Millions of people are now taking GLP-1 medications and losing weight, but is eating less the same as eating better? The answer, according to today's guest, is a resounding no. And almost nobody in medicine, food, or public health is talking seriously about what happens when appetite disappears, but nutritional needs don't.

Join Holly and Jim as they sit down with Dr. Maha Tahiri, a nutrition scientist, food industry strategist, and founder of Nutrition Sustainability Strategies, for one of the most eye-opening conversations in the GLP-1 era. Maha has spent decades at the crossroads of nutrition science, public health, and food innovation, and she's now helping companies around the world rethink what it means to nourish a consumer who's eating dramatically less. Her new company, S2B, is building a strategy for the GLP-1 era and beyond, and she's asking the questions that urgently need answers.

This episode will change how you think about GLP-1 medications, food, and what it truly means to be well-nourished.

Discussed on the episode:

Why eating less on GLP-1s does NOT mean you're eating better and the nutritional crisis hiding in plain sight
The alarming statistic about how many GLP-1 users are falling short on fiber, protein, and key micronutrients
Why Maha calls what's happening to GLP-1 users "medically induced malnutrition" and why that phrase should get your attention
The one behavior Holly says is now more important on GLP-1s than ever before (not what most people expect)
Why fiber deserves its own strategy and why lumping it in with protein is a mistake.
The three phases of GLP-1 use that should shape everything you eat
What a strange debate in Botswana had to do with Maha's entire career pivot
The unexpected food category that's actually thriving because of GLP-1 users
Why the food industry may owe pharma a thank-you and what it needs to do with its second chance
The role AI is now playing in nutrition advice, and why Maha thinks that's actually good news
Maha's rapid-fire picks: the most underrated nutrient, the most overrated trend, and the one food she'd put in every kitchen.