Podcasts about Sucralose

Story at-a-glance A recent study shows that sucralose activates brain regions tied to hunger and food motivation, leaving your body in a state of confusion that increases cravings instead of curbing them Sucralose alters connections between the hypothalamus and anterior cingulate cortex — brain regions that weigh risks and rewards — leading to stronger urges to eat, especially in women and those with obesity Unlike sucrose, sucralose failed to increase insulin and GLP-1 — hormones that signal fullness — resulting in a body that thinks it's eaten but gets no confirmation from key metabolic pathways Just 10 weeks of sucralose use was enough to trigger gut dysbiosis in healthy adults, with a measurable impact on insulin sensitivity and a rise in inflammation linked to liver and colon issues Mice fed sucralose at levels considered “safe” were less able to fight infection and cancer due to impaired T cell activation — effects that reversed only after sucralose was removed from their diet

Nutrition Nugget! Bite-size bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about Bloom Sparkling Energy Drink. Ever wonder what's really inside those trendy, pastel-colored cans promising clean energy and focus without the jitters? Jenn peels back the marketing and takes a magnifying glass to the ingredients, revealing some surprising details that might make you rethink your go-to pick-me-up when you need an energy boost. Are the claims of natural energy and prebiotic benefits all they're cracked up to be, or is there more to the story than meets the eye or the taste buds? Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday.  Have an idea for a nutrition nugget?  Submit it here: https://asaladwithasideoffries.com/index.php/contact/       RESOURCES:Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramNutrition Nugget: Celsius

Are you unknowingly buying foods with toxic ingredients? In this video, I reveal the top 10 harmful food ingredients you should not eat, and how to spot them on labels. From dangerous additives to common chemicals in processed foods, you'll learn what to avoid and why.

This week I discussed how sucralose, the artificial sweetener, has been studied to INCREASE hunger even though it is basically non-caloric. It fools the brain into thinking it’s going to get calories so sets up hormones to receive food. Better to use other alternative sweeteners, or small amounts of sugar! We then discussed how poor sleep […]

Nutrition Nugget! Bite-size bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about Optimum Nutrition Amino Energy, a pre-workout drink that promises energy, muscle recovery, and electrolyte replenishment. But how does it stack up? Are the ingredients truly beneficial, or is it all just clever marketing? Jenn breaks it down, exploring what's in the blend, what's missing, and whether this drink lives up to the hype. Could your favorite pre-workout drink be falling short, too? Tune in to find out! Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday.  Have an idea for a nutrition nugget?  Submit it here: https://asaladwithasideoffries.com/index.php/contact/       RESOURCES:Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries Instagram

Die erste Folge dieses Jahres und ich bin nicht allein – Marvin ist heute mit dabei! Gemeinsam sprechen wir darüber, warum wir Menschen oft versuchen, unsere Ziele so schnell und einfach wie möglich zu erreichen, welche Herausforderungen dabei entstehen und warum es manchmal der anstrengende Weg der nachhaltigere ist. Außerdem tauchen wir in spannende Themen ein: "Ist Sucralose tatsächlich so schädlich, wie viele behaupten?" bis hin zu "Wie beeinflusst die Pornoindustrie unser Sexleben?" __________________ ✨Unverbindliche Sprechstunde

Christian Wolf zählt zu den bekanntesten Gesichtern der deutschen Fitness- und Ernährungsbranche. Als Gründer von More Nutrition hat er eine Marke aufgebaut, die nicht nur für ihre innovativen Produkte, sondern auch für ihre Kontroversen bekannt ist. Mit seiner Freundin Romina Palm, einem bekannten Model und Influencer, teilt er inzwischen auch privat viel aus seinem Leben. Ob durch bahnbrechende Nahrungsergänzungsmittel, polarisierende Werbebotschaften oder persönliche Einblicke. Nach einem kurzzeitigen Ausstieg aus dem Unternehmen ist er mittlerweile als strategischer Berater tätig. In diesem Interview sprechen wir den More Nutrition Shitstorm 2023 und die Learnings aus der Böhmermann-Sendung, die Foodwatch- und Verbraucherzentrale-Klagen sowie die Debatte um Zuckerersatzprodukte und Sucralose. Wir hinterfragen zentrale Versprechen von More Nutrition, diskutieren, warum das Wort „Abnehmen“ so polarisiert, und wie Ernährung mit psychologischen Aspekten wie Fressattacken und Körperwahrnehmung zusammenhängt.

TIME STAMPS: 00:54 Why SUGAR in ALL FORMS is one of the most ADDICTIVE substances to quit, yet one of the most ESSENTIAL to abstain from if you want to get the most out of your diet. 04:00 How KETONES, whether ENDOGENOUS or EXOGENOUS, impact the brain positively to combat PARKINSONS and other NEURODEGENERATIVE DISEASES caused by various types of sugar. 09:02 Using KETOSIS and BHB exogenos ketone supplementation to be at peak performance for the gym, music, and public speaking! 17:00 How can we utilize workout performance enhancers and supplements but stay within reason as to what a proper human diet looks like? 18:50 ARTIFICIAL SWEETENERS - stevia, monk fruit and better alternatives to chemicals such as SUCRALOSE and ASPARTAME. Among COFFEE, ENERGY DRINKS, and PRE-WORKOUTS, which are the most toxic to the body despite the performance benefits many of us find from these supplements to provide? General wisdom on reading nutrition labels and identifying what to avoid! 22:02 Aches, pains, & NEUROTOXICITY-RELATED issues caused by LONG TERM CAFFEINE CONSUMPTION. 23:45 FAT-MOBILIZATION, APPETITE SUPPRESSION and other BENEFITS from CAFFEINE! 27:01 PRIME ENERGY DRINK - honest review and analysis of ingredients. 33:13 Being JACKED or BRINGING DINNER HOME - if you are really committed to ancestral living, what really impresses your CAVE GIRL / CAVE MAN ? :- ) 38:49 Mark Sherwood, from New Castle, UK - questions around WHEY PROTEIN & CASEIN SUPPLEMENTATION - analysis of and supplementation advice for KETO PRO PROTEIN POWDER. 42:49 Jonah Poole - MARYLAND, (US East Coast) - Senior in HIGH SCHOOL and a COMPETITIVE WRESTLER! questions around RAW MILK and other low glycemic carbohydrates. “Do natural sugars like lactose in milk cause glycation in the same way fruit does?” / General thoughts on IRON OVERLOAD and EPIGENETICS.  50:15 Daiva, from Ireland: OXALATE DUMPING: What does this look like? What are oxalates and how can we avoid high oxalate foods? 57:02 Suggested title for Richard's Keto Pro Podcast? “My Free Gift to the World. Your Welcome. Coach Rich.” Email us if you like this (kidding) but seriously check out his show THE KETO PRO PODCAST if you're not subscribed already! 59:02 UNIVERSITY and SCHOOLING OPTIONS for those seeking to embrace self-educating an ANCESTRAL WAY OF LIVING.  1:00:02 Pricing, details, & overview of Coach Richard & Stephen's ONLINE SCHOOL COMMUNITY! LINK FOR SIGNUPS & INFORMATION: https://www.skool.com/low-carb/about / Keto 1-to-1 Consultation – KETO PRO SHOP (theketopro.com)⁠ 01:05:58 L.I.S.S. - Frank Bohne on Raw Carnivore and LYME DISEASE! Discussion the CARNIVORE DIET and CANCER. Check out our recent interview on THE SUPERSETYOURLIFE.COM PODCAST - E291 - Frank Bohne on Raw Meats, Ancestral Living, and Eating to Live! IG: @ instafrank95 01:11:00 WELL DONE CARNIVORE BIKINI ATHLETE ANGELA - CONGRATULATIONS on becoming a NATURAL PRO last weekend! What should our attitude post show be moving forward? 01:13:43 Garrett Grabowsky, from San Diego CA - “Do you think there is any correlation to glycogen stores and muscular output leading to more stimulation?” 01:17:13 Alessandro Pietro, from Italy - advice on LEAN BULKING on the carnivore diet considering SIBO and ways to stimulate his appetite while sticking to an ancestral way of living. The truth about CARBS and their role in BUILDING MUSCLE. 01:23:07 Robyn Miller, from Kansas - General advice on CINNAMON & other spices; advice for VARIETY and cooking for the family! 01:31:12 Beau, from Houston - AESTHETIC & BODY COMPOSITION RESULTS after his first few weeks & general advice for best TRACKING MEASUREMENTS for those new to the carnivore diet. 01:37:03 Dustin, from PARAGUAY- general thoughts & experiences with those recovering from eating disorders, whether mild or traumatizing, whether male or female. 01:42:02 Summary & overview of Colt's 5 week plan to get PEELED. 01:47:04 What COMPETITIVE BODYBUILDERS should view as ESSENTIAL to track during contest prep!

Send us a textCan artificial sweeteners truly help you manage your weight, or are they secretly sabotaging your health goals? Join us on the Simple Nutrition Insights Podcast as we dive deep into the science and controversies surrounding these ubiquitous sugar substitutes. From aspartame to sucralose, we dissect the benefits like calorie reduction and blood sugar management, while also tackling the hotly debated issues of weight gain, metabolism, and gut health. With expert insights, we aim to provide a clear picture of how these sweeteners fit into a balanced diet and whether they live up to their guilt-free claims.Ever wondered how artificial sweeteners stack up against natural ones? This episode navigates the fine line between the two, offering practical advice on their use for specific health goals such as weight loss and diabetes management. We also spotlight the regulatory stances from the FDA and international health organizations, stressing the importance of moderation and staying updated with the latest research. Whether you're looking to cut calories or manage blood sugar levels, this episode provides a comprehensive guide to making informed choices about sugar substitutes. Tune in to learn how to balance sweetness and health seamlessly.Research Articles FDA's Stance on Artificial SweetenersResource: Food and Drug Administration (FDA)Link: FDA Overview of Artificial SweetenersArtificial Sweeteners and Their Impact on WeightResource: National Institutes of Health (NIH)Study: Effects of Artificial Sweeteners on Body Weight, Energy Intake, and Appetite ControlLink: NIH Research on Artificial Sweeteners and WeightArtificial Sweeteners and Gut HealthResource: Frontiers in MicrobiologyStudy: Effects of Non-Nutritive Sweeteners on the Gut MicrobiomeLink: Frontiers Research on Gut HealthArtificial Sweeteners and DiabetesResource: American Diabetes Association (ADA)Article: Standards of Medical Care in Diabetes – Use of Artificial SweetenersLink: ADA Guidance on Artificial SweetenersDescription: This resource from the American Diabetes Association outlines the safety and utility of artificial sweeteners for people with diabetes, based on scientific research.Meta-Analysis on Artificial Sweeteners and Health RisksResource: The BMJ (British Medical Journal)Study: Artificial Sweeteners and Risk of Long-Term Health EffectsLink: BMJ Study on Health RisksDescription: This comprehensive meta-analysis reviews the long-term effects of artificial sweeteners, including risks related to weight gain, metabolic health, and potential cancer concerns.Position of the Academy of Nutrition and Dietetics on Non-Nutritive SweetenersResource: Academy of Nutrition and Dietetics (AND)Article: Use of Non-Nutritive SweetenersLink: AND Position on Artificial Sweeteners Thank you for listening. Please subscribe to this podcast and share with a friend. If you would like to know more about my services, please message at fueledbyleo@gmail.comMy YouTube Channel https://www.youtube.com/channel/UC0SqBP44jMNYSzlcJjOKJdg

TIME STAMPS: 00:44 Dr. Ken Coleman writes in his book The Proximity Principle on page 23 that there are 5 specific types of people who can help you along the way to that next bodybuilding trophy or that next level of success in your business. 1. Professors / 2. Professionals / 3. Mentors / 4. Peers / 5. Producers / ROBERT ORION SIKES is every single one of these things. 02:19 How to DEVELOP AND CRAFT an authentic NEWSLETTER if you're an online influencer! 08:19 How to tapir your TRAINING LOADS (especially concerning shoulders and legs) as you approach your show. 09:02 Andrea Forrest (bikini competitor, from Australia) - questions around TROUBLESHOOTING KETOSIS and discussing different ketone testing devices. 14:13 Angela Huckaby (bikini competitor from Alaska; competing in 7 weeks) “What we do differently and how the body doesn't need carbs to achieve the same results. I want to be pure carnivore when I get on stage!” 5:49 Danielle Fischer, WNBF pro - questions on ARTIFICIAL SWEETENERS, especially SUCRALOSE, ALLULOSE, and STEVIA as it concerns your gut microbiome. 26:16 All about RAPID BACKLOADING carbohydrate approaches. 30:30 NPC vs. DRUG TESTED FEDERATIONS concerning what the judges look for in terms of size, symmetry, and proportions. 38:02 Cutting and loading WATER and ELECTROLYTE SUPPLEMENTATION RECOMMENDATIONS. 42:02 THIS WEEK'S L.I.S.S. - Justin Wiesner / New York City IG: justin_wiesner_boxing  44:10 SHOULD CARNIVORES SUPPLEMENT VITAMIN C? Calling out another BAD ONLINE COACH. Thanks Rusty! 46:01 ANIMAL BASED SKINCARE. PURELY TALLOW SKINCARE discount code COLT10 saves you 10% across Serena's website. 50:42 Practices to UNWIND at night; personal types of MEDITATION we use to relax our hormones and keep us focused on the end goal. 01:00:12 Justin Weisner, from NY; been “mostly carnivore” for a few years. Questions around GROCERY SHOPPING when you're going into the CARNIVORE DIET COLD TURKEY!!! 01:02:00 DUCK FAT & other types of cooking fats. 01:02:09 “Friendly” comparisons of trophies & awards offered at GBO, INBF & NPC competitions; discussion around past competitions and future goals! 01:15:02 Is it an UNFORGIVABLE SIN to do leg extensions on peak week? We now PROUDLY sell KETO BRICKS™: https://supersetyourlife.com/collections/keto-brick%E2%84%A2 Information on The Open Natural: https://www.theopennatural.com/Home Questions for Coach Colt? Your first phone call is free for 15 minutes; I also offer 30 & 60 minute 1:1 consultations and monthly coaching services. Email colt@supersetyourlife.com or book here: https://calendly.com/ssyl/meet-greet Have you heard about our NUTRITION PODCAST? Carnivore Coaches Corner is the #1 bodybuilding podcast in England, hosted by professional bodybuilding coaches Colt Milton and Richard Smith. Listen to these crazy gentlemen on Spotify or any podcast platform

Joe talks about watching the stars with the Toledo Astronomical Society in Beavercreek Park. Then he describes his battle with the Tree of Heaven plants threatening to take over his whole yard. He interviews Leona Morgan with Haul No about the illegal transport of uranium ore across Navajo territory. Ecological News includes the carless 2028 Olympics in LA, Sucralose contributing to algae blooms, and Washington state switching to electric school buses

Today we dive into the contentious topic of artificial sweeteners. We explore the health implications of various sugar substitutes like Saccharin, Aspartame, Sucralose, and Stevia, referencing a study by Carolyn Hopkins from NBC News. We evaluate consumer concerns, government regulations, and personal dietary choices, including having a lively debate on the impact of artificial sweeteners on health and the broader implications of diet cultures. Through humorous exchanges and personal anecdotes, we emphasize moderation and informed choices in dietary habits.   00:00 Introduction and Alert 00:27 Brandon's Article Introduction 01:03 Headline: Artificial Sweeteners 01:23 Health Risks of Artificial Sweeteners 03:09 Personal Diet Choices and Opinions 05:02 Common Sense and Moderation 08:16 FDA and Food Safety 13:11 Conclusion and Final Thoughts   Which artificial sweetener is the safest choice?   smarticlepodcast@gmail.com   #artificialsweeteners #stevia #saccharine #sucralose #aspartame #fakesugar #health #diet #smarticle @Smarticleshow  @BDDoble @larryolson threads.net/@smarticleshow @brand.dobes The Smarticle Podcast  https://www.smarticlepodcast.com/

In this hi-fi replay of Neoborn Caveman's almost alive radio show NC goes after the climate change propaganda nonsense, the eerie WEF asset registration plan, the toxic fake food ingredient sucralose, explains how the Crowdstrike manoeuvrer was only a test for the globalists and how our information access is curtailed now in the name of "protection" - all in an untamed, unedited episode with great music by Gabi Coco, History of Guns, pMad, The Speed of Sound, Project Rod Williams.00'00": Part 1 - Oyster Flatulence (Climate change and freedom versus propaganda)18'36": Gabi Coco: Queen of the Club22'14": Part 2 - WEF asset registration and the rights of non-humans (digital holocaust is nigh; what to do with non-humans)38'14": History of Guns: No Longer Earthbound42'18": Part 3 - Sucralose is poisoning the soil (fake food will make you suffer just like this sweetener)51'46": pMad: Electric55'52": Part 4 - The globalists strike again (the Crowdstrike manoeuvrer was only a test)62'17": The Speed of Sound: West Wind64'52": Part 5 - Internet Access Limitations Backdoored Through Porn (instead of sovereign people's decision the big surveilling system decides what you can access)73'53": Project Rod Williams: Only in My Dreamssupport our show and care for humanity by subscribing to any of the tiers on our Patreon: https://www.patreon.com/TheNeobornCavemanShow You are worthy, you are special, you are one of a kind!Never listen to the naysayers who say otherwise!........ Hosted on Acast. See acast.com/privacy for more information.

!Hola! En este episodio de nuestro podcast, quiero contarte todo lo importante y que necesitas saber sobre los edulcorantes no calóricos y su papel en nuestra salud metabólica y la microbiota intestinal. Así, os voy a desglosar varios artículos científicos que han sido erróneamente interpretados y promovidos en las redes sociales sin una lectura detallada. Veremos cómo, muchas veces, se manipulan las noticias en relación con los edulcorantes y la salud metabólica. Voy a explicarte en detalle estos estudios, para que, con información completamente neutra, puedas decidir qué edulcorantes elegir. Ademas, os contaré cuáles son los edulcorantes que hoy en día tienen un impacto neutro en nuestro metabolismo y microbiota.Además, haré una breve referencia a la comparación entre edulcorantes no calóricos, que a menudo se demonizan en redes sociales, y otros edulcorantes calóricos, como la miel o la pasta de dátil, que muchas veces se presentan como una mejor alternativa al azúcar de mesa. Veremos que esto no es del todo así, ya que cada tipo de edulcorante tiene sus ventajas e inconvenientes.Creo que es clave que conozcais estos puntos para poder establecer una decisión adecuada en el caso de que desees endulzar tus alimentos o bebidas y evitar caer en la vorágine de la desinformación que muchas veces supone el mundo de las redes sociales. Estudios a los que hago referencia Méndez-García LA, Bueno-Hernández N, Cid-Soto MA, et al. Ten-Week Sucralose Consumption Induces Gut Dysbiosis and Altered Glucose and Insulin Levels in Healthy Young Adults. Microorganisms. 2022;10(2):434McGlynn ND, Khan TA, Wang L, et al. Association of Low- and No-Calorie Sweetened Beverages as a Replacement for Sugar-Sweetened Beverages With Body Weight and Cardiometabolic Risk: A Systematic Review and Meta-analysis. JAMA Netw Open. 2022;5(3).Witkowski M, Nemet I, Alamri H, et al. The artificial sweetener erythritol and cardiovascular event risk. Nat Med. 2023;29(3):710-718Estudios que prueban la seguridad, neutralidad a nivel metabólico y de la Microbiota de los edulcorantes no caloricos: McGlynn ND, Khan TA, Wang L, et al. Association of Low- and No-Calorie Sweetened Beverages as a Replacement for Sugar-Sweetened Beverages With Body Weight and Cardiometabolic Risk: A Systematic Review and Meta-analysis. JAMA Netw Open. 2022;5(3).Lohner S, Toews I, Meerpohl JJ. Health outcomes of non-nutritive sweeteners: analysis of the research landscape. Nutr J. 2017;16(1):55, 2017.Toews I, Lohner S, Küllenberg de Gaudry D, Sommer H, Meerpohl JJ. Association between intake of non-sugar sweeteners and health outcomes: systematic review and meta-analyses of randomised and non-randomised controlled trials and observational studies [published correction appears in BMJ. 2019 Jan 15;364:l156]. BMJ. 2019.Nichol, A. D., Holle, M. J., & An, R, et al. Glycemic impact of non-nutritive sweeteners: a systematic review and meta-analysis of randomized controlled trials. European journal of clinical nutrition, 72(6), 796–804, 2018. Tey SL, Salleh NB, Henry CJ, Forde CG. Effects of non-nutritive (artificial vs natural) sweeteners on 24-h glucose profiles. Eur J Clin Nutr. 2017.Tucker RM, Tan SY. Do non-nutritive sweeteners influence acute glucose homeostasis in humans? A systematic review. Physiol Behav. 2017.Ahmad SY, Azad MB, Friel J, MacKay D. Recent evidence for the effects of nonnutritive sweeteners on glycaemic control. Curr Opin Clin Nutr Metab Care. 2019.Ahmad, S. Y., Friel, J., & Mackay, D.. The Effects of Non-Nutritive Artificial Sweeteners, Aspartame and Sucralose, on the Gut Microbiome in Healthy Adults: Secondary Outcomes of a Randomized Double-Blinded Crossover Clinical Trial. Nutrients, 12(11), 3408, 2020.Thomson, P., Santibañez, R., Aguirre, C., Galgani, J. E., & Garrido, D. Short-term impact of sucralose consumption on the metabolic response and gut microbiome of healthy adults. The British journal of nutrition, 122(8), 856–862, 2019.Para mas información ya sabéis que me tenéis en mi instagram @isabelvina dónde te comparto contenido diario En mi canal de YouTube https://www.youtube.com/channel/UC-dfdxLBcvfztBvRAKZSXGQY los suplementos formulados por mi https://ivbwellness.com

The first nutrition labels mandated by the Food and Drug Administration appeared on food packages in 1994. A key update occurred in 2016, informed by new science on the link between diet and chronic disease. Along the way, things like trans fats and added sugars were required, but all along, the labels have been laden with numbers and appear on the back or side of packages. There has long been interest in more succinct and consumer-friendly labeling systems that might appear on the front of packages. Such systems exist outside the US, but for political reasons and lobbying by the food industry, have been blocked in the United States. There's new hope, however, described in a recent opinion piece by Christina Roberto, Alyssa Moran, and Kelly Brownell in the Washington Post. Today, we welcome Dr. Christina Roberto, lead author of that piece. She is the Mitchell J. Blutt and Margot Krody Blutt Presidential Associate Professor of Health Policy in the School of Medicine at the University of Pennsylvania. Interview Summary This is a really important topic, and if the nation gets this right, it really could make a difference in the way people make product decisions as they're in the supermarket. So, let's talk first about the importance of labeling on the front of the package. Why is that important when all the information is somewhere else, namely on the side or the back? I think there's a couple of key reasons why it's good to do front of packaging food labeling specifically. So, as you mentioned, it was a huge deal in 1994 to get this information mandated to be on food packaging to begin with, right? All of a sudden, there was much more transparency about what's in our food supply, but that being said, when you think about the nutrition facts label, it's pretty dense. There's a lot of percentages, there's a lot of numbers, there's a lot of information to process. And when people are actually in the supermarket shopping, they're making these split-second decisions, right? So, it's not to say that some consumers are turning it around and inspecting that packaging, but the reality is, for most people, it's a very habitual behavior. And so, we want to be in a place where that information is prominent, it's easily accessible, and it's easy to understand so that when you're making those snap judgements, they can be informed judgments. So, you're not talking about taking what's on the back and just moving it to the front. You're talking about a different set of information and symbols that might be available? That's right. Yeah. What front of package labeling is designed to do is just take some of the key bits of information that we know from science is going to be most important for consumers to base their nutritional decisions on. That's things like saturated fat, sodium, added sugars, right? And moving that to the front of the package and communicating about it in a very simple, clear way. So, no numbers, no percentages, just very straightforward language. And ideally some sort of icon, like an exclamation point, that would draw attention to that symbol and just quickly let consumers know that this product is high in those nutrients that you need to be concerned about and you need to try to limit. Why is it an important time to be thinking about this issue in the US? It's an important and it's an exciting time because the FDA right now is highly interested in actually moving forward on a policy that would require these types of front of package labels. And that hasn't been true, as you noted, for about a decade. But last year, the White House convened a very significant conference that hadn't happened in 50 years about nutrition, health, and hunger. And front of package labeling actually made it into their report in that conference as a key objective for this country in terms of a food policy that, under the Biden administration, they want to achieve. What we're seeing the FDA do now is actually undertake a series of research studies to try to understand what should this label look like, and how should it be designed to be consumer friendly. With the hope that actually we'll get a proposed rule on this potentially by June, and even if not by June. There's clear momentum that it looks like this is going to be happening in the near future. In a few minutes, I'd like to ask you about what's taken place in other countries, but what's been the history of this in the US? Front of package labeling really came to a head back in 2009. And it's actually quite a delight to share this with you, Kelly, because you and I were doing some research around it at the time. So, what played out then is a labeling system was introduced called Smart Choices. At its face, it seemed to make sense, right? It was going to be a check mark that was going to be put on products that were deemed to be healthy as a smart choice. So, a consumer could look at that and select something they wanted to eat that was relatively healthy. The reality is when that labeling system came out, it was on Fudgesicles and it was on Cookie Crisp cereal, and there was a lot of kind of concern about whether this type of labeling system was systematically problematic and was going to mislead consumers. And at that time, Kelly, I was a grad student at the Rudd Center and you really taught me quite a bit about how to make things happen and how to have a public health impact. Because we were quite concerned about that system, we actually did a study where we randomly sampled 100 products from Smart Choices and we applied an objective nutrition standard - an algorithm to score those products. What we found is that 64% of those Smart Choices products would not meet healthy by this objective nutrition standard. And so, you had the vision to reach out to the New York Times and alert the media to this. And we started to see a lot of kind of concerning reports in the media, like Smart Choices, what's going on? This doesn't seem very smart. We had done this little bit of science, and then at the Rudd Center, you had reached out to the attorney general of Connecticut at the time, Dick Blumenthal, who was quite interested in consumer protection issues and worked a lot on tobacco. And he took this up as a real public health champion to say this is concerning, we have some of this science, and he came out and threatened legal investigation into that program. What was so remarkable to see in that story, particularly for me as a grad student, was wow you can get these different actors coming together, right? Some of that media attention, science playing the role it needs to play, a public health champion who can really make a difference in the attorney general, and all of that can come together and this program literally halted, they stopped it. And I should say, that was a great public health victory. But immediately after that, the Institute of Medicine, so now the National Academy of Medicine, was charged with writing two reports on front of package labeling. And they came out with one that was focused on the nutrition criteria that should underlie a system like that, and one about the design of the label. And they had some great recommendations, very consistent with what you and I have seen in the science, right? It needs to be accessible, simple, easy to understand. Well, what ended up happening is not much. The industry at that point then released their voluntary labeling system that they call Facts Up Front, which is what we have to this day. And as you might imagine, it has percentages and it has grams and milligrams and it's confusing, and they can also highlight positive nutrients on there. So you can have a Cookie Crisp cereal that's also touting the amount of fiber, the amount of protein. And so that's really what we've been stuck with. It's now only over a decade later that we are at this moment where we're finally seeing this progress, and we're at a place where we might get a labeling system that does a really good job of communicating this information to the consumer. I guess one sort of ironic form of evidence that such a system is likely to really help consumers make decisions is how hard the industry has fought against having such a system. And not to mention the science that exists suggesting that these things might be helpful. A lot of activity has occurred outside the US. Can you describe some of that? Over 40 countries have front of package labeling systems. Now, some are mandatory, some are voluntary. The mandatory ones, as you might imagine, produce better effects. They range. And many of them are designed really well. So, let's take some of the best examples. Chile, for example, has warning labels that alert consumers to whether products are high in saturated fat, sugars, sodium, and calories, and those symbols are designed in a very intuitive way. They're stop sign shaped, so they really leverage the automatic associations consumers have. They're prominent, they're black, they stand out from the packaging. And these well-designed labels, we now have evidence from scientific evaluations that they're producing effects, right? They're leading consumers to purchase less of these unhealthy nutrients. They're also leading to some reformulation. And by that, I mean the industry is trying to figure out, 'well, can we lower the sodium, so we don't get one of those labels?' The other thing that I think is often overlooked with labeling but is so important is once you decide to label the food supply and you have an agreed upon system, that can support other policies. And that's what we see in Chile as well. Now all of a sudden, you can't market foods with these warning labels to kids, right? And you can't sell those foods with these warning labels to kids in schools. So, it really has even a broader impact than just the behavior change you see from the labeling, and so many other countries have followed suit. Mexico has a very similar labeling system. One thing that they've learned from Chile is, and this is a concern, that as the industry brings down the levels of sugar, for example, in foods in response to labeling, they're increasing the levels of non-sugar sweeteners, right? Things like Sucralose or Stevia or monk fruit, and so that's a worry. Mexico has, in addition, also labeled those non-sugar sweeteners on the food packaging. And then you see other examples. France has a really nice system. It's called Nutri-Score. Very intuitive. There are letter grades. I myself had the chance to go to France. I was trying to buy some turkey for my son. I don't speak a bit of French, and I'm standing in the supermarket and I just see the letter grade A and I think, oh, okay, I'll pick that one.   Great, great example. Yes, very intuitive systems around the world. So, are there studies showing which of these systems work and what sort of effects they have? And I know you've done additional work beyond what you mentioned earlier. Absolutely, and there are a whole range of studies, whether they're randomized controlled trials, lab studies, or online experiments. And then the more compelling, convincing evidence, which comes from natural experiments that are done around the globe, or even research we have from stores that have voluntary implemented these labels and we can look at changes in sales data. And what all that boils down to is labeling will produce behavioral effects. They will get people to purchase healthier foods, they will get people to purchase less of the unhealthy foods. Labels inform consumers, which I think is kind of the first order goal, right? Like let's just make sure people understand what's in the food supply, and then we see this reformulation. And that's been true, even if you look back to trans fat labeling, like requiring trans fat on the labels was also associated with trans fat coming out of the food supply. So, I think we can feel really good and solid that labeling can help people make healthier choices. And as anyone who's worked on issues related to chronic diseases, we're going to need a suite of policies, right? Labels are never going to be the silver bullet. They're not designed to be, but it's a policy that makes a lot of sense. It's a very cost effective policy. It's not very expensive to do labeling, and it can help support many other policies that might produce bigger effects. So, given the different options, the different kind of systems that have been proposed or are out there in use, do you have a sense of what ultimately might be the best system? I think the FDA has some good options in front of them. Now, if I were to wave a magic wand, I would do warning labels. I would make them more similar to what's done in Chile, just because we have good evidence that warnings in particular, and these kinds of symbols like a stop sign, are probably going to be more effective at educating consumers and shaping behavior. Now, that being said, we have some unique legal challenges in the US for getting a system like that. The FDA is proposing, I think, a totally reasonable, science-based label that essentially would have what it's high in and then indicate whether it's high in added sugar or saturated fat or sodium. I would love to see that label also have some sort of icons, some eye-catching exclamation point or something like that, but that label is great, it's a great option. Let's compare it now to what the industry is pushing for, which is basically what we have now, facts upfront. And as I said earlier, this is a label that has percent daily values, that has grams, that has milligrams, that can highlight positive nutrients that are going to appear on unhealthy foods. I think when you look at those two options, it's just a no-brainer to go with this very simple, very straightforward, high-end label that lists the nutrients and let's put some sort of icon on it. So are you optimistic about where things might go? Well, I'm a glass half full kind of person. I would say yes, I try to be very optimistic, but I think there's reason to be. I think we have some good options on the table, FDA is moving forward, research is being done, scientists and others are highly engaged in this process and giving feedback to FDA. And so many other countries have done this. So yes, I am feeling optimistic. So at the end of the day, a lot of this will come down to how much the FDA can resist pressure from the food industry. Right, so many things in food policy do come down to that. That's really true. So true. It's interesting, one of the things that you highlighted, but I'd like to even bring a little more attention to is the issue of the industry reformulating its products so that they don't have to show these negative labels. That's such a potentially powerful public health consequence of this, that it needs to be focused on even more. I'm hoping the valuations are being done of the impact of that on public health. Because you can make an argument, couldn't you, that if these labels don't affect the purchasing behavior of a single individual, they still could have enormous public health benefit just because of the reformulation, do you agree? Oh, 100%. Yes, absolutely. I would even argue that we have very few mechanisms to hold industry accountable, and to me is just a fundamental right of consumers. Like they have the right to know, there needs to be transparency, and great that they are likely to produce behavior change and great that they are likely to make the industry reformulate, but I just feel like that there's so many reasons to do labeling that it just feels like an obvious policy to pursue. Hopefully, any system that comes into place can be nimble as much as they can be in these government regulations to take into account new science that occurs. Like at some point, maybe a symbol that notes whether a product is ultra processed would be in order, or as you said, in France, I think it was, where they've labeled the addition of the artificial sweeteners. Was it France or was it another place? Mexico. Yes. That's right. Okay. Yeah, thanks for clearing that up. Something like that might enter the system, so having a system that can adjust to the science as it goes forward would be really important too. Kelly, it's such an important point. I think part of any labeling strategy needs to be monitoring and evaluation, and particularly with the non-sugar substitutes. Like right now, we don't know, it's a very hard thing to track. It's only on the ingredient list. We can't quantify how much is in the food supply. And so I would love to see coupled with labeling some way that that gets disclosed so we can really monitor and ensure how that might be changing in the food supply over time and evaluate, to your point, what's happening in terms of reformulation. As an aside, we've done a cluster of podcasts on the influence of these artificial sweeteners and the sugar substitutes and the available science on this, on what goes on in the brain, what happens to the microbiome, the impact of health overall is really concerning, so I totally agree with you that having that information disclosed could be really helpful. Yes, 100%.     BIO Christina A. Roberto, PhD is the Mitchell J. Blutt and Margo Krody Blutt Presidential Associate Professor of Health Policy at the Perelman School of Medicine at the University of Pennsylvania. She is also an Associate Director of the Center for Health Incentives and Behavioral Economics (CHIBE) at Penn. Dr. Roberto is a psychologist and epidemiologist who studies policies and interventions to promote healthy eating habits and help create a more equitable and just food system. In her work, she draws upon the fields of psychology, behavioral economics, epidemiology, and public health to answer research questions that provide policymakers and institutions with science-based guidance. Dr. Roberto earned a joint-PhD at Yale University in Clinical psychology and Chronic Disease Epidemiology. Dr. Roberto completed her clinical internship at the Yale School of Medicine and was a Robert Wood Johnson Foundation Health and Society Scholar at the Harvard T.H. Chan School of Public Health.

Today's episode will reveal the 7 foods causing inflammation inside your body, and the better swaps. RESOURCES MENTIONED IN THIS VIDEO:

Today's episode will reveal the 7 foods causing inflammation inside your body, and the better swaps. RESOURCES MENTIONED IN THIS VIDEO:

Sugar is the Devil.  In the 80's and 90's we were told it was dietary fat, but now we know differently. Sugar is one of the most addictive substances on earth.  So how do you break up with it?Go on, admit it, you need to break up with sugar. Cam and Amelia have had love affairs with sugar, so you aren't alone. In this episode, we talk about all kinds of sugar and how to recognize them. I know breaking up with sugar feels like losing your best friend, but you can do it! 02:23 Spouse, gummy worms, sugar addiction, bad.05:09 No longer need you. Forget you.08:12 Past life teaching 1st grade, moon+sugar=amped kids, stress control.11:45 Make your own granola with healthy ingredients.12:35 Stomachache from sugary organic Clif builder bar.17:00 "Journey similar to yours, learning about healthy food."19:24 Sugar leads to aging and disease.23:34 Starting CrossFit, earned ice cream. Changed habits during chaotic life.26:02 Approach same, evaluate, possibly discard, occasionally indulge.29:06 Love it. Right, sweetness from friends. Good convo. Enjoy holidays on/off plate.Other Names for Sugar:Sucrose: Common table sugar derived from sugar cane or sugar beets.Fructose: Naturally occurring sugar found in fruits and honey.Glucose: Simple sugar that serves as a primary source of energy for the body.Lactose: Sugar present in milk and dairy products.Maltose: Sugar produced during the digestion of starch, found in malted foods.Dextrose: Another name for glucose, often used in food and medical applications.High Fructose Corn Syrup (HFCS): Sweetener made from corn starch, commonly used in processed foods and beverages.Agave Nectar/Syrup: Sweetener derived from the agave plant, often used as a natural alternative to sugar.Honey: Natural sweet substance produced by bees.Maple Syrup: Sweet syrup made from the sap of sugar maple trees.Brown Sugar: White sugar mixed with molasses, giving it a brown color and distinct flavor.Powdered/Confectioner's Sugar: Finely ground sugar mixed with cornstarch, used in baking and confectionery.Turbinado Sugar: Raw sugar with a larger grain size and a molasses flavor.Coconut Sugar: Sugar derived from the sap of the coconut palm tree.Date Sugar: Sweetener made from dried, ground dates.Barley Malt Syrup: Sweetener made from malted barley, often used in brewing and baking.Rice Syrup: Sweetener derived from brown rice.Blackstrap Molasses: Dark, viscous byproduct of sugar refining, rich in minerals.Cane Juice: Juice extracted from sugar cane before refining.Invert Sugar: Mixture of glucose and fructose formed by breaking down sucrose.Stay Connected!Amelia Website: https://www.thehelpfulplate.com/ IG: https://www.instagram.com/thehelpfulplate/ Cam Website: https://www.camoyler.com/ IG: https://www.instagram.com/heymomma_cam/ TikTok: https://www.tiktok.com/@heymomma_cam Midlife Mommas IG: https://www.instagram.com/midlife.mommas/ Please share, rate, and review the podcast. We appreciate you! ❤️

Messe deinen Blutzucker konstant richtig hiermit (und Helle Inside Erfahrung) ➡ https://www.vegan-athletes.com/hello-inside-test-blutzucker-tracking-experiment/Sieh Dir das ganze Interview auf Youtube an: https://www.youtube.com/watch?v=cNyuWUs_Jpw&feature=youtu.beAußerdem erhältst Du ein paar Hacks um Deinen Blutzuckerspiegel nicht in die Höhe schnellen zu lassen.Ein Abweichen des Blutzuckerspiegels ist in jedem Fall von Nachteil. Während ein zu hoher Blutzuckerspiegel zu Nerven- und Nierenschäden führen kann und die Entstehung von Herz-Kreislauf-Erkrankungen begünstigt, hat ein zu niedriger Spiegel Heißhunger, Sehstörungen und Schwindel zur Folge.Die regelmäßige Überwachung gestaltete sich bisher, durch Messgeräten mit Blutproben, als äußerst kompliziert, heutzutage können wir diesen jedoch kontinuierlich mittels app- und sensorbasierter Blutzuckermesssysteme kontrollieren. Blutproben sind hierfür nicht länger notwendig. Christian testete für Dich die beliebte Hello Inside App in Verbindung mit dem Freestyle Libre Sensor von Abbott und berichtet von seinen Erfahrungen.Du bist an der kostenfreien Hello Inside App interessiert und willst diese selbst einmal ausprobieren?! Dann nutze den Rabattcode „HI-veganathletes“Lese Dir auch gerne meinen Erfahrungsbericht zu Hello Inside durch. - Das Blutzucker Tracking Experiment: https://www.vegan-athletes.com/hello-inside-test-blutzucker-tracking-experiment/Du willst mehr erfahren? Schreibe eine E-Mail an: christian@christian-wenzel.comMehr mr.broccoli: Podcast auf Spotify Apple Podcast Mehr Podcast Abonniere meinen YouTube Kanal*Affiliate LinkAchtung betreffend Nahrung und Supplements:Vorliegend habe ich meine eigene Erfahrung und die von Interviewpartnern genannt. Das sind die Effekte, die ich bei mir gespürt habe. Diese können bei jedem unterschiedlich ausfallen.Natürlich kann kein Lebensmittel, keine Nahrungsergänzung oder Superfoods sowie Inspirationen aus diesem Podcast alleine für sich eine Heilwirkung erzielen oder versprechen.Die beschriebenen Erfahrungen sind keine wissenschaftlichen Erkenntnisse und keine Tatsachenbehauptungen. Sämtliche Inhalte dieser Podcast Episoden sind keine Heilaussagen und ausschließlich informativ, sie dienen keinesfalls als Ersatz für eine ärztliche Behandlung.Die Aussagen der Interview Gäst:innen stehen für sich. Diese spiegeln nicht zwingend die Meinung des Herausgebers.

Welcome back to our weekend Cabral HouseCall shows! This is where we answer our community's wellness, weight loss, and anti-aging questions to help people get back on track! Check out today's questions:    Anonymous: Hi Dr Cabral, can you advise on how best to recover from stimulant laxative dependencies, or just dependencies on laxatives in general, even if someone is eating right? thanks   Lara: Hi, dr. C.. I'm trying not to cook with oil at all and add it in the end (olive, and even a bit of coconut oil to kitchari for example).. but all recipes start with oil in the pan.. then adding onions or spices.. am I not getting the same out of spices if I just put them in a bit of water instead of oil? I really feel like cooking with oil isn't as healthy as adding it in the end on a plate when foods not piping hot anymore.. Also, so far haven't found a good alternative to nonstick pans yet.. listened to your shows on the subject.. we bought a cast iron pan but how to use it properly ? Especially if I don't want to use oil to cook on it? Thank you so much   Lara: Hi, me again.. :) Have you ever talked about wild teasel and it's tincture? Here in Europe it's used to combat borelia bacteria (Lyme disease, especially if it was never diagnosed but the bacteria has been in the body for years wreaking havoc).. I know most of your products are based on herbs.. what do you think about using wild teasel for getting rid of borelia? Thank you, you are amazing and I am so grateful to have found you.. Oh, almost forgot.. found out about borelia at a bioresonance full body diagnostics.. I asked her in the end how my candida, parasites and heavy metals were, not telling her I was doing your protocols from October until now.. she said that strangely, none of those are a problem (considering other people have them higher).. so, thank you for developing them!   Danyelle: Hi Stephen! I would just like to say you are very inspiring and your transparency definitely sets you apart from a lot of people in this industry. I was curious about your thoughts on Celsius energy drink. I am aware of the artificial sweetener Sucralose in it but, what are your thoughts regarding the message they have. They say the green tea with EGCG, ginger, and guarantee seeds turn on thermogenesis and boosts metabolic rate. I usually drink it while I am still faster before my workout and wanted to hear your thoughts (I am 23 years old so I have been able to get away with it this far). I bet a lot of people are curious because Celsius has been a huge rise in the fitness industry and know a lot of people that consume it under the same circumstances. Thanks! (:   Luis: Hi Dr Cabral, Would you know if are there any known determents to having a single parathyroid gland removed due to an adenoma? The other 3 should be able compensate for the loss of 1 so there should be no harm from the available literature I've read.Thanks   Thank you for tuning into today's Cabral HouseCall and be sure to check back tomorrow where we answer more of our community's questions!    - - - Show Notes and Resources: StephenCabral.com/2794 - - - Get a FREE Copy of Dr. Cabral's Book: The Rain Barrel Effect - - - Join the Community & Get Your Questions Answered: CabralSupportGroup.com - - - Dr. Cabral's Most Popular At-Home Lab Tests: > Complete Minerals & Metals Test (Test for mineral imbalances & heavy metal toxicity) - - - > Complete Candida, Metabolic & Vitamins Test (Test for 75 biomarkers including yeast & bacterial gut overgrowth, as well as vitamin levels) - - - > Complete Stress, Mood & Metabolism Test (Discover your complete thyroid, adrenal, hormone, vitamin D & insulin levels) - - - > Complete Food Sensitivity Test (Find out your hidden food sensitivities) - - - > Complete Omega-3 & Inflammation Test (Discover your levels of inflammation related to your omega-6 to omega-3 levels) - - - Get Your Question Answered On An Upcoming HouseCall: StephenCabral.com/askcabral - - - Would You Take 30 Seconds To Rate & Review The Cabral Concept? The best way to help me spread our mission of true natural health is to pass on the good word, and I read and appreciate every review!  

On this weeks episode, The Gas Boys talk about Ben Shapiro's review of the Barbie movie, play a new game called "guess the singer", and talk about the dog days of pizookie Tuesdays.Merch Store: gasboysshop.com YouTube:https://www.youtube.com/channel/UC_O0Lqwxpxk6m9N3QDLcS2Q Instagram: @gasboyspodcast

On this week's episode, Liz takes a dive into what sucralose is and how it can cause inflammation to the body. She also recaps how she got to meet Ria Ciuffo from Chicks in the Office! Grab your greens and buckle up for this week's episode. Follow the podcast on Insta: confessionsofagymratFollow Liz on insta/tiktok: liftswithlizSubscribe on YT: liftswithliz

The Food and Drug Administration is breaking from the WHO and IARC over the subject of aspartame, which the latter says is “possibly carcinogenic to humans.” While officials and media run PR-cover for one of the most beloved children of the food industry, the issue is obscured with cancer concerns instead of what aspartame is know to do to the body: behavioral and cognitive changes, learning disabilities, seizures, migraines, mood swings, depression, and insomnia. Perhaps this is why the president, who loves his ice cream, one of the main vessels for the neurotoxic sweetener, is so obviously out of his mind. However, the FDA says aspartame safe so long as you consume the recommended amount, an erroneous notion that poison can be healthy, and something that has no consideration for the universal and heavy dosage people get of the substance on a daily basis. Their justification is that it has been studied and is legal in other countries. But it's not just aspartame. Sucralose, in a recent Journal of Toxicology and Environmental Health, Part B, study was fond to cause cellular and DNA damage like food colorings, along with leaky gut syndrome, and thus allergies and inflammation. A recent government study also found that the thousands of PFAS, or forever chemicals, in water without a doubt cause fertility damage, liver damage, hormonal suppression, obesity, and thyroid disease. So if Sucralose can cause DNA damage like food coloring then why is the alternative media not encouraging a boycott of products that contain the sweetener, or colorings, like they are other products? If conspiracy-minded media are so concerned with fluoride calcifying the pineal gland then why are they not concerned with aspartame severing consciouses from the brain and body through neurological damage? Another study from the Journal of Nutrition, and reported on by the American Council on Science and Health, is furthermore promoting the NOVA-4 classification of food, i.e., ultra-processed food-like items, as being at 91% consumption “far healthier than the typical American diet,” although the SAD Diet, or Standard American Diet, is almost exclusively comprised of UPFs. We have finally reached the point of idiocracy. It seems that ASPARTAME BRAIN is responsible.This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/5328407/advertisement

Podcasting through the dog days of a slow news summer has us discussing RFK Jr's curious ideas about THE JEWS, why governments enforcing speech norms is bad, actually, a silly upset about a Tracy Chapman cover, and CBS's great Mark Strassmann heads to Panama City to scold the riptide heroes. Has something we said, or failed to say, made you FEEL something? You can tell us all about it on Facebook or Twitter, leave a comment on the show's page on our website, or you can send us an email here. Enjoy!Show RundownOpen — Abe in strange environs5:32 — Bobby Kennedy Jr. sits down at a nice dinner party and holds forth on THE JEWS27:31 — Should Democrats have a back-up plan in case Joe Biden goes full Weekend at Bernie's?33:11 — The 1st Amendment is Good, radical lunatics insist42:59 — Tracy Chapman is great, some cover songs are good, cultural appropriation is mostly not a thing1:11:51 — Will Mark Strassmann get off a good one…on the beach?1:23:55 — Sucralose and aspartame will kill you, but so will enough of anything1:38:16 — Wrap-up! The League, Mission: Impossible Dead Reckoning Part 1, Joyride, The Sound of Freedom, The King of Kong: A Fistful of Quarters, 30 for 30: The American Gladiators DocumentaryRelevant Linkage can be found at the page for this episode on our website at https://www.brainiron.com/podcast/episode0152

In today's episode, we're talking about how Splenda also known as sucralose is a genotoxin. Despite its toxicity, I could walk into Costco, Krogers, Safeway, Wal-Mart and pull a bag off the shelf from the edible food aisle. If you are a Splenda consumer you may be saying, "but is it really that bad"? I mean come on, the FDA approved it and “health” influencers and supposed health supplement companies use it in their products. Recognize that nobody else has to live in your body, so clearance by the FDA is sufficient for most companies to overlook toxicology studies that suggest differently. Natural words and colorful health images, can go a long way in covering up significant health shortcomings of artificial additives like Sucralose.  -------- Get the 30 Day Microbiome Upgrade https://drwholeness.activehosted.com/f/36 Start accumulating health with the Shake the Sugar guide: https://drwholeness.com/stsguide Ask your lifestyle health questions on social media, tag @drwholeness and use #accumulatehealth. -------- Connect with Dr. Matt online:

Research shows sucralose, commonly known as Splenda, causes DNA damage, leaky gut and alters genes that regulate inflammation and cancer. I could have told them that. I mean chlorine in food! A cancer causing chemical in food! Also, research is showing horrible brain functioning implications. Listen now.

There have been a few studies to come out recently surrounding artificial sweeteners and ingredients commonly found with them. First, it was erithrytol... Now, it's sucralose – or rather, sucralose-6-acetate. So what's the deal? Tune in to this episode to hear Katie talk through the facts around the new sucralose study and what they mean for you and your gut health.Follow me on Instagram, and send me a DM to let me know what you resonated with in this episode. Ready to begin your gut rehab journey? Watch my program video and let's map out what that looks like for you.Talk soon!KFind Katie:Schedule a Free Clarity Call with Katie!Website - www.nourishthrivewellness.comInstagram - @the_healthygut_dietitianFacebook

Want to grab some attention? Just combine the word ‘toxic” or ‘deadly' with the words sugar substitute and that will do it. Low calorie and no calorie sweeteners are so popular but on the flip side, social media posts and other media headlines have created fear and uncertainty about using them. Are they dangerous or even toxic? It's confusing and hard to decipher what is sound factual science against what is low quality science or even pseudo science. Award-winning dietitian Neva Cochran is back to cut thru the hype, share the sound science, and make sense of it all so you know what to do.Here are your resources:Visit Procarenow.com for all of your vitamin, calcium and protein needs. Use Code: Susan10 to save 10%You can share the message of hope, healing and transformation with your purchase from NewHopeGirls.com Use code TRANSFORM to save 15%Guest: Neva Cochran, MS, RDN, LD, FANDTwitter: @NevaRDLDInstagram: @nevardld Facebook: https://www.facebook.com/NevaRDLD/LinkedIn YouTubeWebsite: www.NevaCochranRD.com EP 122 with guest Neva Cochran: Should You Use Sugar Substitutes after Weight Loss SurgeryEP107 Can You Have Erythritol after Bariatric Surgery? Neva and I cover a lot of helpful information in this podcast so you can make the right decision for your situation. Some of the many questions we talk about include:There are so many names for sugar substitutes including artificial sweeteners, sugar substitutes and low and no sugar sweeteners. They actually fall into different groups such as sugar alternatives, sugar alcohols, and artificial or non nutritive sweeteners. Would you go over what sugar alternative or no sugar sweeteners belong in which group?Recently, there were confusing headlines about sugar substitutes in general and another one specific to Sucralose. There is so much conflicting information in the news about sweeteners. Sometimes the information is accurate and reasonable and other times it's unrealistic and even ridiculous in the real world. What is your take?Is one sugar substitute better than another? How much is safe to use? Do you feel it varies between sugar alcohols and no sugar sweeteners with zero calories, even down to one specific sweetener over another? Erythritol recently got some bad press too but there's more to this story than the headline as well. Neva, why do some people prefer one sweetener over another?What else is in sweetener packets besides the low cal sweetener?Neva, what is your bottom line advice to my bariatric community about non sugar sweeteners? 

Episode 2040 - Does Blackrock really run global political correctness? What does the Rainbow Flag really stand for? Is it Divide and Conquer? Is Western Civilization doomed? Ted does a 20 minute rant on the state of western civilization. Will AI doom World? Sucralose is a pesticide? Shooting in Vegas stopped by concealed weapons holder! Plus much more. High energy must listen show!

A listener mail gets us delving into the lack of benefit - and even side effects - surrounding popular artificial sweeteners, with special emphasis on Splenda. Consider this breaking news when you make choices about your sweet indulgences! ------- Subscribe at Apple iTunes: https://podcasts.apple.com/us/podcast/nutritionradio-org/id1688282387  Podcast on Spotify: https://open.spotify.com/show/1ECHrnjxjn33DBNWgErPtp Subscribe to our YouTube backup: https://www.youtube.com/lonman07?sub_confirmation=1 Podcast on Amazon/ Audible: https://www.audible.com/pd/NutritionRadioorg-Podcast/B0BS8LFLLX?qid=1675812257&sr=1-1&ref=a_search_c3_lProduct_1_1&pf_rd_p=83218cca-c308-412f-bfcf-90198b687a2f&pf_rd_r=YKEZ8DX192TQF0CQV8KX&pageLoadId=u3x6bJ1 Podcast web site: https://sites.libsyn.com/455769/site Sister site: https://www.ironradio.org/ 

Angela was born and raised in Maine. She was originally working in the traditional medical field before moving on to the medical cannabis industry as a career. Helping people and caring for plants have long been passions of hers. She and Ian met and fell in love at a cannabis liberation festival in 2015. Ian comes from the food industry with a background as a chef, mixologist, and restaurant manager. His work and his passion for adventure led to a lot of travel. Eventually, he settled down in Maine in 2013 with a desire to pursue his love of cannabis legally. He was quick to fall in love with Maine, and soon fell head over heels for Angela as well. Discussed this week: trimming, growing, medibles, nursing, bringing work home with you everyday, working in a restaurant, being straight edge, corrupt girlfriends, mansplaining yourself into an overdose, starting at 25 and 30, significant others, The Big Lebowski, sour sugar, 1500 mg, one and done, Stoney baloney, visual distinctions, Fuego Takis, Pika slices, spiced Tamarind paste in a syringe, challenge edibles, hot and heavy, Nano drops, aloe juice, being a former magician, Chef's kiss, Nanos, cancer patients, economics, buying 20 1 lb lb packages of nerds, low dose full spec, Googling math hands-free, being a street magician, Pearl street, levitating monks, isomalt and Sucralose lollipops, the drying process with edibles, and more! --- Send in a voice message: https://podcasters.spotify.com/pod/show/potluckypodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/potluckypodcast/support

To learn more about working with me and to get a free call and digestion training, go to: www.bit.ly/gutcall Or, call us now at 586-685-2222

Get ready for a wild ride on this week's episode of the podcast! We're talking about a cool tavern, an amazing Hungarian physician, and some creepy crawlies in Florida. Plus, May's scientific experiment on sharing thoughts with your partner after 31 years of marriage.  00:02:49 Observations from motorcycle ride. 00:07:19 Mental illness shouldn't be exploited. 00:13:53 Takeaway: Ignatz Semmelweis discovered hand washing. 00:19:20 Hand hygiene saves lives. 00:24:32 No takeaway. 00:31:00 Air New Zealand weighs passengers. 00:38:27 Sucralose may damage DNA. 00:42:04 Eat real food, avoid fake. 00:52:33 Pick your poison, enjoy treats. 00:54:22 Improve mental health with keto. Thanks for sticking with us this week! And don't forget our new weekly DOCTALES livestreaming on Facebook and YouTube where you get to be part of the party! Our Advice! Everything in this podcast is for educational purposes only. It does not constitute the practice of medicine and we are not providing medical advice. No Physician-patient relationship is formed and anything discussed in this podcast does not represent the views of our employers.  The Fine Print! All opinions expressed by the hosts or  guests in this episode are solely their opinion and are not to be used as specific medical advice.  The hosts,  May and Tim Hindmarsh MD, BS Free MD LLC, or any affiliates thereof are not under any obligation to update or correct any information provided in this episode. The guest's statements and opinions are subject to change without notice. Thanks for joining us! You are the reason we are here.  If you have questions, reach out to us at doc@bsfreemd.com or find Tim and I on Facebook and IG. Please check out our every growing website as well at  bsfreemd.com (no www)  GET SOCIAL WITH US! Website: bsfreemd.com Rumble: https://rumble.com/search/video?q=bsfreemd Instagram:: https://www.instagram.com/bsfreemd/ Facebook: https://www.facebook.com/bsfree Newsletter: https://www.bsfreemd.com/truthserum

“Adoçante sucralose pode causar diabetes, pressão alta e câncer, diz estudo.” Foi assim que a imprensa noticiou o resultado de um estudo in vitro com células e sucralose. Mas será que isso é motivo para preferimos o açúcar? Neste episódio comentamos a diferença entre os resultados do experimento e o que as manchetes noticiaram, as doses que foram utilizadas e o alegado efeito na permeabilidade intestinal. Estamos no Instagram: Dr. Souto - Sari Fontana  Área de membros do blog Ciência Low-Carb: Clique Aqui! Para ser avisado sobre cada novo episódio e receber os links das matérias mencionadas e as referências bibliográficas por e-mail, cadastre-se gratuitamente em https://drsouto.com.br/podcast Para aprender sobre rótulos e como fazer melhores escolhas, acesse https://sarifontana.substack.com/ e cadastre seu e-mail. Você passa a receber conteúdo gratuito, e se quiser apoiar este trabalho, receber conteúdo exclusivo e enviar rótulos para a Sari analisar, faça upgrade para os planos pagos. Conheça também o Podcurso Low-Carb da Teoria à Prática em https://drsouto.com.br/podcurso/

   In this episode of the Empowered Nutrition Podcast, we dive into the topic of Sucralose, a non-caloric sweetener commonly known as Splenda. Join me as I discuss a recent article published in the Journal of Toxicology and Environmental Health, shedding light on the potential dangers associated with Sucralose.

Episode 2024 - Keep your hearts and mind in Christ. Why do so many videos talk about God and not Jesus? Green segment. Sucralose is poison and it changes your DNA! UF now has an anti white program! Utah removes Bible from schools. Merit based society replaced by diversity. Victim vs the oppressor. Critical race theory is a lie! Migrants in NYC refuse to leave free hotels. Plus much much more! High energy must listen green show!

The keto diet is powerful, so long as you know what you're doing but it's easy to be misled. Today I'm going to teach you about 5 keto foods that cause INFLAMMATION and healthy food swaps for each of them! Oftentimes, foods are promoted as being healthy, when that's not always the case. 

Today we speak with an expert on sugar and things meant to replace it. The stakes are high. Very high. Sugar consumption in the population is astronomical and so is the use of sugar replacements. Knowing the impacts of both could help experts provide dietary guidance and help consumers make decisions. Dr. Robert Lustig is Professor Emeritus of Pediatrics in the Division of Endocrinology at the University of California, San Francisco. He specializes on the regulation of energy balance by the central nervous system; body weight regulation, appetite, metabolism, and is very well known for his work on sugar and their substitutes and on policies aimed at improving the diet of the population. A YouTube video on the effects of consuming sugar called “Sugar: The Bitter Truth,” has now been viewed 24 million times. Interview Summary   URL for “The Bitter Truth video (https://youtu.be/dBnniua6-oM)   Let's start out with this - so the big hope is that sugar replacements, artificial sweeteners, non-nutritive sweeteners, all known as different things, replace sugar and that people can enjoy sweet taste without the calories. But, of course, the picture is way more complicated. Being an endocrinologist, you are in a good position to explain what happens when the sweeteners enter the body. I'd like to get to that in just a moment, but let's lead off with another question. Why is it so important for people to consume less sugar?   First, let's talk about what sugar is. The food industry tells you that sugar is just empty calories. I wish that were true. If that were true, then you could basically spend your discretionary calories on sugar with no problem. But it's not true. There are two molecules in dietary sugar: the sucrose or the high fructose corn syrup or honey maple syrup agave. They are all basically the same. One molecule of something called glucose, one molecule of something called fructose. Glucose is the energy of life. Glucose is metabolizable by every cell on the planet. Glucose is so important that if you don't consume it, your body makes it. The liver will take fats and turn it into glucose. It will take amino acids and turn it into glucose process called gluconeogenesis. Glucose actually makes your cells work better. It makes your mitochondria function better, the mitochondria being the little energy burning factories inside each of your cells. Glucose, for lack of a better word, we can call good. Fructose, on the other hand, it is completely different, is metabolized completely differently inside the body and inside the liver. What fructose does is it inhibits mitochondrial function. It actually inhibits three separate enzymes necessary for mitochondria to do their job. So, fructose inhibits energy generation. Now, the food industry will tell you fructose is four calories per gram. Fructose is ready energy. That is why they put high fructose corn syrup in the sports drinks, for example. Well, turns out, that fructose may be ready energy for a bomb calorimeter, but it is not ready energy for your mitochondria. You don't burn in a bomb calorimeter (a laboratory instrument), you burn via your mitochondria. It turns out, mitochondria are actually poisoned by fructose. So in fact, fructose is a chronic, dose-dependent mitochondrial toxin and this is why we have to eat less of it. But the problem is the food industry keeps putting it in anyway despite the fact that it is killing us.   How much more of it are people consuming than what you might suggest?   The American Heart Association years ago came up with a upper limit per day of about 25 grams, which would be about six teaspoons per day. I was actually part of that group that came up with that and I stick to it because that's what the data show. We are currently consuming 94 grams. We are consuming almost quadruple the amount that is the upper limit. Now, the notion that something could have empty calories but still be bad for you is not a crazy one. We have two things in our diet that we know are calories but are clearly toxic to us. One is alcohol. Alcohol, seven calories per gram, but alcohol is a poison. And then also trans fats. Trans fats are nine calories per gram, but trans fats are a poison. So just because something has calories doesn't have anything to do with its metabolic impact.   Where are people getting all the sugar from? I'm assuming it's not from their sugar bowl.   Exactly. It is not the sugar they add. It is the sugar the food industry adds. Now, where is it? Well, the obvious source is soft drinks. That's number one by far and away. I mean soft drinks are basically, you know, the devil incarnate. Several municipalities have actually figured that out, and it's one of the reasons we have soda taxes because it's actually directed at the problem. A lot of it is in other things that we identify as sweet: candy, cakes, ice cream. A lot of it is in other things like breakfast, cereal, yogurt, even cured meats. It is in a whole host of other things. When you add it all up, 65% of the sugar you consume is in ultra-processed foods. It is not in regular food. It is not in sugar you added to your own food. It is in ultra-processed foods. An ultra-processed food is the vehicle by which the payload, that is that fructose, is doing its damage.   Thanks for that background. We're really here to talk about the artificial sweeteners but it is irresistible talking to you about sugar in general because you described the whole picture in such a compelling way. So thank you for that. So, onto the artificial sweeteners. What are the main ones in the food supply?   Well, there are a whole bunch. The most common ones that the food industry uses the most, obviously aspartame, which is Equal. And also sucralose, which is Splenda. But there are others now out on the market: Neotame, there's Acesulfame-K, there's monk fruit, there's Stevia, and all the Steviol glycoside derivatives. There's now Allulose, and there's Tagatose. There's a whole host of different sweeteners that are considered "non-nutritive” meaning they don't have calories.   These things show up in ways that people don't necessarily recognize. I mean Diet Coke, Diet Pepsi, those sort of things, it's obvious they're artificially sweetened. But these things are showing up in a lot of places, aren't they?   Indeed. The food industry now understands that sugar is a problem and people have been calling for less sugar but what they're not calling for is less sweet. And so the industry has a job. It has to deal with that dichotomy.   I know understanding their impacts is complicated by the fact that there are a lot of these things and they're all chemically different from one another. I'm imagining they have different metabolic effects. What happens when these things get into the body?   Right, and that is the issue. It has nothing to do with calories. People think calories are the issue. This has nothing to do with calories. That's one of the reasons, Kelly, that I'm committed to one concept: kill the calorie. Kill the calorie as a unit of measure. It was never appropriate. It was actually subterfuge, and it was actually promoted and promulgated by the food industry because if it is about calories, they can assuage their culpability for what they've done to our food supply. This has nothing to do with calories. This has to do with metabolic health.   Now, the World Economic Forum just published a white paper called the, "True Purpose of Nutrition," and it comes down to two words: metabolic health. That is what is going on inside the cell and that's where the artificial sweeteners do their damage, inside the cell. That's what we have to talk about. There are several places in the body where artificial sweeteners can do damage that have absolutely nothing to do with calories. The first, you put something sweet on your tongue. Message goes tongue to brain, "Sugar's coming." Brain sends a message to the pancreas, "Sugar's coming, release the insulin." Then the sugar never comes because it was a diet sweetener. What does the pancreas do? It turns out it releases the insulin anyway even though it had no calories, even though it wasn't sugar, just because of the sweet taste. So this is known as the cephalic phase of insulin secretion. That insulin is driving energy storage into fat, number one, and it's also driving cell proliferation in your coronary arteries, cell proliferation in your breast tissue, in other words, cardiovascular disease and cancer and ultimately leading to burnout of your pancreas, and now you've got diabetes too. Even though these artificial sweeteners have no calories, they still generate an insulin response, which is still problematic from a metabolic standpoint.   So because of the sweet taste and the body's response to that, I'm assuming what you're saying would be true to all of sweeteners?   Exactly. All of them do that. The next step is the artificial sweetener goes down your gullet, goes into your intestine, and the intestine has these bacteria in it called the microbiome. Most people have now heard of that. Different bacteria lead to different effects in the intestine. But think of your intestine - I mean it's a sewer. It has a whole lot of S-H-you-know-what in there. The goal of the intestine is to keep the S-H-you-know-what IN the lumen of the intestine and not allow it into the bloodstream. It uses three barriers. It has a physical barrier called the mucin layer. It has a biochemical barrier known as tight junctions or zonulins. It also has an immunological barrier called Th17 cells. Those three barriers have to work right to keep the junk out of your bloodstream because if the junk gets into your bloodstream, you now have systemic inflammation, which drives insulin resistance and drives chronic metabolic disease as well. So keeping your intestine in tiptop shape is really important. Well, it turns out those diet sweeteners alter the microbiome. Some of those bacteria like those sweeteners and utilize them to make toxic byproducts, which damage the mucin layer, damage that biochemical tight junction barrier and allow for things to seep through. This is a process called leaky gut. For reasons that are still unclear, sugar tends to deplete those Th17 cells, rendering the immunologic barrier devoid of function. The sum total of which means all the you-know-what in your intestine ends up in your bloodstream, goes to your liver, generates insulin resistance, and you are off to the chronic metabolic disease races as well, from diet sweeteners having nothing to do with calories.   What an amazing picture your painting of these things.   We've got one more mechanism. At the fat cell, now this I really don't understand and it's early data but seems to be consistent. Turns out adipocytes, fat cells, have receptors for diet sweeteners. Don't ask me why. I don't know why. But it turns out, diet sweeteners can act like insulin right at the fat cell to increase energy deposition into the fat cell. Growing those fat cells all by themselves, due to the diet sweetener rather than due to insulin. Now how dumb is that? As a result, there are a lot of different ways diet sweeteners might end up causing problems as well, having nothing to do with calories, having nothing to do with fructose. There was a paper that came out in the European Journal of Clinical Nutrition. It was a meta-analysis of sugar and also of diet sweeteners in terms of diabetes and heart disease. What I can say in one sentence to sum up what this paper showed is that the toxicity of one Coca-Cola equals the toxicity of two diet Coca-Colas. Half as bad. That doesn't mean good. It means half as bad.   Boy, I mean, any one of the three major pathways to harm would be of concern. If you add them all together, it is a pretty striking picture, isn't it? I imagine, even if somebody knew about this, they might say, well, you know, I'm willing to accept those risks. I mean, even though you are making them sound substantial, but I'm willing to accept those risks if these products help me control my weight. Do they?   Well, they don't. That's part of the problem. There is not one study, not one study in the entire world's literature, that shows that switching from sugared beverages to diet beverages actually controls weight. The reason is because even though the diet sweeteners don't release as much insulin now, when you drink the diet sweetener, the pancreas releases it later. That's actually been shown in several studies now. You get a delayed insulin response, so that the 24-hour insulin burden is the same whether you consume the sugar or the diet sweetener.   Let's talk about safety for a minute. What about sort of the typical toxicology concerns that people have had for years about these substances, irrespective of what they're doing to the pancreas and to the other, the microbiome, et cetera? What about the just kind of pure safety of them?   Right, so the one that has generated the most heat, not too much light, unfortunately, is aspartame, NutraSweet. It turns out that aspartame has a very long and checkered history. Did you know that aspartame was made by Searle, G.D. Searle? And, do you know who the CEO of G.D. Searle was at the time that aspartame was approved by the FDA?   I do not.   His name was Donald Rumsfeld.   An interesting character in history.   Indeed, wouldn't you think? It turns out that G.D. Searle actually buried most of the toxicology of aspartame in order to get it approved. It is a long complicated and involved story, which we don't have time for. I'm not even privy to most of the details on that. The bottom line was it ultimately did get approved despite the fact that there was a significant amount of concern about toxicology of this compound. Those questions still remain today. That is one. Another one that is a big issue is sucralose. Sucralose is also called Splenda. Sucralose is a chlorinated poly-fructose and it's extremely sweet, no question about that. It seems to have some GI side effects that a lot of people don't like. It also has now been associated with cancer. And most recently, the one that's gotten the most attention and almost assuredly, Kelly, the reason you called me is the paper that came out about three weeks ago in science about erythritol. So erythritol is a sugar alcohol, and now the meta-analysis of erythritol consumption suggests that it may in fact contribute to heart disease. Now, is that true? Meta-analysis are complicated. People think meta-analysis are the piece de resistance, the highest bar of medical information and analysis. I have four words for meta-analysis: garbage in, garbage out. Meta-analyses are only as good as the studies that they base the data on. If those studies were done by the food industry, which almost all of these are, because that's who stands to benefit from them. These are almost never NIH studies. These are almost always food industry studies, as you know, the odds are 7.61 times more likely to find in favor of the compound of interest. So all of these are, shall we say, biased. All of these are tainted, and meta-analyses are basically a conglomeration of tainted studies. So what do you expect the result to be?   Thanks for that background. I'm imagining also regarding toxicology and safety, that some of the newer sweeteners like Splenda for example, sucralose, there hasn't been enough years of use to pick up long-term chronic effects.   Well certainly, if you're using cardiovascular or cancer events, you're absolutely right. A lot of these events, you know, take a long time to manifest themselves. Sometimes, a generation or even two generations for that matter, especially for heart disease and cancer. The 15-year-old is drinking 10 diet sodas. When do you expect the heart attack to show up? You know, it's complicated.   So we use biomarkers to try to answer these questions, but then the biomarker has to actually be a good proxy for those events and often they're not. Let me give you an example, LDL. Everybody thought LDL was the bad guy. Turns out triglycerides are the way worse guy. LDL has a hazard risk ratio for heart disease of 1.3. Triglycerides have a hazard risk ratio of 1.8. Triglycerides are 50% more important in determining heart disease than LDL is, but we use LDL as the biomarker because it's more stable. So you have to use the right biomarker and you have to interpret it properly and it actually has to mean something and it has to change relatively acutely. All of which are problematic for all of these biomarkers. It's hard. It's hard to do these kinds of analyses. Having said that, my group, a scientific advisory team that I convened to help an offshore ultra-processed food company improve the health of their products. We've published this just last month in Frontiers in Nutrition. The company is called Kuwaiti Danish Dairy Company, or KDD. The title of the paper is, "The Metabolic Matrix: Re-Engineering Ultra-processed Foods to Protect the Liver, Feed the Gut, and Support the Brain." We did a deep dive on diet sweeteners. We looked at all of these diet sweeteners and their proxies, all the biomarkers. The one that actually popped out that looked to be the most beneficial, at least acutely, is a new one that we're actually kind of interested in and is picking up speed and it's called allulose. Allulose currently is 12 times the cost of sugar, but that's coming down. It turns out allulose lowers LDL and raises HDL. So it may have a better cardiovascular profile, but again, all the caveats that we mentioned before.   That's very interesting. So given your interest in pediatrics, what about children using these sweeteners?   I am totally against children using sugar because they get fatty liver disease and Type 2 diabetes, and I am totally against them using diet sweeteners because, number one, we don't know what they're going to do. Number two, they don't actually lead to weight loss. That data we do have. So as far as I'm concerned, we really only have one option and that is de-sweeten our lives. We have to de-sweeten the food.   Perfect lead in to the next question I was going to ask. So do you think it is possible for people to become accustomed to less sweetness? I mean, let's say the food industry is required to gradually reduce sugar and sweetness from the sweeteners. What do you think would happen?   Absolutely. It is not only possible, it is eminently doable. And I know why and we have the data for why that is. So there is a very smart lady, neuroscientist at the University of Michigan by the name of Monica Dus, who has done all this work in fruit flies of all places. She has shown the desensitization of the tongue to sugar has to do with changes in receptors and changes in specific substrates in the taste buds of the tongue. When you stop the sugar availability, it takes three weeks for those receptors to increase and repopulate, and for those problematic substrates to go away. You can actually retrain your tongue in three weeks to be much more sensitive to the sugar that is in the food naturally. After a three-week abstinence period or a reduction or a weaning period, a blueberry will taste like a sugar bomb in your mouth. So we know this can happen and we actually have proven this for salt previously. The UK, as you know Kelly, back in 2003, the Blair government convened all the food industry concerns in Great Britain. So Marks & Spencer, and Weight Rose, and Tesco, et cetera, all around the big table, didn't let media in, and basically said to every single food industry concerned in Great Britain, "Look, we have a hypertension and stroke problem and it's because of the salt content of the food and we are going to play referee here in the government. And each of you is going to reduce the salt content of your food by 10% per year over a three-year period so that you'll reduce your salt by 30% at the end of this and everyone's going to play together, so that there's no competitive disadvantage and most importantly, we're not going to tell anybody." That's what they did. Sure enough, in 2011, a paper appeared in Burge Medical Journal, demonstrating a 40% reduction in hypertension and stroke because of the public health effort that the Blair government made in terms of reducing the amount of salt in processed food. We can do the same with sugar today.   The salt example is a good one because I think many people have sort of experienced this in their day-to-day lives, even in the United States, where industry hasn't done exactly what's happening in Britain. People have tried to reduce salt in their diet, add less salt, and buy products with less salt. And then sometimes they'll go back and consume something that they had before and find it extremely salty, even unpleasantly salty. It's interesting to hear on the sugar front that that same experience might be possible and that there's a biological reason for it. It is not just that you psychologically get accustomed to different levels of sugar, in this case, but there's a biological change occurring that might help keep that going.   Absolutely. You can change people's behavior by changing their biochemistry. This is how I got into this field by using a drug that suppressed insulin and getting kids who were 400 pounds due to their brain tumor to actually lose weight and start exercising because we got their insulin down. You can fix the biochemistry and the behavior will follow suit. The food industry could do that and we wouldn't even notice.   So I'm guessing I know the answer to this question before I even ask it, but let's go ahead. Would you suggest the food industry be mandated to make gradual reductions in sugar, just like you mentioned with salt in the UK?   Absolutely, I'm working toward that. The only thing that I say is we should not tell anybody.   So it would be sort of a stealth move then. You would not necessarily have to make a big deal of it to the public, because they might assume there's going to be a change in the desirability and the pleasure of the products when that's not necessarily the case.   As soon as you do something to their food, someone's going to scream, "Nanny state!" This is not nanny state. Ultimately, this is a public health problem. We have to deal with it with a public health solution. You know, that means changing things. If the amount of sugar in our food supply went down, say by 3% every six months down, so that we were able to cut our sugar consumption by 25%, which would be the same basically as what a tax would do. We would save so many billions of dollars in healthcare costs, and we would increase productivity so much. We actually published a paper, a microsimulation analysis in BMJ years ago where we quantified the savings to government, to insurers, to the public. If we actually got sugar down and, you know, actually listened to what the USDA told us, it would be amazing. There is data, there's a pathway forward, there's precedent for doing it. I absolutely think that is where we need to go.   Rob, you're making me feel very smart at the moment, because I figured this was going to be a podcast filled with information and helpful bits of knowledge and it sure was. I'm really grateful that you were able to join us and the topic couldn't be more important. Thank you again for being with us.     Bio   Robert H. Lustig, M.D., M.S.L. is Emeritus Professor of Pediatrics in the Division of Endocrinology, and Member of the Institute for Health Policy Studies at UCSF. Dr. Lustig is a neuroendocrinologist, with expertise in metabolism, obesity, and nutrition. He is one of the leaders of the current “anti-sugar” movement that is changing the food industry. He has dedicated his retirement from clinical medicine to help to fix the food supply any way he can, to reduce human suffering and to salvage the environment. Dr. Lustig graduated from MIT in 1976, and received his M.D. from Cornell University Medical College in 1980. He also received his Masters of Studies in Law (MSL) degree at University of California, Hastings College of the Law in 2013. He is the author of the popular books Fat Chance (2012), The Hacking of the American Mind (2017), and Metabolical: The Lure and the Lies of Processed Food, Nutrition, and Modern Medicine (2021). He is the Chief Science Officer of the non-profit Eat REAL, he is on the Advisory Boards of the UC Davis Innovation Institute for Food and Health, the Center for Humane Technology, Simplex Health, Levels Health, and ReadOut Health, and he is the Chief Medical Officer of BioLumen Technologies, Foogal, Perfact, and Kalin Health.  

Todays' Bite Of Knowledge is all about ZERO CALORIE SWEETENERS AKA: non-nutritive sweeteners such as Stevia, monk fruit, and other offenders like aspartame and Sucralose. Plus, better-for-you options. Sponsored By: Ned Magnesium Get 15% off helloned.com/DIGEST or use code “DIGEST” at checkout   Check Out Bethany: Bethany's Instagram: @lilsipper Bethany's Website My Digestive Support Protein Powder Gut Reset Book Subscribe to my weekly newsletter below www.lilsipper.com/subscribe  As always, if you have any questions for the show please email us at digestthispod@gmail.com.  And if you like this show, please share it, rate it, review it and subscribe to it on your favorite podcast app. 

Do you recall the variety of artificial sweeteners that've appeared over the years? One of the most recent is sucralose - Splenda - the yellow packet - and it's been getting more attention very recently. Come check this out!

JOIN MY PHYSIONIC SOCIAL NETWORK Join my Community [It's Free!]: https://bit.ly/PhysionicCommunity Join the Physionic Insiders [Premium]: https://bit.ly/PhysionicInsiders HIRE ME FOR CONSULTING: https://bit.ly/3dmUl2H DONATIONS FOR A SCIENCE BASED CAUSE Patreon: patreon.com/PhysionicPhD WHERE ELSE IM ACTIVE: Email: http://bit.ly/2AXIzK6 Podcast: http://bit.ly/2PThKz0 Instagram: http://bit.ly/2OBFe7i 0:00 – Introduction. 5:30 – Toxic Acrylamides in Coffee. 18:46 – The Physionic Dream. 50:05 – Sucralose and Insulin Sensitivity. 57:00 – Insulin & Body Fat. 1:23:25 – Carbohydrate-Insulin Model of Obesity. 2:17:35 – GlyNAC for Anti-Aging. 2:29:50 – Hyaluronic Acid on Skin Aging. 2:40:45 – The Future Content.

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Paul talks about artificial sweeteners (Stevia, Sucralose, Aspartame) in this episode and how they appear to disrupt our guts, and impair glucose tolerance in both animal models and humans. He reiterates why he believes you should not fear sugar in the form of fruit, honey, and maple syrup and why adding carbohydrates to your diet is optimal. 00:09:47 Podcast begins 00:10:47 High fructose corn syrup vs. low-processed sugar (learn more on Paul's interview with Georgi Dinkov) 00:13:12 Should diabetics consume sugar? 00:25:42 Reintroducing glucose after a ketogenic or carnivore diet 00:28:32 Glycemic index and longevity 00:30:27 Benefits of carbohydrates 00:40:12 What are artificial sweeteners? 00:43:02 The case against artificial sweeteners (Stevia) 00:46:42 The case against artificial sweeteners (Sucralose/Aspartame) 00:59:52 Recapping the podcast Sponsors: Heart & Soil: www.heartandsoil.co Carnivore MD Merch: www.kaleisbullshit.shop Make a donation to the Animal Based Nutritional Research Foundation: abnrf.org Animal-based 30 Challenge: https://heartandsoil.co/animalbased30/ Zero Acre: www.zeroacre.com/PAUL or use code PAUL for free shipping on your first order Eight Sleep: www.eightsleep.com/carnivoremd to get $150 off your order Marek Health: marekhealth.com/fundamentalhealth, use code PAUL for 10% off your first lab order and check out Paul's custom blood panel Bon Charge: boncharge.com, use code CARNIVOREMD for 15% off your order

It's Episode 34, and that could only mean one thing: BUD LIGHT APPLE SLICE HARD SELTZER VARIETY PACK! RoRo & JoJo talk beverage felonies, Sucralose, give advice to children, see how deep the Icewox ice maker rabbithole goes, rap, reminisce about past bevs, take your voicemails about bad bartenders, and SO much more! Find everything TBASH here: https://linktr.ee/tbashlive LEAVE US A VOICEMAIL: 909-295-CAFE

In this Podcast episode, Max Lugavere, Mark Bell, Nsima Inyang, and Andrew Zaragoza talk about how much diet can impact your chances of getting dementia and Alzheimer's Disease. Follow Max on IG: https://www.instagram.com/maxlugavere/ New Power Project Website: https://powerproject.live Join The Power Project Discord: https://discord.gg/yYzthQX5qN Subscribe to the new Power Project Clips Channel: https://youtube.com/channel/UC5Df31rlDXm0EJAcKsq1SUw Special perks for our listeners below! ➢https://hostagetape.com/powerproject Free shipping and free bedside tin! ➢https://www.naboso.com/ Code POWERPROJECT for 15% off! ➢https://thecoldplunge.com/ Code POWERPROJECT to save $150!! ➢Enlarging Pumps (This really works): https://bit.ly/powerproject1 Pumps explained: https://youtu.be/qPG9JXjlhpM ➢https://www.vivobarefoot.com/us/powerproject Code: POWERVIVO20 for 20% off Vivo Barefoot shoes! ➢https://markbellslingshot.com/ Code POWERPROJECT10 for 10% off site wide including Within You supplements! ➢https://mindbullet.com/ Code POWERPROJECT for 20% off! ➢https://eatlegendary.com Use Code POWERPROJECT for 20% off! ➢https://bubsnaturals.com Use code POWERPROJECT for 20% of your next order! ➢https://vuoriclothing.com/powerproject to automatically save 20% off your first order at Vuori! ➢https://www.eightsleep.com/powerproject to automatically save $150 off the Pod Pro at 8 Sleep! ➢https://marekhealth.com Use code POWERPROJECT10 for 10% off ALL LABS at Marek Health! Also check out the Power Project Panel: https://marekhealth.com/powerproject Use code POWERPROJECT for $101 off! ➢Piedmontese Beef: https://www.piedmontese.com/ Use Code POWER at checkout for 25% off your order plus FREE 2-Day Shipping on orders of $150 Follow Mark Bell's Power Project Podcast ➢ https://lnk.to/PowerProjectPodcast ➢ Insta: https://www.instagram.com/markbellspowerproject ➢ https://www.facebook.com/markbellspowerproject ➢ Twitter: https://twitter.com/mbpowerproject  ➢ LinkedIn:https://www.linkedin.com/in/powerproject/ ➢ YouTube: https://www.youtube.com/markbellspowerproject ➢TikTok: http://bit.ly/pptiktok  FOLLOW Mark Bell ➢ Instagram: https://www.instagram.com/marksmellybell ➢https://www.tiktok.com/@marksmellybell ➢ Facebook: https://www.facebook.com/MarkBellSuperTraining ➢ Twitter: https://twitter.com/marksmellybell Follow Nsima Inyang ➢ https://www.breakthebar.com/learn-more ➢YouTube: https://www.youtube.com/c/NsimaInyang ➢Instagram: https://www.instagram.com/nsimainyang/?hl=en ➢TikTok: https://www.tiktok.com/@nsimayinyang?lang=en  Follow Andrew Zaragoza on all platforms ➢ https://direct.me/iamandrewz Stamps:  00:00 - Hostage Tape 00:32 - Piedmontese beef 03:26 - Why Max avoids Sucralose 04:35 - Getting into diet & nutrition 11:50 - About Max's mother's diet 14:38 - Prediction of population with Alzheimer's & Dementia in the US 17:20 - Tips on reducing risk of Alzheimer 21:06 - Poor food choices 21:48 - Causes of Anabolic Resistance in old age 23:16 - Role of red meat in diet 28:05 - New research on Red meat consumption 29:31 - Research work for 'Genius Kitchen' 34:00 - Any particular way to prepare eggs 34:38 - Alzheimer's & Ketogenic diet 38:51 - Check littleemptyboxes.com for trailer 39:07 - Thoughts on Ketone supplements 41:46 - Amyloid Hypothesis in Alzheimer's disease 45:47 - Physical exercise & dementia 49:37 - Type of exercise to reduce Dementia risk 54:39 - Does keeping your brain active prevent Dementia 56:05 - Benefits of Martial arts in Dementia 57:47 - Health education in Schools 1:04:34 - Why practical learning is important 1:06:40 - Bitter Truth about Seed oils 1:13:00 - Max's health issues 1:14:44 - Max's different diet plans 1:18:31 - Alcohol and Dementia 1:20:53 - Eight sleep mattresses 1:21:13 - Moderation is key to life 1:22:52 - How to Optimize your SLEEP 1:27:38 - Relationship between sleep apnea & Alzheimer's disease 1:29:14 - Good sleep definition 1:29:52 - Benefits of Nutrient dense foods 1:34:40 - Athletic Greens 1:35:20 - Benefits of Fibre rich foods 1:41:18 - Does vegetable cause gas 1:44:49 - Optimize gut health & your Microbiome 1:47:45 - Is quality of food more important than calories 1:53:17 - How the 2006 Alzheimer's paper potentially misled research 1:55:49 - Nutrition trending on social media 1:59:19 - Food ads & dietary intake 2:01:01 - Glyphosate general fact sheet 2:04:51 - Popular foods that seem healthy but Aren't 2:14:30 - Max's mother's illness 2:18:17 - Max's daily routine 2:25:59 - Max's favorite movie 2:27:12 - Is Max Planning to make more movies 2:29:02 - Like, share, subscribe, comment, follow the podcast 2:29:26 - Way to connect with Max 2:29:39 - Books by Max 2:30:18 - Smelly's tip 2:30:55 - Outro #MaxLugavere #alzheimer  #PowerProject #MarkBell #FitnessPodcast #markbellspowerproject

My guest is Layne Norton, Ph.D. — one of the world's foremost experts in nutrition, protein metabolism, muscle gain and fat loss. We discuss the science of energy utilization and balance, the efficacy of different diets (e.g., ketogenic, vegan, vegetarian, carnivore, omnivore), and how best to build lean muscle mass and lose fat. We also discuss optimal protein and fiber intake, the best sources of protein, the correlation between appetite, satiety signals and exercise, along with male and female-specific needs. Dr. Norton also explains how to support a healthy gut microbiome and offers insight into sugar and artificial sweeteners, processed, cooked, and raw foods, supplements, seed oils, and the relationship of LDL/HDL levels to cardiovascular health. This episode serves as a master class in nutrition, metabolism and exercise and is sure to benefit people of all ages and with different health and fitness goals. Thank you to our sponsors AG1 (Athletic Greens): https://athleticgreens.com/huberman LMNT: https://www.drinklmnt.com/huberman ROKA: https://www.roka.com/huberman InsideTracker: https://www.insidetracker.com/huberman Supplements from Momentous https://www.livemomentous.com/huberman Huberman Lab Premium https://hubermanlab.com/premium For the full show notes, visit hubermanlab.com Timestamps (00:00:00) Dr. Layne Norton, Nutrition & Fitness (00:02:53) LMNT, ROKA, InsideTracker, Momentous (00:06:50) Calories & Cellular Energy Production (00:12:35) Energy Balance, Food Labels, Fiber (00:15:19) Resting Metabolic Rate, Thermic Effect of Food (00:19:04) Exercise & Non-Exercise Activity Thermogenesis (NEAT) (00:25:49) Losing Weight, Tracking Calories, Daily Weighing (00:29:24) Post-Exercise Metabolic Rate, Appetite (00:35:04) AG1 (Athletic Greens) (00:36:19) Exercise & Appetite, Calorie Trackers, Placebo Effects & Beliefs (00:43:46) Exercise & Satiety Signals, Maintain Weight Loss & Identity (00:56:32) Weight Loss & Maintenance, Diet Adherence (01:03:33) Restrictive Diets & Transition Periods (01:08:03) Gut Health & Appetite (01:16:23) Tool: Supporting Gut Health, Fiber & Longevity (01:23:59) LDL, HDL & Cardiovascular Disease (01:30:31) Leucine, mTOR & Protein Synthesis (01:37:31) Tool: Daily Protein Intake & Muscle Mass (01:44:24) Protein & Fasting, Lean Body Mass (01:55:38) Plant-Based Proteins: Whey, Soy, Leucine, Corn, Pea (02:04:28) Processed Foods (02:11:54) Obesity Epidemic, Calorie Intake & Energy Output (02:17:33) Obesity, Sugar & Fiber, Restriction & Craving (02:25:57) Artificial Sweeteners & Blood Sugar (02:38:55) Artificial Sweeteners & Gut Microbiome, Sucralose, Blood Sugar (02:50:19) Rapid Weight Loss, Satiety & Beliefs (02:58:13) Seed Oils & Obesity, Saturated Fat, Overall Energy Toxicity (03:08:15) Females, Diet, Exercise & Menstrual Cycles (03:14:05) Raw vs. Cooked Foods (03:16:32) Berberine & Glucose Scavenging (03:19:12) Fiber & Gastric Emptying Time (03:21:00) Supplements, Creatine Monohydrate, Rhodiola Rosea (03:30:33) Hard Training; Challenge & Mental Resilience (03:36:12) Carbon App (03:47:11) Zero-Cost Support, YouTube Feedback, Spotify & Apple Reviews, Sponsors, Momentous, Neural Network Newsletter, Social Media Disclaimer: https://hubermanlab.com/disclaimer Title Card Photo Credit: Mike Blabac - https://www.blabacphoto.com

The sister's continue down the controversial takes with an episode on sugar babies, transactional relationships and ‘dating up'. Should a sister seriously consider having a ‘Sucralose papi' and is it okay for women to use money as a means to judge suitability for a partner? Find out more in today's episode! Join the conversation and the sisterhood @tomysisterhood #tomysisters www.tomysisters.com For affordable and accessible online therapy visit www.betterhelp.com/tomysisters

Get ready to check your food labels ladies and gentleman. You might want to consider what the FDA and Mega corporations have been up to over the past few decades. They didn't start rigging studies in the last few years, it started long before. It's time to take the learn the effects that these “approved” substances are having on your body. In today's show John focuses on exposing common artificial sweetener Sucralose and it's shocking link to leukemia, weight gain, obesity, diabetes, live inflammation, metabolic dysfunction and other illnesses. Subscribe to John's Finding Freedom Show solo feed. Listen and Subscribe on Apple Podcasts and Spotify. Get 20% off your selection of the AMAZING CBD products over at PalomaVerdeCBD.com and use discount code "ROAR" at checkout! Get access to all of our bonus audio content, livestreams, behind-the-scenes segments and more for as little as $5 per month by joining the Lions of Liberty Pride on Patreon OR support us on Locals! Lions also get 20% off all merchandise at the Lions of Liberty Store, including our hot-off-the-press Hands Up Don't Nuke! T-Shirt!