, shucking her tank top now and just leaving her tits exposed. She didn't mind. "And what I can guarantee you, Rebecca, is that when you see Alex and Alexandra together, it will make you very happy." "Honey, I don't doubt that one bit," Becky said, pulling her own shirt off and then unhooking her bra. In a bathroom down the way. "See, this is pretty nice, right?" Jeanie said, sitting on the ornate but comfy chair, her chin on her hand while she looked at Nanu, who was simply sitting on the toilet with her pants around her ankles. She'd already managed to go pee, but apparently this stupid girl hadn't noticed and was still talking to her. "Li'l bit of girl bonding time, right?" "You really are dumb, aren't you?" Nanu said, trying to keep the snide tone out of her voice, in case the stupid girl tattled on her to Mistress. "I'm done going piss, now what?" "Oh, I've got an idea," Jeanie said rather eagerly. She pulled her shirt over her head, and then quickly undid her bra, letting her tits fall out. Nanu's eyes widened for a moment as she stared. They weren't the largest she'd ever seen, the goddess' were certainly bigger, and her Mistress' probably were too. But this dumb girl wore them well, and she clearly didn't mind showing them off at a moment's notice. "Now show me yours," Jeanie said, pointing at Nanu's shirt. The Egyptian girl shrugged and peeled off her shirt, and the stupid bra thing underneath, leaving her as exposed as her companion. Jeanie nodded approvingly as she assessed Nanu's tits. "Nice, we can have a lot of fun with those," Jeanie said, getting up and coming to kneel in front of Nanu now. She put her hands on Nanu's tits and fondled them, feeling around and giving them a good squeeze. "Yeah, these're primo, babe. Well done." Nanu didn't have a damn clue what the dunce was saying, but her tone indicated she liked Nanu's tits, and as a result, Nanu was getting groped. She didn't object at all. "Mind if I?" Jeanie asked, not waiting for an answer before leaning in and starting to swirl her tongue around one of her new friend's nipples. Nanu shivered and gasped, decidedly not objecting to this treatment. She hadn't been fucked in over an hour, so this was a good start. She reached forward and groped the brunette's big tits, liking how heavy they felt in her hand. She could feel herself getting wet, and wanted to do things with this girl now. "Hmm, new and better idea;” Jeanie said, pulling back and standing up long enough to go over to a closet and pulling out a large, plush towel. She remembered they were in there after her unfortunate encounter a few weeks earlier with the neighbor kid, who turned out to be necrotic, or narcosomic, or something. She laid the towel out on the marble floor, and then smiled at Nanu, patting the towel and indicating she should lie down. Nanu got off the toilet and laid down on her back as instructed, looking up at the dumb girl. Jeanie smiled and crawled partially over the smaller girl, her tits now hovering over Nanu's face, the nipples touching her nose. She eased down some more until Nanu could get one of the nipples in her mouth easily. Nanu began licking, tonguing and sucking readily. "Hmm, Jeanie for the win with the good ideas," the larger girl sighed, now craning down and beginning to suck and lick on Nanu's ample tits, the two of them losing themselves in the moment. Neither would feel the need to come up for air any time soon. Back in the other room. Becky grunted and strained, lying on her back and hands flexing against the floor. She was pushing with her hamstrings and her ass muscles, sweat streaming now from her nearly naked form. All she was wearing were her thong panties, and it still felt like she had too much on. Freja was lying opposite her, also just in her thong. They both had one leg in the air, locked against each near the ankle, and they were pushing hard, trying to overpower one another. It had been some time since Becky had engaged in a good bout of (the unfortunately named) Indian leg wrestling. Becky gasped and groaned, wondering if Freja was in as much discomfort as she was. She had the height advantage, a longer leg, so presumably more leverage, but Freja was very strong, her body a little bundle of muscle, which Becky had not appreciated until they'd decided on this little contest and they both stripped down. Whatever she lacked in the tits department, Freja made up for in the powerful ass department. Becky wouldn't be surprised if the little Danish girl could crack walnuts open between those cheeks. She heard Freja moan, taking heart that her opponent was working as hard as she was, although they remained in a deadlock at this point. If she couldn't overpower Freja, she'd simply have to hope to outlast her, until Freja's muscles were jelly and she gave up. They hadn't really decided on what the prize was for whoever won, but she held no doubt they'd both enjoy it. "Uh, fuck;” Freja rasped, her leg trembling every bit as much as Becky's. "You ams strong, like Alexandra or Andrea." "I'll take that; as a compliment;” Becky panted, her warm skin slick against the floor. She hoped she didn't stain the marble, she'd have a hard time explaining that to the profs. "You're really damn strong too, babe;” After almost two more minutes of straining and groaning, the strength of both women gave out at the exact same moment. Their legs bent and collapsed down, both of them breathing heavily, supremely tired from the contest. They slowly rolled onto their sides, almost going fetal as they tried to catch their breath. "That was; very difficult;” Freja managed to say. "I'm not gonna like walking on that leg for a week," Becky replied, thinking about the amount of grapefruit juice she was going to be drinking to deal with the lactic acid buildup in her leg and ass muscles. She hoped she wouldn't have to chase Nanu anywhere. "I guess it was a tie?" "Next time, we will make it a sexfight," Freja breathed, thinking she'd need a forklift to get her upright. "That will be easier on my body." "You have a deal, Fre;” Becky said wearily, hoping the profs didn't find her like this. Thankfully, the muscle pains subsided relatively quickly and easily, even if she knew she was going to be sore tomorrow. She found Nanu with Jeanie, and they both seemed much more refreshed and cheerful than her and Freja. She had a sneaking suspicion as to why. Nanu hadn't been in Freja's presence more than three seconds before she thrust her chest forward again, making sure the Danish girl knew who the mayor of Titty-Town was, even if she wasn't quite so blatant about it this time. They'd all gone to the kitchen so that Becky and Freja could rehydrate themselves a little. Freja was just drinking bicarbonate in water, whereas Theresa supplied Becky with her grapefruit juice. Nanu and Jeanie were drinking milk, and the two girls giggled at one another while they downed their glasses. Jeanie and Freja excused themselves, needing to get back to their condo. Jeanie hugged Nanu, making sure they squished their tits together, then did the same with Becky, although perhaps not quite as familiarly. Freja hugged Becky and then took a chance on hugging Nanu to say goodbye. Nanu accepted the hug, but made sure she pressed her tits right into Freja's reminding her who was in charge. Freja sighed, and they made their exit. "Miss Fischer, Mr. and Mrs. DeBourne will meet you in the Spencer Study now," Tatyana said, entering the room and nodding. "They apologize for the delay, things are just rather busy right now." "Well, what with finals coming, and the big ol' housewarmings, I'm not surprised," Becky said cheerfully, taking Nanu's hand and allowing Tatyana to take them to the aforementioned Spencer Study. Inside, Mike and Karen were sitting on a long, ornate chesterfield. Becky strolled in and sat down on a loveseat just across from them, joined by Nanu. Once again, the Egyptian girl seemed to be keeping her eyes averted. "I hope you don't mind, Rebecca, I thought we might continue having more of your delightful wine," Karen said, pouring some glasses. "I'm glad you like it, and especially glad that you aren't asking questions," Becky answered, relieved that her mentors seemed to genuinely understand her predicament, even if they couldn't understand her predicament. "I promise, I'll scare up some more for you." They were happily discussing Becky's future employment at the university, with Mike and Karen almost teasing her with tempting tidbits about all the latest research into quantum crystallography. Nanu listened quietly, understanding nothing, but knowing that whatever was being discussed was important. It was about making her Mistress happy, and nothing was more important to her than that. Well, getting fucked was as important, but clearly she could have both, so why quibble? Soon enough, they were joined by another person, whom Becky and Nanu turned to meet. A tall, young, and incredibly handsome blond man strolled in casually, wearing an infectious grin that Becky would recognize anywhere, even if she hadn't met him some years ago. He was so very obviously a DeBourne. Nanu's eyes went wide again, and she trembled in fear. "There you are, child-mine," Karen said as Alex walked into the study. "You remember Miss Fischer, yes?" "Of course," he said, smiling genially as he walked over to where the guest was sitting with another, smaller and exotic-looking girl. She stood up and he shook her hand, which was firm, friendly, and warm. A definite turn-on. "It's good to see you again, Ms. Fischer." "Oh, God, call me Becky, please," she said, trying to not blatantly ogle her professors' son. He was so much like Mike, only distilled into a more human-sized form, with enchanting electric blue eyes that radiated humor. But there was also a cool aloofness beneath, if he cared to let it be seen, and that was something he got from his regal mother. "You've grown up, Alex, and you were a lady-killer when you were just thirteen, I recall." "Well, everyone kept sayin' you were too old for me, so I had a wait a few years," he quipped, making her laugh. "Who's your friend, Becks?" Becky shook her head, since his new name for her reminded her of Mark. Still, it gave her a tingle when Alex said it, so she didn't exactly mind. He was more than free to keep calling her that. "Alex, this is Nanu. She's staying with me for the foreseeable future." Alex was going to shake Nanu's hand, but instead she slipped down to her knees, staring up at him in reverent awe before dropping her head to look at the floor. She began speaking quietly, her voice little more than a mumble. Alex raised an eyebrow before glancing over at his mother and father, who were still sitting on the large chesterfield. "Is she speaking Coptic? That's Coptic, isn't it? I don't speak that one yet." "Maybe if you were an elder of the church and showed a little more liturgical piety," Karen sniffed, holding her wine glass as she watched and assessed her son and his reactions. "Nanu is from very small-town Egypt, but she speaks Imperial Latin." Becky watched on, intrigued as he looked down at her again. "Please get up;” he instructed in the language of Imperial Rome. Nanu stood, but kept her eyes averted, even while he was addressing her. He smiled at her. "Nanu, I'm Alex. My full name is Alexander." She dared to look up at him again. He was a head, shoulders, and half a chest taller than her. She barely cleared his dad's abdomen. But she was certainly stacked for such a small girl. She had the build of a dancer, except with big tits. "The conqueror is named after you," she said in a hushed tone. "Alexander;” Alex looked back at his parents and Becky. "Does she think I'm a god? She's clearly not Muslim or Syriac Christian." "We haven't quite figured out what she makes of us," Mike replied, his deep voice from behind her making Nanu almost shiver and squeeze her eyes shut. This had been quite the day for her, and she'd met three gods now. How many people could say that? "Well, better you guys spend time thinkin' about it than me," Alex concluded, kneeling down so that he was eye-level with Nanu, taking her hands and smiling. She trembled at the touch. "Welcome to my home, Nanu;” he said cheerfully. She looked like she might faint. Her heart was thundering in her chest again, and she felt dizzy. "I hear you're due to get married, Alex," Becky mentioned, taking the pressure off Nanu before she just expired right there on the Persian rug. "Your aunt?" "Yep," Alex said, rising while gesturing for Becky and Nanu to sit again, which they did, Nanu somewhat unsteadily. Becky gave her some water while Alex eased himself onto the chesterfield next to Becky. Half a second later, Valentina brought in more drinks. Becky smirked at the steaming blue beverage waiting for Alex. Apparently it was some nerdy thing called a 'Romulan Ale'. "Mom's sister that I'm named after. "I take it you've heard the whole crazy story?" "Crazy stories seem to be the theme of this past year," Becky agreed. "Damned if I can get into mine, though. I am looking forward to meeting her as well, though. Your mom and dad have mentioned her over the years, the fact that she was missing from your lives. She and your grandmother were gone by the time I knew them." "Speaking of my baby sister, would you happen to know her whereabouts?" Karen asked, looking at her son. "She went with Aunt Jen to the pub while I was in class," he replied, nodding to Val in approval as he tried his drink. "Aunt Jen had a bunch a followers, so she took them all for a drink." "Meaning it'll somehow magically happen on my tab," Karen muttered while Mike patted her shoulder. "When was that?" "Alexa only had a half day, so they're probably almost home by now," he replied. "Aunt Jen really likes Theresa's coq au vin." He looked at Becky and Nanu now. "You two staying for dinner? Theresa makes killer food." "Well, your chef's bologna hasn't had any disastrous effects on Nanu's digestive tract, so I assume fresh poultry ought to be fine," Becky mused. "Nitrates and preservatives are the enemy, eh?" the young man laughed, once again reminding Becky of his father and giving her a tingle. They finished their drinks and Mike and Karen agreed to take them on a small tour. Becky was rather interested in the energy-saving measures, like the solar panels and the thermochromic windows. They were all touring the temperate produce greenhouse (called the 'Orangerie') some while later when two people joined them. "We're back, and we're not even hammered," the tall, gorgeous blonde chimed musically, the air of the room lightening with her presence. Even the resident butterflies of the Orangerie seemed to dance about when she was near them. She walked right up to Becky and hugged her. "You must be Becky! I've heard a lot about you." "I've heard a lot about you too, but I never would've believed anyone could be as stacked as your older sister," Becky replied, happily returning the squishy hug. "Let me introduce Nanu. Unless you speak Coptic, you'll need to speak Latin to her." "Hi, Nanu!" Alex almost sang as she knelt and hugged the shorter girl. Nanu's eyes looked like they might just spring out of her head before she swooned, not even having a chance to get on her knees and avert her eyes. "I'm Alexa!" "A; leks...a;” the Egyptian girl murmured as the tall, blonde goddess finally released her. She didn't go to her knees, she simply gazed at Alexa in quiet awe. This had been quite a day for her, even by her standards recently. "And I'm Jenny, lovey," the countess said, walking over and giving Becky a hug. "Chuffed to have you around. Have the lord and lady of the manor made their proposal to you yet?" "They have, and I've accepted, countess," Becky replied, enjoying yet another squishy, sexy hug. She had no doubt she'd end up fucking these two women eventually, if not Alex. She'd never had sex with a countess before, just a French noblewoman that she was reasonably certain was her own ancestor. "I could use the pay upgrade, certainly. Gotta pay for the classes to keep this bod toned somehow." "Delighted to hear it," Jenny said cheerfully, the two women still holding one another by the waist as they smiled at each other. Mike and Karen looked on, trying not to smirk. "And you're quite lovely, my dear. Certainly it won't hurt to' "Oh my gosh;” Alexa breathed, looking at the floor as an epiphany shivered through her. She looked up at Becky and Jenny. "We've gotta do that." "Do what, darling?" Jenny asked, looking at her but still holding Becky, their hips touching. "Well, look at us," Alexa said, coming over and inserting herself into the small hug, which was now a three-way. "Three tall, gorgeous blondes; we need to form a clique, or a union or something." "I've never belonged to a union," Jenny mused. "I've never not belonged to a union," Becky added. "Don't think I've been in a clique, though." "Yeah, but where's this ever happen?" Alexa said, pointing at each of them in turn. "Three natural blonde goddesses all together, none of us made of plastic or silicone; we're the world's most awesome and exclusive clique." "A Trinity," Alex added rather unhelpfully. "Yes!" Alexa said loudly, turning and pointing at Alex in excitement while Karen favored her son with a sour look for encouraging this. "The Trinity! That's it exactly!" She took Becky and Jenny by the hands and began pulling them out of the Orangerie, confusing the butterflies. "C'mon! We've gotta go take pics to celebrate our formation;” "Take care of Nanu for me," Becky called back, getting pulled along in Alexa's wake, as was the countess. The girl was frighteningly strong when she was exited; Becky would be amazed if even Andrea was stronger than Alexa. "Feed her or something', that'll keep her occupied." Nanu watched her Mistress disappear with the golden-haired goddess with the giant tits, along with the other woman. Seconds later, the three gods she was left with all turned to look down at her. She stared back at them awkwardly for a moment before opening her mouth and pointing at her gullet, then licking her lips and rubbing her belly. She looks like Nibbles the Mouse from those old Tom and Jerry cartoons when she does that," Alex observed. "Well, let's go see if Theresa can scare up some more bologna for her," the golden-eyed goddess named Karen mused, holding out her hand for the Nanu to take. "Ba-lo;” Nanu said eagerly as she followed Karen out of the Orangerie. "Ba-lo;” Soon enough she'd be eating again, and hopefully someone would fuck her. She hadn't anticipated anything like this happening to her, and she owed it all to her Mistress and the god-machine. It was a good day to be Nanu Tehemet. A study on the third floor. "Okay, so," Alexa began, herding the two women into the room and then closing the door for privacy. "This is gonna be awesome, the world's most elite clique." "It would be nice to belong to something Kat cannot dominate," Jenny mused, nodding. "What does our clique do?" "Just exist to show off how wonderful it is to be a blonde goddess," Alexa reasoned, rubbing her hands together and then assessing them both for a moment. "I mean, we're gotta spread the truth, right?" "Good enough for me," Becky declared readily, watching Alexa go over to a closet and pull out an expensive-looking camera and tripod. "Lotsa pics in various states of dress and undress?" &l

I am delighted to connect with Dr. Sarah Berry today. She is a professor at King's College London and the Chief Scientist at the science and nutrition company, Zoe. As an academic leader in nutrition science, Sarah has conducted over 35 human nutritional studies, and she currently leads the world's largest in-depth nutrition research project, the ZOE Predict Study. Her research is at the forefront of personalized nutrition, deepening our understanding of fats and the structure of food. Her recent studies explore menopause, snacking, cardiometabolic health, and more.  In our conversation today, we explore the general tendency of social and other media to misrepresent nutrition and discuss the importance of the food landscape, the food matrix, and fiber in addition to bioindividuality and personalized nutrition. Dr. Berry explains why bowel cancer rates in young adults are increasing and the potential drivers of that, and we dive into the impact of the exposome, the influence of menopause on our microbiome, and cardiometabolic risk factors. We examine the importance of polyphenols and other bioactive compounds, the demonization of fats and cholesterol, and we tackle the misinformation surrounding seed oils, clarifying why we should remain open-minded. We also share some simple swaps that women in perimenopause and menopause can apply.  This conversation with Dr. Sarah Berry is rich and thought-provoking, so you will likely want to listen to it more than once. IN THIS EPISODE, YOU WILL LEARN: How food labelling is so often misleading Why you should be cautious about taking nutritional advice from medical influencers The importance of considering the underlying factors that determine how healthy a particular food is   Why fiber is essential for a healthy microbiome How to avoid discomfort by spreading your fiber intake throughout the day The importance of personalized nutrition Potential drivers of early-onset colorectal cancer How the microbiome composition changes after menopause The value of polyphenols and dietary fat  Dr. Berry debunks common misconceptions about seed oils versus butter Some simple swaps to help women in perimenopause and menopause get enough fiber into their diets Bio:  Professor Sarah Berry Sarah is a Professor at King's College London and Chief Scientist at ZOE, the science and nutrition company. As an academic leader in Nutrition Science, Sarah has conducted over 35 human nutrition studies and currently leads the world's largest in-depth nutrition research program, the ZOE PREDICT study. Her research is at the forefront of personalised nutrition, our understanding of fats, and the food structure. Sarah's recent studies explore topics such as menopause, snacking, and cardiometabolic health. She's often featured as an expert on ZOE's own podcast, ZOE Science and Nutrition, and regularly appears on television and radio to translate complex science into useful advice. Connect with Cynthia Thurlow   Follow on X, Instagram & LinkedIn Check out Cynthia's website Submit your questions to support@cynthiathurlow.com Connect with Dr. Sarah Berry On Instagram The Zoe Science and Nutrition Podcast

On Food Talk with Dani Nierenberg, Dani speaks with Dr. Christina Economos, Dean of the Friedman School of Nutrition Science and Policy at Tufts University. They talk about democratizing food and nutrition education, the community-led Food is Medicine research the Friedman School is advancing in the Mississippi Delta, and creating pathways for the next generation of leaders working to improve food, nutrition, and public health systems. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to "Food Talk with Dani Nierenberg" wherever you consume your podcasts.

Navigating the Complexities of Antinutrients in Your Diet: Leyla Muedin, a registered dietitian nutritionist, delves into the controversial topic of antinutrients. Responding to a question from a listener named Deanna, Leyla explains the different types of antinutrients—such as phytates, oxalates, tannins, lectins, goitrogens, and phytoestrogens—and their potential impacts on nutrient absorption. She discusses the dual nature of these compounds, highlighting their possible negative effects along with their roles in health benefits like gut microbiota support and anti-cancer properties. Leyla also shares practical food preparation tips for mitigating the adverse effects of antinutrients and emphasizes the importance of dietary variety.

Send us a textApril Hix Morrison is an alumna of our department and has, for the last 17 years, served as our professional Academic Advisor across all three of our Food, Bioprocessing, and Nutrition Science majors.  A big part of April's job is helping students' thrive at NC State.  To aid in this, NC State University, and many others, have implemented Clifton Strengths assessments to help students discover and develop their greatest talents.  April became a Clifton Strengths coach this year to enhance her ability to support students. Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

In this episode of MyHeart.net, cardiologist Dr. Alan Bouchard sits down with Dr. Timothy Garvey, Professor of Medicine in the Department of Nutrition Sciences at the University of Alabama at Birmingham, to discuss the evolving definition of obesity as a disease. Drawing from The Lancet's 2025 clinical framework, Dr. Garvey explains when excess adiposity begins to impair organ function, how this redefinition changes patient care, and why understanding obesity as a chronic disease is essential for preventing cardiometabolic complications.About the TeamDr. Alain Bouchard is a clinical cardiologist at Cardiology Specialists of Birmingham, AL. He is a native of Quebec, Canada and trained in Internal Medicine at McGill University in Montreal. He continued as a Research Fellow at the Montreal Heart Institute. He did a clinical cardiology fellowship at the University of California in San Francisco. He joined the faculty at the University of Alabama Birmingham from 1986 to 1990. He worked at CardiologyPC and Baptist Medical Center at Princeton from 1990-2019. He is now part of the Cardiology Specialists of Birmingham at UAB Medicine.Dr. Philip Johnson is originally from Selma, AL. Philip began his studies at Vanderbilt University in Nashville, TN, where he double majored in Biomedical and Electrical Engineering. After a year in the “real world” working for his father as a machine design engineer, he went to graduate school at UAB in Birmingham, AL, where he completed a Masters and PhD in Biomedical Engineering before becoming a research assistant professor in Biomedical Engineering. After a short stint in academics, he continued his education at UAB in Medical School, Internal Medicine Residency, and is currently a cardiology fellow in training with a special interest in cardiac electrophysiology.Medical DisclaimerThe contents of the MyHeart.net podcast, including as textual content, graphical content, images, and any other content contained in the Podcast (“Content”) are purely for informational purposes. The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read or heard on the Podcast!If you think you may have a medical emergency, call your doctor or 911 immediately. MyHeart.net does not recommend or endorse any specific tests, physicians, products, procedures, opinions, or other information that may be mentioned on the Podcast. Reliance on any information provided by MyHeart.net, MyHeart.net employees, others appearing on the Podcast at the invitation of MyHeart.net, or other visitors to the Podcast is solely at your own risk.The Podcast and the Content are provided on an “as is” basis.

Send us a textIs fasting the secret to better health—or just another wellness trend? In this episode, we dive into the science behind fasting. From intermittent fasting to extended fasts, we explore what research actually says about its effects on metabolism, longevity, inflammation, and mental clarity.In this episode:The different types of fasting (and which ones have real evidence behind them)How fasting affects blood sugar, blood lipids, weight loss, and hormonesThe truth about “autophagy” and cellular repairWhether you're a health enthusiast, athlete, or just fasting-curious, this episode gives you the clarity you need to decide if fasting fits into your life.

Peak Performance Nutrition! Hunter Baum is a Registered Dietitian (RD) and Certified Specialist in Sports Dietetics (CSSD) currently working with U.S. Ski and Snowboard in Park City, UT. Previously, Hunter has worked with the Miami Marlins in Major League Baseball and the Philadelphia Union in Major League Soccer. He has a master's degree in Exercise and Nutrition Sciences from Montana State University and a bachelor's degree in Kinesiology and Health from the University of Wyoming. Hunter enjoys helping athletes optimize energy for performance, strategize for recovery, create game plans for their international travel schedules, and just play a small piece in an athlete's journey.

“We've created this ecosystem where the vast majority of information on social media, particularly in nutrition science, is inaccurate or misleading,” says Dr. Jessica Knurick, a registered dietitian and Ph.D. in nutrition science specializing in chronic disease prevention. As you'll learn on this episode of Raise the Line with host Lindsey Smith, countering that trend has become Dr. Knurick's focus in the past several years, and her talent for translating complex scientific information into practical guidance has attracted a large following on social media. Beyond equipping her audience with the tools to think critically and make informed choices for themselves, she also wants them to make the connection between the generally poor health status of most Americans with public policies on food and health and advocate for more beneficial approaches. “We can create systems that put the most people in the position to succeed versus putting the most people in the position to fail.” Tune in to learn from this trusted voice on nutrition, food policy, and public health as she shares her perspectives on: Strategies for risk reduction and behavior changeWhat can rebuild trust in medical information How you can cut through the noise and spot misinformation onlineMentioned in this episode:Dr. Knurick's WebsiteTikTok ChannelInstagram FeedFacebook Page If you like this podcast, please share it on your social channels. You can also subscribe to the series and check out all of our episodes at www.osmosis.org/podcast

Learning Pet Nutrition Science may be easier than you realize. In this episode, I sit down with Holly Baer from Superior Feline to explore the world of homemade pet nutrition. Holly's journey began when her own cats faced serious health challenges—kidney disease, fish allergies, and inflammatory conditions that commercial foods couldn't address. What started as a desperate search for solutions became a mission to help cat parents everywhere take control of their pets' nutrition.From Crisis to SolutionHolly's husband, a microbiologist, dove deep into research when their beloved cat Coconut developed kidney disease. What they discovered changed everything about how they approached feline nutrition. But Superior Feline goes beyond just food mixes. They've developed a complete system including omega-3 oils (both fish and plant-based options), postbiotics for gut health, and liver powder toppers for picky eaters. What you'll learn in this episode:How to transition from commercial to homemade cat food safelyThe difference between probiotics and postbiotics for feline healthSolutions for cats with allergies, kidney disease, and digestive issuesTips for dealing with picky eaters and multiple cats with different preferencesHusband and Wife team, Eric and Holly Baer, founded Superior Feline because of the positive, physical results they saw from making homemade cat food for their two cats, Coconut and Luna Belle, who had health issues. They started Superior Feline with the main goal of providing quality, science-based, affordable products that aren't built around marketing, but around the true pursuit of real results and long-term health for fur family. Follow Superior Feline on Facebook or Instagram.Support the showSupport the Podcast by Buying Us a Treat via Buy Me a CoffeeShop our Affiliate Partners & Sponsors:

In this episode of the Leading Voices in Food podcast, host Norbert Wilson is joined by food and nutrition policy economists Will Masters and Parke Wilde from Tufts University's Friedman School of Nutrition, Science and Policy. The discussion centers around the concept of the least cost diet, a tool used to determine the minimum cost required to maintain a nutritionally adequate diet. The conversation delves into the global computational methods and policies related to least cost diets, the challenges of making these diets culturally relevant, and the implications for food policy in both the US and internationally. You will also hear about the lived experiences of people affected by these diets and the need for more comprehensive research to better reflect reality. Interview Summary I know you both have been working in this space around least cost diets for a while. So, let's really start off by just asking a question about what brought you into this work as researchers. Why study least cost diets? Will, let's start with you. I'm a very curious person and this was a puzzle. So, you know, people want health. They want healthy food. Of course, we spend a lot on healthcare and health services, but do seek health in our food. As a child growing up, you know, companies were marketing food as a source of health. And people who had more money would spend more for premium items that were seen as healthy. And in the 2010s for the first time, we had these quantified definitions of what a healthy diet was as we went from 'nutrients' to 'food groups,' from the original dietary guidelines pyramid to the MyPlate. And then internationally, the very first quantified definitions of healthful diets that would work anywhere in the world. And I was like, oh, wow. Is it actually expensive to eat a healthy diet? And how much does it cost? How does it differ by place location? How does it differ over time, seasons, and years? And I just thought it was a fascinating question. Great, thank you for that. Parke? There's a lot of policy importance on this, but part of the fun also of this particular topic is more than almost any that we work on, it's connected to things that we have to think about in our daily lives. So, as you're preparing and purchasing food for your family and you want it to be a healthy. And you want it to still be, you know, tasty enough to satisfy the kids. And it can't take too long because it has to fit into a busy life. So, this one does feel like it's got a personal connection. Thank you both for that. One of the things I heard is there was an availability of data. There was an opportunity that seems like it didn't exist before. Can you speak a little bit about that? Especially Will because you mentioned that point. Will: Yes. So, we have had food composition data identifying for typical items. A can of beans, or even a pizza. You know, what is the expected, on average quantity of each nutrient. But only recently have we had those on a very large scale for global items. Hundreds and hundreds of thousands of distinct items. And we had nutrient requirements, but only nutrient by nutrient, and the definition of a food group where you would want not only the nutrients, but also the phytochemicals, the attributes of food from its food matrix that make a vegetable different from just in a vitamin pill. And those came about in, as I mentioned, in the 2010s. And then there's the computational tools and the price observations that get captured. They've been written down on pads of paper, literally, and brought to a headquarters to compute inflation since the 1930s. But access to those in digitized form, only really in the 2000s and only really in the 2010s were we able to have program routines that would download millions and millions of price observations, match them to food composition data, match that food composition information to a healthy diet criterion, and then compute these least cost diets. Now we've computed millions and millions of these thanks to modern computing and all of that data. Great, Will. And you've already started on this, so let's continue on this point. You were talking about some of the computational methods and data that were available globally. Can you give us a good sense of what does a lease cost diet look like from this global perspective because we're going to talk to Parke about whether it is in the US. But let's talk about it in the broad sense globally. In my case the funding opportunity to pay for the graduate students and collaborators internationally came from the Gates Foundation and the UK International Development Agency, initially for a pilot study in Ghana and Tanzania. And then we were able to get more money to scale that up to Africa and South Asia, and then globally through a project called Food Prices for Nutrition. And what we found, first of all, is that to get agreement on what a healthy diet means, we needed to go to something like the least common denominator. The most basic, basic definition from the commonalities among national governments' dietary guidelines. So, in the US, that's MyPlate, or in the UK it's the Eat Well Guide. And each country's dietary guidelines look a little different, but they have these commonalities. So, we distilled that down to six food groups. There's fruits and vegetables, separately. And then there's animal source foods altogether. And in some countries they would separate out milk, like the United States does. And then all starchy staples together. And in some countries, you would separate out whole grains like the US does. And then all edible oils. And those six food groups, in the quantities needed to provide all the nutrients you would need, plus these attributes of food groups beyond just what's in a vitamin pill, turns out to cost about $4 a day. And if you adjust for inflation and differences in the cost of living, the price of housing and so forth around the world, it's very similar. And if you think about seasonal variation in a very remote area, it might rise by 50% in a really bad situation. And if you think about a very remote location where it's difficult to get food to, it might go up to $5.50, but it stays in that range between roughly speaking $2.50 and $5.00. Meanwhile, incomes are varying from around $1.00 a day, and people who cannot possibly afford those more expensive food groups, to $200 a day in which these least expensive items are trivially small in cost compared to the issues that Parke mentioned. We can also talk about what we actually find as the items, and those vary a lot from place to place for some food groups and are very similar to each other in other food groups. So, for example, the least expensive item in an animal source food category is very often dairy in a rich country. But in a really dry, poor country it's dried fish because refrigeration and transport are very expensive. And then to see where there's commonalities in the vegetable category, boy. Onions, tomatoes, carrots are so inexpensive around the world. We've just gotten those supply chains to make the basic ingredients for a vegetable stew really low cost. But then there's all these other different vegetables that are usually more expensive. So, it's very interesting to look at which are the items that would deliver the healthfulness you need and how much they cost. It's surprisingly little from a rich country perspective, and yet still out of reach for so many in low-income countries. Will, thank you for that. And I want to turn now to looking in the US case because I think there's some important commonalities. Parke, can you describe the least cost diet, how it's used here in the US, and its implications for policy? Absolutely. And full disclosure to your audience, this is work on which we've benefited from Norbert's input and wisdom in a way that's been very valuable as a co-author and as an advisor for the quantitative part of what we were doing. For an article in the journal Food Policy, we use the same type of mathematical model that USDA uses when it sets the Thrifty Food Plan, the TFP. A hypothetical diet that's used as the benchmark for the maximum benefit in the Supplemental Nutrition Assistance Program, which is the nation's most important anti-hunger program. And what USDA does with this model diet is it tries to find a hypothetical bundle of foods and beverages that's not too different from what people ordinarily consume. The idea is it should be a familiar diet, it should be one that's reasonably tasty, that people clearly already accept enough. But it can't be exactly that diet. It has to be different enough at least to meet a cost target and to meet a whole long list of nutrition criteria. Including getting enough of the particular nutrients, things like enough calcium or enough protein, and also, matching food group goals reasonably well. Things like having enough fruits, enough vegetables, enough dairy. When, USDA does that, it finds that it's fairly difficult. It's fairly difficult to meet all those goals at once, at a cost and a cost goal all at the same time. And so, it ends up choosing this hypothetical diet that's almost maybe more different than would feel most comfortable from people's typical average consumption. Thank you, Parke. I'm interested to understand the policy implications of this least cost diet. You suggested something about the Thrifty Food Plan and the maximum benefit levels. Can you tell us a little bit more about the policies that are relevant? Yes, so the Thrifty Food Plan update that USDA does every five years has a much bigger policy importance now than it did a few years ago. I used to tell my students that you shouldn't overstate how much policy importance this update has. It might matter a little bit less than you would think. And the reason was because every time they update the Thrifty Food Plan, they use the cost target that is the inflation adjusted or the real cost of the previous edition. It's a little bit as if nobody wanted to open up the whole can of worms about what should the SNAP benefit be in the first place. But everything changed with the update in 2021. In 2021, researchers at the US Department of Agriculture found that it was not possible at the old cost target to find a diet that met all of the nutrition criteria - at all. Even if you were willing to have a diet that was quite different from people's typical consumption. And so, they ended up increasing the cost of the Thrifty Food Plan in small increments until they found a solution to this mathematical model using data on real world prices and on the nutrition characteristics of these foods. And this led to a 21% increase in the permanent value of the maximum SNAP benefit. Many people didn't notice that increase all that much because the increase came into effect at just about the same time that a temporary boost during the COVID era to SNAP benefits was being taken away. So there had been a temporary boost to how much benefits people got as that was taken away at the end of the start of the COVID pandemic then this permanent increase came in and it kind of softened the blow from that change in benefits at that time. But it now ends up meaning that the SNAP benefit is substantially higher than it would've been without this 2021 increase. And there's a lot of policy attention on this in the current Congress and in the current administration. There's perhaps a skeptical eye on whether this increase was good policy. And so, there are proposals to essentially take away the ability to update the Thrifty Food Plan change the maximum SNAP benefit automatically, as it used to. As you know, Norbert, this is part of all sorts of things going on currently. Like we heard in the news, just last week, about plans to end collecting household food security measurement using a major national survey. And so there will be sort of possibly less information about how these programs are doing and whether a certain SNAP benefit is needed in order to protect people from food insecurity and hunger. Parke, this is really important and I'm grateful that we're able to talk about this today in that SNAP benefit levels are still determined by this mathematical program that's supposed to represent a nutritionally adequate diet that also reflects food preferences. And I don't know how many people really understand or appreciate that. I can say I didn't understand or appreciate it until working more in this project. I think it's critical for our listeners to understand just how important this particular mathematical model is, and what it says about what a nutritionally adequate diet looks like in this country. I know the US is one of the countries that uses a model diet like this to help set policy. Will, I'd like to turn to you to see what ways other nations are using this sort of model diet. How have you seen policy receive information from these model diets? It's been a remarkable thing where those initial computational papers that we were able to publish in first in 2018, '19, '20, and governments asking how could we use this in practice. Parke has laid out how it's used in the US with regard to the benefit level of SNAP. The US Thrifty Food Plan has many constraints in addition to the basic ones for the Healthy Diet Basket that I described. Because clearly that Healthy Diet Basket minimum is not something anyone in America would think is acceptable. Just to have milk and frozen vegetables and low-cost bread, that jar peanut butter and that's it. Like that would be clearly not okay. So, internationally what's happened is that first starting in 2020, and then using the current formula in 2022, the United Nations agencies together with the World Bank have done global monitoring of food and nutrition security using this method. So, the least cost items to meet the Healthy Diet Basket in each country provide this global estimate that about a third of the global population have income available for food after taking account of their non-food needs. That is insufficient to buy this healthy diet. What they're actually eating is just starchy staples, oil, some calories from low-cost sugar and that's it. And very small quantities of the fruits and vegetables. And animal source foods are the expensive ones. So, countries have the opportunity to begin calculating this themselves alongside their normal monitoring of inflation with a consumer price index. The first country to do that was Nigeria. And Nigeria began publishing this in January 2024. And it so happened that the country's national minimum wage for civil servants was up for debate at that time. And this was a newly published statistic that turned out to be enormously important for the civil society advocates and the labor unions who were trying to explain why a higher civil service minimum wage was needed. This is for the people who are serving tea or the drivers and the low wage people in these government service agencies. And able to measure how many household members could you feed a healthy diet with a day's worth of the monthly wage. So social protection in the sense of minimum wage and then used in other countries regarding something like our US SNAP program or something like our US WIC program. And trying to define how big should those benefit levels be. That's been the first use. A second use that's emerging is targeting the supply chains for the low-cost vegetables and animal source foods and asking what from experience elsewhere could be an inexpensive animal source food. What could be the most inexpensive fruits. What could be the most inexpensive vegetables? And that is the type of work that we're doing now with governments with continued funding from the Gates Foundation and the UK International Development Agency. Will, it's fascinating to hear this example from Nigeria where all of the work that you all have been doing sort of shows up in this kind of debate. And it really speaks to the power of the research that we all are trying to do as we try to inform policy. Now, as we discussed the least cost diet, there was something that I heard from both of you. Are these diets that people really want? I'm interested to understand a little bit more about that because this is a really critical space.Will, what do we know about the lived experiences of those affected by least cost diet policy implementation. How are real people affected? It's such an important and interesting question, just out of curiosity, but also for just our human understanding of what life is like for people. And then of course the policy actions that could improve. So, to be clear, we've only had these millions of least cost diets, these benchmark 'access to' at a market near you. These are open markets that might be happening twice a week or sometimes all seven days of the week in a small town, in an African country or a urban bodega type market or a supermarket across Asia, Africa. We've only begun to have these benchmarks against which to compare actual food choice, as I mentioned, since 2022. And then really only since 2024 have been able to investigate this question. We're only beginning to match up these benchmark diets to what people actually choose. But the pattern we're seeing is that in low and lower middle-income countries, people definitely spend their money to go towards that healthy diet basket goal. They don't spend all of their additional money on that. But if you improve affordability throughout the range of country incomes - from the lowest income countries in Africa, Mali, Senegal, Burkina Faso, to middle income countries in Africa, like Ghana, Indonesia, an upper middle-income country - people do spend their money to get more animal source foods, more fruits and vegetables, and to reduce the amount of the low cost starchy staples. They do increase the amount of discretionary, sugary meals. And a lot of what they're eating exits the healthy diet basket because there's too much added sodium, too much added sugar. And so, things that would've been healthy become unhealthy because of processing or in a restaurant setting. So, people do spend their money on that. But they are moving towards a healthy diet. That breaks down somewhere in the upper income and high-income countries where additional spending becomes very little correlated with the Healthy Diet Basket. What happens is people way overshoot the Healthy Diet Basket targets for animal source foods and for edible oils because I don't know if you've ever tried it, but one really delicious thing is fried meat. People love it. And even low middle income people overshoot on that. And that displaces the other elements of a healthy diet. And then there's a lot of upgrading, if you will, within the food group. So, people are spending additional money on nicer vegetables. Nicer fruits. Nicer animal source foods without increasing the total amount of them in addition to having overshot the healthy diet levels of many of those food groups. Which of course takes away from the food you would need from the fruits, the vegetables, and the pulses, nuts and seeds, that almost no one gets as much as is considered healthy, of that pulses, nuts and seeds category. Thank you. And I want to shift this to the US example. So, Parke, can you tell us a bit more about the lived experience of those affected by least cost diet policy? How are real people affected? One of the things I've enjoyed about this project that you and I got to work on, Norbert, in cooperation with other colleagues, is that it had both a quantitative and a qualitative part to it. Now, our colleague Sarah Folta led some of the qualitative interviews, sort of real interviews with people in food pantries in four states around the country. And this was published recently in the Journal of Health Education and Behavior. And we asked people about their goals and about what are the different difficulties or constraints that keep them from achieving those goals. And what came out of that was that people often talk about whether their budget constraints and whether their financial difficulties take away their autonomy to sort of be in charge of their own food choices. And this was something that Sarah emphasized as she sort of helped lead us through a process of digesting what was the key findings from these interviews with people. One of the things I liked about doing this study is that because the quantitative and the qualitative part, each had this characteristic of being about what do people want to achieve. This showed up mathematically in the constrained optimization model, but it also showed up in the conversations with people in the food pantry. And what are the constraints that keep people from achieving it. You know, the mathematical model, these are things like all the nutrition constraints and the cost constraints. And then in the real conversations, it's something that people raise in very plain language about what are all the difficulties they have. Either in satisfying their own nutrition aspirations or satisfying some of the requirements for one person or another in the family. Like if people have special diets that are needed or if they have to be gluten free or any number of things. Having the diets be culturally appropriate. And so, I feel like this is one of those classic things where different disciplines have wisdom to bring to bear on what's really very much a shared topic. What I hear from both of you is that these diets, while they are computationally interesting and they reveal some critical realities of how people eat, they can't cover everything. People want to eat certain types of foods. Certain types of foods are more culturally relevant. And that's really clear talking to you, Will, about just sort of the range of foods that end up showing up in these least cost diets and how you were having to make some adjustments there. Parke, as you talked about the work with Sarah Folta thinking through autonomy and sort of a sense of self. This kind of leads us to a question that I want to open up to both of you. What's missing when we talk about these least cost diet modeling exercises and what are the policy implications of that? What are the gaps in our understanding of these model diets and what needs to happen to make them reflect reality better? Parke? Well, you know, there's many things that people in our research community are working on. And it goes quite, quite far afield. But I'm just thinking of two related to our quantitative research using the Thrifty Food Plan type models. We've been working with Yiwen Zhao and Linlin Fan at Penn State University on how these models would work if you relaxed some of the constraints. If people's back in a financial sense weren't back up against the wall, but instead they had just a little more space. We were considering what if they had incentives that gave them a discount on fruits and vegetables, for example, through the SNAP program? Or what if they had a healthy bundle of foods provided through the emergency food system, through food banks or food pantries. What is the effect directly in terms of those foods? But also, what is the effect in terms of just relaxing their budget constraints. They get to have a little more of the foods that they find more preferred or that they had been going without. But then also, in terms of sort of your question about the more personal. You know, what is people's personal relationships with food? How does this play out on the ground? We're working with the graduate student Angelica Valdez Valderrama here at the Friedman School, thinking about what some of the cultural assumptions and of the food group constraints in some of these models are. If you sort of came from a different immigrant tradition or if you came from another community, what things would be different in, for example, decisions about what's called the Mediterranean diet or what's called the healthy US style dietary pattern. How much difference do this sort of breadth, cultural breadth of dietary patterns you could consider, how much difference does that make in terms of what's the outcome of this type of hypothetical diet? Will: And I think, you know, from the global perspective, one really interesting thing is when we do combine data sets and look across these very different cultural settings, dry land, Sahelian Africa versus countries that are coastal versus sort of forest inland countries versus all across Asia, south Asia to East Asia, all across Latin America. We do see the role of these cultural factors. And we see them playing out in very systematic ways that people come to their cultural norms for very good reasons. And then pivot and switch away to new cultural norms. You know, American fast food, for example, switching from beef primarily to chicken primarily. That sort of thing becomes very visible in a matter of years. So, in terms of things that are frontiers for us, remember this is early days. Getting many more nutritionists, people in other fields, looking at first of all, it's just what is really needed for health. Getting those health requirements improved and understood better is a key priority. Our Healthy Diet Basket comes from the work of a nutritionist named Anna Herforth, who has gone around the world studying these dietary guidelines internationally. We're about to get the Eat Lancet dietary recommendations announced, and it'll be very interesting to see how those evolve. Second thing is much better data on prices and computing these diets for more different settings at different times, different locations. Settings that are inner city United States versus very rural. And then this question of comparing to actual diets. And just trying to understand what people are seeking when they choose foods that are clearly not these benchmark least cost items. The purpose is to ask how far away and why and how are they far away? And particularly to understand to what degree are these attributes of the foods themselves: the convenience of the packaging, the preparation of the item, the taste, the flavor, the cultural significance of it. To what degree are we looking at the result of aspirations that are really shaped by marketing. Are really shaped by the fire hose of persuasion that companies are investing in every day. And very strategically and constantly iterating to the best possible spokesperson, the best possible ad campaign. Combining billboards and radio and television such that you're surrounded by this. And when you drive down the street and when you walk into the supermarket, there is no greater effort on the planet than the effort to sell us a particular brand of food. Food companies are basically marketing companies attached to a manufacturing facility, and they are spending much more than the entire combined budget of the NIH and CDC, et cetera, to persuade us to eat what we ultimately choose. And we really don't know to what degree it's the actual factors in the food itself versus the marketing campaigns and the way they've evolved. You know, if you had a choice between taking the food system and regulating it the way we regulate, say housing or vehicles. If we were to say your supermarket should be like an auto dealership, right? So, anything in the auto dealership is very heavily regulated. Everything from the paint to where the gear shift is to how the windows work. Everything is heavily regulated because the auto industry has worked with National Transportation Safety Board and every single crash investigation, et cetera, has led to the standards that we have now. We didn't get taxes on cars without airbags to make us choose cars with airbags. They're just required. And same is true for housing, right? You can't just build, you know, an extension deck behind your house any way you want. A city inspector will force you to tear it out if you haven't built it to code. So, you know, we could regulate the grocery store like we do that. It's not going to happen politically but compare that option to treating groceries the way we used to treat the legal services or pharmaceuticals. Which is you couldn't advertise them. You could sell them, and people would choose based on the actual merit of the lawyer or the pharmaceutical, right? Which would have the bigger impact. Right? If there was zero food advertising, you just walked into the grocery store and chose what you liked. Or you regulate the grocery store the same way we regulate automotive or building trades. Obviously, they both matter. There's, you know, this problem that you can't see, taste or smell the healthiness of food. You're always acting on belief and not a fact when you choose something that you're seeking health. We don't know to what extent choice is distorted away from a low-cost healthy diet by things people genuinely want and need. Such as taste, convenience, culture, and so forth. Versus things that they've been persuaded to want. And there's obviously some of both. All of these things matter. But I'm hopeful that through these least cost diets, we can identify that low-cost options are there. And you could feed your family a very healthy diet at the Thrifty Food Plan level in the United States, or even lower. It would take time, it would take attention, it would be hard. You can take some shortcuts to make that within your time budget, right? And the planning budget. And we can identify what those look like thanks to these model diets. It's a very exciting area of work, but we still have a lot to do to define carefully what are the constraints. What are the real objectives here. And how to go about helping people, acquire these foods that we now know are there within a short commuting distance. You may need to take the bus, you may need carpool. But that's what people actually do to go grocery shopping. And when they get there, we can help people to choose items that would genuinely meet their needs at lower cost. Bios Will Masters is a Professor in the Friedman School of Nutrition, with a secondary appointment in Tufts University's Department of Economics. He is coauthor of the new textbook on Food Economics: Agriculture, Nutrition and Health (Palgrave Macmillan, 2024). Before coming to Tufts in 2010 he was a faculty member in Agricultural Economics at Purdue University (1991-2010), and also at the University of Zimbabwe (1989-90), Harvard's Kennedy School of Government (2000) and Columbia University (2003-04). He is former editor-in-chief of the journal Agricultural Economics (2006-2011), and an elected Fellow of the American Society for Nutrition (FASN) as well as a Fellow of the Agricultural and Applied Economics Association (AAEA). At Tufts his courses on economics of agriculture, food and nutrition were recognized with student-nominated, University-wide teaching awards in 2019 and 2022, and he leads over a million dollars annually in externally funded research including work on the Agriculture, Nutrition and Health Academy (https://www.anh-academy.org), as well as projects supporting government efforts to calculate the cost and affordability of healthy diets worldwide and work with private enterprises on data analytics for food markets in Africa. Parke Wilde (PhD, Cornell) is a food economist and professor at the Friedman School of Nutrition Science and Policy at Tufts University. Previously, he worked for USDA's Economic Research Service. At Tufts, Parke teaches graduate-level courses in statistics, U.S. food policy, and climate change. His research addresses the economics of U.S. food and nutrition policy, including federal nutrition assistance programs. He was Director of Design for the SNAP Healthy Incentives Pilot (HIP) evaluation. He has been a member of the National Academy of Medicine's Food Forum and is on the scientific and technical advisory committee for Menus of Change, an initiative to advance the health and sustainability of the restaurant industry. He directs the USDA-funded Research Innovation and Development Grants in Economics (RIDGE) Partnership. He received the AAEA Distinguished Quality of Communication Award for his textbook, Food Policy in the United States: An Introduction (Routledge/Earthscan), whose third edition was released in April 2025. 

Send us a message!Ever wondered what the role of a dietitian in corporate wellness? Tune into this episode to hear  Dana's interview corporate wellness dietitian Camille Finn!Camille Finn, MS, RDN, LDN is a Registered Dietitian specializing in corporate wellness, food service management, and sustainability. She serves as the Wellbeing and Food Environment Portfolio Manager at Guckenheimer, overseeing nutrition and sustainability initiatives for corporate dining operations nationwide.Camille holds a Bachelor's degree in Nutritional Sciences from Cornell University and completed her Master of Science and Dietetic Internship at Tufts Friedman School of Nutrition Science and Policy. She is passionate about the role of food in supporting health and believes that nutrition-centered prevention is a critical component of long-term well-being. Based in Cambridge, MA, she combines her love of the culinary arts and sustainability with a deep commitment to promoting well-being through nutrition.Book Recommendations: Workplace Wellness that Works: 10 Steps to Infuse Well-Being and Vitality into Any OrganizationNo Hard Feelings: The Secret Power of Embracing Emotions at Work

Build muscle and lose fat with evidence-based fitness. Free custom plan when you join Physique University (code: FREEPLAN): witsandweights.com/physique—How can you tell when science is solid and when it's just being sold to you?Dr. Eric Helms returns for his third appearance to unpack how we interpret fitness research, why “evidence-based” doesn't always mean “accurate,” and what it really takes to think critically about the information you consume.We break down the philosophy of knowledge and why understanding how we know things leads to better results. Eric and I unpack skepticism vs. cynicism, spotting red flags in “sciencey” claims, and balancing real-world experience with research. You'll also learn a simple framework to stay curious without getting misled.Today, you'll learn all about:2:25 – Setting the stage for scientific thinking10:50 – Why critical thinking beats blind belief15:07 – The meaning of epistemology25:01 – How empiricism changed modern science34:52 – What black swans teach us about truth48:27 – Cynicism vs. healthy skepticism59:50 – Making sense of the hierarchy of evidence1:12:56 – Turning data into practical results1:28:50 – Where to find credible fitness researchEpisode resources:MASS Research ReviewOn Google Scholar: Eric R Helms, h-index: 35, i10-index: 68, and cited by 6811On PubMed - PMID: 24092765, with 89 articles (including 20 preprints)Instagram: @helms3dmj YouTube: @Team3DMJ Support the show

Chapters: 00:00 – Intro: Brand = Experience 02:00 – From Architect to Brand Builder 07:00 – Emotional Branding Explained (Apple, BMW examples) 15:00 – The Broken Healthcare System 20:00 – The Moment That Sparked Sarana Health 25:00 – Building a Personalized Health Company 30:00 – The Four Foundations: Sleep, Nutrition, Lifestyle, Wellness 40:00 – How “Srana” Got Its Name 45:00 – Music, Creativity & Vinyl Culture 52:00 – 5 Albums That Shaped His Life 58:00 – Final Thoughts & Contact Info EndoDNA: Where Genetic Science Meets Actionable Patient CareEndoDNA bridges the gap between complex genomics and patient wellness. Our patented DNA analysis platforms and AI technology provide genetic insights that support and enhance your clinical expertise.Click here to check out to take control over your Personal Health & Wellness Connect with EndoDNA on SOCIAL: IG | X | YOUTUBE | FBConnect with host, Len May, on IG Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Join us for an eye-opening conversation with Angelo Keely, founder and CEO of Kion as we dive deep into the foundational building blocks of human performance: Amino Acids. In this episode, Angelo breaks down the critical role amino acids play in virtually every function of your body—from building and repairing muscle tissue to supporting immune function, hormone production, and neurotransmitter synthesis. Discover why these essential nutrients are far more than just "protein building blocks" and how they influence everything from your energy levels to your mood and recovery.  Whether you're an athlete optimizing performance, someone navigating the aging process or on a GLP1 medication – or you're simply curious about nutritional biochemistry, Angelo provides actionable insights grounded in science that can transform how you think about protein and performance. For more information and to try Kion products and to get a special every.body.talks. 20 percent discount  go to: GetKion.com Follow Kion on Instagram: @kion Be a part of the every.body.talks. community and join our wellness group: every.body.talks. wellness group Follow us on Instagram: @every.body.talks @jenngiamo @schully Subscribe to our YouTube channel! Don't forget to subscribe to the podcast for free wherever you're listening. Apple Podcasts Spotify Be sure to leave a 5 star rating! It really helps grow the show. If you like the show, telling a friend about it would be amazing!

NEW! Support your strength and muscle goals with PUORI Creatine+ — a clean, effective creatine monohydrate supplement enhanced with taurine. Get 20% off at puori.com/VANESSA In today's episode, Vanessa sits down with one of the most influential figures in obesity and metabolism research — Dr. James Hill, Professor of Nutrition Sciences at the University of Alabama at Birmingham and co-founder of the National Weight Control Registry. Dr. Hill has spent over four decades studying how people successfully lose weight, maintain it long-term, and preserve their lean mass and metabolic health. Dr. Hill has led landmark clinical trials such as the Diabetes Prevention Program, Look AHEAD, and the Beef WISE Study on high-protein diets. His decades of work reveal why weight loss is only the beginning — and why the real secret to success lies in learning the completely different skill set of maintenance. OneSkin is powered by the breakthrough peptide OS-01, the first ingredient proven to reduce skin's biological age. I use the OS-01 Face and Eye formulas daily—they've transformed my skin's smoothness, firmness, and glow. Visit oneskin.co/VANESSA and use code VANESSA for 15% off your first purchase In this conversation, you'll hear: The protein “lever” Dr. Hill uses to curb appetite and protect muscle during a cut—plus why the source may matter less than you think Three habits most long-term maintainers share (and one that surprised even him) The moment your “diet” must flip into “maintenance”—and a simple sign you're ready The smallest daily tweak from his research that predicts whether you'll regain or not What exercise actually changes in your metabolism beyond calorie burn—and how much you really need The simple resistance-training + protein formula he gives midlife women to keep muscle while losing fat His three-bucket framework (diet, activity, mind state) and a 60-second self-check to find which bucket is breaking your results The mindset shift that moves people from “I always regain” to “this is who I am” — plus a quick exercise to uncover your real why The step-by-step exit plan he uses when patients come off GLP-1s—starting with what to do in week one to avoid rebound If you've ever lost weight and struggled to keep it off, this episode shows you which levers matter most—and how to pull them so your results stick while your metabolism and muscle thrive. Get delicious high protein meal recipes! Connect with Vanessa on Instagram @ketogenicgirl Free High-Protein Keto Guide  Get 20% off on the Tone LUX Crystal Red Light Therapy Mask or the Tone Device breath ketone analyzer at https://ketogenicgirl.com with the code VANESSA Follow @optimalproteinpodcast on Instagram to see visuals and posts mentioned on this podcast. Link to join the Facebook group for the podcast Mentioned in this episode: • Dr. James Hill's upcoming book: Losing the Weight Loss Meds: A 10-Week Playbook for Stopping GLP-1 Medications and Keeping the Weight Off — now available for pre-order • The National Weight Control Registry; The Diabetes Prevention Program (DPP); The Look AHEAD Study; The Beef WISE Study The content provided in this podcast is for informational purposes only and should not be construed as medical advice. Consult with a healthcare professional before making significant changes to your diet or exercise regimen.

Sign up for Alex's first live cohort, about Hierarchical Model building!Proudly sponsored by PyMC Labs, the Bayesian Consultancy. Book a call, or get in touch!Intro to Bayes Course (first 2 lessons free)Advanced Regression Course (first 2 lessons free)Our theme music is « Good Bayesian », by Baba Brinkman (feat MC Lars and Mega Ran). Check out his awesome work!Visit our Patreon page to unlock exclusive Bayesian swag ;)Takeaways:Bayesian mindset in psychology: Why priors, model checking, and full uncertainty reporting make findings more honest and useful.Intermittent fasting & cognition: A Bayesian meta-analysis suggests effects are context- and age-dependent – and often small but meaningful.Framing matters: The way we frame dietary advice (focus, flexibility, timing) can shape adherence and perceived cognitive benefits.From cravings to choices: Appetite, craving, stress, and mood interact to influence eating and cognitive performance throughout the day.Define before you measure: Clear definitions (and DAGs to encode assumptions) reduce ambiguity and guide better study design.DAGs for causal thinking: Directed acyclic graphs help separate hypotheses from data pipelines and make causal claims auditable.Small effects, big implications: Well-estimated “small” effects can scale to public-health relevance when decisions repeat daily.Teaching by modeling: Helping students write models (not just run them) builds statistical thinking and scientific literacy.Bridging lab and life: Balancing careful experiments with real-world measurement is key to actionable health-psychology insights.Trust through transparency: Openly communicating assumptions, uncertainty, and limitations strengthens scientific credibility.Chapters:10:35 The Struggles of Bayesian Statistics in Psychology22:30 Exploring Appetite and Cognitive Performance29:45 Research Methodology and Causal Inference36:36 Understanding Cravings and Definitions39:02 Intermittent Fasting and Cognitive Performance42:57 Practical Recommendations for Intermittent Fasting49:40 Balancing Experimental Psychology and Statistical Modeling55:00 Pressing Questions in Health Psychology01:04:50 Future Directions in ResearchThank you to my Patrons for...

Are you tired of nutritional misinformation and confusing fad diets? Dive into a science-backed discussion with Dr. Michelle Cardel, the Chief Nutrition Officer at Weight Watchers, who reveals the rigorous research driving the brand's evolution into a holistic health program. Discover the startling truth about health inequities in multilingual resources, learn why culturally tailored nutrition is crucial for success, and understand WW's progressive strategy for supporting members using GLP-1 medications. Learn more about evidence-based weight loss strategies needed for sustainable well-being for yourself and your family.

In this powerful episode of the Changing Life & Destiny Podcast, Dr. Richard Drucker — founder of Drucker Labs and pioneer of Carbon Bond Technology (CBT) — shares his incredible personal journey from near death to discovering a breakthrough that changed modern nutrition forever.After being given six months to live, Dr. Drucker stumbled upon a lecture by Nobel Prize winner Linus Pauling claiming that every illness originates from a trace mineral deficiency. That idea became his life's work — leading to the creation of a new form of organic, carbon-bonded minerals capable of entering the bloodstream in under 18 seconds.This conversation dives deep into:Why synthetic vitamins may actually harm the bodyThe 1930s shift in farming that hollowed out our nutritionHow Carbon Bond Technology restores cellular function and detoxifies heavy metalsThe future of root-cause health and preventive medicineConnect with Dr. Drucker:Website- https://store.druckerlabs.comInstagram- https://www.instagram.com/druckerlabsLinkedIn- https://www.linkedin.com/company/drucker-labsChange Life & Destiny is a movement to excite, engage, and educate communities about the importance of taking control of our health and wellness. We highlight the latest and greatest technologies that can restore health, prevent disease, and promote wellness, as well as practitioners who are using cutting-edge technology to help patients take control of their health.Learn more about us here:Website: https://www.changelifedestiny.com/Instagram: https://www.instagram.com/changinglifedestiny/LinkedIn: https://www.linkedin.com/company/changelifedestiny/YouTube: https://www.youtube.com/@changelifedestinyFacebook: https://www.facebook.com/changelifedestinyWant to learn more? Visit our website or follow us on Instagram, Facebook Youtube, and LinkedIn.

In this powerful episode of the Changing Life & Destiny Podcast, Dr. Richard Drucker — founder of Drucker Labs and pioneer of Carbon Bond Technology (CBT) — shares his incredible personal journey from near death to discovering a breakthrough that changed modern nutrition forever.After being given six months to live, Dr. Drucker stumbled upon a lecture by Nobel Prize winner Linus Pauling claiming that every illness originates from a trace mineral deficiency. That idea became his life's work — leading to the creation of a new form of organic, carbon-bonded minerals capable of entering the bloodstream in under 18 seconds.This conversation dives deep into:Why synthetic vitamins may actually harm the bodyThe 1930s shift in farming that hollowed out our nutritionHow Carbon Bond Technology restores cellular function and detoxifies heavy metalsThe future of root-cause health and preventive medicineConnect with Dr. Drucker:Website- https://store.druckerlabs.comInstagram- https://www.instagram.com/druckerlabsLinkedIn- https://www.linkedin.com/company/drucker-labsChange Life & Destiny is a movement to excite, engage, and educate communities about the importance of taking control of our health and wellness. We highlight the latest and greatest technologies that can restore health, prevent disease, and promote wellness, as well as practitioners who are using cutting-edge technology to help patients take control of their health.Learn more about us here:Website: https://www.changelifedestiny.com/Instagram: https://www.instagram.com/changinglifedest...LinkedIn: https://www.linkedin.com/company/changelif...YouTube:    / @changelifedestiny  Facebook: https://www.facebook.com/changelifedestinyWant to learn more? Visit our website or follow us on Instagram, Facebook Youtube, and LinkedIn.

In this episode of the Heart to Heart podcast, Dr. Mike Hart sits down with Dr. Ted Naiman, a family medicine physician from Seattle with a passion for diet and exercise. They discuss the importance of family physicians in healthcare, Dr. Naiman's personal fitness transformation focusing on a high-protein, low-carb diet, and the significance of satiety over counting calories. Dr. Naiman shares his views on effective exercise routines, optimal macronutrient ratios, and the advantages of front-loading protein. They also delve into insulin resistance, the use of fasting triglycerides as a marker, and the potential of GLP-1 medications for weight loss and insulin sensitivity. This comprehensive discussion provides actionable insights into improving metabolic health and body composition. Dr. Ted Naiman is a family physician, author, and leading voice in evidence-based nutrition and metabolic health. With over two decades of experience in primary care, Dr. Naiman has dedicated his career to helping people understand the science of body composition, satiety, and sustainable weight management. Learn more at tednaiman.com  and on LinkedIn.   Links: The P:E Diet — by Dr. Ted Naiman Fairlife Milk (ultra-filtered milk)   Show Notes: 00:00 Welcome back to the Hart2Heart Podcast with Dr. Mike Hart 00:30 Dr. Ted Naiman's background 01:30 Transformation journey 02:00 Diet and exercise philosophy 03:00 Calorie counting debate 05:30 Macro ratios and protein focus 09:30 Daily meal timing and strategy 13:27 “Front-load your protein. If you start your day with donuts, you'll eat more all day. If you start with protein, you'll automatically eat less.” 20:30 Sources of protein 25:00 Carbohydrate choices 29:00 Fat sources and supplementation 34:00 Understanding insulin resistance 37:30 Understanding insulin sensitivity and resistance 39:00 Indicators of insulin resistance: triglycerides and HDL 43:30 The role of fasting insulin and glucose 50:30 Training recommendations: cardio vs. weights 52:30 Effective resistance training strategies 59:30 Visceral fat: causes and reduction strategies 01:05:30 The role of GLP-1 in weight management 01:14:30 Conclusion and final thoughts   — The Hart2Heart podcast is hosted by family physician Dr. Michael Hart, who is dedicated to  cutting through the noise and uncovering the most effective strategies for optimizing health,  longevity, and peak performance. This podcast dives deep into evidence-based approaches to  hormone balance, peptides, sleep optimization, nutrition, psychedelics, supplements, exercise  protocols, leveraging sunlight light, and de-prescribing pharmaceuticals—using medications only when absolutely necessary.   Beyond health science, we tackle the intersection of public health and politics, exposing how  Policy decisions shape our health landscape and what actionable steps people can take to reclaim control over their well-being.   Guests range from out-of-the-box thinking physicians such as Dr. Casey Means (author of "Good Energy") and Dr. Roger Sehult (Medcram lectures) to public health experts such as Dr. Jay Bhattacharya (Director of the National Institutes of Health (NIH) and Dr. Marty Mckary  (Commissioner of the Food and Drug Administration (FDA) and high-profile names such as  Zuby and Mark Sisson (Primal Blueprint and Primal Kitchen).   If you're ready to take control of your health and performance, this is the podcast for you. We cut through the jargon and deliver practical, no-BS advice that you can implement in your daily life, empowering you to make positive changes for your well-being.   Connect on social with Dr. Mike Hart: Instagram: @drmikehart Twitter: @drmikehart Facebook: @drmikehart  

AJ is joined by Dr. Jason Aziz, Director of Health Economics at the New Hampshire Insurance Department and Adjunct Lecturer at The Friedman School of Nutrition Science and Policy at Tufts University. They discuss the role of public health, the lessons from COVID, and how fixing its public perception will lead to better outcomes. Let's get back to original MAHA!

In this episode, Dr. Jessica Steier and Dr. Sarah Scheinman welcome registered dietitian Abbey Sharp to explore the complex relationships between nutrition, social media, and body image. The scientists examine the role of protein in healthy diets, comparing meat and plant-based sources, while addressing emerging trends like teen creatine use. They delve into the concerning influence of 'Skinny Tok' and similar social media phenomena on young people's body image and eating behaviors. The conversation also explores how menstrual cycles affect nutritional needs and overall health. Throughout the episode, Sharp emphasizes the importance of balanced nutrition approaches and intuitive eating practices, while the experts collectively address the ongoing challenges of combating nutrition misinformation in digital spaces. Video available on YouTube: https://youtu.be/7WbRD_dZHKo (00:00) Intro to mRNA and Public Health Updates (05:49) The Importance of Protein in Diet (14:00) Creatine and Its Use in Teens (18:40) Skinny-Tok and The Impact of Social Media on Body Image (26:45) Cycle Products and Emerging Trends in Nutrition and Supplements (30:04) Hope and Progress in Health and Science https://www.seekyoursounds.com/podcasts/bite-back-with-abbey-sharp ----------------------------------------------------------------------------------------------------------------------- Interested in advertising with us? Please reach out to advertising@airwavemedia.com, with “Unbiased Science” in the subject line. PLEASE NOTE: The discussion and information provided in this podcast are for general educational, scientific, and informational purposes only and are not intended as, and should not be treated as, medical or other professional advice for any particular individual or individuals. Every person and medical issue is different, and diagnosis and treatment requires consideration of specific facts often unique to the individual. As such, the information contained in this podcast should not be used as a substitute for consultation with and/or treatment by a doctor or other medical professional. If you are experiencing any medical issue or have any medical concern, you should consult with a doctor or other medical professional. Further, due to the inherent limitations of a podcast such as this as well as ongoing scientific developments, we do not guarantee the completeness or accuracy of the information or analysis provided in this podcast, although, of course we always endeavor to provide comprehensive information and analysis. In no event may Unbiased Science or any of the participants in this podcast be held liable to the listener or anyone else for any decision allegedly made or action allegedly taken or not taken allegedly in reliance on the discussion or information in this podcast or for any damages allegedly resulting from such reliance. The information provided herein do not represent the views of our employers. Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a textWhat if everything you thought you knew about weight loss was wrong? In this powerful conversation, Joey Pinz sits down with Dr. David Plourdé—scientist, author of Solving the Weight Loss Puzzle, and founder of The Plourde Method—to uncover the real science behind lasting fat loss.Dr. Plourdé shares insights from 34 years in the lab, where he studied fat cells, food addiction, and the hidden forces sabotaging our health. From uncovering insidious carbs in everyday foods to exposing the dark side of weight-loss drugs like Ozempic, his revelations will make you rethink nutrition, exercise, and the role of psychology in transformation.✨ Top 3 Highlights:

Professor Jerold Mande is CEO of Nourish Science; Adjunct Professor of Nutrition, Harvard T.H. Chan School of Public Health; and a Non-Resident Senior Fellow, Tisch College of Civic Life, Tufts University.Mr. Mande has a wealth of expertise and experience in national public health and food policy. He served in senior policymaking positions for three presidents at USDA, FDA, and OSHA helping lead landmark public health initiatives. In 2009, he was appointed by President Obama as USDA Deputy Under Secretary for Food Safety, In 2011, he moved to USDA's Food, Nutrition, and Consumer Services, where he spent six years working to improve the health outcomes of the nation's $100 billion investment in 15 nutrition programs. During President Clinton's administration, Mr. Mande was Senior Advisor to the FDA commissioner where he helped shape national policy on nutrition, food safety, and tobacco. He also served on the White House staff as a health policy advisor and was Deputy Assistant Secretary for Occupational Health at the Department of Labor. During the George H.W. Bush administration he led the graphic design of the iconic Nutrition Facts label at FDA, for which he received the Presidential Design Award.Mr. Mande began his career as a legislative assistant for Al Gore in the U.S. House and Senate, managing Gore's health and environment agenda, and helping Gore write the nation's organ donation and transplantation laws.Mr. Mande earned a Master's of Public Health from the University of North Carolina at Chapel Hill and a Bachelor of Science in nutritional science from the University of Connecticut. Prior to his current academic appointments, he served on the faculty at the Tufts, Friedman School of Nutrition Science and Policy, and Yale School of Medicine.Links & Resources:Nourish ScienceStudy: US Diet Quality and the 86% F-grade findingDiet, Drugs and Dopamine by David KesslerThe Poison Squad by Deborah BlumThe Jungle by Upton SinclairCommissioner Kessler's citizen petition to FDA on refined carbohydratesNYT Article: what's wrong with how we test food chemicalsDiscounts Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE Get 40% the CircleDNA's Premium DNA test with code JANEZHANG: https://circledna.com/premium Connect with Jane Z. Instagram: @farm.to.future Email: jane@farmtofuture.co Website: farmtofuture.co

In this conversation, Dr. Wylin D. Wilson discusses the concept of womanist bioethics, its historical context, and the need for a more inclusive approach to bioethics that addresses the experiences of marginalized populations, particularly women of color. The discussion highlights the shortcomings of mainstream bioethics and the importance of expanding narratives to include diverse voices in healthcare and ethical considerations. In this conversation, Wylin D. Wilson and David Bryan explore the complex intersections of race, genetics, healthcare, and faith. They discuss the role of public health in addressing racism as a social determinant of health, the historical significance of the Black church in public health activism, and the broader implications of womanist bioethics. The conversation emphasizes the importance of awareness, advocacy, and the interconnectedness of all individuals in addressing health disparities and fostering community well-being.Dr. Wylin D. Wilson is Assistant Professor of Theological Ethics at Duke Divinity School, where she teaches within the Theology, Medicine and Culture Initiative.  Her teaching and research are at the intersection of Bioethics, Gender, and Theology. She is former Teaching Faculty at Harvard Medical School Center for Bioethics, she served as a Senior Fellow at the Harvard Divinity School Center for the Study of World Religions, and Visiting Lecturer in Harvard Divinity School Women's Studies in Religion Program.  She is also former Associate Director of Education for the Tuskegee University National Center for Bioethics in Research and Health Care and former faculty member of the Tuskegee University College of Agriculture, Environment and Nutrition Sciences. She is currently Principle Investigator for the Bioethics and Black Church: Addressing Racial Inequalities and Black Women's Health in North Carolina research project which examines the potential of the Black Church as a resource in addressing the Black maternal health crisis in the U.S. Dr. Wilson earned her Ph.D. in Religion, Ethics and Society from Emory University; her M.S. in Agricultural, Resource, and Managerial Economics from Cornell University; and her M.Div. from the Interdenominational Theological Center.  She is a member of the Society for the Study of Black Religion, the American Society for Bioethics and Humanities, the American Academy of Religion, and the Center for Reconciliation Advisory Board at Duke Divinity School. Dr. Wilson's publications include: “‘This is My Body': Faith Communities as Sites of Transfiguring Vulnerability” in Bioenhancement and the Vulnerable Body: A Theological Engagement (Baylor University Press, 2023); her first book, Economic Ethics and the Black Church (Palgrave Macmillan, 2017) and her second book, Womanist Bioethics: Social Justice, Spirituality and Black Women's Health (New York University Press).https://wylindwilson.com/linkedin.com/in/wylin-dassie-wilson-55bb7a47

I sat down with Dr. Layne Norton, PhD, one of the most respected names in evidence-based fitness and nutrition, to cut through the noise that dominates our feeds. If you've ever been confused by conflicting advice from influencers, or wondered how to separate hype from science, this conversation is for you.Layne walks us through how to actually read research, spot red flags, and apply the right evidence to your own health and performance. We talk about adherence, why consistency beats hacks, how to think about n=1 experimentation, and why muscle is way more than just something that moves your body—it's one of the most powerful protectors of long-term health.If you want to stop guessing and start making decisions that are backed by data (and not just feelings), you'll love this episode. Listen in, and you'll walk away with a practical blueprint for training smarter, fueling better, and staying resilient—without falling for the myths.Timeline Mitopure Gummies: GET 20% Off Now!

In this episode of 'Far From Perfect', host Kylie discusses the evolving landscape of nutrition science and the importance of adapting one's mindset and strategies as the body changes over time. She addresses common challenges faced during fat loss phases, particularly plateaus, and emphasizes the significance of maintenance phases, tracking accuracy, daily activity, stress management, and gut health. Kylie encourages listeners to embrace a trial-and-error approach to nutrition and invites them to join her community for further support and guidance.Chapters00:00 Introduction to Nutrition Science and Mindset02:49 Understanding Plateaus in Fat Loss05:59 The Importance of Maintenance Phases08:52 Tracking Accuracy and Consistency12:07 Daily Activity and Its Impact on Fat Loss14:59 Managing Stress and Sleep for Better Results17:49 Adjusting Diet and Exercise for Progress21:13 Exploring Gut Health and Hormonal Factors23:50 Final Thoughts on Individualized Nutrition Strategies

How much leucine should I take to regain muscle?Should I increase my creatine dose to 10 grams daily for the cognitive benefits?You talked about the cancer risk of CT scans. What about CT angiograms?  I've had a ganglion cyst drained twice. How can I keep it from coming back?Who can I contact for treatment of mast cell activation syndrome?I heard you should brush your teeth with fluoride toothpaste if there's no fluoride in your drinking water 

How reliable is nutrition science?I have gingivitis, and my dentist recommended Listerine. Won't that disrupt the microbiome in my mouth?I take a diuretic for high blood pressure. Is it okay to stop drinking water by 8pm, or will I dehydrate?Is there a way to get rid of seborrheic keratoses?

What if your dinner could work as well as your prescription? In this episode, I'm joined again by Dr. Mary Sco., MD-PhD in Nutrition Sciences, to break down head-to-head comparisons of diet and lifestyle changes versus medications. From cholesterol and blood pressure to migraines, diabetes, and even mental health, we look at the research on when food can match—or even outperform—pharmaceuticals, and when prescriptions are still the best choice. LINKS The Truth Behind Seed Oils with Dr Mary Sco | https://bit.ly/4fIk4Cr  Molly's ‘Beyond LDL' podcast with Dr Lavie | https://bit.ly/4mk3Sd1 Fish Oil: A Master Class with Dr Lavie | https://bit.ly/46X4KzH Learn more about your ad choices. Visit megaphone.fm/adchoices

Chemical engineer Beth Sattely studies the intricate chemistry of plant life. Plants are more than food, she says: They are living chemical factories churning out molecules that help plants do everything from adapting to climate change to fighting infections – or even producing valuable new cancer drugs. Lately, Sattely's lab is working on ways to make crops more resilient to engineer more sustainable foods and environments. Some of our most exciting technologies already exist in nature, we just have to find them, Sattely tells host Russ Altman on this episode of Stanford Engineering's The Future of Everything podcast.Have a question for Russ? Send it our way in writing or via voice memo, and it might be featured on an upcoming episode. Please introduce yourself, let us know where you're listening from, and share your question. You can send questions to thefutureofeverything@stanford.edu.Episode Reference Links:Stanford Profile: Elizabeth SattelyConnect With Us:Episode Transcripts >>> The Future of Everything WebsiteConnect with Russ >>> Threads / Bluesky / MastodonConnect with School of Engineering >>> Twitter/X / Instagram / LinkedIn / FacebookChapters:(00:00:00) IntroductionRuss Altman introduces guest Beth Sattely, a professor of chemical engineering at Stanford University.(00:03:10) Path to Plant MetabolismHow chemistry and gardening led to a career in plant science.(00:03:54) Environmental and Human HealthUsing plants to improve both the planet and people's well-being.(00:04:53) Engineering Climate-Resilient CropsMaking crops more sustainable and nutritious amid global change.(00:05:58) Old vs. New Crop EngineeringComparing traditional breeding with modern molecular tools.(00:08:04) Industry and Long-Term Food SecurityThe gap between short-term market goals and long-term environmental needs.(00:09:13) Tomato ChemistryTomatoes reveal how plants produce protective molecules under stress.(00:12:26) Plant “Vaccines” and Immune SignalingHow plants communicate threats internally and mount chemical defenses.(00:14:14) Citrus Greening and LimonoidsThe potential role of limonoid research on citrus greening.(00:16:59) Plants Making MedicineHow plants like Yew trees naturally produce cancer drugs like Taxol.(00:21:19) Diet as Preventative MedicineIdentifying plant molecules to understand their preventative health effects. (00:24:36) Food Allergies and Plant ChemistryWhy the immune system tolerates some foods and rejects others.(00:26:42) Understanding Tolerance in ImmunityPossibility of reintroducing tolerance through partial molecular exposure.(00:28:02) Engineering Healthier PlantsPotential for designing plants to enhance micronutrient content.(00:29:04) Training the Next GenerationBeth celebrates her students' role in shaping a sustainable future.(00:30:39) Conclusion Connect With Us:Episode Transcripts >>> The Future of Everything WebsiteConnect with Russ >>> Threads / Bluesky / MastodonConnect with School of Engineering >>>Twitter/X / Instagram / LinkedIn / Facebook

Today we have our good friend and colleague Dr. Andrew Koutnik on the show. Andrew is a research scientist who studies the influence of nutrition and metabolism on health, disease and performance. He specializes in Type 1 diabetes and works with a wide range of people to improve their metabolic health and athletic performance. Andrew is a visiting research scientist at IHMC and has worked with Harvard, Johns Hopkins, NASA, and the Department of Defense to develop evidence-based strategies for overcoming complex health challenges. He is a graduate of Florida State University and earned his Ph.D. in medical sciences at the University of South Florida, where he worked with another good friend of ours, Dr. Dominic D'Agostino, who has been a previous STEM-Talk guest. Show notes: [00:02:50] Dawn welcomes Andrew to the show and asks him about his website, andrewkoutnik.com, the quote on the site's homepage “Demystifying complex science to help you thrive in your health journey,” and the tagline “Challenging the status quo of metabolic health, human performance, and the management of type1 diabetes.” [00:05:31] Ken asks Andrew how old he was when he first learned he had Type 1 diabetes. [00:08:32] Dawn asks why Andrew believes his Type 1 diabetes is one of his life's ultimate assets? [00:12:51] Ken mentions that Andrew grew up in Tallahassee and that despite suffering from childhood obesity, he was relatively athletic as a child. Ken asks Andrew to talk about his childhood. [00:14:20] Dawn asks Andrew to talk about the weight-loss journey he underwent as a teenager. [00:17:25] Dawn shifts gears to ask Andrew about how he got into science, mentioning that when he was younger, he never saw himself becoming a scientist. [00:20:19] Dawn asks if it is true that Andrew was the sort of kid who would constantly asked questions. [00:22:11] Dawn asks Andrew if it is true that after enrolling at Tallahassee Community College, it took him a while to decide on his major. [00:22:58] Ken asks Andrew to talk about the impact that his undergraduate anatomy and physiology class and professor had on his journey. [00:24:44] Ken mentions that after graduating from FSU, Andrew went to the University of South Florida where he worked with Dominic D'Agostino, who is both a previous STEM-Talk guest and a current colleague of Andrew's. Ken asks Andrew how he met Dom. [00:27:46] Dawn asks Andrew how he came to work in Dom's lab. [00:29:00] Dawn asks Andrew if his wife is still in touch with her former roommate, who connected Andrew and Dom. [00:29:21] Ken asks Andrew to touch on some of the research he did with Dom while he was pursuing his Ph.D. [00:31:49] Dawn shifts gears to talk about Andrew's work in metabolic health and Type 1 diabetes. Dawn explains that a study published by the University of North Carolina found only 12 percent of Americans were metabolically healthy. Additionally, researchers from the Friedman School of Nutrition Science and Policy at Tufts University found in 2022 that only 6.8 percent of Americans had good cardiometabolic health. Dawn asks Andrew how he works with people who want to improve their metabolic health. [00:34:19] Ken asks Andrew for his thoughts on the sentiment that a ketogenic diet is hard to sustain. [00:36:55] Ken mentions that  Andrew was part of a review that looked at carbohydrate restriction for diabetes, which is a practice that had been in use since the 1700s. It fell out of favor once insulin was discovered in the 1920s. Ken goes on to explain that carbohydrate restrictive diets, like the ketogenic diet, have regained popularity for the treatment and management of diabetes, weight-loss and a range of other health issues such as migraines, cancer and depression. Ken asks Andrew to first explain the history of carb-restrictive diets as a treatment of diabetes. [00:39:43] Ken asks Andrew to talk more about the aforementioned 2021 review and its argument...

On today's episode, we sit down with Dana Bosselmann, Functional Dietitian, and dive into the powerful connection between everyday habits and brain health. From the foods you eat to the way you sleep, move, and manage stress — small choices can have a lasting impact on memory, focus, and mental resilience. BACKGROUND: Dana is an accomplished health professional and is certified through the Integrative and Functional Nutrition Academy and is an ADAPT trained provider through the Kresser Institute. She has been helping others achieve optimal health for over two decades. She holds a Bachelor's degree in Nutrition Science, a Master's degree in Exercise Physiology, and has been trained as a Holistic Lifestyle Coach. Her areas of interest include functional nutrition, lifestyle wellness, food and exercise, autoimmune disorders, and food as medicine. In her free time, she enjoys yoga, cycling, early sunrise walks with her Australian Shepherd and expressing her creativity in the kitchen. She believes life is to be lived in the moment and that change can bring great rewards. lifescapepremier.com Instagram: lifescapepremier SUBSCRIBE TO ICONIC HOUR If you enjoyed today's podcast, I'd be so appreciative if you'd take two minutes to subscribe, rate and review ICONIC HOUR. It makes a huge difference for our growth. Thanks so much!   ICONIC LIFE MAGAZINE  Stay in touch with ICONIC LIFE magazine. We invite you to join our digital VIP list and SUBSCRIBE!   JOIN OUR ICONIC COMMUNITY Website: iconiclife.com Instagram: @iconiclifemag Facebook: Iconic Life YouTube: ICONIC LIFE   FOLLOW RENEE DEE Instagram: @iconicreneedee LinkedIn: Renee Dee   Thanks for being a part of our community to Live Beautifully.    

In this episode, Tina sits down with Ashley Reaver, RD to debunk some common misconceptions about cholesterol during perimenopause and menopause. Ashley dives into how hormonal changes affect cholesterol, the critical role of muscle and fiber in regulation, and the powerhouse foods that naturally support healthy cholesterol levels. She also breaks down essential blood markers to monitor, how statins work, and shares practical tips and actionable advice for better managing your cholesterol. Here's what you'll learn: - Are your genetics really to blame for high cholesterol? - What happens to cholesterol during perimenopause and how hormones affect it - The role of muscle in cholesterol regulation - Foods that naturally lower cholesterol and the impact of dietary cholesterol - The importance of fiber, especially soluble fiber, for cholesterol health - Key blood markers to monitor and what they mean for cholesterol - How statins work and how to safely stop them - Postpartum nutrition for moms and its effect on cholesterol levels The Postpartum Nutrition Cookbook: https://amzn.to/4fPmIoW https://www.instagram.com/lower.cholesterol.nutrition/?hl=en FREE cholesterol class: https://ashleyreaver.com/ Connect with Tina Haupert: https://carrotsncake.com/ Facebook: Carrots 'N' Cake https://www.facebook.com/carrotsncake Instagram: carrotsncake https://www.instagram.com/carrotsncake YouTube: Tina Haupert https://www.youtube.com/user/carrotsncake Pinterest: Carrots 'N' Cake Hormone Testing & Nutrition Coaching https://www.pinterest.com/carrotsncake/ About Tina Haupert: Tina Haupert is the owner of Carrots ‘N' Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). Tina and her team use functional testing and a personalized approach to nutrition to help women find balance within their diets while achieving their body composition goals. About Ashley Reaver, RD: Ashley is a registered dietitian with a master's in Nutrition Science and Policy. She is the creator of the Lower Cholesterol Longer Life Method, offers nutrition counseling in her private practice in Oakland, CA, and teaches nutrition and dietetics courses at University of California, Berkeley. Connect with Ashley Reaver, RD: https://ashleyreaver.com/ Tiktok: https://www.tiktok.com/@lower.cholesterol?lang=en Instagram: https://www.instagram.com/lower.cholesterol.nutrition/ Pinterest: https://www.pinterest.com/lowercholesterolnutrition/_created/

Dr. Don and Professor Ben talk about the risks of collecting breastmilk in shells over three days to feed to a healthy infant. Fedica text: Dr. Don - not risky

This week, Dina dishes with Craig Rothman from the Cornell Cooperative Extension (CCE) about building healthy, sustainable systems that bridge public initiatives and private enterprise.Craig wears many hats in New York's dynamic food and agriculture landscape. Based in Lake Luzerne, NY, Craig works with Cornell Cooperative Extension (CCE), where he manages one of the state's Taste NY market locations, an initiative aimed at connecting consumers with local producers and strengthening regional economies. In addition to his work in food systems, Craig is an adjunct professor of Nutrition Sciences at SUNY Adirondack Community College, where he helps shape the next generation of health and nutrition professionals.Whether teaching in the classroom, curating local food products, or advocating for regional resilience, Craig brings an interdisciplinary mindset rooted in community, education, and environmental awareness.Mentioned in this episode:Craig's previous podcast episode (S03 E032): https://open.spotify.com/episode/5KCygQId3OomtF2WOygOUe?si=S33omquFQo6ErX_7YtzIqATaste NY at https://taste.ny.gov/----Check out our podcast in video format on DishWithDinaTV:https://www.youtube.com/user/DishWithDina?sub_confirmation=1Join our mailing list to stay connected, stay informed, receive exclusive offers, and be a part of the DishWithDina community:https://forms.gle/MzV7gVAPEsqEyEFH6If you enjoyed this podcast, please subscribe, leave a review, and share it with others! You can also submit listener feedback or request to be a guest on a future episode by completing this form:https://forms.gle/EFYX7Gshbjx9cCKfA----DISCLAIMER: The purpose of this podcast is to entertain, educate, and inform, but it is not to be taken as medical advice. Please seek prompt, qualified medical care for any specific health issues and consult your physician or health practitioner before starting a new fitness regimen, herbal therapy, or other self-directed treatment.

In EPISODE 216 of GROWING OLDER LIVING YOUNGER, we explore the evolution of the Paleo diet—beyond the caveman clichés—and how the principles of nutrient-dense eating  can support a long, healthy life. Trevor Connor, professional cyclist turned nutrition researcher and CEO of The Paleo Diet LLC, joins Dr. Gillian Lockitch to share how nutrient density, lifestyle personalization, and ancestral wisdom can guide our modern eating habits for optimal aging.  Trevor Connor is the CEO of The Paleo Diet LLC, a professional cycling coach, and a seasoned researcher in nutrition and physiology. A former elite cyclist, Trevor pursued a master's in exercise science at Colorado State University, where he conducted research on dietary strategies to reduce inflammation and support autoimmune health. Initially skeptical, Trevor became a passionate advocate for the Paleo diet through studying the science, performance outcomes, and personal experience. He is now dedicated to helping others eat in alignment with evolutionary biology—prioritizing nutrient-dense, unprocessed foods that fuel both performance and longevity. Together with Loren Cordain, "father"of the Paleo Diet, and Mark J Smith he authored the forthcoming book "Paleo for Life:  Superfoods to Slow Aging, Boost Longevity, and Enhance Your Well-Being" Episode Timeline: 0:00 – Introduction to the Podcast and Guest Gillian introduces the show's mission, the theme of “Age is Just a Number,” and welcomes Trevor Connor to discuss how the Paleo diet promotes healthspan.  3:28 – From Pro- Cyclist to Paleo Advocate Trevor shares his journey through elite cycling, coaching, and discovering the Paleo diet during his graduate research at Colorado State.  10:30 – What the Paleo Diet Really Means Today Trevor defines the core principles of the Paleo diet: eating nutrient-dense, unprocessed foods like meat, vegetables, fruits, and healthy fats—while avoiding grains, dairy, and legumes.  15:56 – Personal Experience Meets Nutritional Science Trevor and Gillian reflect on how their health challenges and professional experiences shaped their nutrition philosophies. Trevor highlights the importance of mechanistic over epidemiologic research.  16:30 – Fermented Foods, Longevity Vitamins, and Dr. Bruce Ames Trevor introduces “longevity nutrients” like menaquinones (vitamin K2) found in fermented foods, and highlights underrated superfoods like dark chocolate and mushrooms.  26:49 – The Limits of Nutrition Science (and Mouse Models) They discuss why long-term nutrition studies are so difficult, and why flexibility and personalization matter more than strict dietary dogma.  29:51 – Plant-Based vs. Omnivore: The Paleo Perspective Trevor offers insights into why omnivore diets may be more sustainable for health and evolution than restrictive veganism—and how animal foods can be both ethical and essential.  34:27 – Personalized Paleo: No One-Size-Fits-All Trevor emphasizes the need to adapt diet to individual biology, preferences, and goals, sharing how he and his wife approach food very differently while still respecting core Paleo principles.  38:20 – Final Thoughts and Action Steps Trevor and Gillian wrap up with encouragement to prioritize real food, stay curious, and embrace nutrition as a tool for aging well.  Learn about the Paleo Diet and the forthcoming book: Paleo for Life:  Superfoods to Slow Aging, Boost Longevity, and Enhance Your Well-Being by Loren Cordain PhD, Trevor Connor and Mark J Smith PhD.  https://www.pinterest.com/realpaleodiet/ https://www.facebook.com/RealPaleoDiet/ https://twitter.com/thepaleodiet https://www.instagram.com/realpaleodiet/ https://www.linkedin.com/company/the-paleo-diet Action Steps: Access Your Free E-book Guides from Dr. Gillian Lockitch Guide to Mind and Memory Boosting Strategies  https://bit.ly/404oAVQ Schedule a  call with Dr. Gillian Lockitch.  Join the GOLY Community: https://www.facebook.com/groups/growingolderlivingyounger

Dariush Mozaffarian is the director of the Food is Medicine Institute at the Friedman School of Nutrition Science and Policy at Tufts University and a professor of medicine at Tufts University School of Medicine. Stephen Morrissey, the interviewer, is the Executive Managing Editor of the Journal. D. Mozaffarian. Regulatory Policy to Address Ultraprocessed Foods. N Engl J Med 2025;392:2393-2396.

“The morning, up until around lunch, is the best time of day to eat most of our calories. And in fact, there's been really great research. Even if you don't change the timing of your meals, if you make breakfast and lunch the largest meals of the day and dinner the smallest meal of the day, you lose more weight. And not only do you lose more weight, you're actually less hungry.” -Dr. Courtney Peterson  “Talk about these time intervals. Why is 14 a magic number?” -Jason Wrobel  “Typically, it takes the body about 12 to 14 hours to burn through a lot of its glycogen stores. Initially after a meal, your body's gonna be burning a lot of carbohydrates—so, glucose. It's gonna burn through a lot of the actual food in the meal, then it'll store some, burn others.” -Dr. Courtney Peterson  “Are there any scientifically reported benefits for hormone health, or managing cancer, with TRE?” -Jason Wrobel  “The area of cancer is super fascinating. Valter Longo does a lot of work in both the realms of aging and longevity, and cancer. Many years ago, he and some collaborators discovered if you fast cells or animals with cancer prior to treating the cancer with chemotherapy and radiation, you could kill tumors far more effectively.” -Dr. Courtney Peterson What if the timing of your meals mattered just as much as the food on your plate? In this episode, we're diving into the fascinating science of time-restricted eating with Dr. Courtney Peterson—one of the world's leading researchers on how aligning our meals with the body's internal clock can transform our health. A Harvard-trained scientist and Associate Professor of Nutrition Sciences at the University of Alabama at Birmingham, Dr. Peterson was the first to test early time-restricted eating in humans, and her groundbreaking work is redefining how we think about metabolism, energy, and chronic disease. If you've ever wondered if nourishment runs deeper than nutrients—that your body might be seeking harmony—then this episode will strike a chord. What we discuss in this episode: Different types of intermittent fasting: how they compare, and what benefits they offer. The science behind time-restricted eating (TRE). How TRE supports weight loss and appetite regulation. Fasting, aging, and the process of autophagy. The best time of day to consume the majority of your calories. How meal timing can influence fertility and reproductive health in women. Grazing vs. structured mealtimes: what the science shows. The intersection of cancer treatment and fasting: what emerging research reveals. Hypertrophy and intermittent fasting. How fasting influences exercise performance. Dr. Peterson's personal approach to intermittent fasting. Resources:  Courtney Peterson Profile | University of Alabama at Birmingham Click the link below to support the FISCAL Act https://switch4good.org/fiscal-act/ Share the website and get your resources here https://kidsandmilk.org/ Send us a voice message and ask a question. We want to hear from you! Switch4Good.org/podcast Dairy-Free Swaps Guide: Easy Anti-Inflammatory Meals, Recipes, and Tips https://switch4good.org/dairy-free-swaps-guide SUPPORT SWITCH4GOOD https://switch4good.org/support-us/ ★☆★ JOIN OUR PRIVATE FACEBOOK GROUP ★☆★  https://www.facebook.com/groups/podcastchat ★☆★ SWITCH4GOOD WEBSITE ★☆★ https://switch4good.org/ ★☆★ ONLINE STORE ★☆★ https://shop.switch4good.org/shop/ ★☆★ FOLLOW US ON INSTAGRAM ★☆★ https://www.instagram.com/Switch4Good/ ★☆★ LIKE US ON FACEBOOK ★☆★ https://www.facebook.com/Switch4Good/ ★☆★ FOLLOW US ON TWITTER ★☆★ https://twitter.com/Switch4GoodOrg ★☆★ AMAZON STORE ★☆★ https://www.amazon.com/shop/switch4good ★☆★ DOWNLOAD THE ABILLION APP ★☆★ https://app.abillion.com/users/switch4good

Potassium is an essential mineral, but it is important to make sure you have the right amount. Tune in and hear from experts on how high potassium (hyperkalemia) can impact health and it's risk in people with advanced chronic kidney disease. In this episode we heard from:  Briana Douglas is currently a Peer Mentor for the National Kidney Foundation. At 17 yrs old, she was diagnosed with Lupus Nephritis. She was then diagnosed with end stage 5 kidney disease, in 2016, and immediately had to start dialysis. After starting hemo dialysis, she remained on treatment for 7 years, experiencing home hemo, peritoneal, nocturnal and in center-hemo dialysis. In 2024, she received a kidney transplant and is now living really well with her new transplant. She also takes pride in being a peer Mentor for NKF to help others with similar experiences. Dr. Pascale Khairallah, MD, MS, is an Assistant Professor of Medicine in the Division of Nephrology at the University of California, San Francisco (UCSF). She specializes in chronic kidney disease and kidney transplantation. Dr. Khairallah has been recognized with multiple awards for excellence in patient care and teaching. She has multiple publications in the field of chronic kidney disease mineral and bone disorders and kidney transplant outcomes. Annabel Biruete is an Assistant Professor and Registered Dietitian in the Department of Nutrition Science at Purdue University and an Affiliate in the Division of Nephrology at the Indiana University School of Medicine. Her broad clinical interest is nutrition in kidney diseases. Her research aims to study the effects of nutritional and pharmacological therapies for chronic kidney disease on the gastrointestinal tract and gut microbiome. Additionally, she is interested in improving outcomes in the Hispanic/Latine community living with chronic kidney disease, primarily through language- and culturally-concordant interventions.   Additional Resources: High Potassium Information   Do you have comments, questions, or suggestions? Email us at NKFpodcast@kidney.org. Also, make sure to rate and review us wherever you listen to podcasts.

RFK Jr. fires entire vaccine panel, replaces with new picks—a catastrophe for public health, or a clean slate for transparent science? Red yeast rice for cholesterol; Is fish oil a no-no if you have atrial fibrillation? Study finds GLP-1 drugs associated with heightened macular degeneration risk; A novel nutrient—OEA—shows promise for reversing metabolic disorders, enhancing satiety.

Is nutrition research getting the support it needs to inform public health policy?Despite the rise in chronic diseases related to lifestyle factors like diet, nutrition research only receives $2.2 billion of the $30 billion NIH budget.At first glance, this may seem like a lot of money, but its utilization is spread thin, and, as Dr. David Ludwig and Gary Taubes highlight in this interview, it's primarily used to fund misleading short term trials that confirm existing nutrition biases.However, if we want to actually address the chronic disease epidemic, we must increase the resources allocated to nutrition research AND the quality of that research.In this video, journalist Gary Taubes and Harvard endocrinologist Dr. David Ludwig expose the core problems in today's most cited nutrition studies and offer a bold new path forward.In this conversation, you'll learn:Why short-term feeding studies can't tell us much about chronic diseaseHow confirmation bias shapes which nutrition studies get funded, published, and accepted by the medical community and policy makersThe major flaws in NIH-funded research comparing low-carb vs. low-fat dietsWhy the focus on ultra-processed foods is only part of the solutionHow we could design better long-term studies that actually help people get healthierIt's time to question the status quo and demand better utilization of research funds to inform public health policy in a way that can impactfully improve the health of our population.We encourage you to share this interview so more people can understand the flaws in existing nutrition science and what we can do to fix it.Expert Featured:Gary Taubeshttp://x.com/garytaubes?lang=enhttps://www.linkedin.com/in/gary-taubes-942a6459/Dr. David Ludwig, MDhttps://www.linkedin.com/in/davidludwigmd/https://x.com/davidludwigmdResources Mentioned:Studieshttps://doi.org/10.1136/bmj-2024-082963https://doi.org/10.1101/2023.10.03.23296501https://jamanetwork.com/journals/jama/fullarticle/2673150https://www.nejm.org/doi/full/10.1056/NEJMoa1212914https://doi.org/10.1016/j.cmet.2019.05.008Short-term diet trials are designed to failhttps://www.statnews.com/2025/04/22/nutrition-precision-health-short-term-diet-trials-chronic-disease-food/Gary's Substack Articlehttps://uncertaintyprinciples.substack.com/p/nih-has-a-nutrition-problem-partCMEs Mentioned:Managing Major Mental Illness with Dietary Change: The New Science of Hopehttps://www.mycme.com/courses/managing-major-mental-illness-with-dietary-change-9616Brain Energy: The Metabolic Theory of Mental Illnesshttps://www.mycme.com/courses/brain-energy-the-metabolic-theory-of-mental-illness-9615Follow our channel for more information and education from Bret Scher, MD, FACC, including interviews with leading experts in Metabolic Psychiatry.Learn more about metabolic psychiatry and find helpful resources at https://metabolicmind.org/About us:Metabolic Mind is a non-profit initiative of Baszucki Group working to transform the study and treatment of mental disorders by exploring the connection between metabolism and brain health. We leverage the science of metabolic psychiatry and personal stories to offer education, community, and hope to people struggling with mental health challenges and those who care for them.Our channel is for informational purposes only. We are not providing individual or group medical or healthcare advice nor establishing a provider-patient relationship. Many of the interventions we discuss can have dramatic or potentially dangerous effects if done without proper supervision. Consult your healthcare provider before changing your lifestyle or medications.

Why do newborns get a vitamin K shot—and why has it become the center of so much misinformation online?  If you've ever hesitated about this newborn standard, this is the episode that brings clarity and calm. In this episode, I welcome Dr. Jessica Knurick who has a PhD in Nutrition Science to break down the real reason this shot is recommended at birth, the science behind preventing Vitamin K Deficiency Bleeding (VKDB), and where social media gets it wrong. From safety concerns to conspiracy theories, we're cutting through the noise with evidence, history, and a healthy dose of common sense. We discuss:  Why the vitamin K shot is critical for preventing dangerous bleeding in newborns. The science behind VKDB and how misinformation spreads online. Evidence-based answers to common myths about vitamin K shot ingredients and safety. To connect with Dr. Jessica Knurick follow her on Instagram @drjessicaknurick, check out all her resources at https://www.jessicaknurick.com/  We'd like to know who is listening! Please fill out our Listener Survey to help us improve the show and learn about you! 00:00 – Intro and Welcome 01:45 – How Dr. Knurick Got Involved in Vitamin K Education 03:00 – “Eyes and Thighs” and What's Actually in That Bundle 04:10 – What Does the Vitamin K Shot Actually Do? 09:35 – Is VKDB Really That Rare? Let's Do the Math 12:00 – Real Clinical Cases of VKDB 14:55 – A Pediatrician's Perspective on Preventable Harm 17:05 – Why Babies Bleed Without Trauma 20:20 – Shot vs. Oral Vitamin K: What the Data Says 23:00 – Compliance, Safety, and Why Simplicity Matters 25:10 – Advice for Parents Feeling Overwhelmed by Conflicting Info 28:00 – Final Thoughts and Where to Find Dr. Knurick Our podcasts are also now on YouTube. If you prefer a video podcast with closed captioning, check us out there and subscribe to PedsDocTalk. We love the sponsors that make this show possible! You can always find all the special deals and codes for all our current sponsors on the PedsDocTalk Podcast Sponsorships page of the website.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Smoothies have earned a health halo—but are they always as nourishing as they seem? In this episode, we're blending up some truth.

What if getting “swimsuit ready” had nothing to do with shrinking your body—and everything to do with strengthening your relationship with it? In this episode, I'm flipping the script on swimsuit season. Using the Empowered Eating framework—rooted in your Value Compass, Biofeedback, and Nutrition Science—we'll explore how to:

Join Dave as he chats with Dr. Joey Munoz, Ph.D. in Nutrition Sciences, fitness coach, and founder of Fit4Life Academy. Joey breaks down science-backed wellness in a simple, actionable way, helping people transform their health with sustainable habits. Tune in for expert insights on muscle-building, nutrition, and performance!