[05:00] how should we define calorie restriction in the context
of its scientifically observed connection with longevity?
[12.30] I'd love to hear your thoughts about the consumption of
duck meat. Does it get categorized as red meat consumption in
[14.10] Can obese or overweight women experience REDs when
dieting? If so how do you manage the risk vs. reward of losing
excessive body fat vs inducing REDs?
[21.20] How much the Nutrition will change in 10 years, and how
much impact it will have in our daily lives?
[25.00] Cancer recovery: What type food to eat and training
protocols to follow whilst healing after operation and what
type of exercise during chemo?
[26.00] I'd love to know what your "weaknesses" are!
[34.00] What non-tracking methods do you use for combat
[38.20] can we adapt to higher fat oxidation during exercise so
that exogenous CHO isn’t necessary?
[42.55] How do you plan a diet to lose muscle mass
[48.40] Does eating a high-fat diet (keto) cause heart health
[52.34] Is salt good or bad for your health?
[53.38] Does calcium supplement improve bone health and prevent
[62.55] Hemochromatosis and the Irish
[68.10] In nutritional science and resistance training I'm
witnessing what appears to be a shift from a physicalist based
approach to a phenomenological based approach. Do you see a similar
transition taking place?
About the Podcast
The podcast for lovers of nutrition science! Listen to detailed discussions with researchers and leading experts about the science of nutrition, dietetics and health.