Podcasts about Public Health Nutrition

 Dr. Matthew Nagra makes his fourth appearance on the podcast. And this time he's laser-focused on the social media-driven controversy around seed oils. Dr. Nagra and his team put in the hours and reviewed the science around seed oils, examining three main, viral claims we bust down in this episode, including:  1.     “Seed oils cause inflammation”, 2.     “The RCTs prove harm”, 3.     And “Heating or processing creates toxic compounds”. Dr. Nagra is a Naturopathic Doctor devoted to bringing the most up-to-date, evidence-based nutrition information to his patients in his Vancouver-based practice, and to the public via social media, presentations, and scientific publications. He aims to correct mis- and disinformation in a way that is easily digestible, helping people make fully informed dietary choices. He has also contributed to multiple nutrition textbooks, including Springer Nature's Handbook of Public Health Nutrition, and is a nutrition science advisor for the highly anticipated documentary, The Game Changers 2. You can also catch him in Episode 84, where we look at evidence around swapping out animal and plant-based meat; Episode 47, focused on misinformation around the Food Compass System; and Episode 2, where we talk about nutrition myths and misinformation more broadly. RESOURCES Concerns about the health effects of industrially produced seed oils are without scientific foundation: a scoping narrative review of the clinical and observational evidence Dr. Nagra's Website Instagram Facebook X Support the show

Why is it so hard to stop eating ultra-processed foods — even when you know they're hurting you? In Episode 13 of this 16-part series, Dr. Brendan McCarthy explains why the real problem is not just the food itself. The real problem is the loop: Cue or emotional state → Wanting → Bargaining → Consumption → Temporary relief → Crash/regret → Repeat. This episode explores how ultra-processed and hyper-palatable foods become attached to stress, boredom, loneliness, exhaustion, anxiety, and emotional discomfort — training the brain to seek relief through food. Key ideas from this episode: • Hunger is the body asking for nourishment • Wanting is the conditioned brain asking for the expected hit • The food is the bait. The loop is the trap. • The food breaks the feeling. It does not heal the source. • You cannot remove a counterfeit regulator without restoring real regulation. Dr. McCarthy breaks down why willpower alone often fails and why lasting change requires a physiologic off-ramp: stable meals, protein, fiber, hydration, sleep, movement, emotional regulation, cue reduction, social planning, and relapse repair. This is not about “perfect eating.” It is about building a life where food is no longer your primary regulator of stress, comfort, or identity. If you've ever felt trapped in cravings, emotional eating, binge-restrict cycles, or constant food noise, this episode is designed to help you understand the mechanism behind the loop — and how to begin leaving it.

Add berries, greens, and legumes to your plate—and ditch processed meat, trans fats, and sugary drinks for long-term health. #TopFoods #CancerPrevention #SmartChoices

Entzündungen gelten oft als etwas Schlechtes – aber ganz so einfach ist es nicht. In dieser Folge sprechen wir darüber, was eine Entzündungsreaktion im Körper überhaupt ist. Außerdem schauen wir uns an, welche Rolle Ernährung dabei spielt: Welche Ernährungsmuster wirken eher antientzündlich?  Zum Schluss geht es um eine spannende Frage für Sportler:innen: Kann eine antientzündliche Ernährung die Regeneration verbessern – oder blockieren wir damit vielleicht sogar wichtige Trainingsanpassungen?  ------------------------------------------------------------------------ Dominiks Buch zur pflanzenbasierten Sporternährung im UTB-Verlag: https://www.utb.de/doi/book/10.36198/9783838560328 Dominiks Gesundheitscommunity: www.gsundes-hannover.de Dominiks Online-Knie-Kurs: https://gsundes-hannover.de/knieschmerzen/ Dominiks Online-Rücken-Kurs: https://copecart.com/products/34bd5abb/checkout Marcs veganes Online-Fitness-Coaching: https://vegainer-academy.com/ Marcs Online-Kurs: https://www.copecart.com/products/a50f88f2/checkout ------------------------------------------------------------------------ Dieser Podcast wird unterstützt von der Firma Watson Nutrition. Die Firma bietet als einzige umfassend laborgeprüfte Nahrungsergänzungsmittel für eine optimierte Nährstoffversorgung. Zum Angebot zählen Multi-Supplemente, Mono-Supplemente, Sportsupplemente wie Kreatin oder auch Proteinriegel, Shakes und essenzielle Aminosäuren Mit dem Code veganperformance erhältst du 5 % Rabatt auf deine Bestellung.  Zur Firmenwebseite: Watson Nutrition ------------------------------------------------------------------------ Quellen: Hier sind alle bisher genutzten Quellen im APA-Standard, ohne DOI und ohne Link: Bell, L., Gibbs, J., & Cappuccio, F. P. (2026). The effect of plant-based dietary patterns on C-reactive protein: A systematic review and meta-analysis of randomised controlled trials, L., & Sayers, S. P. (2006). Efficacy of a tart cherry juice blend in preventing the symptoms of muscle damage. British Journal of Sports Medicine, 40(8), 679–683. Dehghani, E., Beba, M., Danandeh, K., Memari, A., Ershadmanesh, M. J., Rasoulian, P., Danandeh, A., & Djafarian, K. (2025). The effect of tart cherry juice supplementation on exercise-induced muscle damage in an athletic population: A systematic review and meta-analysis. Annals of Medicine and Surgery, 87(2). Estruch, R., Sacanella, E., & Ros, E. (2010). Anti-inflammatory effects of the Mediterranean diet: The experience of the PREDIMED study. Proceedings of the Nutrition Society, 69(3), 333–340. European Food Safety Authority. (2012). EFSA assesses safety of long-chain omega-3 fatty acids. European Food Safety Authority. Fernandes, J., Fialho, M., Santos, R., Peixoto-Plácido, C., Madeira, T., Sousa-Santos, N., Virgolino, A., Santos, O., & Vaz Carneiro, A. (2020). Is olive oil good for you? A systematic review and meta-analysis on anti-inflammatory benefits from regular dietary intake. Nutrition, 69, 110559. Hannoodee, S., & Nasuruddin, D. N. (2024). Acute inflammatory response. In StatPearls. StatPearls Publishing. Hébert, J. R., Shivappa, N., Wirth, M. D., Hussey, J. R., & Hurley, T. G. (2019). Perspective: The Dietary Inflammatory Index (DII)—Lessons learned, improvements made, and future directions. Advances in Nutrition, 10(2), 185–195. Kavyani, Z., Musazadeh, V., Fathi, S., Faghfouri, A. H., Dehghan, P., & Sarmadi, B. (2022). Efficacy of the omega-3 fatty acids supplementation on inflammatory biomarkers: An umbrella meta-analysis. International Immunopharmacology, 111, 109104. Khanna, D., Khanna, S., Khanna, P., Kahar, P., & Patel, B. M. (2022). Obesity: A chronic low-grade inflammation and its markers. Cureus, 14(2), e22711. Li, J., Lee, D. H., Hu, J., Tabung, F. K., Li, Y., Bhupathiraju, S. N., Rimm, E. B., Rexrode, K. M., Manson, J. E., Willett, W. C., Giovannucci, E. L., & Hu, F. B. (2020). Dietary inflammatory potential and risk of cardiovascular disease among men and women in the U.S. Journal of the American College of Cardiology, 76(19), 2181–2193. Liu, F.-H., Liu, C., Gong, T.-T., Gao, S., Sun, H., Jiang, Y.-T., Zhang, J.-Y., Zhang, M., Gao, C., Li, X.-Y., Zhao, Y.-H., & Wu, Q.-J. (2021). Dietary inflammatory index and health outcomes: An umbrella review of systematic review and meta-analyses of observational studies. Frontiers in Nutrition, 8, 647122. Marx, W., Veronese, N., Kelly, J. T., Smith, L., Hockey, M., Collins, S., Trakman, G. L., Hoare, E., Teasdale, S. B., Wade, A., Lane, M., Aslam, H., Davis, J. A., O'Neil, A., Shivappa, N., Hébert, J. R., Blekkenhorst, L. C., Berk, M., Segasby, T., & Jacka, F. (2021). The Dietary Inflammatory Index and human health: An umbrella review of meta-analyses of observational studies. Advances in Nutrition, 12(5), 1681–1690. Menzel, J., Jabakhanji, A., Biemann, R., Mai, K., Abraham, K., & Weikert, C. (2020). Systematic review and meta-analysis of the associations of vegan and vegetarian diets with inflammatory biomarkers. Scientific Reports, 10, 21736. Morvaridzadeh, M., Fazelian, S., Agah, S., Khazdouz, M., Rahimlou, M., Agh, F., Potter, E., Heshmati, J., & Heshmati, S. (2020). Effect of ginger (Zingiber officinale) on inflammatory markers: A systematic review and meta-analysis of randomized controlled trials. Cytokine, 135, 155224. National Institutes of Health, Office of Dietary Supplements. (2021). Vitamin E: Fact sheet for health professionals. National Institutes of Health, Office of Dietary Supplements. (2025). Omega-3 fatty acids: Fact sheet for health professionals. National Institutes of Health, Office of Dietary Supplements. (2025). Vitamin C: Fact sheet for health professionals. Ortega, D. R., López, A. M., Amaya, H. M., & Berral de la Rosa, F. J. (2021). Tart cherry and pomegranate supplementations enhance recovery from exercise-induced muscle damage: A systematic review. Biology of Sport, 38(1), 97–111. Pahwa, R., Goyal, A., & Jialal, I. (2023). Chronic inflammation. In StatPearls. StatPearls Publishing. Paulsen, G., Cumming, K. T., Holden, G., Hallén, J., Rønnestad, B. R., Sveen, O., Skaug, A., Paur, I., Bastani, N. E., Østgaard, H. N., Buer, C., Midttun, M., Freuchen, F., Wiig, H., Ulseth, E. T., Garthe, I., Blomhoff, R., Benestad, H. B., & Raastad, T. (2014). Vitamin C and E supplementation hampers cellular adaptation to endurance training in humans: A double-blind, randomized, controlled trial. The Journal of Physiology, 592(8), 1887–1901. Paulsen, G., Hamarsland, H., Cumming, K. T., Johansen, R. E., Hulmi, J. J., Børsheim, E., Wiig, H., Garthe, I., & Raastad, T. (2014). Vitamin C and E supplementation alters protein signalling after a strength training session, but not muscle growth during 10 weeks of training. The Journal of Physiology, 592(24), 5391–5408. Pearson, A. G., Hind, K., & Macnaughton, L. S. (2023). The impact of dietary protein supplementation on recovery from resistance exercise-induced muscle damage: A systematic review with meta-analysis. European Journal of Clinical Nutrition, 77, 767–783. Ristow, M., Zarse, K., Oberbach, A., Klöting, N., Birringer, M., Kiehntopf, M., Stumvoll, M., Kahn, C. R., & Blüher, M. (2009). Antioxidants prevent health-promoting effects of physical exercise in humans. Proceedings of the National Academy of Sciences of the United States of America, 106(21), 8665–8670. Rojano-Ortega, D., Peña Amaro, J., Berral-Aguilar, A. J., & Berral-de la Rosa, F. J. (2022). Effects of beetroot supplementation on recovery after exercise-induced muscle damage: A systematic review. Sports Health, 14(4), 556–565. Shivappa, N., Steck, S. E., Hurley, T. G., Hussey, J. R., & Hébert, J. R. (2014). Designing and developing a literature-derived, population-based dietary inflammatory index. Public Health Nutrition, 17(8), 1689–1696. Song, W., Wang, J., Wang, H., & Li, Y. (2023). Anthocyanin supplementation improves obesity-related inflammatory characteristics: A systematic review and meta-analysis of randomized controlled trials. Nutrition Reviews, 82(1), 57–70. Tabrizi, R., Vakili, S., Lankarani, K. B., Akbari, M., Mirhosseini, N., Ghayour-Mobarhan, M., Ferns, G., Taghizadeh, M., Asemi, Z., & others. (2019). The effects of curcumin-containing supplements on biomarkers of inflammation and oxidative stress: A systematic review and meta-analysis of randomized controlled trials. Phytotherapy Research, 33(2), 253–262. Tabung, F. K., Steck, S. E., Zhang, J., Ma, Y., Liese, A. D., Agalliu, I., Hingle, M., Hou, L., Hurley, T. G., Jiao, L., Martin, L. W., Millen, A. E., Park, H. L., Rosal, M. C., Shikany, J. M., Shivappa, N., Ockene, J. K., & Hébert, J. R. (2015). Construct validation of the Dietary Inflammatory Index among postmenopausal women. Annals of Epidemiology, 25(6), 398–405. Tarazona-Díaz, M. P., Alacid, F., Carrasco, M., Martínez, I., & Aguayo, E. (2013). Watermelon juice: Potential functional drink for sore muscle relief in athletes. Journal of Agricultural and Food Chemistry, 61(31), 7522–7528. Trombold, J. R., Reinfeld, A. S., Casler, J. R., & Coyle, E. F. (2011). The effect of pomegranate juice supplementation on strength and soreness after eccentric exercise. Journal of Strength and Conditioning Research, 25(7), 1782–1788. Vinelli, V., Biscotti, P., Martini, D., Del Bo', C., Marino, M., Meroño, T., Nikoloudaki, O., Calabrese, F. M., Turroni, S., & Riso, P. (2022). Effects of dietary fibers on short-chain fatty acids and gut microbiota composition in healthy adults: A systematic review. Nutrients, 14(13), 2559. Yu, Y., Tian, L., Xiao, Y., Huang, G., & Zhang, M. (2018). Effect of vitamin D supplementation on some inflammatory biomarkers in type 2 diabetes mellitus subjects: A systematic review and meta-analysis of randomized controlled trials. Annals of Nutrition and Metabolism, 73(1), 62–73. Yu, Z., Malik, V. S., Keum, N., Hu, F. B., Giovannucci, E. L., Stampfer, M. J., Willett, W. C., & Fuchs, C. S. (2016). Associations between nut consumption and inflammatory biomarkers. The American Journal of Clinical Nutrition, 104(3), 722–728.    

What if every time you reached for a packaged snack… you were quietly increasing your risk of a heart attack? In this urgent and deeply personal solo episode, Darin breaks down groundbreaking new research showing that each serving of ultra-processed food may increase cardiovascular risk by over 5%, not over time, but every single time you eat it. This isn't about calories. It's about chemistry, biology, and a system engineered for convenience at the expense of your health. From the shocking data to the underlying mechanisms: gut destruction, visceral fat accumulation, brain hijacking, and toxic exposure, this episode exposes the real cost of ultra-processed food and gives you the tools to reclaim control of your health and your life. What You'll Learn The shocking stat: 5% increased heart risk per serving of ultra-processed food Why ultra-processed foods act like compounding debt on your health The difference between calories vs chemical toxicity in food How emulsifiers and additives destroy your gut microbiome Why ultra-processed foods increase visceral fat around your organs How these foods are engineered to override your brain's satiety signals The hidden toxins from processing and packaging (PFAS, bisphenols, AGEs) Why this crisis disproportionately impacts certain communities The truth: you can't "out-exercise" ultra-processed food damage Practical ways to transition back to real, whole foods Chapters 00:00:04 – Opening: SuperLife mission and setting the stage 00:00:33 – Sponsor: Alkemis Paint and hidden indoor toxicity 00:01:24 – Why conventional paints off-gas harmful chemicals for years 00:02:27 – Cradle-to-Cradle certification and non-toxic living 00:03:24 – Entering the episode: the 5% heart risk question 00:03:34 – The shocking claim: every serving increases heart risk 00:04:16 – Ultra-processed food as "compounding debt" 00:05:08 – Leaning into discomfort as a path to growth 00:06:33 – The convenience trap: food delivered instantly 00:07:15 – The real cost: trading time for lifespan 00:08:07 – 2026 study overview (MESA dataset, 6,800 participants) 00:09:01 – 5.1% increased cardiovascular risk per serving explained 00:09:29 – 66.8% higher risk in high-consumption groups 00:10:08 – Risk is independent of calories, weight, and fitness 00:10:56 – "This is not a calorie story—it's a chemistry story" 00:11:10 – Racial disparities and food system inequality 00:12:08 – Additional studies confirm elevated heart risk 00:13:04 – Global meta-analysis: over 1 million participants 00:13:26 – The conclusion: the science is no longer debatable 00:14:18 – Sponsor: Shakeology and nutrient density 00:15:36 – What is ultra-processed food? (NOVA classification) 00:16:18 – Examples: chips, cereals, protein bars, fast food 00:16:57 – "These foods are engineered—not real food" 00:17:00 – Mechanism #1: gut microbiome disruption 00:18:03 – Emulsifiers and inflammation explained 00:18:49 – Gut inflammation triggers systemic disease 00:19:18 – Mechanism #2: visceral fat accumulation 00:19:56 – Why visceral fat is more dangerous than visible fat 00:20:18 – Mechanism #3: brain hijacking and satiety override 00:20:47 – Engineered foods and addictive eating patterns 00:21:04 – Mechanism #4: toxins from processing and packaging 00:21:30 – PFAS, bisphenols, and chemical contamination 00:21:37 – The solution: whole food first 00:22:02 – Breaking habits and reclaiming control 00:22:20 – Simple swaps: fruit, nuts, whole ingredients 00:23:00 – "If you can't trace it back to a real food, put it down" 00:23:32 – Making whole food convenient 00:24:06 – Batch cooking and preparation strategies 00:24:16 – Personal story: losing a friend to diet-related illness 00:24:40 – The emotional reality: this is life or death 00:25:00 – Community support and accountability 00:25:25 – Call to action: share this message 00:25:41 – Closing: courage, awareness, and living a SuperLife 00:26:23 – Outro Thank You to Our Sponsors: Shakeology: Get 15% off with code DARINO1BODI at Shakeology.com. Alkemis Paint: Go to https://alkemispaint.com/ and use code DARIN10 for 10% off your order. Join the SuperLife Patreon: This is where Darin now shares the deeper work: - weekly voice notes - ingredient trackers - wellness challenges - extended conversations - community accountability - sovereignty practices Join now for only $7.49/month at https://patreon.com/darinolien Connect with Darin Olien: Website: darinolien.com Instagram: @darinolien Book: Fatal Conveniences Platform & Products: superlife.com New Show: Roadmap to Happiness Key Takeaway "Every time you reach for ultra-processed food, you're not just making a small decision—you're compounding a biological cost that your body has to pay later. But the moment you become aware, you reclaim your power. Because the same way those choices can slowly take your health away… different choices, repeated daily, can give it all back." Bibliography/Sources Primary Study — News Hook Haidar, A., Rikhi, R., Watson, K. E., Wood, A. C., & Shapiro, M. D. (2026). Association between ultraprocessed food consumption and cardiovascular disease risk: MESA. JACC: Advances. https://doi.org/10.1016/j.jacadv.2025.102516 Supporting Studies — 2026 Willett, Y., Yang, C., Dunn, J., et al. (2026). Consumption of ultra-processed foods and increased risks of cardiovascular disease in U.S. adults. The American Journal of Medicine. https://doi.org/10.1016/j.amjmed.2026.01.012 Systematic Reviews & Meta-Analyses Dose-response meta-analysis: UPF consumption and cardiovascular events risk — 20 studies, 1.1M participants. (2024). eClinicalMedicine. https://doi.org/10.1016/j.eclinm.2024.102480 Ultra-processed foods and cardiovascular disease: Analysis of three large US prospective cohorts and a systematic review and meta-analysis. (2024). The Lancet Regional Health – Americas. https://www.thelancet.com/journals/lanam/article/PIIS2667-193X(24)00186-8/fulltext Mechanisms — Gut, Inflammation & Additives Ultra-processed foods and cardiovascular diseases: Potential mechanisms of action. (2021). Advances in Nutrition. https://pmc.ncbi.nlm.nih.gov/articles/PMC8483964/ Ultra-processed foods and food additives in gut health and disease. (2024). Nature Reviews. https://pubmed.ncbi.nlm.nih.gov/38388570/ Ultra-processed foods and incident cardiovascular disease in the Framingham Offspring Study. (2021). Journal of the American College of Cardiology. https://doi.org/10.1016/j.jacc.2021.01.047 Ultraprocessed foods and their association with cardiometabolic health: A science advisory from the American Heart Association. (2023). Circulation. https://www.ahajournals.org/doi/10.1161/CIR.0000000000001365 Visceral Fat Konieczna, J., et al. (n.d.). Contribution of ultra-processed foods in visceral fat deposition: Prospective analysis nested in the PREDIMED-Plus trial. Clinical Nutrition. https://www.explorationpub.com/Journals/edd/Article/100523 NOVA Classification Monteiro, C. A., Cannon, G., Levy, R. B., et al. (2019). Ultra-processed foods: What they are and how to identify them. Public Health Nutrition, 22(5), 936–941. https://pubmed.ncbi.nlm.nih.gov/30744710/ Policy & Public Health Context American College of Cardiology. (2025). ACC 2025 concise clinical guidance: Front-of-package labeling endorsement. Journal of the American College of Cardiology. U.S. Departments of Agriculture and Health and Human Services. (n.d.). Dietary guidelines for Americans, 2025–2030. https://www.dietaryguidelines.gov General Coverage — News Hook Food Safety Magazine. (2026, April). Study links diets high in ultra-processed foods to increased heart attack, stroke risk. https://www.food-safety.com/articles/11290-study-links-diets-high-in-ultra-processed-foods-to-increased-heart-attack-stroke-risk ScienceDaily. (2026, March). Ultra-processed foods linked to 67% higher risk of heart attack and stroke. https://www.sciencedaily.com/releases/2026/03/260319074604.htm

Today, we're diving into autoimmunity—what it actually is, why it happens, and how ultra-processed foods may be contributing to the problem. Autoimmune disease is often misunderstood. Some will tell you diet has nothing to do with it. Others claim diet is the cure. The truth is more nuanced—and that's exactly what we explore in this episode. You'll learn: What autoimmunity really is (and why it's a case of mistaken identity) How inflammation and the immune system interact The critical role of gut health and the microbiome How ultra-processed foods disrupt intestinal integrity and immune signaling Why stress and hyper-palatable foods create a harmful cycle A practical experiment you can try to see how diet impacts your own biomarkers This isn't about selling supplements or pushing extremes. It's about understanding the science so you can make informed decisions about your health. As always, this episode is backed by scientific literature. Full citations are included below, with abbreviated versions available on shorter clips. If you're dealing with autoimmune symptoms—or just want to better understand how food impacts your immune system—this episode is for you.   Full citation list: Hall KD, et al. “Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake.” Cell Metabolism, 2019.     Supports the formulation argument: UPF intake increased spontaneous calorie intake and weight gain even with diets matched for presented calories, sugar, fiber, sodium, and macronutrients. This is your anchor for “hyper-palatability and formulation change physiology, not just psychology.”   Narula N, et al. “Association of Ultra-Processed Food Intake With Risk of Inflammatory Bowel Disease: Prospective Cohort Study.” BMJ, 2021.     Best human disease-level citation for the episode. Supports the claim that higher UPF intake is associated with greater IBD risk, making the gut-immune link clinically meaningful rather than purely theoretical.   Chassaing B, et al. “Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose Reveals Detrimental Impacts on the Gut Microbiota and Metabolome.” Gastroenterology, 2022.     Best emulsifier paper for human translation. Supports the claim that CMC can perturb the microbiota and metabolome and may contribute to barrier-hostile gut ecology in susceptible individuals.   Daniel N, et al. “Human Intestinal Microbiome Determines Individualized Responses to Dietary Emulsifier Carboxymethylcellulose.” Cellular and Molecular Gastroenterology and Hepatology, 2024.     Useful nuance paper. Supports the point that emulsifier sensitivity is not identical across all people and that host-microbiome context matters.   Shil A, et al. “Artificial Sweeteners Disrupt Tight Junctions and Barrier Function in the Intestinal Epithelium Through Activation of the Sweet Taste Receptor T1R3.” Nutrients, 2020.     Best citation for the “sugar-free does not mean barrier-neutral” point. Supports direct epithelial barrier effects of common artificial sweeteners in experimental models.   Peng L, et al. “Butyrate Enhances the Intestinal Barrier by Facilitating Tight Junction Assembly via Activation of AMP-Activated Protein Kinase in Caco-2 Cell Monolayers.” Journal of Nutrition, 2009.     Classic mechanistic citation for butyrate. Supports the claim that loss of fermentable fiber and reduced butyrate production can weaken barrier function.   Kumar KP, et al. “The Interplay Between the Microbiota, Diet and T Regulatory Cells in Maintaining Intestinal Homeostasis.” Frontiers in Microbiology, 2023.     Useful for the tolerance language. Supports the argument that diet and microbial metabolites shape Treg biology and mucosal tolerance.   Haase S, et al. “Sodium Chloride Triggers Th17 Mediated Autoimmunity.” Frontiers in Immunology, 2019.     Key citation for high salt and autoimmune-prone immune skewing. Supports the claim that excess salt can promote pathogenic Th17 biology relevant to autoimmune disease.   Wilck N, et al. “Salt-Responsive Gut Commensal Modulates TH17 Axis and Disease.” Nature, 2017.     Strong bridge between salt, microbiome, and Th17 signaling. Supports the point that salt is not just a blood pressure story; it is also an immune-story.   Vitales-Noyola M, et al. “Analysis of Sodium Chloride Intake and Treg/Th17 Lymphocytes in Patients With Rheumatoid Arthritis and Systemic Lupus Erythematosus.” Journal of Immunology Research, 2018.     Helpful human-facing citation for salt and immune skewing in autoimmune populations. Use cautiously, but it strengthens translation from theory to autoimmune terrain.   Phuong-Nguyen K, et al. “Advanced Glycation End-Products and Their Effects on Gut Health.” Nutrients, 2023.     Good review for the AGE section. Supports the argument that AGE-rich processed foods may worsen oxidative stress, microbiota balance, and barrier function.   Chen Y, et al. “Dietary Advanced Glycation End-Products Elicit Toxicological Effects by Disrupting Gut Microbiota and Increasing Colon Permeability in Rats.” Journal of Toxicology and Environmental Health, 2021.     Useful mechanistic support for the processing-chemistry section. Reinforces the claim that dietary AGEs can alter microbial ecology and increase permeability.   Monteiro CA, et al. “Ultra-Processed Foods: What They Are and How to Identify Them.” Public Health Nutrition, 2019.   Dr. Brendan McCarthy is the founder and Chief Medical Officer of Protea Medical Center in Arizona. With over two decades of experience, he's helped thousands of patients navigate hormonal imbalances using bioidentical HRT, nutrition, and root-cause medicine. He's also taught and mentored other physicians on integrative approaches to hormone therapy, weight loss, fertility, and more. If you're ready to take your health seriously, this podcast is a great place to start.  

GLP-1 medications like semaglutide and tirzepatide are everywhere right now—but are they actually solving the problem? In Episode 8 of this 16-part series on ultra-processed foods, Dr. Brendan McCarthy breaks down the truth about GLP-1 medications: how they work, why they can feel like a “miracle,” and where things go wrong when they're used without proper medical guidance. This isn't about shame. It's about understanding. GLP-1s can quiet “food noise” and help regulate appetite—but they don't fix your relationship with food, your metabolism, or the long-term patterns that lead to weight gain. Without structure, nutrition, and proper care, many patients end up with muscle loss, nutrient deficiencies, and rebound weight gain. In this episode, you'll learn: What GLP-1 medications actually do in your body Why they're not a long-term solution on their own The biggest mistakes doctors and clinics make when prescribing them How ultra-processed foods drive weight gain in the first place How to use GLP-1s the right way to create lasting change The goal isn't dependence—it's freedom. If you're currently on a GLP-1 (or considering it), this episode will change how you think about your treatment plan.   Mechanism Anchored References This episode is not anti medication. It is about putting GLP 1 therapy in its proper place. GLP 1 receptor agonists can reduce appetite pressure and alter satiety signaling. That matters. But quieter appetite is not the same as full recovery. Food quality still matters. Protein still matters. Muscle still matters. Structure still matters.   References U.S. Food and Drug Administration. WEGOVY semaglutide injection Prescribing Information. 2025. Wilding, John P H, et al. Once Weekly Semaglutide in Adults with Overweight or Obesity. New England Journal of Medicine, vol. 384, no. 11, 2021, pp. 989 to 1002. Wilding, John P H, et al. Weight Regain and Cardiometabolic Effects After Withdrawal of Semaglutide The STEP 1 Trial Extension. Diabetes Obesity and Metabolism, vol. 24, no. 8, 2022, pp. 1553 to 1564. Hall, Kevin D, et al. Ultra Processed Diets Cause Excess Calorie Intake and Weight Gain An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake. Cell Metabolism, vol. 30, no. 1, 2019, pp. 67 to 77. Neeland, Ian J, et al. Changes in Lean Body Mass with Glucagon Like Peptide 1 Based Therapies and Mitigation Strategies. Diabetes Obesity and Metabolism, 2024. Wilding, John P H, et al. Impact of Semaglutide on Body Composition in Adults with Overweight or Obesity Exploratory Analysis of the STEP 1 Study. 2021. Everitt, Barry J, and Trevor W Robbins. Drug Addiction Updating Actions to Habits to Compulsions Ten Years On. Annual Review of Psychology, vol. 67, 2016, pp. 23 to 50. Monteiro, Carlos A, et al. The UN Decade of Nutrition the NOVA Food Classification and the Trouble with Ultra Processing. Public Health Nutrition, vol. 21, no. 1, 2018, pp. 5 to 17.   Dr. Brendan McCarthy is the founder and Chief Medical Officer of Protea Medical Center in Arizona. With over two decades of experience, he's helped thousands of patients navigate hormonal imbalances using bioidentical HRT, nutrition, and root-cause medicine. He's also taught and mentored other physicians on integrative approaches to hormone therapy, weight loss, fertility, and more. If you're ready to take your health seriously, this podcast is a great place to start.  

Craving junk food when you're stressed isn't a lack of discipline — it's biology. In this episode, Dr. Brendan McCarthy breaks down what ultra-processed and hyper-palatable foods actually do inside your body — from your metabolism to your hormones, your brain, and your stress response. But this isn't about guilt or shame. It's about understanding what you're up against — especially as a parent trying to make better choices in a world designed to make that difficult. You'll learn: What ultra-processed foods really are How they impact your endocrine system and metabolism Why stress makes you crave sugar and processed foods Why shame around food doesn't work (and never will) Simple, realistic ways to improve your family's eating habits This episode is about taking back control — without perfection, and without guilt.   Mechanism-Anchored References Monteiro, Carlos A., et al. “Ultra-Processed Foods: What They Are and How to Identify Them.” Public Health Nutrition, vol. 22, no. 5, 2019, pp. 936–941. Hall, Kevin D., et al. “Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake.” Cell Metabolism, vol. 30, no. 1, 2019, pp. 67–77.e3. doi:10.1016/j.cmet.2019.05.008. Rush, E. Catherine, et al. “The Impact of Ultra-Processed Foods on Pediatric Health.” Nutrition Reviews, 2024. doi:10.1093/nutrit/nuae051. Ventura, Alison K., and John Worobey. “Early Influences on the Development of Food Preferences.” Current Biology, vol. 23, no. 9, 2013, pp. R401–R408. doi:10.1016/j.cub.2013.02.037. Mennella, Julie A., et al. “Preferences for Salty and Sweet Tastes Are Elevated and Related to Each Other during Childhood.” PLOS ONE, vol. 9, no. 3, 2014, e92201. doi:10.1371/journal.pone.0092201. Roberto, Christina A., et al. “Influence of Licensed Characters on Children's Taste and Snack Preferences.” Pediatrics, vol. 126, no. 1, 2010, pp. 88–93. doi:10.1542/peds.2009-3433. Swindle, Taren, et al. “Pester Power: Examining Children's Influence as an Active Component of the Family Food Environment.” Journal of Nutrition Education and Behavior, vol. 52, no. 8, 2020, pp. 801–807. doi:10.1016/j.jneb.2020.06.002. Pérez-Escamilla, Rafael, et al. “Responsive Feeding Recommendations: Harmonizing Integration into Dietary Guidelines for Infants and Young Children.” Current Developments in Nutrition, vol. 5, no. 6, 2021, nzab076. doi:10.1093/cdn/nzab076. Puhl, Rebecca M., and Chelsea A. Heuer. “Obesity Stigma: Important Considerations for Public Health.” American Journal of Public Health, vol. 100, no. 6, 2010, pp. 1019–1028. doi:10.2105/AJPH.2009.159491. World Health Organization. Set of Recommendations on the Marketing of Foods and Non-Alcoholic Beverages to Children. World Health Organization, 2010.   Dr. Brendan McCarthy is the founder and Chief Medical Officer of Protea Medical Center in Arizona. With over two decades of experience, he's helped thousands of patients navigate hormonal imbalances using bioidentical HRT, nutrition, and root-cause medicine. He's also taught and mentored other physicians on integrative approaches to hormone therapy, weight loss, fertility, and more. If you're ready to take your health seriously, this podcast is a great place to start.  

If you've ever felt hungry and wondered “What is wrong with me?”—this episode will change how you see it.Hunger isn't a lack of discipline. It's a biological signal driven by your brain, hormones, and environment.In this episode, we break down what hunger actually is and why it can feel so hard to control. You'll learn how key hormones like ghrelin, leptin, insulin, and GLP-1 regulate appetite—and why your brain is the real decision-maker.More importantly, we cover the three types of hunger:Homeostatic (true energy need) Hedonic (pleasure-driven) Conditioned (habit-based) Understanding the difference is what gives you power.We also explore how ultra-processed foods, sleep, and stress disrupt hunger signals—and what you can do to better regulate your appetite without restriction.In this episode: What hunger actually is  The hormones behind appetite  The 3 types of hunger  How processed foods impact hunger  Why sleep and stress matter This isn't about fighting your hunger—it's about understanding it so you can make more informed choices.References: Batterham RL et al. (2002). Gut hormone PYY(3-36) physiologically inhibits food intake. Nature. Cummings DE et al. (2001). A preprandial rise in plasma ghrelin levels suggests a role in meal initiation. Diabetes. Friedman JM & Halaas JL (1998). Leptin and the regulation of body weight. Nature. Hall KD et al. (2019). Ultra-processed diets cause excess calorie intake and weight gain. Cell Metabolism. Leidy HJ et al. (2015). The role of protein in weight loss and maintenance. AJCN. Martinez Steele E et al. (2016). Ultra-processed foods in the US diet. BMJ Open. Monteiro CA et al. (2019). Ultra-processed foods: What they are and how to identify them. Public Health Nutrition. Morton GJ et al. (2006). Central nervous system control of food intake. Nature. Schwartz MW et al. (2000). Central nervous system control of food intake. Nature. Spiegel K et al. (2004). Sleep curtailment… decreased leptin and increased hunger. Annals of Internal Medicine. Volkow ND et al. (2013). Obesity and addiction: Neurobiological overlaps. Nature Reviews Neuroscience. Wang L et al. (2021). Trends in ultra-processed food consumption. JAMA. Woods SC (1991). The eating paradox. Psychological Review. Support the showGet Weekly Health Tips:  thrivehealthcoachllc.comJoin the Thrive Collective Facebook groupLet's Connect:@‌ashleythrivehealthcoach or via email: ashley@thrivehealthcoachingllc.comPodcast Produced by Virtually You!

Excess salt—not sodium—is a leading cause of death. Dr. Greger explains how potassium salt can be a life-saving swap. #SaltDanger #PotassiumSalt #HeartHealth

Countries like Canada now promote plant-based diets for health and sustainability. Learn how legumes, soy, and milk alternatives fit into modern guidelines. #DietaryGuidelines #CanadaFoodGuide #PlantBasedHealth

Learn how shifting national diets reversed heart disease and cancer in Finland—and why protein aid may have harmed kids in the Philippines. #DietMatters #GlobalNutrition #HealthPolicy #HealthTalks

No SciCast dessa semana conversamos a respeito do Guia Alimentar da População Brasileira, um dos instrumentos legais que norteiam toda a política de combate à fome, segurança alimentar e nutrição em diversas fases da vida. O Guia foi desenvolvido no Brasil, mas já ganhou repercussão internacional, com novos estudos utilizando métricas e classificações dele para definir os novos espaços e sistemas alimentares atuais. Ainda aqui, iremos trabalhar com a ideia de ultraprocessados, e entender toda a polêmica por trás dessa classificação. Patronato do SciCast: 1. Patreon SciCast 2. Apoia.se/Scicast 3. Nos ajude via Pix também, chave: contato@scicast.com.br ou acesse o QRcode: Sua pequena contribuição ajuda o Portal Deviante a continuar divulgando Ciência! Contatos: contato@scicast.com.br https://twitter.com/scicastpodcast https://www.facebook.com/scicastpodcast https://www.instagram.com/PortalDeviante/ Fale conosco! E não esqueça de deixar o seu comentário na postagem desse episódio! Expediente: Produção Geral: Tarik Fernandes e André Trapani Equipe de Gravação: Tarik Fernandes, Emanuelle Salustiano, Ruan Santos, Lênin Machado e Yasmin Pussente Citação ABNT: Scicast #682: Ultraprocessados e a classificação Nova. Locução: Tarik Fernandes, Emanuelle Salustiano, Ruan Santos, Lênin Machado e Yasmin Pussente. [S.l.] Portal Deviante, 16/03/2026. Podcast. Disponível em: https://www.deviante.com.br/podcasts/scicast-682 Imagem de capa: Referências e Indicações Sugestões de literatura: TULLEKEN, Chris van. Gente ultraprocessada: por que comemos coisas que não são comida, e por que não conseguimos parar de comê-las. Tradução de Laura Teixeira Motta. São Paulo: Elefante, 2024. SCRINIS, Gyorgy. Nutricionismo: a ciência e a política do aconselhamento nutricional. São Paulo: Elefante, 2021. Sugestões de filmes: Documentário “Muito Além do Peso” MUITO ALÉM DO PESO | Filme Completo Sugestões de links: O indigesto sistema do alimento mercadoria https://www.scielo.br/j/sausoc/a/SL48V3NbbVNPNNRXybCqfqP/?format=html&lang=pt O capitalismo também mata pela boca https://criticarevolucionaria.com.br/revolucionaria/article/view/1/39 https://revistapesquisa.fapesp.br/quantidade-de-cacau-no-chocolate-meio-amargo-e-similar-ao-das-versoes-ao-leite-e-branco-aponta-estudo https://www.revistaquestaodeciencia.com.br/artigo/2025/06/16/novo-capitulo-na-saga-dos-ultraprocessados https://ojoioeotrigo.com.br/2025/03/faz-sentido-falar-em-ultraprocessados-menos-piores/ Sugestões de podcasts: Série sobre ultraprocessados, em 4 episódios: Ultraprocessados, uma relação tóxica https://ojoioeotrigo.com.br/2023/08/ultraprocessados-uma-relacao-toxica/ Vale por um bifinho? https://ojoioeotrigo.com.br/2023/08/vale-por-um-bifinho/ Cimento, açúcar e aditivos https://ojoioeotrigo.com.br/2023/08/cimento-acucar-e-aditivos/ É impossível comer um só https://ojoioeotrigo.com.br/2023/08/e-impossivel-comer-um-so/ [1]: PERES, João; POMAR, Marcos Hemerson. Em documento para a Coca dos EUA, consultoria lista Guia Alimentar do Brasil como problema. Portal O Joio e o Trigo, 01 set. 2021. Disponível em: . Acesso em 15 out. 2025. [2]: BRASIL. Ministério da Saúde. Guia alimentar para a população brasileira: promovendo a alimentação saudável. Brasília: Ministério da Saúde, 2014. 2ª ed. 158p. [3]: Thomas, Geo & Kalla, Adarsh & Kumar, Ashok. (2018). Food matrix: A new tool to enhance nutritional quality of food. 7. 1011-1014. [4]: MENEZES, Sônia Souza Mendonça. Comida de ontem, comida de hoje. O que mudou na alimentação das comunidades tradicionais sertanejas?. OLAM: Ciência & Tecnologia, v. 13, n. 2, 2013. [5]: BRONOSKI, Bruna. Títulos e empréstimos do HSBC ameaçam quebradeiras de coco babaçu no Matopiba. Portal O Joio e o Trigo, 01 set. 2025. Disponível em:. Acesso em 17 out. 2025. [6]: RIBEIRO, Adrieli Santos et al. Banco de dados didático para explorar e difundir a classificação nova de alimentos: parte 2-ingredientes culinários processados. Trabalho técnico do curso de Nutrição pela Universidade Federal de Grande Dourados, 1. ed, 17.p. 2018. [7]: TULLEKEN, Chris van. Gente ultraprocessada: por que comemos coisas que não são comida, e por que não conseguimos parar de comê-las. Tradução de Laura Teixeira Motta. São Paulo: Elefante, 2024. [8]: REDAÇÃO. Por que chamamos ultraprocessados de produtos, e não de alimentos. Portal O Joio e o Trigo, 28 ago. 2023. Disponível aqui: , acesso em 23 out. 2025. [9]: PROENÇA, Mauro. Novo capítulo na saga dos ultraprocessados. Portal Questão de Ciência, 16 jun. 2025. Disponível aqui: . Acesso em 29 out. 2025. [10]: MONTEIRO, C. A. et al. A new classification of foods based on the extent and purpose of their processing. Cadernos de Saúde Pública, Rio de Janeiro, v. 26, n. 11, p. 2039–2049, 2010. [11]: MONTEIRO, C. A. et al. The UN Decade of Nutrition, the NOVA food classification and the trouble with ultra-processing. Public Health Nutrition, v. 21, n. 1, p. 5–17, 2017. [12]: MONTEIRO, C. A. et al. Ultra-processed foods: what they are and how to identify them. Public Health Nutrition, v. 22, n. 5, p. 936–941, 2019. [13]: ASENSI, M. T. et al. Low-grade inflammation and ultra-processed foods consumption: a review. Nutrients, v. 15, n. 6, p. 1546, 2023 See omnystudio.com/listener for privacy information.

No SciCast dessa semana conversamos a respeito do Guia Alimentar da População Brasileira, um dos instrumentos legais que norteiam toda a política de combate à fome, segurança alimentar e nutrição em diversas fases da vida. O Guia foi desenvolvido no Brasil, mas já ganhou repercussão internacional, com novos estudos utilizando métricas e classificações dele para definir os novos espaços e sistemas alimentares atuais. Ainda aqui, iremos trabalhar com a ideia de ultraprocessados, e entender toda a polêmica por trás dessa classificação. Patronato do SciCast: 1. Patreon SciCast 2. Apoia.se/Scicast 3. Nos ajude via Pix também, chave: contato@scicast.com.br ou acesse o QRcode: Sua pequena contribuição ajuda o Portal Deviante a continuar divulgando Ciência! Contatos: contato@scicast.com.br https://twitter.com/scicastpodcast https://www.facebook.com/scicastpodcast https://www.instagram.com/PortalDeviante/ Fale conosco! E não esqueça de deixar o seu comentário na postagem desse episódio! Expediente: Produção Geral: Tarik Fernandes e André Trapani Equipe de Gravação: Tarik Fernandes, Emanuelle Salustiano, Ruan Santos, Lênin Machado e Yasmin Pussente Citação ABNT: Scicast #682: Ultraprocessados e a classificação Nova. Locução: Tarik Fernandes, Emanuelle Salustiano, Ruan Santos, Lênin Machado e Yasmin Pussente. [S.l.] Portal Deviante, 16/03/2026. Podcast. Disponível em: https://www.deviante.com.br/podcasts/scicast-682 Imagem de capa: Referências e Indicações Sugestões de literatura: TULLEKEN, Chris van. Gente ultraprocessada: por que comemos coisas que não são comida, e por que não conseguimos parar de comê-las. Tradução de Laura Teixeira Motta. São Paulo: Elefante, 2024. SCRINIS, Gyorgy. Nutricionismo: a ciência e a política do aconselhamento nutricional. São Paulo: Elefante, 2021. Sugestões de filmes: Documentário “Muito Além do Peso” MUITO ALÉM DO PESO | Filme Completo Sugestões de links: O indigesto sistema do alimento mercadoria https://www.scielo.br/j/sausoc/a/SL48V3NbbVNPNNRXybCqfqP/?format=html&lang=pt O capitalismo também mata pela boca https://criticarevolucionaria.com.br/revolucionaria/article/view/1/39 https://revistapesquisa.fapesp.br/quantidade-de-cacau-no-chocolate-meio-amargo-e-similar-ao-das-versoes-ao-leite-e-branco-aponta-estudo https://www.revistaquestaodeciencia.com.br/artigo/2025/06/16/novo-capitulo-na-saga-dos-ultraprocessados https://ojoioeotrigo.com.br/2025/03/faz-sentido-falar-em-ultraprocessados-menos-piores/ Sugestões de podcasts: Série sobre ultraprocessados, em 4 episódios: Ultraprocessados, uma relação tóxica https://ojoioeotrigo.com.br/2023/08/ultraprocessados-uma-relacao-toxica/ Vale por um bifinho? https://ojoioeotrigo.com.br/2023/08/vale-por-um-bifinho/ Cimento, açúcar e aditivos https://ojoioeotrigo.com.br/2023/08/cimento-acucar-e-aditivos/ É impossível comer um só https://ojoioeotrigo.com.br/2023/08/e-impossivel-comer-um-so/ [1]: PERES, João; POMAR, Marcos Hemerson. Em documento para a Coca dos EUA, consultoria lista Guia Alimentar do Brasil como problema.  Portal O Joio e o Trigo, 01 set. 2021. Disponível em: . Acesso em 15 out. 2025. [2]: BRASIL. Ministério da Saúde. Guia alimentar para a população brasileira: promovendo a alimentação saudável. Brasília: Ministério da Saúde, 2014. 2ª ed. 158p. [3]: Thomas, Geo & Kalla, Adarsh & Kumar, Ashok. (2018). Food matrix: A new tool to enhance nutritional quality of food. 7. 1011-1014. [4]: MENEZES, Sônia Souza Mendonça. Comida de ontem, comida de hoje. O que mudou na alimentação das comunidades tradicionais sertanejas?. OLAM: Ciência & Tecnologia, v. 13, n. 2, 2013. [5]: BRONOSKI, Bruna. Títulos e empréstimos do HSBC ameaçam quebradeiras de coco babaçu no Matopiba. Portal O Joio e o Trigo, 01 set. 2025. Disponível em:. Acesso em 17 out. 2025. [6]: RIBEIRO, Adrieli Santos et al. Banco de dados didático para explorar e difundir a classificação nova de alimentos: parte 2-ingredientes culinários processados. Trabalho técnico do curso de Nutrição pela Universidade Federal de Grande Dourados, 1. ed, 17.p. 2018. [7]: TULLEKEN, Chris van. Gente ultraprocessada: por que comemos coisas que não são comida, e por que não conseguimos parar de comê-las. Tradução de Laura Teixeira Motta. São Paulo: Elefante, 2024. [8]: REDAÇÃO. Por que chamamos ultraprocessados de produtos, e não de alimentos. Portal O Joio e o Trigo, 28 ago. 2023. Disponível aqui: , acesso em 23 out. 2025. [9]: PROENÇA, Mauro. Novo capítulo na saga dos ultraprocessados. Portal Questão de Ciência, 16 jun. 2025. Disponível aqui: . Acesso em 29 out. 2025. [10]: MONTEIRO, C. A. et al. A new classification of foods based on the extent and purpose of their processing. Cadernos de Saúde Pública, Rio de Janeiro, v. 26, n. 11, p. 2039–2049, 2010. [11]: MONTEIRO, C. A. et al. The UN Decade of Nutrition, the NOVA food classification and the trouble with ultra-processing. Public Health Nutrition, v. 21, n. 1, p. 5–17, 2017. [12]: MONTEIRO, C. A. et al. Ultra-processed foods: what they are and how to identify them. Public Health Nutrition, v. 22, n. 5, p. 936–941, 2019. [13]: ASENSI, M. T. et al. Low-grade inflammation and ultra-processed foods consumption: a review. Nutrients, v. 15, n. 6, p. 1546, 2023

Over 1.5million adults in the UK tried weight loss drugs in 2024-25. Many swear by them, but they have been associated with side effects including nausea and, in some cases, extremely painful gallstones. But what does the evidence actually tell us, and what is the wider impact on the way we view our bodies in society?James Gallagher is joined by Professor of Cardiometabolic Medicine at the University of Glasgow Naveed Sattar, Dr Beverley O'Hara, Lecturer in Public Health Nutrition at Leeds Beckett University, and Dr Margaret McCartney, resident Inside Health GP. They discuss what the evidence tells us about the potential known side effects of these weight loss drugs, and the potential impact their use has on our view of obesity as a society. We also hear from Sarah Le Brocq, who has struggled with obesity all her adult life and has been on these drugs for the past 2-3 years about her experiences. Margaret McCartney has no conflicts of interest to declare.Beverley O'Hara has no conflicts of interest to declare. She has 2 roles with the Association for the Study of Obesity (voluntary academic positions).Naveed Sattar has consulted for and/or received speaker honoraria from AbbVie, Amgen, AstraZeneca, Boehringer Ingelheim, Carmot Therapeutics, Eli Lilly, Gan & Lee, GlaxoSmithKline, Hanmi Pharmaceuticals, Kailera, Mass Medicines, Menarini-Ricerche, Metsera, Novo Nordisk, Pfizer, Regeneron, Roche, UCB Pharma, and Verdiva Bio; and received grant support paid to his University from AstraZeneca, Boehringer Ingelheim, Novartis, and Roche.Presenter: James Gallagher Producer: Hannah Fisher Researcher: Tom Hunt Production coordinator: Stuart Laws Content Editor: Ilan Goodman

As global demand for meat grows, this episode of Duke University's Leading Voices in Food podcast examines cell-cultivated protein—real meat grown from animal cells—and the evolving U.S. policy landscape shaping its future. Host Norbert Wilson (Duke World Food Policy Center) speaks with postdoctoral researchers Kate Consavage Stanley (Duke/Bezos Center for Sustainable Proteins) and Katariina Koivusaari (NC State/Bezos Center) about their article in Trends in Food Science and Technology on U.S. regulatory and legislative activity. The conversation explains the joint FDA–USDA regulatory approach for cell-cultivated meat (FDA oversight through cell cultivation; USDA oversight from harvest through processing, packaging, and labeling) and FDA oversight for cell-cultivated seafood (except catfish). They discuss timelines companies report for approval (often two to three years), the lack of federal public guidance on naming and labeling so far, and how USDA label approvals are currently handled case by case (e.g., "cell-cultivated chicken" and "cell-cultivated pork"). The episode also covers state-level labeling laws and the likelihood of federal preemption if state requirements conflict with federal statutes, as well as a growing wave of state restrictions and bans—Florida and Alabama in 2024, followed by Indiana, Mississippi, Montana, Nebraska, and Texas in 2025—plus funding restrictions in South Dakota and Iowa. The guests explore implications for consumers, interstate commerce, innovation, investment, and U.S. leadership, noting ongoing lawsuits in Florida and Texas and continued legislative activity such as a proposed ban in Georgia.   Interview Transcript Kate, let's begin with you. In the paper, you write about the regulatory frameworks that have been developed for cell-cultivated meat and seafood products in the US. To start, let's talk about what's unique about cell-cultivated products from a regulatory standpoint and how the US Department of Agriculture and US Food and Drug Administration have decided to handle cell-cultivated protein products. Kate - Yes, so as you mentioned in the introduction, Norbert, cell-cultivation is a new technology for use of the food supply. So, the US government had to adapt its existing legal frameworks for food safety regulation. As your listeners may already know seafood is regulated by the FDA, so it was within their scope to also regulate cell-cultivated seafood. The FDA therefore regulates all cell-cultivated seafood products with the exception of catfish. When it came to determining the regulatory approach for cell-cultivated products from livestock, poultry, and catfish, it was a bit more nuanced as the processes and components evolved fell under both USDA and FDA purview. In 2019, the FDA and USDA therefore agreed on a joint regulatory approach where the FDA regulates the early stages of the cell cultivation process, including when those cells are taken from the animal, grown in the bioreactor, and matured into specific cell types such as muscle or fat cells. At the point where those cells are ready to be harvested from the bioreactor to use in a food product, oversight transfers to USDA who oversees that harvesting process as well as food processing, packaging, and labeling. I know this joint regulatory approach may sound complicated, but it's important to note that USDA and FDA already coordinate oversight over other foods in the food supply. I'll give you an example that we all love pizza. A frozen cheese pizza is regulated by the FDA, whereas a frozen pizza with meat toppings like pepperoni is regulated by the USDA. It is therefore not unprecedented that FDA and USDA would agree to jointly regulate cell-cultivated products. And while the process is new, the products go through the same safety checks as other foods in the food supply. In the past few years, we've seen four cell-cultivated meat products go through the joint USDA-FDA regulatory process, meaning they can be sold in the US food supply. And one cell-cultivated seafood product has gone through the FDA regulatory process. Kate, thank you for sharing this. And I've used a pizza example in my class, and it is super complex this regulatory maze that we're talking about. It seems like there has been a lot of collaboration between these two agencies, and so that's important to hear. But it is also the case that it seems challenging for cell-cultivated protein companies to get through this process. Is this a fair assessment and would you elaborate? Kate - Yes, absolutely. We've heard from cell-cultivated companies that it can take two to three years to get through this process. And there certainly is a lot of back and forth between the companies and FDA and USDA. Great, thank you. Katariina, now let's turn to you. How do these regulations extend to labeling and what do we know about the federal government's approach to labeling the sale of cultivated products thus far? Katariina – So, labeling regulations are the most consumer facing part of regulations, really. And they are used to ensure that the product label has information that's truthful, that's not misleading. And that the package has sufficient information and consistent information also across products so that the consumer can make an educated decision on what product they want to purchase. And you'd think that how you label the product or just how you call the product on the label would be simple. But there are certain regulations in place that define how food items can or cannot be called. Now, when it comes to cell-cultivated products, as you and Kate mentioned, they are novel in the food supply. So, there is not a long-established term or nomenclature on how we should call these products. The federal regulators, FDA and USDA, to date have not released any public guidance either on how these products should be called on the label. The USDA did release an advanced notice of proposed rulemaking back in 2021, requesting comments from stakeholders on how these products should be labeled. And the FDA has also requested comments when it comes to labeling cell-cultivated fish and seafood. But to date, no guidance has been published yet. Kate gave an overview of the regulatory process between FDA and UFDA when it comes to labeling this product products. The USDA oversees labeling cell-cultivated meat, and the FDA oversees labeling cell-cultivated fish and seafood. The USDA has a pre-market approval process for labels, similarly to conventional meat industry. So, whenever a company wants to bring to market a new product, they first submit their label to the USDA. And the USDA reviews it and make sure that they agree with the language used in the label. The FDA does not have a similar pre-market approval process for labeling fish or seafood or cell-cultivated fish or seafood. So, currently cell-cultivated meat labels are approved on a case-by-case basis. And we can see from the products that have gone through the regulatory review so far that the USDA seem to approve the use of 'cell-cultivated' as a qualifying term, together with a meaty term such as chicken or pork. So, the products that we've seen approved to date or brought to market to date are called cell-cultivated chicken or cell-cultivated pork. This is really helpful to know what's happened at the federal level. We also know that there are several actions happening at the state level, so several states have proposed their own laws outlining how and what to label these products. Katariina, can you talk us through what this study regarding state labeling? Katariina - To date, about half of the US states have enacted or proposed their own labeling legislation on cell-cultivated products. Missouri became the first state in 2018, so well before any of these products was available on the market. And they specifically prohibited the use of word meat unless the food was from harvested production livestock or poultry. Restricting, therefore, the use of meat not only on cell-cultivated, but also on other alternative protein products such as plant-based meat analogs or fermentation derived proteins. And this is true for many state level labeling laws. That they are applicable not only to cell-cultivated meat, but also other alternative proteins aiming to mimic meat. In addition to Missouri, there are six other states that prohibit the use of meat or meat related terms, such as chicken or pork. Now, the other group of states that have restrictions on cell-cultivated meat labeling do not concentrate on prohibiting the use of word meat, but they require the use of qualifying terms or other additional language that clearly states that the product does not come from livestock or poultry. And this group of states, there are 18 states, have quite a bit of variation in what kind of qualifying terms they require to be used. And I thought I'd give a couple of examples here. For example, Indiana requires the package to include the phrase this is an imitation meat product. Iowa requires the product to be labeled with qualifying terms such as cell-cultivated, cell-cultured, fake, grown in a lab, imitation, lab grown, lab created, meat free, or meatless. What's interesting though is that the federal statutes that regulate the US food supply have actual language that prevents states from establishing laws or regulations that conflict with or are additional to the federal labeling regulations. So, this means that the state level labeling laws are actually likely to be preempted if they conflict with the federal regulations. So, we've only talked about labeling so far. Kate, I want to go back to you. More recently, we've seen a number of states propose greater restrictions on these products. Can you describe these attempts to restrict cell-cultivated meat and their immediate implications? And how have cell-cultivated companies and other stakeholders responded? Kate - In the past few years we've seen quite a few attempts by states to ban or restrict cell-cultivated meats. And these attempts fall into two buckets: bans that aim to restrict the manufacturer sale or distribution of cell-cultivated products and bans that aim to limit the use of state funding to support these products. In 2024, Florida was the first state to pass a ban on the manufacture, sale, and distribution of cell-cultivated meats. Alabama followed shortly thereafter. In 2025, five more states passed similar bans on cell-cultivated products, including Indiana, Mississippi, Montana, Nebraska, and Texas. And many other states proposed bans that ultimately didn't pass. The language on what is banned differs some between states. For instance, Texas only bans the sale of cell-cultivated products. Whereas Florida and others also ban cell-cultivated manufacturing and distribution. But the core message in all these bans is similar. Cell-cultivated meats are not welcome in those states. The time span for the bans differs too. So, Indiana and Texas have two-year bans while Florida and other states passed indefinite bans. And we've seen two states, South Dakota and Iowa pass legislation to restrict the use of state funding to support cell-cultivated products. What's frustrating about these bands and confusing for those in the alternative protein sector is that cell-cultivated technology is largely still in the early stages. Yes, as I mentioned earlier, five products have passed through the regulatory process. But these products have mainly been made available in small tasting events. And only one has actually made it to retail. Most Americans have never had a chance to actually try these products. So, it begs the question, why is there such resistance? State bans on these products mean that Americans will not have the chance to decide for themselves if they like these products, or if and how they want to incorporate them into what they eat. Another big concern is that these bans create a fragmented policy landscape that's challenging for cell-cultivated startups, especially, to navigate. And it raises a lot of concerns about cross state sales. Concerns like these are the basis for two lawsuits against cell-cultivated bans in Florida and Texas. Those lawsuits are still playing out in court, so we don't yet know how those may Kate, this is really fascinating. And as both you and Katariina described, there's a patchwork of policies and a complex landscape for these companies to navigate. It has the potential of keeping consumers from even trying the products, as you've already suggested, when they're made available. And what I'm hearing from both of you is that this is an ongoing project. So even though there's a paper that's published now, it seems like there will be opportunities to keep going back as new laws and new regulations and new lawsuits are decided. So, this is a policy space that we need to keep an eye on. That's something I want to pick up on this last question. In closing, what does this legislation mean for consumers and the future of cell-cultivated products in the US and even globally? Katariina, let's begin with you. Katariina - Yes. In addition to impeding interstate and international commerce of cell-cultivated products, these bans could negatively impact the US investment climate on these products and technologies. For example, China has included developing cell-cultivated meat in their five-year plan. Within Europe, there's some variation. Some countries are being rather supportive of these technologies and products, whereas others have tried to ban them similarly to some US states. But I think it's important to note that even with some states in the US banning these products, the US will still likely remain a significant market area for cell-cultivated products. And it still takes significant investment and infrastructure to produce the products on a large scale enough to even reach the whole country. Another really important thing to mention here is that the global demand for meat is growing. If we look at global population forecasts, global meat or protein consumption forecasts, we need these alternative proteins. Not only cell-cultivated meat, but also for example, plant-based meat alternatives to help meet the increasing demand for protein and complement conventional meat supply. Kate, what about you?   Kate – I agree with everything that Katariina said. To add on to her points, I note that the US has been a leader in the cell-cultivated research development and innovation spaces to date. We are one of only a few countries that have both developed a framework for regulating these products and had products successfully pass through that process. The bans tell a different story, and they may restrict US innovation in the cell-cultivated space because companies will be limited to only the states where they can produce and sell these products. What this means for US leadership in the space remains to be seen. However, one could ask will cell-cultivated companies choose to set up shop in the US versus another country that isn't facing such legal challenges? We don't yet know the answer to that. You also mentioned consumers. We don't yet know about how these bans and the media surrounding them may influence consumer perceptions of cell-cultivated foods. Products, as you said, they've never even really had the chance to try. But these bans will certainly restrict consumer access to these products in certain states, and the varying state approaches to labeling that Katariina described are likely to confuse consumers. Going back to something you mentioned earlier, Norbert, we're excited to have this paper out in the world. But this work is certainly continuing to evolve. Just recently, a senator in Georgia proposed a new ban on cell-cultivated meat in the state, and other countries have faced similar legislative challenges against these products. So, we'll be watching and learning as these challenges continue to play out. Bios Katariina Koivusaari, Ph.D. is a postdoctoral researcher at the Bezos Center for Sustainable Protein at North Carolina State University. Her work focuses on stakeholder engagement and the regulatory and policy landscape of alternative proteins, including cell-cultivated products, fermentation-derived proteins, and plant-based proteins. She received her Ph.D. in Public Health Nutrition and M.Sc. in Food Sciences from the University of Helsinki. Prior to her current role, she worked in the biotechnology industry as a Senior Regulatory Scientist, where she focused on scientific strategy and regulatory affairs related to cell-cultured human milk ingredients. Katherine (Kate) Consavage Stanley, Ph.D., serves as a postdoctoral associate within the World Food Policy Center at the Sanford School. In this role, Kate supports Duke's research for the Bezos Center for Sustainable Protein housed at NC State. Her research seeks to detail the complexities of the consumer, market, and policy landscapes for alternative protein products. Kate holds a Ph.D. from Virginia Polytechnic Institute and State University where her research focused on how diverse U.S. food and health systems actors can support sustainable diet transitions through promoting plant-rich dietary patterns and reducing red and processed meat intake. She has also published scholarly work on digital food and nutrition literacy, sugary beverage media campaigns, and incorporating sustainability considerations into dietary guidelines, among others. Prior to starting her doctoral studies, Kate worked for the U.S. Agency for International Development (USAID) where she developed technical, communications, and advocacy-focused materials on key nutrition and maternal and child health issues. Kate holds a Master of Science in global health from Georgetown University and a Bachelor of Science in biology from Emmanuel College.      

NEED HELP FOR AN EATING DISORDER? Call: 888-364-5977 or head to: https://emilyprogram.com/begin-recovery/ Host Lindsey Elizabeth Cortes interviews Dr. Jillian Lampert (Vice President of Strategy and Public Affairs at The Emily Program), who explains eating disorders as mental health diagnoses that disrupt a person's relationship with food and negatively impact life, and outlines diagnoses including anorexia nervosa (including that it can occur without visible underweight), bulimia nervosa, binge eating disorder, ARFID, and OSFED; she notes orthorexia is not currently a DSM diagnosis. They discuss why athletes are at higher risk (temperament traits like persistence, rule-focus, and high standards combined with sport pressures), warning signs such as secrecy, defensiveness, and constant preoccupation with food, and serious health consequences including RED-S impacts, cardiac risk (especially with purging and electrolyte disruption), GI issues, bone and endocrine effects, and dental damage. Dr. Lampert describes The Emily Program's full continuum of care (inpatient through outpatient, including virtual options), emphasizes individualized treatment for athletes (including decisions about training/competition), and shares Jessie Diggins' public story of treatment, recovery, relapse, and ongoing support; the episode closes with encouragement to seek help by calling or requesting contact through emilyprogram.com. Dr. Jillian Lampert, PhD, MPH, RD, LD, FAED, is the Vice President of Strategy and Public Affairs for The Emily Program, a national eating disorder treatment company. She completed her doctorate degree in Nutrition and Epidemiology and Master of Public Health degree in Public Health Nutrition at the University of Minnesota. She earned a Master of Science degree in Nutrition at the University of Vermont and completed her dietetic internship at the University of Minnesota Hospital and Clinics. She has an expansive range of policy, clinical, research, education, teaching, and program development experience in the area of eating disorders. Episode Highlights: 01:22 Sponsor Break: WaveBye for Period Pain & Cycle Support 03:00 Eating Disorder Help Resources (NEDA + Emily Program) 04:00 Meet Dr. Jillian Lampert + Why Awareness Week Matters 06:26 Eating Disorders 101: What They Are (and Aren't) 08:31 Types of Eating Disorders: Anorexia, Bulimia, Binge Eating, ARFID, OSFED 12:21 Where Orthorexia Fits + When “Healthy Eating” Becomes Harmful 15:25 Why Athletes Are Higher Risk: Temperament, Perfectionism & Pressure 17:25 Crossing the Line: Red Flags Like Secrecy, Defensiveness & Isolation 21:21 The “Iceberg” of ED Thoughts + How Much You Think About Food 25:02 Sponsor Break: RED-S Quiz + Recovery Membership & Coaching 27:34 Physical Consequences: RED-S, Heart Risk, Electrolytes & GI Damage 34:43 Why you should still talk to a doctor (even if they're not ED-trained) 35:24 From consequences to recovery: the real goal is feeling good again 36:02 Inside The Emily Program: levels of care from inpatient to outpatient 37:59 What makes The Emily Program different: all levels, nationwide, long-term support 40:32 Athletes & recovery goals: using your drive without expecting a quick fix 41:54 Jessie Diggins' story: treatment, relapse, and staying on the team 43:00 Can you keep training in treatment? How athlete care is individualized now 51:45 Recovery is possible: skills that last, hope after relapse, and being your best self 55:28 How to get help today: website, phone call, and don't wait 59:03 Final takeaway + where to find resources and support Resources and Links: For more information about the show, head to work with Lindsey on improving your nutrition, head to: http://www.lindseycortes.com/ Join REDS Recovery Membership: http://www.lindseycortes.com/reds WaveBye Supplements – Menstrual cycle support code LindseyCortes for 15% off: http://wavebye.co Previnex Supplements – Joint Health Plus, Muscle Health Plus, plant-based protein, probiotics, and more; code CORTES15 for 15% off: previnex.com Female Athlete Nutrition Podcast Archive & Search Tool – Search by sport, condition, or topic: lindseycortes.com/podcast Female Athlete Nutrition Community – YouTube, Instagram @‌femaleathletenutrition, and private Facebook group Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Dr. Nagra debunks myths about ingredient lists and 'chemical-sounding' names, explaining what ultra-processed means and why not all are harmful. #PlantBasedMeat #FoodMyths #UltraProcessed #NutritionFacts

The government says it's getting serious about childhood obesity, with a ban on junk food ads before 9pm and online. Today on The Bunker, Zoë Grünewald is joined by Dr Beverley O'Hara  lecturer in Public Health Nutrition at Leeds Beckett University to find out whether this is real reform or a rerun of previous failed plans.  www.patreon.com/bunkercast  Written and presented by Zoë Grünewald. Producer: Liam Tait. Audio production: Robin Leeburn. Music by Kenny Dickinson. Artwork by James Parrett. Managing Editor: Jacob Jarvis. Group Editor: Andrew Harrison. THE BUNKER is a Podmasters Production. www.podmasters.co.uk  Learn more about your ad choices. Visit podcastchoices.com/adchoices

This episode features Dr. Eirini Dimidi PhD RD from King's College London (UK), speaking about the recently published British Dietetic Association's guidelines for dietary management of chronic constipation. Constipation can be a major concern for patients, but evidence around some of the most common dietary recommendations for addressing it has remained unclear. After a thorough review of evidence from randomized, controlled trials, Dr. Dimidi and colleagues found evidence for specific foods / beverages improving certain symptoms of constipation. In addition, some supplements such as psyllium, certain probiotics, and magnesium oxide have evidence for efficacy. A high-fiber diet is a commonly recommended dietary strategy for chronic constipation, but the guideline shows that the evidence to date is insufficient to support this recommendation. (However, a high fiber diet has many other benefits.) Probably the effective foods' key mechanism of action in relieving symptoms of constipation is the fiber they contain, but future studies need to confirm this. Regarding probiotics, so far the evidence is ambiguous around which strains and which durations of treatment are the most effective so the authors were unable to make a confident conclusion. However, for practical reasons they included the expert opinion that patients should be advised to take a probiotic of their choice for at least 4 weeks in addressing chronic constipation. Episode abbreviations and links: 2025 guidelines: British Dietetic Association Guidelines for the Dietary Management of Chronic Constipation in Adults 2019 review on fermented foods & gastrointestinal outcomes: Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease LinkedIn profile for Dr. Dimidi About Dr. Eirini Dimidi PhD RD: Dr Eirini Dimidi is an Associate Professor in Nutritional Sciences at King's College London. She is a registered dietitian and nutritionist since 2011, after completing a BSc in Nutrition and Dietetics and a MSc in Clinical and Public Health Nutrition. This was followed by the completion of a PhD from King's College London where she investigated the effectiveness of probiotics in people with chronic constipation. She is leading research on nutrition-based interventions, including fibre, prebiotics, probiotics, plant foods, and plant-based diets in gut function and dysfunction. She is also investigating the mechanisms through which nutritional interventions may affect immune and mental health via the gut microbiome. Dr Dimidi led the development of the first ever UK national dietary guidelines for the management of chronic constipation, which have been endorsed by the British Dietetic Association. Dr Dimidi was awarded the 2023 Cuthbertson Medal by the Nutrition Society, and the 2022 ISAPP Glenn Gibson Early Career Research Prize for her research on the effect of diet in gut health. She also received the 2021 Rising Star and 2020 Elizabeth Washington awards by the British Dietetic Association.

Dr Machado is a National Health and Medical Research Council Emerging Leadership Fellow in the Institute for Physical Activity and Nutrition (IPAN) at Deakin University. She is a Nutritionist and holds a Masters and PhD in Public Health Nutrition. Her research focuses on understanding the role of ultra-processed foods in the food system and human health, evaluation of sustainable healthy diets, and nutrition policy. This includes substantial experience in the Nova food classification system and its identification of ultra-processed foods, dietary patterns research using complex datasets (e.g. national surveys, cohort studies), developing methodologies to incorporate food processing on health and sustainability assessments, and policy analysis. She was able to attract >$1.5M in fellowships and grants, including an Alfred Deakin Postdoctoral Fellowship (2021-23), succesful in a Discovery Early Career Researcher Award (DECRA), and led (CIA) a 2023 Heart Foundation Vanguard Grant. She was awarded a 2024 NHMRC Investigator Grant Emerging Leadership Fellowship to address the burden of chronic diseases attributable to ultra-processed foods in Australia (2025-29). Dr Machado has supervised 4 Masters and 1 PhD student to completion, and currently supervises 4 PhD candidates, and 1 postdoctoral fellow. The post Sat, 22nd, Nov, 2025: Dr Priscila Machado, Fellow, the Institute for Physical Activity and Nutrition (IPAN) at Deakin University; What’s driving the Problem of Ultra Processed Foods & How Do We Fix It? appeared first on Saturday Magazine.

Send us a textINTRO – GREETING & THESISThis week we take a deep dive into the history and meaning of tea. We will explore the science and why it matters to our project weight loss goals and it matters more than you think!! Quote of the week:"Ive had this shop for thirty years...if we serve tea in the crystal, the shop is going to expand, and then I'll have to change my way of life." From the Alchemist, by Paolo Coelho in his book the Alchemist.Citations:American Journal of Clinical Nutrition (2005). "Green tea consumption and fat oxidation."Public Health Nutrition (2015). " Habitual tea consumption and risk of metabolic syndrome"Paolo Coelho, the Alchemist  Let's go, let's get it done. Get more information at: http://projectweightloss.org

This week we cover the topic of omega 3 fatty acids with Dr Tim Radak.Dr. Radak has a masters and doctorate in Public Health Nutrition from The Loma Linda University, the leading university for vegetarian science and nutrition.He is a Registered Dietitian Nutritionist and has worked in the nonprofit sector and academia for over 20 years, authored or co-authored articles related to plant-based diets in peer-reviewed scientific journals, written several plant-based and vegetarian textbook chapters, and is passionate about helping the public discover the link between good health and plant-based diets via evidence-based nutrition.To connect with Tim: https://radaktim.wixsite.com/websiteComprehensive review on essential fatty acids and brain health:  https://radaktim.wixsite.com/website/post/omega-3-diet-and-lifestyle-factors-influencing-brain-healthTo join the PPOD conference: https://www.preventionofdisease.org/And please don't forget to rate, review and subscribe to the podcast, and share this episode with one other person today.If you'd like to support our work and be part of a growing community of like-minded people working towards creating a healthier and more sustainable future please join the Plant-Based Health Professionals UK following the link below:https://plantbasedhealthprofessionals.com/membershipYou don't have to be a health care professional to join, but by doing so you're not only supporting our work, you'll be improving your own health; and with membership starting from as little as £15 a year, join us now and be part of the change you want to see.

Send us a textThis week we're tackling a food we all know and love: flour. But is it really as harmless as it seems? Join me as I break down the surprising science of refined flour, cravings, and hormones—plus how a few small shifts can help you take back control of your weight loss journey.We'll talk about why flour is classified as an ultra-processed food, how it hijacks hunger signals, and why it can make weight loss feel harder than it should. Don't worry, I'll make it simple, light, and easy to understand—because this is about living your best life, not stressing over bread.Quote of the Week:“Your body is your home—feed it with care.” – Unknown Citations:Monteiro et al., 2019 – Ultra-processed foods: What they are and how to identify them. Public Health Nutrition.Hall et al., 2019 – Ultra-processed diets cause excess calorie intake and weight gain. Cell Metabolism.Ludwig, 2002 – The glycemic index: Physiological mechanisms relating to obesity, diabetes, and cardiovascular disease. JAMA.Friedman, 2014 – Leptin and the regulation of body weight. American Journal of Clinical Nutrition.Volkow et al., 2013 – The addictive dimensionality of obesity. Biological Psychiatry.Slavin, 2013 – Fiber and prebiotics: Mechanisms and health benefits. Nutrients.Hu, 2011 – Globalization of diabetes: The role of diet, lifestyle, and genes. Diabetes Care.ADA, 2020 – Standards of medical care in diabetes—2020. Diabetes Care.Let's go, let's get it done. Get more information at: http://projectweightloss.org

How do we eat healthy when we're constantly on the go — juggling kids, work, and travel? In this Food for Thought episode, registered dietitian and media personality Brigitte Zeitlin shares realistic, no-BS nutrition strategies for women who want to feel good in their bodies without restriction. Brought to you by 1st Water by Akvile, this conversation is your roadmap to guilt-free, on-the-go wellness. Brigitte Zeitlin is a celebrated women's nutrition coach, registered dietitian, and media personality. She has worked with hundreds of women and has become the “go-to” nutrition coach for women who want to feel great in their bodies without dieting or restriction. Women flock to Brigitte for her renowned guidance in creating personalized, bullshit-free, real-life wellness plans that get results. She holds a Master's in Public Health Nutrition and worked at Mount Sinai Medical Center, before opening her private practice, BZ Nutrition. Brigitte's expertise has been featured in over 20+ national press outlets, including Vogue, Women's Health, and Glamour, to name a few. And she has consulted on wellness in the workplace for Tiffany's, Ferragamo, and Well+Good. MEET MY GUEST: WEBSITE: https://bznutritionny.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Dr. Hoffman continues his conversation with Dr. Nina Teicholz, a PhD nutritionist, founder of the Nutrition Coalition, and author of "The Big Fat Surprise".

The Protein Paradigm: Redefining Dietary Guidelines with Dr. Nina Teicholz, a PhD nutritionist, founder of the Nutrition Coalition, and author of "The Big Fat Surprise". The discussion focuses on controversies around dietary guidelines, particularly the misrepresentation of low-fat diets and the critical role of protein in optimal health. Dr. Teicholz addresses the flaws in the US Dietary Guidelines, highlights the impact of institutionalized groupthink on nutrition science, and argues for the reassessment of protein recommendations and the demonization of saturated fats. She also examines the challenges and influence of food industry conflicts on public health policies and shares insights on the potential for meaningful reform under the current administration.

If you're anything like me, you've probably looked back and thought, “Why didn't I know this 10 years ago?” That's exactly what today's chat is about - my top five health game-changers I wish I had embraced earlier. Whether you're 25 or 75, these insights can shift the needle in how you feel, look, and thrive. From nutrition tracking without guilt to finally getting that high-quality protein in, these tips aren't about restriction - they're about empowerment. I'm opening up about what's worked, what didn't, and why strength training, ditching the processed stuff, and even allowing yourself to be hungry can be revolutionary. This one is packed with real-life examples, scientific backing, and simple steps to get started without getting overwhelmed. What we're tackling: Track your food with intention, not shame. Ditch skinny, build strong with progressive overload. Prioritize protein without obsessing. Phase out processed foods gradually. Embrace hunger and stop snacking aimlessly. Meditation App : Simply Being App Get Weekly Health Tips:  thrivehealthcoachllc.com Let's Connect:@‌ashleythrivehealthcoach or via email: ashley@thrivehealthcoachingllc.com Podcast Produced by Virtually You! Sources: Tracking Nutrition Burke, L. E., Wang, J., & Sevick, M. A. (2011). Self-monitoring in weight loss: A systematic review of the literature. Journal of the American Dietetic Association, 111(1), 92–102. https://doi.org/10.1016/j.jada.2010.10.008 Raber, M., Patterson, M., & Jia, W. (2021). A systematic review of the use of dietary self-monitoring in behavioral weight-loss interventions: Current practices and future recommendations. Public Health Nutrition, 24(17), 5885–5913. https://doi.org/10.1017/S1368980021002381 Prioritizing High-Quality Protein Holt, S. H. A., Brand Miller, J. C., Petocz, P., & Farmakalidis, E. (1995). A satiety index of common foods. European Journal of Clinical Nutrition, 49(9), 675–690. Ortinau, L. C., Culp, J. M., & Hoertel, H. A. (2014). Effects of high-protein vs. high-fat snacks on appetite control, satiety, and eating initiation in healthy women. Nutrition Journal, 13, 97. https://doi.org/10.1186/1475-2891-13-97 Dhillon, J., Craig, B. A., Leidy, H. J., Amankwaah, A. F., Jacobs, A., Jones, B. L., & Jones, J. B. (2016). The effects of increased protein intake on fullness: A meta-analysis and its limitations. Journal of the Academy of Nutrition and Dietetics, 116(6), 968–983. https://doi.org/10.1016/j.jand.2016.01.003 Zhu, R., et al. (2021). Effect of a high-protein, low-glycemic index diet on hunger and weight maintenance: Results from the PREVIEW study. Frontiers in Nutrition, 8, 649928. https://doi.org/10.3389/fnut.2021.649928 Strength Training vs. Cardio Saeidifard, F., Medina-Inojosa, J. R., West, C. P., & Lopez-Jimenez, F. (2019). The role of resistance training in the prevention and management of chronic disease. European Journal of Preventive Cardiology, 26(5), 505–515. https://doi.org/10.1177/2047487318822333 Momma, H., et al. (2022). Muscle-strengthening activities and risk of all-cause and cause-specific mortality: A systematic review and meta-analysis of cohort studies. British Journal of Sports Medicine, 56(10), 755–763. https://doi.org/10.1136/bjsports-2021-105061 Cutting Ultra-Processed Foods Monteiro, C. A., Cannon, G., Levy, R. B., Moubarac, J. C., Louzada, M. L., Rauber, F., ... & Jaime, P. C. (2019). Ultra-processed foods: What they are and how to identify them. Public Health Nutrition, 22(5), 936–941. https://doi.org/10.1017/S1368980018003762 Srour, B., et al. (2019). Ultra-processed food intake and risk of cardiovascular disease: Prospective cohort study (NutriNet-Santé). BMJ, 365, l1451. https://doi.org/10.1136/bmj.l1451 Mindful Hunger / Fasting Bruce, L. J., & Ricciardelli, L. A. (2016). A systematic review of the psychosocial correlates of intuitive eating among adult women. Appetite, 96, 454–472. https://doi.org/10.1016/j.appet.2015.10.012 Longo, V. D., & Panda, S. (2016). Fasting, circadian rhythms, and time-restricted feeding in healthy lifespan. Cell Metabolism, 23(6), 1048–1059. https://doi.org/10.1016/j.cmet.2016.06.001

We catch up on the racing and news from the weekend. Louise Saggers won the free race entry to IRONMAN Cairns. We found out how her day went. We share Lionel Sander's YouTube video which centres on his recent experiences with injuries, particularly stress fractures. Lionel tells us what he's now learned about relative energy deficiency in athletes and the impact on hormonal health. Relative energy deficiency can significantly impact athletic performance and stress fractures are often linked to energy deficiencies. Nutrition plays a crucial role in recovery and overall health and understanding the importance of the body's energy needs is vital for performance. Christine Byrne has a Masters in Public Health Nutrition and is a Registered Dietitian and Licensed Dietitian Nutritionist. We talk to her about her work as an ‘Anti Diet Dietitian' and her article ‘Eating Healthy Might be Hurting Your Performance'. The conversation explores the complexities of eating disorders, particularly in the context of amateur sports and athletic performance. It highlights the spectrum of eating disorders, the rise of orthorexia and the importance of understanding the relationship between nutrition and performance. The discussion emphasizes that athletes often face unique challenges regarding caloric intake and the misconception of 'clean eating' which may hinder their performance. (0:00:00) – Both Tim and Bev now in Europe (0:02:20) – IRONMAN Les Sables race review (0:05:58) – IM703 Western Sydney Race Entry Competition (0:07:44) – Louise Saggers – IRONMAN Cairns (0:25:55) – Lionel Sanders (0:28:45) – Lionel's YouTube audio (0:57:48) – Christine Byrne LINKS: IRONMAN Cairns at https://www.ironman.com/races/im-cairns IRONMAN Les Sables d'Olonne at https://www.ironman.com/races/im-les-sables-dolonne IRONMAN 70.3 Western Sydney at https://www.ironman.com/races/im703-western-sydney More about Christine Byrne at https://christinejbyrne.com/ Full Fitter Radio interview with Christine Byrne at https://www.fitter.co.nz/fitter-radio/2022/7/4/episode-427-christine-byrne Lionel Sanders YouTube Channel at https://www.youtube.com/@Lionel.Sanders Jeff Rothschild Course at https://www.udemy.com/course/carbohydrate-periodization-for-athletes/?couponCode=ST16MT230625B

In this episode, host Stephanie Cox, Provincial Practice Lead with Professional Education & Practice, sits down with Sarah Frank Nichols, Provincial Lead with Public Health Nutrition, to explore their shared experiences with the "Food is Our Medicine" learning journey. They reflect on the: • personal and professional impact of the course, • importance of Indigenous teachings, and • power of small, meaningful actions in advancing truth and reconciliation. Through heartfelt conversation, they encourage listeners to embrace curiosity, engage in dialogue, and take steps (big or small) toward understanding and change. Learn more: • Nutrition Services Reconciliation Action Statement https://www.albertahealthservices.ca/assets/info/nutrition/if-nfs-reconciliation-action-statement.pdf • Nourish: Food is Our Medicine https://nourishleadership.ca/programs/food-is-our-medicine/

In this illuminating episode we speak with Dr. Filippa Juul. An epidemiologist and leading researcher on the impact of ultra-processed foods (UPFs) on human health. Together, we unpack what ultra-processed really means, why it's not just about calories or macros, and how these foods are stealthily contributing to the global rise in obesity, chronic illness, and food addiction. Dr. Filippa Juul is a nutritional epidemiologist and Faculty Fellow at the Department of Public Health Policy and Management at the New York University School of Global Public Health (NYU GPH). She earned her PhD in Epidemiology from NYU GPH in 2020, following a MSc in Public Health Nutrition from the Karolinska Institute in Stockholm, Sweden, and a BA in Nutrition and Dietetics from Universidad Autónoma de Madrid in Spain. Dr. Juul's research focuses on improving cardiometabolic health outcomes at the population level, with a particular interest in the role of ultra-processed foods (UPFs) in diet quality, obesity, and cardiovascular disease. She utilizes large U.S. population studies to examine these associations and is also exploring the biological mechanisms underlying the impact of UPFs on cardiometabolic health.  Dr. Juul explains the NOVA classification system, dives into recent groundbreaking studies, and offers insights into why UPFs are so difficult to resist—and what we can do about it, both individually and at the policy level. Key Takeaways 

Follow us on Instagram @yourdietsuckspod!This week, Kylee and Zoë take a deep dive into ultra-processed foods: what they are, where they came from, how they're designed to light up your brain's reward systems, and what role they play in athletic nutrition. We talk about everything from cereal meant to prevent sinning to the low-fat diet craze, the war-time origins of shelf-stable food, and the engineering behind the foods that are hyper-palatable.We also get into the landmark NIH study that showed just how much processing—not just calories or macros—can influence how much we eat, how full we feel, and how our bodies respond to food. This episode is about helping you understand the systems at play, so you can make choices that support your health and performance without getting caught in fear or shame about the food you eat. Because when it comes to ultra-processed foods, context matters—especially for athletes.

   Dr. Leila Dehghan is a doctor-turned-nutritionist, activist, and educator. Her journey to veganism began as an animal rescuer, but she later discovered the healing power of a whole food, plant-based diet, which helped her overcome debilitating migraines. This experience shifted her career focus, leading her to earn a Master's in Clinical and Public Health Nutrition from University College London.   Leila is the founder of Plant-based Health Justice, a nonprofit dedicated to raising awareness about the interconnectedness of oppression and advocating for a healthier, sustainable world by fostering justice, equity, and compassion for all.   Her passion for education also led her to create PlantEd Academy, where she develops courses, workshops, and resources that promote the benefits of plant-based diets in a culturally sensitive and inclusive way. Through her work, she challenges Eurocentric dietary norms and empowers individuals and communities to decolonize nutrition and reclaim their health.   Links:  Leila's free nutrition course https://plantedacademy.  com/planted-guide-to-plant-based-eating/  Dr Leila on Instagram https://www.instagram.com/drleilad/  Leila's previous interview on FoS https://www.3cr.org.au/freedomofspecies/episode/dr-leila-dehghan-plant-based-health-justice  We mentioned our friend Anas Araft, co-founder of Plant the Land Team Gaza who coordinates mutual aid initiatives to provide clean water, food, blankets, and warm clothes to people in need in Gaza. https://www.facebook.com/profile.php?id=100008448283358 The Ramadan fundraiser to help Anas's mutual aid efforts to supply food packages to families in Gaza. Please donate if you can and share this link with others https://www.gofundme.com/f/support-ramadan-in-gaza   Music we played on the live show:  Aateny El Nay We Ghanny by Fairuz  Ajab Sabri Khoda Darad by Sattar  Hind's Hall by Macklemore.  Please note that to adhere with copyright requirements we cannot include the songs in the podcast. The songs have been added to the FoS Spotify playlist  https://open.spotify.com/playlist/3TJQujKYjGFoFP6LhBbaTS?si=6ghUWmzkQpyv...    Thank you for listening to Freedom of Species. If you would like to subscribe to 3CR please visit https://www.3cr.org.au/subscribe and consider nominating Freedom of Species as the show you wish to support. Paid subscriptions to 3CR Community Radio keep independent, grassroots media on the airwaves.

Tired of feeling stuck in your health goals? It's time to cut the crap and take control of what's on your plate! Did you know that 80% of grocery store items aren't truly food? They're edible imposters that sabotage your energy and vitality. This episode dives into how to break free from the processed food trap and make nourishing, sustainable choices that fuel your body for the long haul. Action Items: Cut the crap by shopping the perimeter of the grocery store for whole, real foods. Replace sugary drinks with sparkling water or plain tea to start reducing inflammation. Focus on adding nutrient-dense foods—think veggies, lean proteins, and whole grains—to your meals. Make small, intentional swaps, like using olive oil instead of vegetable oil, to support long-term health. Take one step today to fuel your health and feel amazing—because you deserve it! Click play to start cutting the crap for good. Resourses: Harvard Health Publishing. (2020). Endocrine disruptors: What to know. https://www.health.harvard.edu/staying-healthy/endocrine-disruptors Monteiro, C. A., Cannon, G., Levy, R. B., Moubarac, J.-C., Louzada, M. L., Rauber, F., ... & Jaime, P. C. (2018). Ultra-processed foods: what they are and how to identify them. Public Health Nutrition, 21(1), 5–10. National Institutes of Health. (2021). What is food? National Institutes of Health (NIH) U.S. Department of Agriculture. (2020). ChooseMyPlate: The importance of whole foods. MyPlate | U.S. Department of Agriculture Get Weekly Health Tips:  thrivehealthcoachllc.com Let's Connect:@‌ashleythrivehealthcoach or via email: ashley@thrivehealthcoachingllc.com Podcast Produced by Virtually You!

Over the last few decades, the human population has seen a 50% decrease in testosterone levels in men. We discussed some of the reasons why during our chat with Dr. Marc Sklar on IG Live. You can check that out in our IG Reels feed. Male fertility is such a complex topic with so many factors that influence it, including nutrition. That is why we are so excited to speak to Andy De Santis RD MPH. Andy is a private practice dietitian from Toronto, Ontario who also holds a Master's degree in Public Health Nutrition from the University of Toronto Dalla Lana School of Public Health. Learn more about Andy's services: https://andytherd.com/ Get tested for BPA, phthalates, parabens, and other hormone-disrupting chemicals with Million Marker's Detect & Detox Test Kit: https://www.millionmarker.com/

Emily Bostin is the founder of the Endocrine Nutritionist and has been coaching women to better health for over 12 years. She is a registered dietitian with a MS degree in Public Health Nutrition from Case Western Reserve University and is also Board Certified in Advanced Diabetes Management. Before creating her own practice, she worked clinically at Cleveland Clinic and University of Pittsburgh Medical Center where she designed curricula for weight loss, PCOS, and diabetes programming. Her nutrition philosophy aligns with evidence-based standards for human and planetary health and she advocates for plant-forward eating patterns. She believes in radical nutrition reform to slow the effects of climate change and to reverse epidemics of obesity, infertility, diabetes and mental disease. She believes there is space at the table for science and spirituality and urges people to consider philosophical and emotional health in the wellness equation.She lives in Cleveland, OH with her 2 daughters and their cat, Casanova. She spends a lot of time in the woods, or in mindful movement like yoga and pilates. She loves to write and you can find her on Substack @endocrinenutritionist.We go farther together than we do alone, thank you for being here. Get full access to The Full Life Society at endocrinenutritionist.substack.com/subscribe

Start your journey to parenthood with our special tips in "Balancing Blood Sugar for Optimal Fertility: Your Path to a Healthier Reproductive Journey," featuring fertility expert Jillian Greaves. This week, Jillian kicks off the tips by discussing the importance of eating a well-rounded, protein-rich breakfast, supporting your circadian rhythm with a healthy sleep schedule, and focusing on counting colors, not calories, in your diet. Each episode is meticulously designed to provide deep insights and practical advice, empowering you to confidently take charge of your fertility. Tune in daily for a dose of valuable fertility tips and start paving your way to successful parenthood. Jillian is a Functional Dietitian and Women's Health Specialist. She has a Bachelor's of Science in Nutrition from the University of Massachusetts Amherst and a Master's in Public Health Nutrition from Tufts University. She completed her Dietitian Training at the University of Michigan and has advanced training in Functional Nutrition. Jillian is the owner of Jillian Greaves Functional Nutrition & Wellness, a virtual telehealth practice where her team helps women identify and address the root causes of their hormone and digestive health symptoms naturally, using advanced lab testing, personalized nutrition, supportive lifestyle strategies, and targeted supplements as the first line of intervention.   Gift to listeners:  Free Guide: Balancing Blood Sugar for Health Hormones Free Guide: Post-Pill Supplement Guide + Meal Plan Free Quiz + Private Podcast: PCOS Root Cause Quiz + Private Podcast   Follow Jillian on:  Instagram: https://www.instagram.com/jilliangreavesrd/ Website: https://jilliangreaves.com/ PCOS Root Reversal Program: https://coaching.jilliangreaves.com/pcos-root-reversal   Follow me on: Instagram: @holisticfertilitydoctor TikTok:  @holisticfertilitydoctor Youtube:  @Holistic Fertility Expert Facebook: Join our private Fertile AF tribe!  

Start your journey to parenthood with our special tips in "Balancing Blood Sugar for Optimal Fertility: Your Path to a Healthier Reproductive Journey," featuring fertility expert Jillian Greaves. This week, Jillian kicks off the tips by discussing the importance of eating a well-rounded, protein-rich breakfast, supporting your circadian rhythm with a healthy sleep schedule, and focusing on counting colors, not calories, in your diet. Each episode is meticulously designed to provide deep insights and practical advice, empowering you to confidently take charge of your fertility. Tune in daily for a dose of valuable fertility tips and start paving your way to successful parenthood. Jillian is a Functional Dietitian and Women's Health Specialist. She has a Bachelor's of Science in Nutrition from the University of Massachusetts Amherst and a Master's in Public Health Nutrition from Tufts University. She completed her Dietitian Training at the University of Michigan and has advanced training in Functional Nutrition. Jillian is the owner of Jillian Greaves Functional Nutrition & Wellness, a virtual telehealth practice where her team helps women identify and address the root causes of their hormone and digestive health symptom naturally, using advanced lab testing, personalized nutrition, supportive lifestyle strategies, and targeted supplements as the first line of intervention.   Gift to listeners:  Free Guide: Balancing Blood Sugar for Health Hormones Free Guide: Post-Pill Supplement Guide + Meal Plan Free Quiz + Private Podcast: PCOS Root Cause Quiz + Private Podcast   Follow Jillian on:  Instagram: https://www.instagram.com/jilliangreavesrd/ Website: https://jilliangreaves.com/ PCOS Root Reversal Program: https://coaching.jilliangreaves.com/pcos-root-reversal   Follow me on: Instagram: @holisticfertilitydoctor TikTok:  @holisticfertilitydoctor Youtube:  @Holistic Fertility Expert Facebook: Join our private Fertile AF tribe!  

Start your journey to parenthood with our special tips in "Balancing Blood Sugar for Optimal Fertility: Your Path to a Healthier Reproductive Journey," featuring fertility expert Jillian Greaves. This week, Jillian kicks off the tips by discussing the importance of eating a well-rounded, protein-rich breakfast, supporting your circadian rhythm with a healthy sleep schedule, and focusing on counting colors, not calories, in your diet. Each episode is meticulously designed to provide deep insights and practical advice, empowering you to confidently take charge of your fertility. Tune in daily for a dose of valuable fertility tips and start paving your way to successful parenthood. Jillian is a Functional Dietitian and Women's Health Specialist. She has a Bachelor of Science in Nutrition from the University of Massachusetts Amherst and a Master's in Public Health Nutrition from Tufts University. She completed her Dietitian Training at the University of Michigan and has advanced training in Functional Nutrition. Jillian is the owner of Jillian Greaves Functional Nutrition & Wellness, a virtual telehealth practice where her team helps women identify and address the root causes of their hormone and digestive health symptom naturally, using advanced lab testing, personalized nutrition, supportive lifestyle strategies, and targeted supplements as the first line of intervention.   Gift to listeners:  Free Guide: Balancing Blood Sugar for Health Hormones Free Guide: Post-Pill Supplement Guide + Meal Plan Free Quiz + Private Podcast: PCOS Root Cause Quiz + Private Podcast   Follow Jillian on:  Instagram: https://www.instagram.com/jilliangreavesrd/ Website: https://jilliangreaves.com/ PCOS Root Reversal Program: https://coaching.jilliangreaves.com/pcos-root-reversal   Follow me on: Instagram: @holisticfertilitydoctor TikTok:  @holisticfertilitydoctor Youtube:  @Holistic Fertility Expert Facebook: Join our private Fertile AF tribe!  

Join us for a compelling new episode featuring the distinguished Jillian Greaves in “Balancing Blood Sugar for Optimal Fertility: Your Path to a Healthier Reproductive Journey.” Jillian dives deep into essential topics that are crucial for anyone looking to enhance their reproductive health. In this episode, we cover the importance of maintaining stable blood sugar levels for hormonal harmony and fertility. This episode is packed with expert insights designed to empower you to enhance your reproductive health and navigate your path to parenthood with confidence.  Jillian is a Functional Dietitian and Women's Health Specialist. She has a Bachelor's of Science in Nutrition from the University of Massachusetts Amherst and a Master's in Public Health Nutrition from Tufts University. She completed her Dietitian Training at the University of Michigan and has advanced training in Functional Nutrition. Jillian is the owner of Jillian Greaves Functional Nutrition & Wellness, a virtual telehealth practice where her team helps women identify and address the root causes of their hormone and digestive health symptoms naturally, using advanced lab testing, personalized nutrition, supportive lifestyle strategies, and targeted supplements as the first line of intervention.   Gift to listeners:  Free Guide: Balancing Blood Sugar for Health Hormones Free Guide: Post-Pill Supplement Guide + Meal Plan Free Quiz + Private Podcast: PCOS Root Cause Quiz + Private Podcast   Follow Jillian on:  Instagram: https://www.instagram.com/jilliangreavesrd/ Website: https://jilliangreaves.com/ PCOS Root Reversal Program: https://coaching.jilliangreaves.com/pcos-root-reversal   Follow me on: Instagram: @holisticfertilitydoctor TikTok:  @holisticfertilitydoctor Youtube:  @Holistic Fertility Expert Facebook: Join our private Fertile AF tribe!  

Host Ginger Hultin talks with Chris Vogliano, a PhD and registered dietitian with a global perspective on food systems. They deep dive into the intersection of nutrition, sustainability, and the future of food systems. They explore how dietary diversity, the power of legumes, and technological innovations like lab-grown meat can contribute to a more sustainable global food system. The conversation covers the triple bottom line of people, planet, and profit, the impact of food choices on biodiversity, and practical advice for individuals to make more sustainable food choices. In this episode, we'll cover: 06:43 Dietary Diversity and Its Impact on Health and the Planet 13:10 Lab-Grown Meat: Innovations and Ethical Considerations 20:53 Sustainable Seafood and Aquaculture Insights 21:22 The Power of Bivalves in Your Diet 23:53 Seaweed: The Superfood of the Sea 37:07 Innovations in Food Waste Reduction 39:49 Predictions for the Future of Food About Ginger Hultin, MS, RD, CSO: Ginger Hultin is an integrative, clinical dietitian and cancer nutrition specialist with a master's degree from Bastyr University, where she currently serves as adjunct faculty teaching clinical nutrition. She has been in practice for over 10 years using a personalized, holistic nutrition approach. She runs a full-time virtual private practice, Ginger Hultin Nutrition where she helps clients with complex health problems improve their health thought nutrition. In addition to being the host of The Good Clean Nutrition Podcast, she is an author of two books, Anti-inflammatory Diet Meal Prep and the How to Eat to Beat Disease Cookbook. Ginger is also currently pursuing her doctorate in clinical nutrition. Connect with Ginger on Instagram, LinkedIn or her website. About Chris Vogliano, PhD, RD: Chris Vogliano, PhD, RD is a food system sustainability expert. As a registered dietitian he received his PhD in Public Health Nutrition & Food Systems from Massey University. He is currently a Technical Advisor of Food Systems with the United States Agency for International Development – Advancing Nutrition and the Technical Nutrition specialist for the Global Diet Quality Project. Doctor Vogliano is the Co-founder and Director of Reseach at Food+Planet. He has worked to promote equity and sustainability across the food system, including designing policies and program interventions to improve food security for low-income populations and consulting with Fortune 500 brands on sustainability initiatives. He's given over 80 academic presentations both domestically and internationally, published numerous peer-reviewed research publications, and has served as a research fellow for The Academy of Nutrition and Dietetics and Bioversity International. Connect with Chris Vogliano, PhD, RDN on Instagram or LinkedIn. Resources mentioned in the episode: https://www.seafoodwatch.org/seafood-basics/sustainable-healthy-fish Additional Links: This podcast is sponsored by Orgain Healthcare. If you're a credentialed healthcare professional, we invite you to join Orgain's Healthcare Ambassador Program. As a healthcare ambassador, you can request free product samples for yourself and your clients, watch webinars available for continuing education credit and obtain resources designed for you. Learn more and sign up for free at https://healthcare.orgain.com/welcome-kit-request. For a transcript of this episode, please visit: https://healthcare.orgain.com/podcast Disclaimer: This podcast is for informational purposes only and is not intended to be medical advice. The material discussed on this podcast, and displayed on the associated webpage, is not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or treatment and before undertaking a new health regimen.

I start this episode with a short sponsored review of the brilliant Current Body LED Face Mask. I'll explain why I think it really stands out in the market and go through some really interesting stats and facts with you. If you'd like to try it following the episode then use code OUTSPOKEN to get 15% off all the Current Body LED Devices.The main episode is with returning guest, the utterly brilliant and leading nutritionist Dr Federica Amati. Federica who is a Clinical medicine research and implementation Scientist focusing on Public Health Nutrition has written a life-changing book called Every BODY Should Know This and it's the ultimate nutrition and health guide for every chapter of life from newborn to old age.Federica doesn't beat around the bush and is upfront and honest in our conversation about what is best for us. (There were a few home truths that were hard to hear but I was so grateful for her honesty).In brief, if we don't change the way we think about our food and health then we may have a long life but there's every chance that it won't be a healthy one. There are changes we can make now that are proven to help protect us from such a huge array of illness and disease and it's our responsibililty to take charge of our health. If this sounds good to you, then listen to what Fed has to say....she'll help you in so many ways and her wisdom and expertise is exceptional.

Host Ginger Hultin talks with Chris Vogliano, a PhD and registered dietitian with a global perspective on food systems. Together, they dissect the deep-rooted connections between our dietary choices, health, environmental sustainability, and the profound impact of our food systems on climate change. They explore the role of diversity in our diets, specifically the importance of incorporating plant-based foods for both personal and planetary health. The dialogue sheds light on pressing issues such as food waste, malnutrition, and the role of sustainable food systems in combating climate change. In this episode, we'll cover: 04:03 The Impact of Food Choices on Climate Change 09:49 Exploring the Power of Legumes for Health and Environment 12:12 The Global Challenge of Food Waste 14:40 Sustainable Practices: From Canned Foods to Recycling 18:43 Prioritizing Actions for Environmental and Nutritional Health 27:07 Food and Planet: Advocating for Sustainable Food Systems About Ginger Hultin, MS, RD, CSO: Ginger Hultin is an integrative, clinical dietitian and cancer nutrition specialist with a master's degree from Bastyr University, where she currently serves as adjunct faculty teaching clinical nutrition. She has been in practice for over 10 years using a personalized, holistic nutrition approach. She runs a full-time virtual private practice, Ginger Hultin Nutrition where she helps clients with complex health problems improve their health thought nutrition. In addition to being the host of The Good Clean Nutrition Podcast, she is an author of two books, Anti-inflammatory Diet Meal Prep and the How to Eat to Beat Disease Cookbook. Ginger is also currently pursuing her doctorate in clinical nutrition. Connect with Ginger on Instagram, LinkedIn or her website. About Chris Vogliano, PhD, RDN: Chris Vogliano, PhD, RD is a food system sustainability expert. As a registered dietitian he received his PhD in Public Health Nutrition & Food Systems from Massey University. He is currently a Technical Advisor of Food Systems with the United States Agency for International Development – Advancing Nutrition and the Technical Nutrition specialist for the Global Diet Quality Project. Doctor Vogliano is the Co-founder and Director of Reseach at Food+Planet. He has worked to promote equity and sustainability across the food system, including designing policies and program interventions to improve food security for low-income populations and consulting with Fortune 500 brands on sustainability initiatives. He's given over 80 academic presentations both domestically and internationally, published numerous peer-reviewed research publications, and has served as a research fellow for The Academy of Nutrition and Dietetics and Bioversity International. Connect with Chris Vogliano on Instagram or LinkedIn. Resources mentioned in the episode: https://www.stilltasty.com/ Additional Links: This podcast is sponsored by Orgain Healthcare. If you're a credentialed healthcare professional, we invite you to join Orgain's Healthcare Ambassador Program. As a healthcare ambassador, you can request free product samples for yourself and your clients, watch webinars available for continuing education credit and obtain resources designed for you. Learn more and sign up for free at https://healthcare.orgain.com/welcome-kit-request. For a transcript and more information about The Good Clean Nutrition Podcast, please visit: https://healthcare.orgain.com/podcast Disclaimer: This podcast is for informational purposes only and is not intended to be medical advice. The material discussed on this podcast, and displayed on the associated webpage, is not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or treatment and before undertaking a new health regimen.

On today's episode, meet Dr. Ronny Bell, the Fred Eshelman Professor and Chair of the Division of Pharmaceutical Outcomes and Policy at the Eshelman School of Pharmacy at UNC Chapel Hill. Dr. Bell received his undergraduate degree in Public Health Nutrition from the University of North Carolina at Chapel Hill School of Public Health and his Master's and Doctorate in Foods and Nutrition from the University of North Carolina at Greensboro. Dr. Bell completed a post-doctoral fellowship in Gerontology and completed a Master's in Epidemiology from the Wake Forest School of Medicine. From 1996 – 2016, Dr. Bell was a member of the faculty in the Department of Epidemiology at Wake Forest, and from 2006 – 2016, he served as Director of the Maya Angelou Center for Health Equity. From 2016 – 2020, Dr. Bell served as Chair of the Department of Public Health in the Brody School of Medicine at East Carolina University. Dr. Bell is an enrolled member of the Lumbee tribe of eastern North Carolina, and currently serves a Chair of the North Carolina American Indian Health Board. He also serves as co-lead the Southeastern American Indian Cancer Health Equity Partnership (SAICEP). Among his awards and honors, Dr. Bell was most recently appointed to U.S. Department of Health and Human Services Advisory Committee on Minority Health (2024).

Today I had the pleasure of speaking with Anna Tseng of Plant Nourished.  Anna is a plant-based Registered Dietitian with a Master's degree in Public Health Nutrition. She's also the Founder of PlantNourished, a Podcast Host and an award-winning published recipe creator. Through private coaching and online courses, she helps busy people with health challenges move easily to plant-based eating for optimal health. Anna empowers them with key skills, practical strategies, and tasty nourishing plant-based recipes, so they can enjoy a health-transforming vibrant life...without long hours in the kitchen!We spoke about:What 'plant based' really meansHow she got into nutrition and plant-based eating?The benefits of eating plant-based foods?Is it possible to get enough protein from plant-based sources?What are some especially good plant-based protein foods? Start our day with protein and some ideas for plant based protein breakfasts.Contact Links:Website: www.plantnourished.com Contact email: healthnow@plantnourished.com Plant Based Eating Made Easy Podcast: www.plantnourished.com/podcast Plant-Powered Life Transformation Course: www.plantnourished.com/ppltcourseFree Resource: Quick Start Grocery Guide for Plant-Based Essentials www.plantnourished.com/groceryguideDescription of Free Resource:If you're wanting to learn more about a plant-based diet or how to start plant-based eating, grab this FREE resource “Quick Start Grocery Guide for Plant-Based Essentials" to help you on your journey. This free guide will give you the essentials you need to get started, including a one-page recommended grocery list, money-saving shopping tips and easy starter plant-based recipes. This guide is perfect for all beginners interested in transitioning to a plant-based diet!Support the showHead to www.movingthroughmidlife. com to learn moreJoin our Free FB Community:Moving through Midlife (Powered by Form Fit) | Facebookor follow me on IG or Tik Tokcourtney_formfit

This was a very cool conversation with a kindred spirit, Dr David Wiss, where we do a deep dive into nutrition, especially as it pertains to mental health.  David enrolled at California State University, Northridge where he earned a Master's of Science in Nutrition, Dietetics, and Food Science. This led to a dietetic internship at the University of California Los Angeles (UCLA) Medical Center where he received specialized training on their eating disorders unit. This experience sparked a deep interest in the role of nutrition and the nutritionist profession as part of mental health recovery. David became a Registered Dietitian Nutritionist (RDN) in 2013 and founded Nutrition in Recovery, a group practice of RDNs specializing in the treatment of eating and substance use disorders. During this time, David developed a specialized nutrition curriculum that has been incorporated at more than fifty addiction treatment centers in Southern California and worldwide.In his nutritionist profession practice, David consults and develops nutrition protocols for clients in treatment. He also regularly conducts staff training for professionals and speaks at conferences on topics including disordered eating, gut health, and trauma-informed nutrition. In 2017, David received the “Excellence in Practice” award at the national Food and Nutrition Conference and Expo. Based on extensive clinical experience with clients in mental health recovery, he began collaborating with other experts in the field to publish book chapters and manuscripts in peer-reviewed journals. In 2017, David matriculated at UCLA's Fielding School of Public Health in the Community Health Sciences department, with a minor in Health Psychology. He earned his Doctor of Philosophy degree (Ph.D.) in 2022 by investigating the links between adverse childhood experiences and various mental health outcomes among socially disadvantaged men. During his doctoral training, Dr. Wiss published multiple peer-reviewed manuscripts in the fields of food addiction, eating disorders, substance use disorders, depression, trauma, and childhood sexual abuse. These papers have been published in high-impact journals such as Appetite, the Journal of the Academy of Nutrition and Dietetics, Frontiers in Psychiatry, Public Health Nutrition, Nutrients, Eating and Weight Disorders, and others. In addition, as a health nutritionist, he has contributed multiple book chapters on topics such as binge eating and dietary restraint. Enclosed is a full link to his publications. Nutrition in Recovery: https://www.nutritioninrecovery.com/ Wise Mind NutritionDownload: https://wisemindnutrition.com/download Instagram: https://www.instagram.com/drdavidwiss/ See omnystudio.com/listener for privacy information.

Brigid Titgemeier, MS, RDN, LD, IFNCP is a Functional Medicine Registered Dietitian Nutritionist and health advocate.  Inspired by her own health journey in which changing nutrition played a key role, she is on a mission to transform your health and change your life through personalized nutrition. With a Master's degree in Public Health Nutrition and Board Certification in Integrative and Functional Nutrition, Brigid was a founding dietician at the Cleveland Clinic Center for Functional Medicine, under Dr. Mark Hyman. Throughout her career she has worked with thousands of clients.  She founded the functional nutrition and health consulting business, BeingBrigid Nutrition in 2018 to offer consistent health outcomes for her executive clients by leveraging a data driven personalized nutrition approach, advanced lab testing, education and coaching. Brigid has a Bachelor of Science degree in Dietetics from Miami University, as well as a Masters of Science in Public Health Nutrition from Case Western Reserve University.  Brigid has completed four years of advanced functional medicine training through the Integrative and Functional Nutrition Academy and the Institute for Functional Medicine. You can connect with Brigid via Instagram. @beingbrigid and thebeingcollective.co Related Episodes: Ep 22 - Functional Nutrition with Brigid Titgemeier Ep 210 - HRV + Pregnancy with Dr. Shon Rowan If you like this episode, please subscribe to Pursuing Health on iTunes and give it a rating or share your feedback on social media using the hashtag #PursuingHealth. I look forward to bringing you future episodes with inspiring individuals and ideas about health. Disclaimer: This podcast is for general information only, and does not provide medical advice.  I recommend that you seek assistance from your personal physician for any health conditions or concerns.

After struggling with narcolepsy and 20-30 mini seizures per day, today's guest became a patient of functional medicine. Her parents forced her to see an integrative doctor and change her diet, which turned out to be life changing. She now teaches thousands of people how they can transform using food as medicine and a functional approach to healing.In this episode you'll learn: * How food can transform your hormones* What's stopping you from healing* How to boost progesterone naturally* Top food sources of magnesium* Advice for dealing with mystery symptoms* The power of functional medicine* And more…Brigid Titgemeier, MS, RDN, LD, IFNCP is a Functional Medicine Registered Dietitian Nutritionist and health advocate, on a mission to transform your health and change your life through personalized nutrition. With a Masters degree in Public Health Nutrition and Board Certification in Integrative and Functional Nutrition, Brigid was a founding dietitian at the Cleveland Clinic Center for Functional Medicine, under Dr. Mark Hyman.Throughout her career she has worked with 4,000 clients. She founded the functional nutrition and health consulting business, BeingBrigid Nutrition in 2018 to offer consistent health outcomes for her executive clients by leveraging a data driven personalized nutrition approach, advanced lab testing, education and coaching. She created a graduate course in integrative and functional nutrition with Dr. Stephanie Harris at Case Western Reserve University and co-teaches this course to educate future healthcare practitioners in functional nutrition.This episode is brought to you by beeya: * Learn more about beeya's seed cycling bundle at https://beeyawellness.com/free to find out how to tackle hormonal imbalances. * Get $10 off your order by using promo code BEHINDHEREMPIREFollow Yasmin:* Instagram: https://www.instagram.com/yasminknouri/* Website: https://www.behindherempire.com/Follow Brigid:* Website: https://beingbrigid.com/* Instagram: https://www.instagram.com/beingbrigid/* Get on Brigid's blood sugar program waitlist here: https://beingbrigid.ck.page/bsrnov23waitlistbeeya Hosted on Acast. See acast.com/privacy for more information.

ABOUT THIS EPISODE Join Meg this week's In this episode, as she interviews Shelly, and delves into the world of intuitive eating, discussing its relevance on busy and stressful days. Shelly shares her personal journey to becoming an intuitive eating counselor, shedding light on the challenges people face in their relationships with food and self-care. They address problematic messages that hinder self-care, the struggle with meal preparation, and common misconceptions about intuitive eating. Shelly provides practical advice for busy individuals looking to embrace intuitive eating and emphasizes the importance of regular self-check-ins. She also offers strategies for breaking the business mentality and managing nourishment on hectic days. Whether you're looking to start your intuitive eating journey or seeking guidance on self-care, this episode provides valuable insights and actionable steps to promote a healthier, more intuitive lifestyle. ABOUT OUR GUEST Shelly Najjar is a Nutrition Mindset Coach with extensive training as a Registered Dietitian Nutritionist and a Certified Intuitive Eating Counselor, backed by a Master's degree in Public Health Nutrition. She is dedicated to helping busy women develop a positive, joyful relationship with food, putting an end to food struggles and promoting self-acceptance at any body size. Shelly's journey began in a public hospital where she saw the consequences of preventable diseases and realized the limitations of conventional nutrition recommendations. Embracing Intuitive Eating transformed her own life and became the foundation of her approach, allowing her to empower women to improve their health without restrictive diets, fostering vitality and well-being while enjoying their favorite foods. Shelly's expertise and personal journey make her a compassionate guide for those seeking to redefine their relationship with food and embrace a healthier, happier life. Shelly's Website: https://confidentnutritionnow.com/ Download and Listen to these free 200 eating disorder recovery affirmations: megmccabe.lpages.co/200-recovery-affirmations/ Grab your Full and Thriving Merch!! https://www.etsy.com/shop/RecoveryCollective Sign up for a free 1:1 coaching consultation with Meg http://bit.ly/3A1Cw5r The Recovery Collective Instagram: www.instagram.com/the_recoverycollective/ Watch and Subscribe to The Meg and Anne-Claire Show https://bit.ly/3cdHfIx Meg's website: www.meg-mccabe.com Meg's Instagram: www.instagram.com/meg_mccabe/ Support the show by purchasing anti-diet merchandise here: www.etsy.com/shop/RecoveryCollective

Here's the scenario: You have a, let's say, complicated relationship with food. You're trying to work toward healing and get rid of these freaking food obsessions and weird binges. You crack open the Intuitive Eating book and love it. Eat when hungry? Stop when full? Honor cravings? This sounds amazing! You try it. And it totally backfires. Then you start wondering if it even works at all. Today I am talking with Hilmar Wagner about what eating should actually look like at the beginning of recovery. Spoiler: not like the eating described above.  Hilmar Wagner is a Registered Dietitian/Nutritionist (RDN), licensed in Minnesota and Washington State. Hilmar has experience working in a variety of clinical, outpatient, community, and management settings. Hilmar joined the Emily Program in 2006 and has served in a number of clinical and management roles, both at the site, regional and organization-wide levels. He currently serves as the Dietetic Internship Coordinator and Clinical Outreach Specialist. In these roles he oversees dietetic intern experiences for all Emily Program and Veritas Collective locations. As a Clinical Education Specialist Hilmar has presents ona wide range of eating disorders and related nutrition topics at local, regional, and national conferences. Hilmar received his bachelor's degree in Nutrition/Dietetics and Master's in Public Health Nutrition from the University of Minnesota. He has worked in the field of eating disorders for the past 16 years. Hilmar has extensive experience working with clients of all eating disorder diagnoses in both individual and group settings. He has a particular interest in the application of mindfulness and body-centered, somatic approaches to the nutritional treatment of eating disorders.   Resources Where to find Hilmar Wagner The Emily Program  Veritas Collaborative Email: Hilmar.Wagner@accanto.com Intuitive Eating Book   Tweetable Quotes “Intuitive Eating by its name is intuitive- not a thought process.”  - Hilmar Wagner “Jumping straight into Intuitive Eating without addressing the nuances of early recovery can lead to misunderstanding, misapplication, and continued cycles of disordered eating.” - Rachelle Heinemann “The goal is not to never have deviations but to always return to regular eating habits after any deviation.”- Rachelle Heinemann   Related Episodes Episode 88. Did We Take Intuitive Eating Too Far? Episode 54. When Intuitive Eating Isn't the Answer.  Episode 87- Ultra Processed Food, Food Addiction and Eating Disorders  Episode 45. Basics of Intuitive Eating.  Episode 40- 5 Tips for After a Binge   LEAVE A REVIEW + help someone who may need this podcast by sharing this episode. Be sure to sign up for my weekly newsletter here! You can connect with me on Instagram @rachelleheinemann, through my website www.rachelleheinemann.com, or email me directly at rachelle@rachelleheinemann.com