Podcasts about UPF

Articles about food and eating are always the most read and circulated – let's run through the food news headlines!

Dr. Vera Tarman sits down with Dr. Bart Kay—former professor of health sciences turned “nutrition science watchdog”—to unpack a big, practical question for people in recovery from ultra-processed food use: If sugar needs to go, what about other carbs? And where does dietary fat fit in? We explore Dr. Kay's perspective on the Randle (Randall) cycle, insulin resistance, mixed macro diets, seed oils, ketogenic/carnivore patterns, and real-world considerations for folks with sugar/UPF addiction who struggle to “moderate.” We also discuss staged change (don't flip your diet overnight), what “abstainer vs. moderator” can mean in food recovery, and how to keep any nutrition experiment aligned with your health team and your recovery plan. What we cover The “Randle cycle,” plain-English: why mixing higher carbs and higher fats may worsen metabolic friction, and why choosing one dominant fuel is central to Dr. Kay's model. Insulin resistance re-framed: why Dr. Kay views it as a protective cellular response (his position) and how that informs low-carb/carnivore advocacy. Carbs in recovery: “quit sugar” vs. “how low is low?”—Dr. Kay's thresholds (e.g., ≤50 g/day unlikely to cause problems in his view) and why many with UPF addiction do better with abstinence than moderation. Fats & satiety: why dietary fat often increases fullness cues; practical guardrails; “can you eat too much fat or protein?” Seed oils: Dr. Kay's strong critique of industrial seed oils and his inflammation concerns. Cholesterol worries on low-carb/carnivore: why lipid numbers may rise and how Dr. Kay interprets A1C and lipid changes (controversial; see note below). GLP-1s, metformin & meds: Dr. Kay's take on drug mechanisms vs. root-cause nutrition changes. Change management: why he recommends a 4–6 week ramp instead of an overnight switch to very low-carb/carnivore; supporting thyroid, energy, and the microbiome while you transition. Recovery lens: abstainer vs. moderator, harm-reduction steps when “only food will regulate,” and building a plan that supports mental health and addiction recovery. Key takeaways Abstinence can be a kindness. If you're a “can't moderate sugar” person, treating sugar/UPFs as an abstinence-worthy trigger can protect your recovery. Don't crash-diet your microbiome. If you're experimenting with lower-carb or carnivore, step down over 4–6 weeks with plenty of electrolytes, hydration, and support. Pick a lane with macros. In Dr. Kay's model, mixing higher carbs with higher fats is the most metabolically problematic; choosing one dominant fuel source may reduce friction. Numbers are data, not destiny. Lipids and A1C can shift on low-carb—interpret changes with a clinician who understands your whole picture (medical history, meds, symptoms, goals). Harm-reduction still counts. If full abstinence isn't feasible today: remove red-light foods first, shrink access, use “pause + plan” tools, and reach out before the binge. About our guest Dr. Bart Kay is a former professor of human physiology, nutrition, and vascular pathophysiology with teaching/research stints in New Zealand, Australia, the UK, and the US. He's consulted for elite sport and defense organizations and now educates the public on YouTube as a self-described nutrition myth-buster. One of his core topics is the Randle cycle and its implications for diet composition. Dr. Kay's YouTube: https://www.youtube.com/@Professor-Bart-Kay-Nutrition   The content of our show is educational only. It does not supplement or supersede your healthcare provider's professional relationship and direction. Always seek the advice of your physician or other qualified mental health providers with any questions you may have regarding a medical condition, substance use disorder, or mental health concern.

Are ultra-processed foods really the villain, or is the story more complicated? In this lively, no-nonsense conversation, endocrinologist Dr. David Ludwig (of Harvard and Boston Children's Hospital) and journalist Gary Taubes unpack why “UPF” is an enticing label but a blunt tool for science, policy, and everyday guidance.They cover:Why defining “ultra-processed” is messy, and how lumping diverse packaged foods into one bucket can mislead.How high-profile trials are interpreted (and misinterpreted), from short study durations to dropout bias and carryover effects.The role of bias and confirmation bias in nutrition research and media narratives.Where the debate should go next: moving beyond slogans toward mechanisms like how carbohydrate processing affects blood sugar and insulin.What to do in the meantime: clearer study design, healthier discourse, and pragmatic takeaways people can use now.In this conversation, you'll hear sharp disagreements, candid critiques, and concrete suggestions for doing better science. Plus a spirited back-and-forth on what “good evidence” should look like and how individuals, clinicians, and policymakers can each act on different standards of proof.What's at stake isn't academic nitpicking; it's policy decisions, headlines, and, ultimately, what lands on your plate.

Shop my favorite sunscreens here. Download the Ultimate Affordable Skincare Guide Want to know the #1 dermatologist-approved secret to glowing skin for life? In this episode, I share my biggest takeaway from my conversation with Dr. Christie Regula: sun protection is everything. From preventing premature aging to lowering your risk of skin cancer, sunscreen and smart sun habits are the real beauty hack. But let's be honest—remembering SPF every day isn't always easy. That's why this episode is packed with practical, real-life tips you can start using right away:   Key Takeaways: Simple sun protection hacks for busy people and families Why sunscreen dispensers and shade structures are changing the game How school policies impact kids' ability to protect their skin Easy ways to get teens and children on board with sunscreen Alternatives like hats, UPF clothing, and mineral SPF powders Small daily habits that protect your skin long-term Whether your goal is proaging, skin cancer prevention, or just feeling confident in your skin, this episode will help you take control of your skin health without the overwhelm. The Skin Real app is officially LIVE! Download it now. Hit Follow to never miss an episode of The Skin Real—where we cut the hype, ditch the filters, and give you real dermatologist advice you can trust. Follow Dr. Mina here:-  https://instagram.com/drminaskin https://www.facebook.com/drminaskin https://www.youtube.com/@drminaskin https://www.linkedin.com/in/drminaskin/ Disclaimer: This podcast is for entertainment, educational, and informational purposes only and does not constitute medical advice.

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Lots of talk these days about ultra-processed foods (UPFs). Along with confusion about what in the heck they are or what they're not, how bad they are for us, and what ought to be done about them. A landmark in the discussion of ultra-processed foods has been the publication of a book entitled Ultra-processed People, Why We Can't Stop Eating Food That Isn't Food. The author of that book, Dr. Chris van Tulleken, joins us today. Dr. van Tulleken is a physician and is professor of Infection and Global Health at University College London. He also has a PhD in molecular virology and is an award-winning broadcaster on the BBC. His book on Ultra-processed People is a bestseller. Interview Summary Chris, sometimes somebody comes along that takes a complicated topic and makes it accessible and understandable and brings it to lots of people. You're a very fine scientist and scholar and academic, but you also have that ability to communicate effectively with lots of people, which I very much admire. So, thanks for doing that, and thank you for joining us. Oh, Kelly, it's such a pleasure. You know, I begin some of my talks now with a clipping from the New York Times. And it's a picture of you and an interview you gave in 1995. So exactly three decades ago. And in this article, you just beautifully communicate everything that 30 years later I'm still saying. So, yeah. I wonder if communication, it's necessary, but insufficient. I think we are needing to think of other means to bring about change. I totally agree. Well, thank you by the way. And I hope I've learned something over those 30 years. Tell us, please, what are ultra-processed foods? People hear the term a lot, but I don't think a lot of people know exactly what it means. The most important thing to know, I think, is that it's not a casual term. It's not like 'junk food' or 'fast food.' It is a formal scientific definition. It's been used in hundreds of research studies. The definition is very long. It's 11 paragraphs long. And I would urge anyone who's really interested in this topic, go to the United Nations Food and Agricultural Organization website. You can type in NFAO Ultra and you'll get the full 11 paragraph definition. It's an incredibly sophisticated piece of science. But it boils down to if you as a consumer, someone listening to this podcast, want to know if the thing you are eating right now is ultra-processed, look at the ingredients list. If there are ingredients on that list that you do not normally find in a domestic kitchen like an emulsifier, a coloring, a flavoring, a non-nutritive sweetener, then that product will be ultra-processed. And it's a way of describing this huge range of foods that kind of has taken over the American and the British and in fact diets all over the world. How come the food companies put this stuff in the foods? And the reason I ask is in talks I give I'll show an ingredient list from a food that most people would recognize. And ask people if they can guess what the food is from the ingredient list. And almost nobody can. There are 35 things on the ingredient list. Sugar is in there, four different forms. And then there are all kinds of things that are hard to pronounce. There are lots of strange things in there. They get in there through loopholes and government regulation. Why are they there in the first place? So, when I started looking at this I also noticed this long list of fancy sounding ingredients. And even things like peanut butter will have palm oil and emulsifiers. Cream cheese will have xanthum gum and emulsifiers. And you think, well, wouldn't it just be cheaper to make your peanut butter out of peanuts. In fact, every ingredient is in there to make money in one of two ways. Either it drives down the cost of production or storage. If you imagine using a real strawberry in your strawberry ice cream. Strawberries are expensive. They're not always in season. They rot. You've got to have a whole supply chain. Why would you use a strawberry if you could use ethyl methylphenylglycidate and pink dye and it'll taste the same. It'll look great. You could then put in a little chunky bit of modified corn starch that'll be chewy if you get it in the right gel mix. And there you go. You've got strawberries and you haven't had to deal with strawberry farmers or any supply chain. It's just you just buy bags and bottles of white powder and liquids. The other way is to extend the shelf life. Strawberries as I say, or fresh food, real food - food we might call it rots on shelves. It decays very quickly. If you can store something at room temperature in a warehouse for months and months, that saves enormous amounts of money. So, one thing is production, but the other thing is the additives allow us to consume to excess or encourage us to consume ultra-processed food to excess. So, I interviewed a scientist who was a food industry development scientist. And they said, you know, most ultra-processed food would be gray if it wasn't dyed, for example. So, if you want to make cheap food using these pastes and powders, unless you dye it and you flavor it, it will be inedible. But if you dye it and flavor it and add just the right amount of salt, sugar, flavor enhancers, then you can make these very addictive products. So that's the logic of UPF. Its purpose is to make money. And that's part of the definition. Right. So, a consumer might decide that there's, you know, beneficial trade-off for them at the end of the day. That they get things that have long shelf life. The price goes down because of the companies don't have to deal with the strawberry farmers and things like that. But if there's harm coming in waves from these things, then it changes the equation. And you found out some of that on your own. So as an experiment you did with a single person - you, you ate ultra-processed foods for a month. What did you eat and how did it affect your body, your mood, your sleep? What happened when you did this? So, what's really exciting, actually Kelly, is while it was an n=1, you know, one participant experiment, I was actually the pilot participant in a much larger study that we have published in Nature Medicine. One of the most reputable and high impact scientific journals there is. So, I was the first participant in a randomized control trial. I allowed us to gather the data about what we would then measure in a much larger number. Now we'll come back and talk about that study, which I think was really important. It was great to see it published. So, I was a bit skeptical. Partly it was with my research team at UCL, but we were also filming it for a BBC documentary. And I went into this going I'm going to eat a diet of 80% of my calories will come from ultra-processed food for four weeks. And this is a normal diet. A lifelong diet for a British teenager. We know around 20% of people in the UK and the US eat this as their normal food. They get 80% of their calories from ultra-processed products. I thought, well, nothing is going to happen to me, a middle-aged man, doing this for four weeks. But anyway, we did it kind of as a bit of fun. And we thought, well, if nothing happens, we don't have to do a bigger study. We can just publish this as a case report, and we'll leave it out of the documentary. Three big things happened. I gained a massive amount of weight, so six kilos. And I wasn't force feeding myself. I was just eating when I wanted. In American terms, that's about 15 pounds in four weeks. And that's very consistent with the other published trials that have been done on ultra-processed food. There have been two other RCTs (randomized control trials); ours is the third. There is one in Japan, one done at the NIH. So, people gain a lot of weight. I ate massively more calories. So much so that if I'd continued on the diet, I would've almost doubled my body weight in a year. And that may sound absurd, but I have an identical twin brother who did this natural experiment. He went to Harvard for a year. He did his masters there. During his year at Harvard he gained, let's see, 26 kilos, so almost 60 pounds just living in Cambridge, Massachusetts. But how did you decide how much of it to eat? Did you eat until you just kind of felt naturally full? I did what most people do most of the time, which is I just ate what I wanted when I felt like it. Which actually for me as a physician, I probably took the breaks off a bit because I don't normally have cocoa pops for breakfast. But I ate cocoa pops and if I felt like two bowls, I'd have two bowls. It turned out what I felt like a lot of mornings was four bowls and that was fine. I was barely full. So, I wasn't force feeding myself. It wasn't 'supersize' me. I was eating to appetite, which is how these experiments run. And then what we've done in the trials. So, I gained weight, then we measured my hormone response to a meal. When you eat, I mean, it's absurd to explain this to YOU. But when you eat, you have fullness hormones that go up and hunger hormones that go down, so you feel full and less hungry. And we measured my response to a standard meal at the beginning and at the end of this four-week diet. What we found is that I had a normal response to eating a big meal at the beginning of the diet. At the end of eating ultra-processed foods, the same meal caused a very blunted rise in the satiety hormones. In the 'fullness' hormones. So, I didn't feel as full. And my hunger hormones remained high. And so, the food is altering our response to all meals, not merely within the meal that we're eating. Then we did some MRI scans and again, I thought this would be a huge waste of time. But we saw at four weeks, and then again eight weeks later, very robust changes in the communication between the habit-forming bits at the back of the brain. So, the automatic behavior bits, the cerebellum. Very conscious I'm talking to YOU about this, Kelly. And the kind of addiction reward bits in the middle. Now these changes were physiological, not structural. They're about the two bits of the brain talking to each other. There's not really a new wire going between them. But we think if this kind of communication is happening a lot, that maybe a new pathway would form. And I think no one, I mean we did this with very expert neuroscientists at our National Center for Neuroscience and Neurosurgery, no one really knows what it means. But the general feeling was these are the kind of changes we might expect if we'd given someone, or a person or an animal, an addictive substance for four weeks. They're consistent with, you know, habit formation and addiction. And the fact that they happened so quickly, and they were so robust - they remained the same eight weeks after I stopped the diet, I think is really worrying from a kid's perspective. So, in a period of four weeks, it re-altered the way your brain works. It affected the way your hunger and satiety were working. And then you ended up with this massive weight. And heaven knows what sort of cardiovascular effects or other things like that might have been going on or had the early signs of that over time could have been really pretty severe, I imagine. I think one of the main effects was that I became very empathetic with my patients. Because we did actually a lot of, sort of, psychological testing as well. And there's an experience where, obviously in clinic, I mainly treat patients with infections. But many of my patients are living with other, sort of, disorders of modern life. They live with excess weight and cardiovascular disease and type two diabetes and metabolic problems and so on. And I felt in four weeks like I'd gone from being in my early 30, early 40s at the time, I felt like I'd just gone to my early 50s or 60s. I ached. I felt terrible. My sleep was bad. And it was like, oh! So many of the problems of modern life: waking up to pee in the middle of the night is because you've eaten so much sodium with your dinner. You've drunk all this water, and then you're trying to get rid of it all night. Then you're constipated. It's a low fiber diet, so you develop piles. Pain in your bum. The sleep deprivation then makes you eat more. And so, you get in this vicious cycle where the problem didn't feel like the food until I stopped and I went cold turkey. I virtually have not touched it since. It cured me of wanting UPF. That was the other amazing bit of the experience that I write about in the book is it eating it and understanding it made me not want it. It was like being told to smoke. You know, you get caught smoking as a kid and your parents are like, hey, now you finish the pack. It was that. It was an aversion experience. So, it gave me a lot of empathy with my patients that many of those kinds of things we regard as being normal aging, those symptoms are often to do with the way we are living our lives. Chris, I've talked to a lot of people about ultra-processed foods. You're the first one who's mentioned pain in the bum as one of the problems, so thank you. When I first became a physician, I trained as a surgeon, and I did a year doing colorectal surgery. So, I have a wealth of experience of where a low fiber diet leaves you. And many people listening to this podcast, I mean, look, we're all going to get piles. Everyone gets these, you know, anal fishes and so on. And bum pain it's funny to talk about it. No, not the... it destroys people's lives, so, you know, anyway. Right. I didn't want to make light of it. No, no. Okay. So, your own experiment would suggest that these foods are really bad actors and having this broad range of highly negative effects. But what does research say about these things beyond your own personal experience, including your own research? So, the food industry has been very skillful at portraying this as a kind of fad issue. As ultra-processed food is this sort of niche thing. Or it's a snobby thing. It's not a real classification. I want to be absolutely clear. UPF, the definition is used by the World Health Organization and the United Nations Food and Agricultural Organization to monitor global diet quality, okay? It's a legitimate way of thinking about food. The last time I looked, there are more than 30 meta-analyses - that is reviews of big studies. And the kind of high-quality studies that we use to say cigarettes cause lung cancer. So, we've got this what we call epidemiological evidence, population data. We now have probably more than a hundred of these prospective cohort studies. And they're really powerful tools. They need to be used in conjunction with other evidence, but they now link ultra-processed food to this very wide range of what we euphemistically call negative health outcomes. You know, problems that cause human suffering, mental health problems, anxiety, depression, multiple forms of cancer, inflammatory diseases like Crohn's disease and ulcerative colitis, metabolic disease, cardiovascular disease, Alzheimer's and dementia. Of course, weight gain and obesity. And all cause mortality so you die earlier of all causes. And there are others too. So, the epidemiological evidence is strong and that's very plausible. So, we take that epidemiological evidence, as you well know, and we go, well look, association and causation are different things. You know, do matches cause cancer or does cigarettes cause cancer? Because people who buy lots of matches are also getting the lung cancer. And obviously epidemiologists are very sophisticated at teasing all this out. But we look at it in the context then of other evidence. My group published the third randomized control trial where we put a group of people, in a very controlled way, on a diet of either minimally processed food or ultra-processed food and looked at health outcomes. And we found what the other two trials did. We looked at weight gain as a primary outcome. It was a short trial, eight weeks. And we saw people just eat more calories on the ultra-processed food. This is food that is engineered to be consumed to excess. That's its purpose. So maybe to really understand the effect of it, you have to imagine if you are a food development engineer working in product design at a big food company - if you develop a food that's cheap to make and people will just eat loads of it and enjoy it, and then come back for it again and again and again, and eat it every day and almost become addicted to it, you are going to get promoted. That product is going to do well on the shelves. If you invent a food that's not addictive, it's very healthy, it's very satisfying, people eat it and then they're done for the day. And they don't consume it to excess. You are not going to keep your job. So that's a really important way of understanding the development process of the foods. So let me ask a question about industry and intent. Because one could say that the industry engineers these things to have long shelf life and nice physical properties and the right colors and things like this. And these effects on metabolism and appetite and stuff are unpleasant and difficult side effects, but the foods weren't made to produce those things. They weren't made to produce over consumption and then in turn produce those negative consequences. You're saying something different. That you think that they're intentionally designed to promote over consumption. And in some ways, how could the industry do otherwise? I mean, every industry in the world wants people to over consume or consume as much of their product as they can. The food industry is no different. That is exactly right. The food industry behaves like every other corporation. In my view, they commit evil acts sometimes, but they're not institutionally evil. And I have dear friends who work in big food, who work in big pharma. I have friends who work in tobacco. These are not evil people. They're constrained by commercial incentives, right? So, when I say I think the food is engineered, I don't think it. I know it because I've gone and interviewed loads of people in product development at big food companies. I put some of these interviewees in a BBC documentary called Irresistible. So rather than me in the documentary going, oh, ultra-processed food is bad. And everyone going, well, you are, you're a public health bore. I just got industry insiders to say, yes, this is how we make the food. And going back to Howard Moskovitz, in the 1970s, I think he was working for the Campbell Soup Company. And Howard, who was a psychologist by training, outlined the development process. And what he said was then underlined by many other people I've spoken to. You develop two different products. This one's a little bit saltier than the next, and you test them on a bunch of people. People like the saltier ones. So now you keep the saltier one and you develop a third product and this one's got a bit more sugar in it. And if this one does better, well you keep this one and you keep AB testing until you get people buying and eating lots. And one of the crucial things that food companies measure in product development is how fast do people eat and how quickly do they eat. And these kind of development tools were pioneered by the tobacco industry. I mean, Laura Schmidt has done a huge amount of the work on this. She's at University of California, San Francisco (UCSF), in California. And we know the tobacco industry bought the food industry and for a while in the '80s and '90s, the biggest food companies in the world were also the biggest tobacco companies in the world. And they used their flavor molecules and their marketing techniques and their distribution systems. You know, they've got a set of convenience tools selling cigarettes all over the country. Well, why don't we sell long shelf-life food marketed in the same way? And one thing that the tobacco industry was extremely good at was figuring out how to get the most rapid delivery of the drug possible into the human body when people smoke. Do you think that some of that same thing is true for food, rapid delivery of sugar, let's say? How close does the drug parallel fit, do you think? So, that's part of the reason the speed of consumption is important. Now, I think Ashley Gearhardt has done some of the most incredible work on this. And what Ashley says is we think of addictive drugs as like it's the molecule that's addictive. It's nicotine, it's caffeine, cocaine, diamorphine, heroin, the amphetamines. What we get addicted to is the molecule. And that Ashley says no. The processing of that molecule is crucially important. If you have slow-release nicotine in a chewing gum, that can actually treat your nicotine addiction. It's not very addictive. Slow-release amphetamine we use to treat children with attention and behavioral problems. Slow-release cocaine is an anesthetic. You use it for dentistry. No one ever gets addicted to dental anesthetics. And the food is the same. The rewarding molecules in the food we think are mainly the fat and the sugar. And food that requires a lot of chewing and is slow eaten slowly, you don't deliver the reward as quickly. And it tends not to be very addictive. Very soft foods or liquid foods with particular fat sugar ratios, if you deliver the nutrients into the gut fast, that seems to be really important for driving excessive consumption. And I think the growing evidence around addiction is very persuasive. I mean, my patients report feeling addicted to the food. And I don't feel it's legitimate to question their experience. Chris, a little interesting story about that concept of food and addiction. So going back several decades I was a professor at Yale, and I was teaching a graduate course. Ashley Gerhardt was a student in that course. And, she was there to study addiction, not in the context of food, but I brought up the issue of, you know, could food be addictive? There's some interesting research on this. It's consistent with what we're hearing from people, and that seems a really interesting topic. And Ashley, I give her credit, took this on as her life's work and now she's like the leading expert in the world on this very important topic. And what's nice for me to recall that story is that how fast the science on this is developed. And now something's coming out on this almost every day. It's some new research on the neuroscience of food and addiction and how the food is hijacking in the brain. And that whole concept of addiction seems really important in this context. And I know you've talked a lot about that yourself. She has reframed, I think, this idea about the way that addictive substances and behaviors really work. I mean it turns everything on its head to go the processing is important. The thing the food companies have always been able to say is, look, you can't say food is addictive. It doesn't contain any addictive molecules. And with Ashley's work you go, no, but the thing is it contains rewarding molecules and actually the spectrum of molecules that we can find rewarding and we can deliver fast is much, much broader than the traditionally addictive substances. For policy, it's vital because part of regulating the tobacco industry was about showing they know they are making addictive products. And I think this is where Ashley's work and Laura Schmidt's work are coming together. With Laura's digging in the tobacco archive, Ashley's doing the science on addiction, and I think these two things are going to come together. And I think it's just going to be a really exciting space to watch. I completely agree. You know when most people think about the word addiction, they basically kind of default to thinking about how much you want something. How much, you know, you desire something. But there are other parts of it that are really relevant here too. I mean one is how do you feel if you don't have it and sort of classic withdrawal. And people talk about, for example, being on high sugar drinks and stopping them and having withdrawal symptoms and things like that. And the other part of it that I think is really interesting here is tolerance. You know whether you need more of the substance over time in order to get the same reward benefit. And that hasn't been studied as much as the other part of addiction. But there's a lot to the picture other than just kind of craving things. And I would say that the thing I like about this is it chimes with my. Personal experience, which is, I have tried alcohol and cigarettes and I should probably end that list there. But I've never had any real desire for more of them. They aren't the things that tickle my brain. Whereas the food is a thing that I continue to struggle with. I would say in some senses, although I no longer like ultra-processed food at some level, I still want it. And I think of myself to some degree, without trivializing anyone's experience, to some degree I think I'm in sort of recovery from it. And it remains that tussle. I mean I don't know what you think about the difference between the kind of wanting and liking of different substances. Some scientists think those two things are quite, quite different. That you can like things you don't want, and you can want things you don't like. Well, that's exactly right. In the context of food and traditional substances of abuse, for many of them, people start consuming because they produce some sort of desired effect. But that pretty quickly goes away, and people then need the substance because if they don't have it, they feel terrible. So, you know, morphine or heroin or something like that always produces positive effects. But that initial part of the equation where you just take it because you like it turns into this needing it and having to have it. And whether that same thing exists with food is an interesting topic. I think the other really important part of the addiction argument in policy terms is that one counterargument by industrial scientists and advocates is by raising awareness around ultra-processed food we are at risk of driving, eating disorders. You know? The phenomenon of orthorexia, food avoidance, anorexia. Because all food is good food. There should be no moral value attached to food and we mustn't drive any food anxiety. And I think there are some really strong voices in the United Kingdom Eating Disorder scientists. People like Agnes Ayton, who are starting to say, look, when food is engineered, using brain scanners and using scientific development techniques to be consumed to excess, is it any wonder that people develop a disordered relationship with the food? And there may be a way of thinking about the rise of eating disorders, which is parallel to the rise of our consumption of ultra-processed food, that eating disorders are a reasonable response to a disordered food environment. And I think that's where I say all that somewhat tentatively. I feel like this is a safe space where you will correct me if I go off piste. But I think it's important to at least explore that question and go, you know, this is food with which it is very hard, I would say, to have a healthy relationship. That's my experience. And I think the early research is bearing that out. Tell us how these foods affect your hunger, how full you feel, your microbiome. That whole sort of interactive set of signals that might put people in harmony with food in a normal environment but gets thrown off when the foods get processed like this. Oh, I love that question. At some level as I'm understanding that question, one way of trying to answer that question is to go, well, what is the normal physiological response to food? Or maybe how do wild animals find, consume, and then interpret metabolically the food that they eat. And it is staggering how little we know about how we learn what food is safe and what food nourishes us. What's very clear is that wild mammals, and in fact all wild animals, are able to maintain near perfect energy balance. Obesity is basically unheard of in the wild. And, perfect nutritional intake, I mean, obviously there are famines in wild animals, but broadly, animals can do this without being literate, without being given packaging, without any nutritional advice at all. So, if you imagine an ungulate, an herbivore on the plains of the Serengeti, it has a huge difficulty. The carnivore turning herbivore into carnivore is fairly easy. They're made of the same stuff. Turning plant material into mammal is really complicated. And somehow the herbivore can do this without gaining weight, whilst maintaining total precision over its selenium intake, its manganese, its cobalt, its iron, all of which are terrible if you have too little and also terrible if you have too much. We understand there's some work done in a few wild animals, goats, and rats about how this works. Clearly, we have an ability to sense the nutrition we want. What we understand much more about is the sort of quantities needed. And so, we've ended up with a system of nutritional advice that says, well, just eat these numbers. And if you can stick to the numbers, 2,500 calories a day, 2300 milligrams of sodium, no more than 5% of your calories from free sugar or 10%, whatever it is, you know, you stick to these numbers, you'll be okay. And also, these many milligrams of cobalt, manganese, selenium, iron, zinc, all the rest of it. And obviously people can't really do that even with the packaging. This is a very long-winded answer. So, there's this system that is exquisitely sensitive at regulating micronutrient and energy intake. And what we understand, what the Academy understands about how ultra-processed food subverts this is, I would say there are sort of three or four big things that ultra-processed does that real food doesn't. It's generally very soft. And it's generally very energy dense. And that is true of even the foods that we think of as being healthy. That's like your supermarket whole grain bread. It's incredibly energy dense. It's incredibly soft. You eat calories very fast, and this research was done in the '90s, you know we've known that that kind of food promotes excessive intake. I guess in simple terms, and you would finesse this, you consume calories before your body has time to go, well, you've eaten enough. You can consume an excess. Then there's the ratios of fat, salt, and sugar and the way you can balance them, and any good cook knows if you can get the acid, fat, salt, sugar ratios right, you can make incredibly delicious food. That's kind of what I would call hyper palatability. And a lot of that work's being done in the states (US) by some incredible people. Then the food may be that because it's low in fiber and low in protein, quite often it's not satiating. And there may be, because it's also low in micronutrients and general nutrition, it may be that, and this is a little bit theoretical, but there's some evidence for this. Part of what drives the excess consumption is you're kind of searching for the nutrients. The nutrients are so dilute that you have to eat loads of it in order to get enough. Do you think, does that, is that how you understand it? It does, it makes perfect sense. In fact, I'm glad you brought up one particular issue because part of the ultra-processing that makes foods difficult for the body to deal with involves what gets put in, but also what gets taken out. And there was a study that got published recently that I think you and I might have discussed earlier on American breakfast cereals. And this study looked at how the formulation of them had changed over a period of about 20 years. And what they found is that the industry had systematically removed the protein and the fiber and then put in more things like sugar. So there, there's both what goes in and what gets taken out of foods that affects the body in this way. You know, what I hear you saying, and what I, you know, believe myself from the science, is the body's pretty capable of handling the food environment if food comes from the natural environment. You know, if you sit down to a meal of baked chicken and some beans and some leafy greens and maybe a little fruit or something, you're not going to overdo it. Over time you'd end up with the right mix of nutrients and things like that and you'd be pretty healthy. But all bets are off when these foods get processed and engineered, so you over consume them. You found that out in the experiment that you did on yourself. And then that's what science shows too. So, it's not like these things are sort of benign. People overeat them and they ought to just push away from the table. There's a lot more going on here in terms of hijacking the brain chemistry. Overriding the body signals. Really thwarting normal biology. Do you think it's important to add that we think of obesity as being the kind of dominant public health problem? That's the thing we all worry about. But the obesity is going hand in hand with stunting, for example. So, height as you reach adulthood in the US, at 19 US adults are something like eight or nine centimeters shorter than their counterparts in Northern Europe, Scandinavia, where people still eat more whole food. And we should come back to that evidence around harms, because I think the really important thing to say around the evidence is it has now reached the threshold for causality. So, we can say a dietary pattern high in ultra-processed food causes all of these negative health outcomes. That doesn't mean that any one product is going to kill you. It just means if this is the way you get your food, it's going to be harmful. And if all the evidence says, I mean, we've known this for decades. If you can cook the kind of meal, you just described at home, which is more or less the way that high income people eat, you are likely to have way better health outcomes across the board. Let me ask you about the title of your book. So, the subtitle of your book is Why We Can't Stop Eating Food That Isn't Food. So, what is it? The ultra-processed definition is something I want to pay credit for. It's really important to pay a bit of credit here. Carlos Montero was the scientist in Brazil who led a team who together came up with this definition. And, I was speaking to Fernanda Rauber who was on that team, and we were trying to discuss some research we were doing. And every time I said food, she'd correct me and go, it is not, it's not food, Chris. It's an industrially produced edible substance. And that was a really helpful thing for me personally, it's something it went into my brain, and I sat down that night. I was actually on the UPF diet, and I sat down to eat some fried chicken wings from a popular chain that many people will know. And was unable to finish them. I think our shared understanding of the purpose of food is surely that its purpose is to nourish us. Whether it's, you know, sold by someone for this purpose, or whether it's made by someone at home. You know it should nourish us spiritually, socially, culturally, and of course physically and mentally. And ultra-processed food nourishes us in no dimension whatsoever. It destroys traditional knowledge, traditional land, food culture. You don't sit down with your family and break, you know, ultra-processed, you know, crisps together. You know, you break bread. To me that's a kind of very obvious distortion of what it's become. So, I don't think it is food. You know, I think it's not too hard of a stretch to see a time when people might consider these things non-food. Because if you think of food, what's edible and whether it's food or not is completely socially constructed. I mean, some parts of the world, people eat cockroaches or ants or other insects. And in other parts of the world that's considered non-food. So just because something's edible doesn't mean that it's food. And I wonder if at some point we might start to think of these things as, oh my God, these are awful. They're really bad for us. The companies are preying on us, and it's just not food. And yeah, totally your book helps push us in that direction. I love your optimism. The consumer facing marketing budget of a big food company is often in excess of $10 billion a year. And depends how you calculate it. I'll give you a quick quiz on this. So, for a while, the Robert Wood Johnson Foundation was by far the biggest funder of research in the world on childhood obesity. And they were spending $500 million a year to address this problem. Just by which day of the year the food industry has already spent $500 million just advertising just junk food just to children. Okay, so the Robert V. Wood Foundation is spending it and they were spending that annually. Annually, right. So, what's, by what day of the year is the food industry already spent that amount? Just junk food advertising just to kids. I'm going to say by somewhere in early spring. No. January 4th. I mean, it's hysterical, but it's also horrifying. So, this is the genius of ultra-processed food, of the definition and the science, is that it creates this category which is discretionary. And so at least in theory, of course, for many people in the US it's not discretionary at all. It's the only stuff they can afford. But this is why the food industry hate it so much is because it offers the possibility of going, we can redefine food. And there is all this real food over there. And there is this UPF stuff that isn't food over here. But industry's very sophisticated, you know. I mean, they push back very hard against me in many different ways and forms. And they're very good at going, well, you're a snob. How dare you say that families with low incomes, that they're not eating food. Are you calling them dupes? Are you calling them stupid? You know, they're very, very sophisticated at positioning. Isn't it nice how concerned they are about the wellbeing of people without means? I mean they have created a pricing structure and a food subsidy environment and a tax environment where essentially people with low incomes in your country, in my country, are forced to eat food that harms them. So, one of the tells I think is if you're hearing someone criticize ultra-processed food, and you'll read them in the New York Times. And often their conflicts of interest won't be reported. They may be quite hidden. The clue is, are they demanding to seriously improve the food environment in a very clear way, or are they only criticizing the evidence around ultra-processed food? And if they're only criticizing that evidence? I'll bet you a pound to a pinch of salt they'll be food-industry funded. Let's talk about that. Let's talk about that a little more. So, there's a clear pattern of scientists who take money from industry finding things that favor industry. Otherwise, industry wouldn't pay that money. They're not stupid in the way they invest. And, you and I have talked about this before, but we did a study some years ago where we looked at industry and non-industry funded study on the health effects of consuming sugar sweetened beverages. And it's like the ocean parted. It's one of my favorites. And it was something like 98 or 99% of the independently funded studies found that sugar sweetened beverages do cause harm. And 98 or 99% of the industry funded studies funded by Snapple and Coke and a whole bunch of other companies found that they did not cause harm. It was that stark, was it? It was. And so you and I pay attention to the little print in these scientific studies about who's funded them and who might have conflicts of interest. And maybe you and I and other people who follow science closely might be able to dismiss those conflicted studies. But they have a big impact out there in the world, don't they? I had a meeting in London with someone recently, that they themselves were conflicted and they said, look, if a health study's funded by a big sugary drink company, if it's good science, that's fine. We should publish it and we should take it at face value. And in the discussion with them, I kind of accepted that, we were talking about other things. And afterwards I was like, no. If a study on human health is funded by a sugary drink corporation, in my opinion, we could just tear that up. None of that should be published. No journals should publish those studies and scientists should not really call themselves scientists who are doing it. It is better thought of as marketing and food industry-funded scientists who study human health, in my opinion, are better thought of as really an extension of the marketing division of the companies. You know, it's interesting when you talk to scientists, and you ask them do people who take money from industry is their work influenced by that money? They'll say yes. Yeah, but if you say, but if you take money from industry, will your work be influenced? They'll always say no. Oh yeah. There's this tremendous arrogance, blind spot, whatever it is that. I can remain untarnished. I can remain objective, and I can help change the industry from within. In the meantime, I'm having enough money to buy a house in the mountains, you know, from what they're paying me, and it's really pretty striking. Well, the money is a huge issue. You know, science, modern science it's not a very lucrative career compared to if someone like you went and worked in industry, you would add a zero to the end of your salary, possibly more. And the same is true of me. I think one of the things that adds real heft to the independent science is that the scientists are taking a pay cut to do it. So how do children figure in? Do you think children are being groomed by the industry to eat these foods? A senator, I think in Chile, got in hot water for comparing big food companies to kind of sex offenders. He made, in my view, a fairly legitimate comparison. I mean, the companies are knowingly selling harmful products that have addictive properties using the language of addiction to children who even if they could read warning labels, the warning labels aren't on the packs. So, I mean, we have breakfast cereals called Crave. We have slogans like, once you stop, once you pop, you can't stop. Bet you can't just eat one. Yeah, I think it is predatory and children are the most vulnerable group in our society. And you can't just blame the parents. Once kids get to 10, they have a little bit of money. They get their pocket money, they're walking to school, they walk past stores. You know, you have to rely on them making decisions. And at the moment, they're in a very poor environment to make good decisions. Perhaps the most important question of all what can be done. So, I'm speaking to you at a kind of funny moment because I've been feeling that a lot of my research and advocacy, broadcasting... you know, I've made documentaries, podcasts, I've written a book, I've published these papers. I've been in most of the major newspapers and during the time I've been doing this, you know, a little under 10 years I've been really focused on food. Much less time than you. Everything has got worse. Everything I've done has really failed totally. And I think this is a discussion about power, about unregulated corporate power. And the one glimmer of hope is this complaint that's been filed in Pennsylvania by a big US law firm. It's a very detailed complaint and some lawyers on behalf of a young person called Bryce Martinez are suing the food industry for causing kidney problems and type two diabetes. And I think that in the end is what's going to be needed. Strategic litigation. That's the only thing that worked with tobacco. All of the science, it eventually was useful, but the science on its own and the advocacy and the campaigning and all of it did no good until the lawyers said we would like billions and billions of dollars in compensation please. You know, this is an exciting moment, but there were a great many failed lawsuits for tobacco before the master settlement agreement in the '90s really sort of changed the game. You know, I agree with you. Are you, are you optimistic? I mean, what do you think? I am, and for exactly the same reason you are. You know, the poor people that worked on public health and tobacco labored for decades without anything happening long, long after the health consequences of cigarette smoking were well known. And we've done the same thing. I mean, those us who have been working in the field for all these years have seen precious little in the ways of policy advances. Now tobacco has undergone a complete transformation with high taxes on cigarettes, and marketing restrictions, and non-smoking in public places, laws, and things like that, that really have completely driven down the consumption of cigarettes, which has been a great public health victory. But what made those policies possible was the litigation that occurred by the state attorneys general, less so the private litigating attorneys. But the state attorneys general in the US that had discovery documents released. People began to understand more fully the duplicity of the tobacco companies. That gave cover for the politicians to start passing the policies that ultimately made the big difference. I think that same history is playing out here. The state attorneys general, as we both know, are starting to get interested in this. I say hurray to that. There is the private lawsuit that you mentioned, and there's some others in the mix as well. I think those things will bring a lot of propel the release of internal documents that will show people what the industry has been doing and how much of this they've known all along. And then all of a sudden some of these policy things like taxes, for example, on sugared beverages, might come in and really make a difference. That's my hope. But it makes me optimistic. Well, I'm really pleased to hear that because I think in your position it would be possible. You know, I'm still, two decades behind where I might be in my pessimism. One of the kind of engines of this problem to me is these conflicts of interest where people who say, I'm a physician, I'm a scientist, I believe all this. And they're quietly paid by the food industry. This was the major way the tobacco industry had a kind of social license. They were respectable. And I do hope the lawsuits, one of their functions is it becomes a little bit embarrassing to say my research institute is funded [by a company that keeps making headlines every day because more documents are coming out in court, and they're being sued by more and more people. So, I hope that this will diminish the conflict, particularly between scientists and physicians in the food industry. Because that to me, those are my biggest opponents. The food industry is really nice. They throw money at me. But it's the conflicted scientists that are really hard to argue with because they appear so respectable. Bio Dr. Chris van Tulleken is a physician and a professor of Infection and Global Health at University College London. He trained at Oxford and earned his PhD in molecular virology from University College London. His research focuses on how corporations affect human health especially in the context of child nutrition and he works with UNICEF and The World Health Organization on this area. He is the author of a book entitled Ultraprocessed People: Why We Can't Stop Eating Food That Isn't Food. As one of the BBC's leading broadcasters for children and adults his work has won two BAFTAs. He lives in London with his wife and two children.

IQBAR is offering our special podcast listeners 20% OFF all IQBAR products, plus get FREE shipping. To get your 20% off, text VANESSA to 64000. That's VANESSA to sixty-four thousand. Message and data rates may apply. See terms for details. In today's episode, Vanessa sits down with Dr. Samuel Dicken, Research Fellow at University College London's Centre for Obesity Research and lead author of the UPDATE Trial — the longest and most rigorous clinical study to date comparing ultra-processed (UPF) vs. minimally processed (MPF) diets. This landmark trial revealed a game-changing finding:

Ik zeg altijd: als je wilt afvallen maakt niet uit wat je eet, alleen hoeveel je eet. Want een calorieën tekort is leidend voor gewichtsverlies. En dat is ook zo. Maar er is een productgroep die ervoor zorgt dat het een stuk lastiger wordt om minder calorieën te eten... Ultra Processed Foods (UPF's) of wel: Ultra Bewerkte Voeding.Mijn naam is Mira Overkleeft, host van dit kanaal en founder van Fitspel en het Slank Doen Model. Het is mijn overtuiging dat ook jij kan afvallen en slank blijven door jezelf te updaten in plaats van te diëten. Want je komt niet aan als je een keer teveel eet als je honger hebt. Je komt aan omdat je structureel teveel eet wanneer honger helemaal geen rol speelt. Dat los je op door harder aan jezelf te werken dan aan je dieet. Je luistert naar de augustus challenge: de Afslank ABC. In de maand augustus krijg je elke dat een letter die we koppelen aan een afslank feit of fabel. In deze aflevering vertel ik je waarom UPF's sneller leiden tot overgewicht. Los van het feit dat ze veel calorieën bevatten, spelen ze vooral een spelletje met ons brein... Als dit interessant voor je is, dan zou ik het tof vinden als je me gaat volgen, deze aflevering wilt delen en/of een review wilt achterlaten. Ga ik in de tussentijd een nieuwe podcast voor jou opnemen.#ultraprocessedfoods #bewerktevoeding #gezondevoeding #afvallen #afvallenzonderdieet #voedingcoach #afslankcoach #gezondeten #slank #slankdoen #slankdoenmethode

Sunshine Tienda is a Texas-based lifestyle brand that was founded in 2014 by identical twin sisters Laura and Amanda Ernst who blended their backgrounds in product development with a shared passion for travel and design.Centered around the phrase “Be Vacation Happy,” Sunshine Tienda offers sun hats, statement jewelry, resort-ready apparel, sarongs, and bags that evoke the spirit of warm-weather getaways. Their signature palm‑woven hats are thoughtfully handcrafted by female artisans in Guatemala using natural materials, and offer UPF 50+ sun protection—combining style, storytelling, and social impact in every piece. Use code PREPPY for a special discount at https://www.sunshinetienda.com/

We all want more energy — but what if your fatigue isn't about sleep, diet, or exercise at all? In this solo episode, Darin O'Lien uncovers the invisible drains on your vitality that most people never notice. From blue light to toxic relationships, hidden mold, micro-stress loops, EMF exposure, and even unresolved trauma stored in your body, Darin reveals how your life force is being stolen — and how to take it back. You'll learn the overlooked ways your time, attention, and biology are constantly depleted — and the exact SuperLife Energy Seal Protocol Darin uses to plug those leaks, reclaim his vitality, and live fully charged.     What You'll Learn in This Episode 00:00 – Introduction & Episode Overview Darin introduces the concept of hidden energy leaks and why most fatigue isn't just about lack of sleep. 03:05 – Energy Deposits vs. Withdrawals How every interaction, choice, and environment either builds or depletes your life force. 04:33 – The Overlooked Energy Drains The most common — and invisible — ways energy slips away without your awareness. 06:58 – Blue Light & Circadian Rhythm Disruption The science of how nighttime screen use suppresses melatonin and wrecks your sleep quality. 09:06 – Ultra-Processed Foods & Energy Impact Why “dead calorie” foods cause fatigue and how to build an energy-supportive plate. 11:33 – Hydration & Water Quality Why dehydration is the #1 cause of fatigue, and the importance of filtering and mineralizing your water. 15:06 – Micro-Stress Loops & Mental Background Apps How unresolved thoughts quietly drain your energy — and how to shut them down. 17:28 – Toxic Relationships & Social Friction The measurable toll hostile interactions take on your health and recovery. 19:10 – Indoor Air Quality & Mold Exposure How unseen environmental toxins mimic chronic fatigue symptoms. 21:27 – EMF Exposure & Device Overload The overlooked stressor disrupting your sleep, nervous system, and cellular health. 23:14 – Stillness Breaks & Nature Time The proven stress-relieving effects of short nature “pills” and mindfulness pauses. 25:41 – Past Trauma & Recapitulation How unresolved experiences trap your life force — and the Toltec method to reclaim it. 30:39 – The SuperLife Energy Seal Protocol Darin's complete daily checklist to stop leaks and recharge vitality. 33:08 – Darin's Daily Rituals How he integrates energy-protective practices into his everyday life. 35:33 – Closing Thoughts Why energy isn't something you gain — it's what's left when you stop the leaks.     Thank You to Our Sponsors: Fatty15: Get an additional 15% off their 90-day subscription Starter Kit by going to fatty15.com/DARIN and using code DARIN at checkout. Therasage: Go to www.therasage.com and use code DARIN at checkout for 15% off     Find More from Darin Olien: Instagram: @darinolienPodcast: superlife.com/podcastsWebsite: superlife.comBook: Fatal Conveniences     Key Takeaway "Energy isn't something you get — it's what remains when you stop the leaks."      Bibliography · Chang AM et al. Evening use of light-emitting eReaders… PNAS, 2015. · Hall KD et al. Ultra-processed diets cause excess calorie intake… Cell Metabolism, 2019. · Ganio MS et al. Mild dehydration impairs vigilance… Br J Nutr, 2011. · McEwen BS. Allostatic load and stress physiology. Ann NY Acad Sci, 1999. · Kiecolt-Glaser JK et al. Hostile behavior slows wound healing… Arch Gen Psychiatry, 2005. · CDC/NIOSH. Health problems in damp buildings. · Satish U et al. CO₂ and decision-making. Environ Health Perspect, 2012. · WHO. Electromagnetic fields and public health. · Hunter MCR et al. Nature pill and stress relief. Front Psychol, 2019. · Levine P. Somatic experiencing and trauma discharge. PubMed, 2012. · · Somatic trauma & release: Levine P. Waking the Tiger; “Trauma creates a permanent imprint… the body can be retrained to discharge it.” (pubmed.ncbi.nlm.nih.gov) · · Recapitulation (Toltec lineage): Ruiz DM. The Four Agreements; narrative recounting as energy reclamation. (Ancestral wisdom, narrative psychology) · · Narrative therapy integration: White M. “Externalizing the problem, reclaiming identity.” (Case-based evidence, therapeutic outcomes) · · (And prior citations as listed—circadian, UPF, hydration, air, mindfulness, social, EMF, stillness—remain intact.)

Welcome to the Humans of Nutrition Podcast brought to you by Registered Nutritionists Anna Wheeler and Prof Danielle McCarthy.In this engaging conversation, Lewis Wallis shares hisjourney balancing a full-time role in the nutrition industry with pursuing a PhD. We get unique insights from both his research role andregulatory role covering a broad range of topics including:· What is a digital food environment?· How do we define these environments in a way that can enable healthier choices?· How do these multiple environments make up anecosystem?· What are the current nutrient profiling models?  How do they compare?· What is a “meta-score”?· Should we be thinking more deeply about what is included in these models?· With multiple nutrient profiling models, what is the policy perspective?· How is the regulatory world going to address UPF's? Listen in to hear the answers to the big questions, and so much more!Resources and references mentioned included below:WHO:WHO Factsheet Sabrina Granheim's work:The digital food environmentMapping the digital food environmentRebecca Bennett's work:The potential influence of the digital food retail environment on healthJosh Erndt-Marino's work:Meta-scoreATNI: Sector alignment on the use of Nutrient Profile ModelsNesta: Targeting the health of the nationLewis Wallis LinkedIn post:Mobile Food Profiling Models Lewis Wallis LinkedIn post:Divergence Case Study - - - - - - - - - - - - - - - -As nutrition professionals working in multiple contexts, we want to use our diverse experience to help organisations achieve their nutrition and health goals by providing them with the expertise they need, when they need it.- - - - - - - - - - - - - - - -Is there a nutrition topic you'd like to hear discussed? Or a ‘Human of Nutrition' you think would make a great guest? Email us at info@nutritiontalent.com.- - - - - - - - - - - - - - - -Help spread the word! Please share this episode with 1 person who you think might enjoy it. - - - - - - - - - - - - - - - -Get in touch to find out more about our company, Nutrition Talent and how we could work together.Web: www.nutritiontalent.comEmail: info@nutritiontalent.comLinkedIn: @NutritionTalentInstagram: @Nutrition_talentX: @NutritionTalentFollow AnnaLinkedIn: @Anna WheelerFollow DanielleLinkedIn: @DrDanielleMcCarthy

Liz is shining a light on memory and mood concerns in menopause, UPF-free meal ideas, facial puffiness, creatine for weight gain, and hormone harvesting.Liz shares unprocessed sauce and dressing recipes for Sarah, and helps another listener with her options for low mood and poor memory in menopause.She also reveals tips for Diana on how to deal with a puffy face, looks at creatine for midlife tummy weight gain for Mia, and takes a dive into how hormones are 'harvested' for HRT. Links mentioned in the episode:NICE GuidelinesFumiko Takatsu Face Yoga MethodDanielle Collins Face Yoga ExpertA Better Second Half by Liz EarleHave a question for Liz? Send a WhatsApp message or voicenote to 07518 471846, or email us at podcast@lizearlewellbeing.com for the chance to be featured on the showPlease note, on some occasions, we earn revenue if you click the links and buy the products, but we never allow this to bias our coverage and always honestly review. For more information please read our Affiliate Policy. Hosted on Acast. See acast.com/privacy for more information.

Can eating steak balance your hormones, boost fertility, and clear brain fog?

Story at-a-glance People with the highest consumption of ultraprocessed foods had a 23% higher risk of developing psoriasis compared to those who ate the least, based on a 12-year study of 121,019 participants Replacing just 5% of UPFs with unprocessed foods lowered psoriasis risk by 14%, and replacing 20% dropped it by 18%, making this a powerful prevention strategy Seed oils and additives in UPFs fuel chronic inflammation and increase body mass index (BMI) — two factors that significantly raise your chances of developing autoimmune skin disorders like psoriasis If you're genetically at risk for psoriasis, eating a high-UPF diet increases your likelihood of developing the condition by 2.7 times compared to those with low genetic risk and low UPF intake Reducing seed oil intake and restoring vitamin D levels through safe sun exposure or supplementation helps repair immune function and strengthens your skin's natural defenses

En este episodio del podcast de Dermothèque, la Dra. Andrea Allende y la Dra. Sofía de Asís te enseñan cómo elegir una prenda adecuada para protegerte del sol, qué es el UPF y cuáles son las marcas que han probado y más les gustan. Ahora que se acercan las vacaciones y estamos más horas al sol, ¡no te lo puedes perder!Más información en nuestra web dermotheque.com y en nuestro perfil de instagram.

Story at-a-glance People with the highest consumption of ultraprocessed foods had a 23% higher risk of developing psoriasis compared to those who ate the least, based on a 12-year study of 121,019 participants Replacing just 5% of UPFs with unprocessed foods lowered psoriasis risk by 14%, and replacing 20% dropped it by 18%, making this a powerful prevention strategy Seed oils and additives in UPFs fuel chronic inflammation and increase body mass index (BMI) — two factors that significantly raise your chances of developing autoimmune skin disorders like psoriasis If you're genetically at risk for psoriasis, eating a high-UPF diet increases your likelihood of developing the condition by 2.7 times compared to those with low genetic risk and low UPF intake Reducing seed oil intake and restoring vitamin D levels through safe sun exposure or supplementation helps repair immune function and strengthens your skin's natural defenses

Ultraforarbejdet mad (UFM) og ultraprocesserede fødevarer (UPF) er blevet buzzwords og medierne skriver i skræmmende negative vendinger om hvor farlige og usunde disse fødevarer er. Men hvad dækker begreberne egentlig over og hvad viser forskningen på området? Sammen med Søren Eltong - personlig træner i Maxer - gennemgår jeg i denne podcast fakta, myter og de mange glemte nuancer om ultraforarbejdet mad, så du ikke bliver fanget i frygt for fødevarer. Vi ser på, hvorfor klassifikationen af ultraprocesserede fødevarer kan være nyttig og problematisk - og hvorfor nogle ultraforarbejdede fødevarer faktisk kan være praktiske og sunde. I episoden snakker vi blandt andet om: Hvad dækker begrebet ultraforarbejdet mad egentlig over - og er al ultraforarbejdet mad usundt? Hvordan fungerer NOVA-klassifikationen af ultraprocesserede fødevarer - og hvad er dens begrænsninger? Er alt ultraforarbejdet mad skadeligt og usundt - eller kan der også være fordele? Hvordan kan du kende forskel på forarbejdet og ultraforarbejdet mad? Hvordan kan frygtprægede budskaber om mad og sundhed gøre mere skade end gavn? Hvad siger forskningen om ultraforarbejdede fødevarer, sundhed, overvægt og risikoen for at blive syg? Hvad kan du konkret fokusere på i din kost, hvis du vil være sund og rask i en verden fyldt med ultraforarbejdet mad? Læs meget mere på Maxer.

Rhiannon Lambert, author of ‘The Unprocessed Plate – Simple Flavorful, UPF free recipes to transform your life'

In this episode, we cover: The hidden health toll of ultra-processed foods The importance of cooking with real foods Healthier Food Choices Food Addiction Awareness Ultra-Processed Foods and Diabetes Risk Misleading Food Label Terminology Portion Control and Food Cravings Healthy Eating Strategies for Diabetes   Free Offer from Go CoCo GoCoCo would like to offer one year of Premium GoCoCo for free to all the Happy Diabetic listeners. Here is the information for the free codes. Apple  iOS only uses a link, no code to input 1 YEAR FREE  for Happy Diabetic podcast https://apps.apple.com/redeem?ctx=offercodes&id=1446005742&code=HAPPY Android Android uses the below code and will only allow us to do 90 days free at a time, but it can be used 4 times Android - 90 days free Code: HAPPY     Bertrand Amaraggi: Co-founder & CEO Julie Ruelle, RD: GoCoCo Registered Dietitian GoCoCo, Download the app: https://www.gococo.app/ GoCoCo, Our Philosophy: https://www.gococo.app/our-philosophy  GoCoCo, For people living with or at risk for diabetes: https://www.gococo.app/post/our-type-2-diabetes-warning The NOVA Food Classification System   Quick recap The meeting focused on discussing food addiction and the impact of ultra-processed foods on health, particularly for people with diabetes, with Bertrand and Julie sharing insights about the Go Coco app's role in helping users make healthier food choices. The discussion explored how processed foods can be addictive and harmful, while emphasizing the importance of reading labels and choosing whole, unprocessed foods. The conversation concluded with practical strategies for improving diet and health, including the use of the Go Coco app's features and the importance of making gradual changes to eating habits. Next steps Chef Robert to subscribe to the Go Coco app and test the new real food tracker feature.Listeners to look at their pantry and make a small, subtle change in their eating habits this week.Listeners to try adding more fruits and vegetables to their diet instead of focusing on what to eliminate.Go Coco team to continue improving the app based on user feedback and suggestions.Chef Robert to potentially meet with Bertrand in Barcelona during his planned trip to Spain in February. Summary Food Addiction Awareness Discussion Chef and Bertrand discussed the growing awareness and concern around the topic of food addiction, noting its increasing presence in media and public discourse. Bertrand highlighted the similarity between the techniques used by tobacco companies to create addiction and those applied by the food industry, emphasizing the success of these strategies in forming habits. Chef expressed excitement about the potential of Go Cocoa as a solution to help people, while Julie, a repeat guest, shared her enthusiasm for being part of the discussion. Go Coco: Healthier Food Choices Chef welcomed Julie and Bertrand to the podcast, highlighting their role in creating the Go Coco app, which helps people, especially those with diabetes, identify and avoid ultra-processed foods. Bertrand explained the app's origins in Spain six years ago and its mission to improve health by offering better food choices. Julie, a registered dietitian, shared her experience working with Go Coco, emphasizing her focus on empowering consumers to make healthier decisions for themselves and their families. Ultra-Processed Foods and Diabetes Risk The discussion focused on ultra-processed foods (UPFs) and their impact on diabetes. Julie explained that UPFs are foods that wouldn't be found in a home kitchen and are often highly palatable and addictive, with a study showing a 17% increased risk of type 2 diabetes for every 10% increase in UPF consumption. Bertrand shared user experiences with artificial sweeteners having similar effects to sugar, and both Julie and Bertrand emphasized that people with diabetes should reduce their consumption of UPFs by focusing on whole, unprocessed foods. They also discussed how UPFs often contain unhealthy fats and can lead to weight gain, with Bertrand noting that processed foods are designed to be addictive and consumed in larger quantities despite having the same nutritional profile as unprocessed alternatives. Portion Control and Food Cravings The group discussed the challenges of portion control and food cravings, particularly for snack foods like Doritos and cake. Julie explained a study about the first bite of cake being the most satisfying, leading to overeating. They emphasized the importance of reading food labels and choosing foods with simple, recognizable ingredients. Julie recommended using the Go Coco app to scan food labels and get information on ultra-processed foods. The conversation concluded with a discussion on rethinking convenience in diabetes-friendly eating, suggesting that whole, less processed foods like fruits and nuts can be convenient options. Misleading Food Label Terminology Chef and Julie discussed the misleading nature of food labels, particularly terms like "low sugar" and "diabetes-friendly," which can still refer to ultra-processed foods. Julie explained that such products often contain multiple non-nutritive sweeteners and added fats to maintain taste, and she emphasized that whole, unprocessed foods are more satisfying and less likely to lead to overeating. Bertrand noted that "low fat" claims are not found on fruits and vegetables, and Chef agreed that these labels can mislead consumers. Healthy Eating Strategies for Diabetes Chef Robert, Julie, and Bertrand discussed practical strategies for improving diet and health, particularly for those with diabetes. Julie introduced a new feature in the Go Coco app, the real food tracker, which analyzes meals and provides advice on improving nutrition. Bertrand emphasized the importance of small, gradual changes in diet, such as reducing ultra-processed foods and replacing sugary drinks with alternatives like sparkling water. Chef Robert encouraged listeners to make subtle changes to their eating habits and adopt a healthier lifestyle. Julie expressed hope in the power of conversation and suggested focusing on adding healthy foods, like fruits and vegetables, rather than subtracting unhealthy ones. GoCoCo: Healthy Food Choices App The meeting focused on the Gococo app, which helps users make healthier food choices by scanning products and providing nutritional information. Bertrand explained that the app offers a free trial and a free version, with additional features available for a fee. Julie emphasized that user feedback has been instrumental in developing the app's features, particularly for people living with diabetes. The discussion highlighted the importance of awareness and education in making healthier food choices, while also acknowledging the joy of cooking and enjoying food.   Free Offer from Go CoCo GoCoCo would like to offer one year of Premium GoCoCo for free to all the Happy Diabetic listeners. Here is the information for the free codes. Apple  iOS only uses a link, no code to input 1 YEAR FREE  for Happy Diabetic podcast https://apps.apple.com/redeem?ctx=offercodes&id=1446005742&code=HAPPY Android Android uses the below code and will only allow us to do 90 days free at a time, but it can be used 4 times Android - 90 days free Code: HAPPY

National swim a lap day. Entertainment from 1969. Women allowed to drive in Saudia Arabia, St. Johns dance hits Europe, Target started, 1st recorded UPF. Todays birthdays - Al Molinaro, Jeff Beck, Colin Blunstone, Mick Fleetwood, Andy McClusky, Curt Smith, Sherry Stringfield, Glenn Medeiros, Mindy Kaling. Jackie Gleason died.Intro- God did good - Dianna Corcoran     https://www.diannacorcoran.com/Swimming song - CocomelonThe Reflex - Duran DuranI can tell by the way you dance - Vern GosdinBirthdays - In da club - 50 Cent     http://50cent.com/ Theme from the Odd CoupleCause we've ended as lovers - Jeff BeckShe's not there - The ZombiesGo your own way - Fleetwood MacIf you leave - OMDNothings gonna change my love for you - Glenn MedeirosExit - I wish you were a cowboy - Christie Lamb     https://www.christielamb.com/ countryundergroundradio.comhistory and factoids website

This week I'm joined by one of my oldest friends, Emma Gerber, who just so happens to be building one of the most exciting brands in the suncare space. Claudent is designing stylish, elevated UPF 50+ clothing that not only protects your skin but makes you want to wear sun-safe looks every day. We talk about the science behind UPF fabric, why most “sun-protective” clothes wash out after a few cycles, and how her brand is redefining fashion-meets-function.Shop Claudent here https://claudent.comGet 20% an annual membership of my new substack Let's Get Dressed here https://letsgetdressed.substack.com/lgdLove the show? Follow us and leave a review on Apple Podcasts and Spotify. To watch this episode, head to YouTube.com/@LivvPerezFor more behind-the-scenes, follow Liv on Instagram, @LivvPerez, on TikTok @Livv.Perez, and shop her closet here https://shopmy.us/livvperezSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

สุขภาพเป็นเรื่องสำคัญ และหลายคนเริ่มหันมาใส่ใจมากขึ้น โดยเฉพาะอาหารที่เรากินทุกวัน ซึ่งส่งผลต่อร่างกายอย่างชัดเจน . มารับฟังประสบการณ์ หลังจากปรับเปลี่ยนนิสัยการกินและการเลือกอาหาร พร้อมชวนคุยเรื่อง Ultra-Processed Food (UPF) ที่อยู่รอบๆ ตัวเราและการเปลี่ยนแปลงเล็กๆ ที่ทำให้ชีวิตดีขึ้น . . #สุขภาพ #อาหาร #UPF #พอดแคสต์ #podcast #missiontothemoon #missiontothemoonpodcast

A l'hora de la tert

สุขภาพเป็นเรื่องสำคัญ และหลายคนเริ่มหันมาใส่ใจมากขึ้น โดยเฉพาะอาหารที่เรากินทุกวัน ซึ่งส่งผลต่อร่างกายอย่างชัดเจน . มารับฟังประสบการณ์ หลังจากปรับเปลี่ยนนิสัยการกินและการเลือกอาหาร พร้อมชวนคุยเรื่อง Ultra-Processed Food (UPF) ที่อยู่รอบๆ ตัวเราและการเปลี่ยนแปลงเล็กๆ ที่ทำให้ชีวิตดีขึ้น . . #สุขภาพ #อาหาร #UPF #พอดแคสต์ #podcast #missiontothemoon #missiontothemoonpodcast

Story at-a-glance More than 85% of high ultraprocessed food (UPF) consumers meet clinical criteria for food addiction, including symptoms like cravings, withdrawal and loss of control People who eat more UPFs report higher levels of depression, anxiety and stress, confirming that these foods worsen mood and emotional health UPFs hijack your brain's reward system, overstimulating feel-good chemicals like dopamine, opioids and endocannabinoids, which makes quitting feel nearly impossible Damage to the gut microbiome caused by UPFs alters how your brain handles cravings and stress, increasing emotional eating and reducing impulse control Cutting out vegetable oils, which are high in linoleic acid, going cold turkey for five days and rebuilding gut health with whole foods helps break the addiction cycle and restore mood balance

Ultra-processed foods (UPF) have become commonplace in the fast-paced world of today, as the food industry's answer to consumer demand for convenience. In recent years, there has been growing concern for how these foods may be affecting public health. In this episode of BAKED in Science, host Mark Floerke is joined by Bogdan Dobraszczyk, retired research fellow. Bodgan has worked in the cereals industry for many years as a research scientist at Rank Hovis MacDougall Research Centre, and then as a Research Fellow at the Reading University where he developed and worked on many research projects on dough rheology and baking. A Closer Look at Ultra-processed Foods While discussing ultra-processed foods, some topics covered include: How UPF relates to clean label (https://bakerpedia.com/processes/clean-label/) Current health scare about ultra-processed foods The xanthan gum conundrum A hunger for natural alternatives Retail industry's interest in the UPF concern Lack of definitions for clean label This podcast is brought to you by: Brabender This episode is brought to you by Brabender A Brand of Anton Paar. Since 1923, Brabender has been a leading manufacturer of instruments for testing material quality and physical characteristics in all fields of research and development and production in the baking industry worldwide. Brabender is now operating as Anton Paar. To learn more, visit www.anton-paar.com

Ultra-processed foods now make up over half of what many of us eat - and the health consequences are only just coming into focus. In this episode, we reveal what's really happening inside your body when you eat these foods daily.  Our guest is Dr. Andy Chan, a Harvard professor and leading expert on gut health and cancer prevention. He heads the Clinical and Translational Epidemiology Unit at Massachusetts General Hospital and has published over 400 scientific papers. Dr. Chan breaks down the hidden links between UPFs, inflammation, and diseases like obesity, diabetes, and colorectal cancer. You'll hear why some foods that look healthy on the shelf may be doing long-term damage - and how the gut microbiome plays a crucial role in the process. This is the research big food companies don't want you to hear. If you care about what you and your family are eating, don't miss this conversation. Unwrap the truth about your food

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

At 34, Nicolle faced a daunting diagnosis: melanoma. It was a wake-up call that revealed a gap in the market: the majority of UPF clothing was tailored for women over 55. This void ignited the spark for Ivy Coast. But while skin cancer played a significant role in shaping Ivy Coast's identity, it wasn't the sole inspiration behind her venture into women-owned fashion. Nicolle's journey began long before, at 17, when she set out for New York City to pursue fashion at the Laboratory Institute of Merchandising. The world of fashion and design felt like home, and her ambitions for entrepreneurship burned brightly. Yet, her grandmother's untold story added depth to her aspirations. She, too, had a passion for fashion, earning a full scholarship to the Fashion Institute of Technology. However, societal norms stifled her dreams. In an era where women were pigeonholed into domestic roles, pursuing art and design was deemed impractical and her father demanded her study at secretarial school. Nicolle firmly believes in the power of women to excel in all facets of life. We can be nurturing mothers, devoted wives, and leaders in Fortune 500 companies. Yet, she also recognizes the importance of self-care and pursuing one's passions. It's in these pursuits that we find fulfillment and become better versions of ourselves. Welcome to Ivy Coast, where fashion, wellness, and modern feminism converge—a sanctuary where women can embrace their multifaceted identities with style and grace.https://www.ivycoastcollection.com/?srsltid=AfmBOooNBFCKmpmsK5OxkjGMqAhTGGnVsjqdlbrTcs4AxBU_7GX9lpr2 

Luca Fornaro is a senior researcher at CREI and professor at both UPF and the Barcelona School of Economics. In Luca's first appearance on the show, he discusses his expansive work on, hysteresis, stagnation traps, endogenous growth, aggregate demand policies, the medium run, population growth and much more.  Check out the transcript for this week's episode, now with links. Recorded on April 23th, 2025 Subscribe to David's Substack: Macroeconomic Policy Nexus Follow David Beckworth on X: @DavidBeckworth Follow the show on X: @Macro_Musings Follow Luca on X: @LucaFornaro3 Check out our new AI chatbot: the Macro Musebot! Join the new Macro Musings Discord server! Join the Macro Musings mailing list! Check out our Macro Musings merch! Subscribe to David's new BTS YouTube Channel  Timestamps: (00:00:00) – Intro (00:00:51) – Luca's Background (00:03:19) – Hysteresis (00:7:23) – Why Talk About Hysteresis Now? (00:10:55) – Stagnation Trap (00:16:07) – The Medium Run (00:22:25) – Managing Expectations with Automatic Stabilizers (00:28:48) – What About Population Growth? (00:31:47) – The Empirical Side (00:39:24) – Directing Capital Flows (00:42:30) – The Scars of Supply Shocks (00:48:57) – The Nominal GDP Targeting Solution (00:51:28) – Fiscal Stagnation (00:59:21) – Outro

Ultraforarbejdet mad (UPF) fylder mere og mere i vores kost – ofte uden vi tænker over det. Det er fabriksfremstillede produkter skabt til at få dig til at spise mere, igen og igen. I denne episode dykker vi ned i, hvordan UPF påvirker din krop, dit humør og din sundhed.Du får indsigt i, hvordan du genkender UPF, hvorfor det er så vanedannende, hvorfor det er så svært at undgå i den madkultur, vi lever i og hvad du selv kan gøre for ikke at forblive forsøgsrotte for store skrubbelløse madproducenterSpoiler: det handler ikke om perfektion – det handler om bevidsthed.

¿Cómo puede la alimentación influir en un envejecimiento saludable? Un estudio reciente de la Nurses' Health Study y el Health Professionals Follow-Up Study, con datos de más de 30 años y más de 100,000 participantes, revela que seguir ciertos patrones dietéticos puede aumentar significativamente las probabilidades de vivir hasta los 70 o 75 años con una buena salud cognitiva, física y mental, libre de enfermedades crónicas.En este video, exploramos las ocho dietas científicamente respaldadas que pueden ayudarte a prevenir enfermedades no transmisibles y optimizar el envejecimiento: Alternative Healthy Eating Index (AHEI), Dietary Approaches to Stop Hypertension (DASH), Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND), Alternative Mediterranean Index (aMED), Planetary Health Diet Index (PHDI), Healthful Plant-Based Diet Index (hPDI), Reverse Empirical Dietary Index for Hyperinsulinemia (rEDIH) y Reverse Empirically Inflammatory Dietary Pattern (rEDIP). También hablaremos del impacto negativo del consumo de alimentos ultraprocesados (UPF) en la longevidad.Según la investigación, una mayor adherencia a estas dietas puede aumentar hasta 2.24 veces la probabilidad de un envejecimiento saludable. Pero, ¿qué tienen en común estas dietas? Un alto consumo de frutas, verduras, cereales integrales, grasas saludables, frutos secos, legumbres y productos lácteos bajos en grasa, junto con una reducción de grasas trans, sodio, bebidas azucaradas y carnes procesadas.Si te interesa saber cómo adaptar estos patrones alimenticios a tu vida diaria y cómo mejorar tu salud a largo plazo con la alimentación basada en evidencia, este video es para ti. Descubre qué dieta se adapta mejor a tus necesidades y cómo pequeñas elecciones diarias pueden marcar la diferencia en tu bienestar futuro. No olvides suscribirte, activar las notificaciones y dejar tu comentario sobre cuál de estas dietas te gustaría probar.

【VANA 全新髮品系列上市】 5/31 前官網 https://www.vanaliving.com 下單輸入〖mindy〗(全小寫) 立享全站88折最低優惠 限時組合優惠還可以折上折 推薦的樺樹禮讚＆光之季節髮品系列都有母親節檔期超值優惠喔!!! . . . 【印花樂 x OMBRA 聯名超輕量自動傘】 ☂️比手機還輕，出遊攜帶超便利 ☂️防曬係數 UPF 30 晴雨兩用 ☂️高密度傘布，超快乾不怕濕 5/14 前輸入敏迪專屬折扣碼【mindi01】享9折優惠，晴雨日和系列滿千再享免運！ 立即擁有：https://url.inblooom.com/UOl1w . . . 本集重點： 00:06:41 印巴大規模空戰 00:25:55 加拿大選戰逆轉 00:53:33 尼泊爾機場和中國問題 01:19:59 回答QA . . 會員專屬版本： 00:05:08 印巴大規模空戰 00:24:19 加拿大選戰逆轉 00:50:06 尼泊爾機場和中國問題 01:16:32 回答QA . . . . 這裡可以找到所有的敏迪 portaly.cc/mindiworldnews -- Hosting provided by SoundOn

As tennis players, we know the sun can be just as much of an opponent in our sport from finding the right SPF and avoiding sun damage. Enter BLOQUV.  Founder and sun sport enthusiast, Corina Biton, joins us in this episode to help educate us on all things UPF apparel. As someone who loves to run, walk, paddleboard and play tennis.  After noticing white spots on my arms, she founded BloqUV when finding skin damage even though she always wore long-sleeve T-shirts. Turns out plain T-shirts only block 5% of the sun's rays! Corina created BloqUV with BloqTek, their proprietary fabric with minimum Ultraviolet Protection Factor 50 that blocks 98% UVA/UVB rays; the protection is chemical-free, inherent to the fabric and unaffected by laundering. After 15 years, BloqUV has emerged as a market leader in sun protection: unique in design, fit and sun protection technology; they're moisture-wicking and quick-dry, allowing for a wide range of uses on land and water!  Learn even more & stay tuned for a chance to win some BloqUV gear!  If you have any further questions or want to continue the conversation?! Email us at podcast@tennis-warehouse.com   Shop with us for all your TENNIS needs all over the WORLD:

Be Well Moments brings you my favorite bite-sized highlights from the season. Enjoy quick insights from our longer conversations in a digestible format. If you'd like to listen or watch the full episode, click the link below.Ever wonder why you can't stop eating certain foods? Dr. Chris Van Tulleken shares his personal struggle with UPF addiction and explains the science behind why these foods are unlike anything humans evolved to eat. If you've ever felt shame about your eating habits or wondered why you can't leave even a corner of that sandwich, this is a must-watch.Listen to the full episode ⁠⁠⁠here⁠⁠⁠.Watch the full episode on YouTube ⁠⁠⁠here⁠⁠⁠.***Thank you to my wonderful sponsors! VivoBarefoot | 'If you can't be barefoot, be Vivobarefoot'For 20% off, use code LWBW20www.vivobarefoot.com ***If you enjoyed this episode you might also like:Mo Gawdat: How To Transform Stress Into Successhttps://www.youtube.com/watch?v=5THJeXv5X7s&t=649sBEAT STRESS With Science by Discovering Your Vagus Nerve | Stefan Chmelikhttps://www.youtube.com/watch?v=1pYp2dY6g1kOnly 12 Minutes to Remove Stress & Pain! Professor David Spiegel Unveils The Science Of Hypnosishttps://www.youtube.com/watch?v=s0VAYuic_MU***Sign up to Sarah's Compassionate Cure newsletter: Science Simplified, Health Humanised. Join thousands in exploring actionable insights that prioritise compassion, clarity, and real-life impact. ⁠⁠⁠https://sarahmacklin.substack.com/⁠⁠⁠***Let's be friends!

Neste episódio do Vivendo e Empreendendo, vamos falar sobre como a identificação de origem pode impulsionar e diferenciar o empreendedor? Nossos convidados vão compartilhar suas experiências, conhecimentos e insights inspiradores de como a origem pode ser uma poderosa ferramenta de conexão com o público. Para a nossa conversa, vamos receber o Eduardo Zorzanello, CEO da Rossi & Zorzanello, uma empresa de eventos e empreendimentos reconhecida nacional e internacionalmente. É referência no setor e uma grande incentivadora do desenvolvimento do turismo, da geração de negócios, empregos e renda. E também contamos com a participação da Lisiane Caroline Rodrigues Hermes, doutora em Desenvolvimento Regional, é coordenadora do curso de Publicidade e Propaganda da Universidade de Passo Fundo (UPF), professora no Mestrado em Administração e também atua como extensionista no projeto Sistema Célula de Comunicação Solidária da UPF.

In this powerful and timely conversation, we welcome Dr. Eike Buabang, cognitive neuroscientist and Postdoctoral Research Fellow at Trinity College Dublin, to explore one of the most fundamental yet overlooked topics in recovery: habits. Dr. Buabang studies the brain mechanisms behind habit formation—why we repeat behaviors even when they no longer serve us, and how stress, repetition, and environment shape our choices. Drawing from both neuroscience and real-world applications, he offers practical insights into how we can intentionally disrupt compulsive patterns and support lasting behavior change. Whether you're navigating ultra-processed food recovery, supporting clients in early abstinence, or trying to create new routines that align with your values, this conversation will give you tools, understanding, and encouragement to work with—not against—your brain.

Discussions around ultra-processed foods (UPFs) and their role in public health have gained significant traction in recent years. While some advocate for categorizing and regulating these foods due to their potential negative health effects, others argue that such classifications can oversimplify the issue and detract from more actionable dietary changes. In this episode, Dr. Duane Mellor, a registered dietitian and researcher, joins us to explore the complexities of the UPF debate. Rather than dismissing the concept outright, Dr. Mellor emphasizes the importance of nuanced discussion, bridging the gap between research findings and practical, evidence-based dietary guidance. Throughout this conversation, we unpack the broader implications of ultra-processed foods in the food system, consider how added fat, salt, and sugar contribute to public health challenges, and explore realistic approaches for dietary improvements. Guest Information Dr. Duane Mellor, PhD is a registered dietitian, academic researcher and science communicator. Dr. Mellor is currently working in clinical dietetics, working to support people, families and carers living with diabetes. Previously Dr. Mellor worked in medical education at Aston University, holding the position of Associate Dean for Public Engagement in the College of Health and Life Sciences. After initially working in the areas of clinical trials, Dr. Mellor's other research interests focused on improving nutrition and health by working with communities to celebrate their heritage through food and help tackle barriers resulting from societal inequalities. Timestamps [03:02] Interview start [06:39] Understanding the NOVA classification [09:53] Potential pitfalls and policy implications [14:52] Food science and technology perspectives [20:47] Challenges in food classification [26:13] Health equity and policy considerations [42:31] Communication and public perception [50:30] Final thoughts and advice [51:15] Key ideas segment (Premium-only) Related Resources Join the Sigma email newsletter for free Subscribe to Sigma Nutrition Premium Enroll in the next cohort of our Applied Nutrition Literacy course Paper: Mellor, 2024 – The role of food science and technology in navigating the health issues of ultra-processed foods Go to sigmanutrition.com

 In this exciting episode of Trail Society, hosts Corrine Malcolm, Keely Henninger, and Hillary Allen dive into a diverse mix of topics ranging from science news to runner safety. The episode kicks off with a reflection on Women's History Month and International Women's Day, followed by a discussion on recent sports science advancements, including a groundbreaking study on the possibility of female athletes breaking the 4-minute mile barrier. The trio explores a new study modeling how drafting could potentially help elite female runners like Faith Kipyegon achieve that incredible feat, revealing some surprising mathematical insights. The conversation then takes a more personal and urgent turn as the hosts dive into runner safety in response to disturbing statistics on harassment and assault experienced by runners, particularly women. Highlighting a new app called "Running Mate" designed to provide safe running companions, they discuss the growing concerns in the running community and explore how various safety measures can help runners feel more secure. With personal anecdotes and insights from recent high-profile cases, the episode sheds light on the realities of feeling unsafe while running outdoors. Tune in for a thought-provoking discussion on how the running community can foster safer, more inclusive spaces for all athletes. NEW SPONSOR ALERT: We are so excited to be partnering with rabbit as our primary apparel sponsor this year! Send us some DMS about your favorite apparel and what you would like to see built for the trail running space! USE CODE TRAILMARCH for 10% OFF! -UPF Deflector: sun hoodie with a UPF 50 rating; lightweight, breathable, quick drying; new cute pink color -Leggy Smashems: 5" compression shorts w/ storage waistband so you can ditch the fuel belt.    Keep sliding into our DMs with your messages, they mean so much to us!  FOLLOW US on Instagram: @trail.society And go follow our NEW youtube channel @trailsociety_podcast   This episode is brought to you by Freetrail @runfreetrail  

In episode 95 of Trail Society, hosts Corrine Malcolm, Keely Henninger, and Hillary Allen sit down with two standout researchers from Stanford University—Dr. Morgan Smith and Naiomi Hunter—for an insightful conversation about the intersection of women's health, athletic performance, and wearable technology. Dr. Smith, a sport scientist, coach, and postdoctoral fellow with the Wu Tsai Human Performance Alliance at Stanford, is passionate about how physiology and metabolism influence performance, especially for women in sport. Her research is grounded in the real world, as she also coaches high school athletes, lifts weights, and enjoys time outdoors with her dog, Reggie. Naiomi Hunter, a PhD candidate in Stanford's School of Medicine, focuses on the menstrual cycle and its impact on female athlete performance through wearable tech and biometric data. With a strong commitment to reproductive justice and healthcare equity, Naiomi's work seeks to create more inclusive and personalized approaches to reproductive care for marginalized communities. In this episode, they explore the potential of wearables in tracking menstrual cycle data, the challenges in the current research, and why individualized training plans are key to optimizing performance. They also discuss the importance of mentorship for women of color in science, their passion for combining sport and research, and the exciting future of wearable technology in improving athletic health. Follow them here: @Goldenmo_ and @Nnahunter  SPONSORS We are so excited to be partnering with rabbit as our primary apparel sponsor this year! Send us some DMS about your favorite apparel and what you would like to see built for the trail running space! USE CODE TRAILMARCH for 10% OFF! -UPF Deflector: sun hoodie with a UPF 50 rating; lightweight, breathable, quick drying; new cute pink color -Leggy Smashems: 5" compression shorts w/ storage waistband so you can ditch the fuel belt.    Keep sliding into our DMs with your messages, they mean so much to us!  FOLLOW US on Instagram: @trail.society And go follow our NEW youtube channel @trailsociety_podcast   This episode is brought to you by Freetrail @runfreetrail

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This week, we put body scans to the test—are they the future of personal health tracking or just another wellness gimmick? We both tried them and are sharing our results, what surprised us, and whether they're actually worth it. Plus, Europe's life expectancy is falling, and England is seeing the biggest decline. We explore the obesity crisis, preventable diseases, and why today's generation may live shorter lives than their parents. Next, creatine is everywhere, but should you be taking it? We break down who actually benefits, common myths, and whether it deserves a spot in your routine. Then, we talk ultra-processed foods—what actually counts as a UPF? We finally break down the NOVA system, clear up the misinformation, and answer a listener's question about whether everyday foods like yoghurt and bread really count as UPFs. We also cover the surprising brain-boosting benefits of walnuts, why milk may lower bowel cancer risk, and the latest baby nutrition trend that's dividing parents. Recommendations This Week Viridian Vegan EPA & DHA Oil – Ella's go-to Omega-3 supplement Ruuby – The ultimate at-home wellness booking app Ion8 and Ulula Steel Water Bottles Rhi has surprise for Ella!! Join us as we cut through the noise, break down the trends, and bring you real, practical advice on what's worth your time, money, and health! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Is oat milk really bad for you? This week, we dive into the oat milk backlash—why sales are dropping, whether it actually spikes blood sugar, and if it's as unhealthy as some claim. We also break down the glucose monitor trend. More and more people without diabetes are tracking their blood sugar—but is it helpful or just another wellness obsession? Plus, could ultra-processed food (UPF) companies be sued like Big Tobacco? Legal experts are investigating whether food manufacturers knowingly made their products addictive. And finally, a shocking study found microplastics in human brains. Should we be worried, or is this just another scary headline? Recommendations This Week: Apple Cider Vinegar (Netflix) – The shocking Belle Gibson scam story Amandaland (BBC) – A must-watch for Motherland fans Belly Bugs by David Bell – A fun gut health book for kids Fussy Natural Deodorant – Rhi and Ella's favourite natural deodorant Daily Affirmations & Self-Love Mantra Meditation on the Deliciously Ella app Join us as we cut through the noise, break down the trends, and bring you real, practical advice on what's worth your time, money, and health! Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode, we dive into a hot topic in the world of Ultra-Processed Food (UPF) Use Disorder—Harm Reduction. This concept, widely recognized in substance use recovery, has been largely undefined or misunderstood in the food addiction space. Today, we explore: What is harm reduction? How does it work in food addiction recovery? Who might benefit from harm reduction strategies? Practical ways harm reduction can be applied in real-world recovery Join Clarissa and Molly as they break down harm reduction principles, share real-life client applications, and discuss how respect for autonomy, compassion over shame, and evidence-based strategies can support individuals on their unique recovery paths. Key Topics Discussed: ✅ Respecting Individual Recovery Journeys – Meeting people where they're at without shame or coercion ✅ Common Misconceptions About Harm Reduction – How it differs from moderation management ✅ Practical Harm Reduction Strategies – Meal timing, food sequencing, mindful eating, and more ✅ Addressing Clinician Pushback – Why harm reduction is often misunderstood in food addiction spaces ✅ Balancing Abstinence & Harm Reduction – Helping clients determine the best path for them ✅ The Role of Medications & Surgical Interventions – Understanding how medical tools can support food addiction recovery Key Harm Reduction Principles: 1. Respect for the Person Compassion over shame: People struggling with UPF addiction deserve respect and understanding—not guilt or judgment. Meeting people where they are: Recovery is personal; some may need to eliminate certain foods, while others focus on reducing harm without complete abstinence. Building trust: Encouraging open, non-judgmental conversations fosters a supportive recovery environment. 2. Commitment to Evidence Understanding food addiction science: Research shows UPFs hijack the brain's reward system, leading to compulsive overeating. Harm reduction is based on evidence, not willpower. Using proven strategies: Structured meal planning, protein-rich whole foods, and blood sugar stabilization can help reduce cravings and binge episodes. Medication as a tool: Some individuals benefit from medications like Naltrexone/Bupropion to regulate cravings—similar to medication-assisted treatment for substance use. 3. Focus on Harms Minimizing the most damaging behaviors: Recovery is not about immediate perfection but reducing harm over time. Shifting food choices: A harm-reduction model may involve replacing binge-triggering UPFs with minimally processed alternatives. Reducing metabolic harm: Eating whole foods first, balancing blood sugar, and prioritizing nutrition can help mitigate UPF-related health consequences. 4. Recognizing Food Addiction Realities Not everyone can quit UPFs overnight: A phased approach may be more sustainable. UPFs are engineered for addiction: Willpower alone is not enough—practical strategies like structured eating and environmental changes can help. Food as a coping mechanism: Understanding the emotional role of UPFs helps individuals develop healthier coping strategies. 5. Prioritizing Autonomy Individualized recovery paths: Some people thrive with full abstinence, while others focus on reducing harm in certain settings (e.g., social gatherings). Empowering self-directed choices: Individuals should have the freedom to set their own recovery boundaries and decide which tools work for them. Allowing flexibility: Recovery is not all-or-nothing—setbacks are learning experiences, not failures. 6. Socio-Cultural Sensitivity Considering food access and affordability: Many people in recovery have financial or geographical barriers to whole foods. Harm reduction respects these realities. Cultural food traditions: Recovery must honor cultural identity while balancing UPF reduction goals. Reducing stigma in marginalized communities: A non-judgmental, compassionate approach is crucial, especially for those with limited resources. Final Takeaway: Harm reduction is not a one-size-fits-all approach, and neither is abstinence. The key is bio-individuality—what works for YOU? We encourage both individuals in recovery and clinicians to stay curious, open-minded, and evidence-based when considering recovery tools.

Can We Really Make America Healthy Again? Welcome back to the show! Today, we're diving into a topic that's as timely as it is complex: What would it take to truly “Make America Healthy Again”? Inspired by RFK's recent initiative, this conversation unpacks the rising public awareness of ultra-processed foods (UPFs), their impact on health, and how this intersects with our national food environment. I'm thrilled to be joined by Dr. David Wiss, a leading expert in food addiction research, nutrition, and eating disorder recovery. Together, we tackle some of the big questions that health professionals and parents alike are asking: Are UPFs really as harmful as they're being portrayed? How does the “All Foods Fit” model evolve in light of what we now know about UPFs? What role do systemic and legal actions, like the first major lawsuit against UPF companies, play in this conversation? Why You'll Love This Episode: Whether you're a dietitian, a parent, or someone just trying to make healthier choices in a world dominated by processed options, this episode offers practical takeaways and profound insights. Tune in for this deep dive into nutrition, neuroscience, and systemic change. Don't forget to subscribe, leave a review, and share your thoughts on today's discussion! Guest Resources: Connect with Dr. Wiss @drdavidwiss or at drdavidwiss.com Check out his private practice Nutrition in Recovery and his App Wise Mind Nutrition.  Ready to rethink your relationship with food? Press play now!

James Collier is a renowned nutritionist and co-founder of Huel, dedicated to improving health and longevity through better nutrition. With decades of experience and a no-nonsense approach, James has become a trusted voice in the world of dietary science and food innovation.In this episode, Jake and Damian dive into James's mission to help people transform their health, especially through how they eat. James opens up about his path to becoming a nutritionist, what inspired him to take this journey, and the motivations that shaped his career.He also shares insights into the creation of Huel, shedding light on the inspiration behind the products and the ongoing debate about whether they qualify as ultra-processed food (UPF). Along with Jake and Damian, James explores the often-controversial topic of seed oils, offering his take on whether they are truly healthy or harmful.This episode offers a deeper understanding of nutrition, practical advice on eating better, and insight into James's “5 pillars” for improving health and longevity.James' Book 'Well Fed'

Ever feel overwhelmed by the maze of nutrition advice for little ones? You're not alone! This week on Food for Thought, I'm thrilled to chat with the brilliant Charlotte Stirling Reed, expert in feeding, weaning & fussy eating. Ultra-processed foods: How do we navigate the minefield that is UPF's? Should we be completely avoiding these foods for the health of our children? Breakfast cereals: How do high-sugar breakfast cereals impact the health of our little ones? Early Nutrition Matters: Did you know the ‘First 1000 Days'—from conception to age two—is a critical period for child development? Learn why early nutrition is so vital! School and Nursery: What action can we take in improving the food served in our children's school environments? Holiday season: Trying to ensure our children receive good nutrition is particularly hard during the holiday periods. Discover expert approved ways to navigate the festive season! Misinformation: Did you know that only 2% of nutrition advice we receive on TikTok is accurate? Uncover why these types of videos gain so much traction. Hosted on Acast. See acast.com/privacy for more information.

In today's episode of Backpacker Radio presented by The Trek, we're joined by Bennett “Jolly” Fisher, the founder and visionary behind Jolly Gear. We learn all about Jolly's entry into backpacking, including his first thru-hike at just 18 years old alongside his dad, hiking 300 miles of the PCT on a broken ankle, and some hilariously embarrassing Jabba stories from their recent hike on the CDT. We, of course, dive deep into his apparel company, Jolly Gear, and how he's flipped the thru-hiking fashion world on its head with his unique sun hoodie button-downs. We chat about the biggest challenges associated with running an apparel business, how a misunderstanding lead to his early signature design, how he manages the business while backpacking, his process for sourcing new designs, and much more. We close the show with the triple crown of cringeworthy things, a discussion of what should be free but isn't, an impromptu drop-in from Jabba, and an AT conditions update courtesy of Quadzilla. Gossamer Gear: Use code “SNUGGLEBUG” for 20% off shelters at gossamergear.com.  LMNT: Get a free sample pack with any order at drinklmnt.com/trek. Trailbrush: Use code “TREK20” for 20% off trailbrush.com.  [divider] Interview with Bennett “Jolly” Fisher Jolly Gear Website Jolly Gear Instagram Time stamps & Questions 00:02:50 - Reminders: Help us make Jabba shave his beard, support us on Patreon for exclusive bonus content, join us in Denver on December 7th and apply to be a 2025 blogger! 00:08:00 - Introducing Jolly 00:12:38 - We Love Love: Tell us your engagement story 00:16:05 - What was your entry into backpacking? 00:21:20 - Did you consider quitting early on in the AT hike? 00:23:00 - What was your social experience like on the AT? 00:24:15 - How'd you get your trail name? 00:27:00 - Has your dad hiked again since the AT? 00:28:30 - How did your parents support you starting out on the PCT? 00:30:15 - At what point did you get into shirt research? 00:33:00 - How far did you get on the PCT in 2017? 00:34:00 - Why'd you get off the trail in 2017? 00:39:10 - Tell us about your foot injury in 2021 00:45:42 - Are you still adjusting your footwear? 00:50:13 - At what point did you first want to design a hiking shirt? 00:53:00 - Discussion about the Outdoor Product Development program 00:56:14 - Did your first shirt have your signature design? 01:01:12 - Do you get good feedback about having women's sizes? 01:02:00 - Was there anything functionally different between your prototype and what was on the market? 01:05:09 - How did the style evolve? 01:11:00 - Are all the shirts the same UPF? 01:12:23 - What material is the shirt? 01:15:23 - Have you ever thought about making shorts? 01:19:40 - What's your day to day like? 01:21:40 - Do you have a vision for where you want the brand to be in 5 years? 01:24:54 - Are you planning to ever use the snap buttons? 01:27:00 - Discussion about pursuing a denim shirt 01:29:50 - How do you decide on future patterns? 01:30:54 - What's the biggest challenge of your job? 01:32:43 - Have you seen other brands imitating some of your patterns? 01:34:50 - What's the best Jabba story you have? 01:44:40 - Kumo Question: What is the one thing you wish you were better at? 01:47:13 - What's next for you? Segments Trek Propaganda:  Trek for Trevor: Get 20% off a pair of microspikes before you hike through the San Jacinto Mountains on the PCT.  Jack “Quadzilla” Jones: On-the-Ground Hurricane Helene Status Update and 2025 Predictions by Kelly Floro QOTD:  What should be free but isn't? Triple Crown of cringy things Mail Bag 5 Star Review [divider] Check out our sound guy @my_boy_pauly/ and his coffee. Leave us a voicemail! Subscribe to this podcast on iTunes (and please leave us a review)!  Find us on Spotify, Stitcher, and Google Play. Support us on Patreon to get bonus content. Advertise on Backpacker Radio Follow The Trek, Chaunce, Badger, and Trail Correspondents on Instagram. Follow Backpacker Radio, The Trek and Chaunce on YouTube. Follow Backpacker Radio on Tik Tok.  Our theme song is Walking Slow by Animal Years. A super big thank you to our Chuck Norris Award winner(s) from Patreon: Alex and Misty with NavigatorsCrafting, Andrew, Austen McDaniel, Ben Love, Brad & Blair Thirteen Adventures, Brent Stenberg, Bryan Alsop, Christopher Marshburn, Coach from Marion Outdoors, Derek Koch, Eric Casper, Erik Hofmann, Gillian Daniels, Greg Knight, Greg McDaniel may he bring honor to his name, Griffin Haywood, Hailey Buckingham, Liz Seger, Mud Tom, Patrick Cianciolo, Rebecca Brave, Sawyer Products, SPAM, Timothy Hahn, Tracy ‘Trigger' Fawns A big thank you to our Cinnamon Connection Champions from Patreon: Bells, Bonnie Ackerman, Chris Pyle, David, Dcnerdlet, Emily Galusha, Jeanie, Jeanne Latshaw, Katharine Rudzitis, Lauren Cain, Luke Netjes, Merle Watkins, Peter, and Ruth S.