Dr. Jessica Knurick: Is American Food Actually Poison? Debunking the MAHA Movement & Nutrition Myths

Summary

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Podcast Summary: Dr. Jessica Knurick – Why Everything You Eat Feels Like a Trap, A Scientist’s Guide to Food Anxiety

Podcast: What Now? with Trevor Noah
Host: Trevor Noah
Episode Date: January 8, 2026
Guest: Dr. Jessica Knurick, Nutrition Scientist

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Episode Overview

In this engaging and informative episode, Trevor Noah and co-host Eugene sit down with Dr. Jessica Knurick, a PhD in nutrition science and expert in chronic disease prevention. Together, they unpack why food feels so confusing today, discuss the rise of "food anxiety," and break down the myths versus realities circulating about everyday eating. Dr. Knurick shares her mission to translate nutrition science for the public, explains how to spot reputable health advice in a sea of misinformation, and answers rapid-fire questions on common foods and dietary trends with clarity and humor.

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Key Discussion Points & Insights

1. Why Food Feels So Confusing Right Now

• Rise of Misinformation: Dr. Knurick describes how social media supercharges confusion, with non-experts pushing sensational food claims for attention or profit. Academics were once discouraged from social media, allowing less credible voices to dominate (08:16, 09:01).
• Food Anxiety: She notes a surge in "food anxiety," particularly among new and expecting mothers, driven by conflicting dietary advice and a flood of extreme views online (42:56).

2. How To Identify Trustworthy Nutrition Information

• Red Flags for Bad Advice:
  • Sensational scare tactics (“If you eat this, you’re poisoning your children!”)
  • Inflammatory headlines or claims, especially when used to sell a product (12:46)
  • Overly simplistic advice, i.e., “never eat X” or “eat only Y” (13:59)
  • People who never admit what they don’t know (61:09)
• Green Flags for Experts:
  • Speak with nuance, acknowledge limits, don’t promise miracle fixes (62:11)
  • Share references transparently, offer context and scientific evidence (49:08)
  • Admit the uncertainty or complexity involved in nutrition advice

“Experts don’t generally talk like that... Genuine people who are trying to educate are not gonna scare you. They’re gonna explain the nuance.”
— Dr. Knurick (12:46)

3. Explaining Ultra-Processed Foods

• What Are They, Really? There is no single clear definition. The NOVA classification (Brazil) is often used: foods you can’t replicate at home with standard ingredients/processes are often "ultra-processed" (22:15–23:00).
• Not All Ultra-Processed Foods Are ‘Bad’: Protein powders, for example, may be considered ultra-processed but can be nutrient-dense. Demonization isn’t helpful (23:36).
• Key Issue: Low-nutrient, ultra-processed foods (like chips) in excess are linked to negative health outcomes; context and moderation matter (24:35).

“[These foods are] designed to be hyperpalatable… They don’t have any protein and they don’t have any fiber. And protein and fiber ... are going to give you that feeling of being full.”
— Dr. Knurick (25:45)

4. Understanding Calories, Satiety, and Portion Size

• Calorie Density vs. Food Bulk: Small bags of chips can be “calorie dense,” meaning more calories in less food volume, compared to something like watermelon (31:31).
• Protein, Carbohydrates, and Fat: All three are essential. Completely cutting out carbs or fat is not advisable. Fiber is only found in carbohydrate sources (35:11).
• Serving Sizes: People routinely underestimate portions (74:06). U.S. serving sizes (e.g., cereal, soda) are often much larger than elsewhere.
• Listening to Your Body: Eat to fullness, be present during meals, and try not to eat out of stress or habit (41:20).

5. Debunking Food Myths

• Fruit: Good! Americans don’t eat enough; the sugar in whole fruit isn’t the problem, lack of fiber in juices is (15:52).
• Seed Oils: Are not toxic; evidence suggests they are heart-healthy when replacing saturated fats. Myths come from lab-based mechanisms overstated on social media (54:37).
• Sugar: Not inherently “bad;” it’s the overconsumption, especially as added sugar, that is problematic (96:30).
• Bread: Not bad! Bread is a staple worldwide. Overconsumption of ultra-processed breads/carbs is the issue (100:00).
• Milk: Cow’s milk is nutrient-dense but not necessary for everyone. Pasteurization is crucial for safety; raw offers no proven added benefit (103:01).

6. Navigating Labels, Marketing, and Misinformation

• Ingredient Lists: Don’t let scientific names scare you; riboflavin is just vitamin B2, for example (37:11).
• Front-of-Package Labeling: Dr. Knurick supports clearer labeling (37:53).
• Marketing Claims: Beware products labeled "organic," "protein-packed," or "fat-free" as evidence of healthfulness; they’re often just marketing spins (59:40).
• Supplements Industry: Highly profitable, under-regulated, and often predatory on anxiety or distrust of “big pharma” (106:55).

"A lot of supplements are just very expensive urine at the end of the day."
— Dr. Knurick (110:10)

7. Cultural, Access, and Systemic Factors

• Food Deserts: Many Americans, particularly in urban areas, lack access to fresh produce due to structural inequalities (20:17).
• Food, Wealth, and Body Size: Cultural perceptions of body weight and "health" vary by socioeconomic context and geography (71:53).

8. Practical Guidance for Everyday Eating

• General Principles:
  • Focus on a varied diet of whole foods (fruits, veggies, different proteins, fiber-rich grains)
  • Prefer eating foods close to their natural form
  • Use canned/frozen beans/veggies for convenience; rinse canned for less sodium (83:54)
  • Limit—rather than completely avoid—low-nutrient, ultra-processed foods
  • For kids: make food fun, introduce variety early, and don’t stress about “perfect” eating (87:58)
  • Treats (candy, chocolate) are fine in moderation if the foundation is solid (81:31)
• Listen to Your Body: Trust hunger/satiety cues, be present when eating, and break the stress–eating cycle
• Don’t Obsess: Fundamentals have been boringly consistent for decades, despite what trendy posts say (111:59)

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Notable Quotes & Memorable Moments

• On Food Anxiety:
  "I hear from women all the time in my DMs about how much food anxiety they have and how they're scared to eat anything.... it can be really problematic." (42:56)
• On Social Media Advice:
  “The best kind of misinformation? You do have a little bit of truth.” (52:55)
• On Portion Sizes:
  "[In America,] if you came back with that large soda to South Africa, like the whole village is drinking with you." (74:27)
• On Supplements:
  "A lot of supplements are just very expensive urine at the end of the day." (110:10)
• On Bread:
  "Bread itself is a wonderful food source ... I eat bread every day." (100:00)
• On Eating as a Human:
  "Eat to fullness and then, and then the next week you probably won’t be as hungry. ... You don't have to plan." (41:20)
• On Empathy and Science Communication:
  "[It’s] important to... really humanize experts and scientists." (65:30)
• On Misinformation Bait:
  "If someone’s selling you something and they’re telling you about your health, just be a little skeptical." (110:39)

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Rapid-Fire Nutrient “Yay or Nay” (MM:SS varies, ~95:44–100:00)

• Salt: Needed for survival; just limit excess
• Sugar: Fine in moderation; excess added sugar is the problem
• White vs. Brown Sugar: The same nutritionally
• Oil: Olive > Vegetable > Beef tallow, but overall diet matters most
• Bread: Not bad; it’s about diet quality and variety

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Useful Timestamps

• Getting into Social Media as a Scientist: 08:16–10:40
• How to Spot Credible vs. Sensational Health Advice: 12:20–14:49
• Defining Ultra-Processed Foods (NOVA): 22:15–23:36
• Fiber, Protein, Satiety, and “Food Fullness": 25:45–35:11
• Label Literacy & Ingredient Names: 37:11–39:15
• On Seed Oils, Fads, and Science: 54:37–58:50
• How Portion Sizes Confuse Us: 74:06–76:03
• Handling Supplements and Wellness Scams: 106:55–110:10
• General Diet Advice for Moms/Kids: 81:31–89:00
• The Value of “I Don’t Know” in Experts: 61:09–62:11, 63:27–63:51

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Summary Takeaways

• Don’t fear food. Nutritional science is nuanced, but clear principles exist.
• Variety and moderation matter, not perfection or extremism.
• Distrust sensationalistic claims & miracle fixes, especially from anyone selling a product or relying on fear.
• Empathy and accessibility in science communication are crucial in countering food anxiety and quackery.
• Behavior ≠ Body Type: Healthy habits are more important than appearance.

"The fundamentals of health, we have really good, strong data for them, and they’re pretty basic and pretty boring... social media really prioritizes getting you confused."
— Dr. Knurick (111:59)

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For anyone overwhelmed or feeling trapped by modern food messaging, Dr. Knurick offers practical, evidence-based wisdom: eat a variety of foods, trust your body, be skeptical of hype—especially if it’s for sale—and remember that science, at its best, helps, not harms.

Transcript

[A]

Wait, there's a. There's a list of ingredients, basic ingredients that people always interact with or always have in their homes that they might not be sure if they're good or bad, including myself. So I'm gonna do a quick fire of maybe a few, then you tell me yay or nay and why they. Yay. Right.

[B]

Okay.

[A]

So salt. Is it a yay or nay?

[B]

You need salt. Your body needs salt to survive. It's too much salt. That's the problem. We. Which is probably gonna be my answer to all of these.

[A]

So now there's a battle between Himalayan salt or just normal salt. Which one is good, which one is bad?

[B]

They're both fine marketing. Yeah.

[A]

Sugar good or bad again?

[B]

Sugar. I mean, there's sugar in fruit, and fruit is a wonderful food, right? So because you're also getting all of those nutrients and so sugar is not necessarily bad. It's the over consumption of sugar that's bad. And particularly like added sugar like a soda. Right. Cause you're just drinking sugar with no nutrients at all. So that's kind of what you want to stay away from or limit versus just thinking sugar itself is bad.

[A]

White sugar or brown sugar, which one is the best?

[B]

They're the same.

[A]

Oh.

[C]

I always thought brown sugar was way healthy. I thought it was like brown rice. I would eat it all the time and I'd be like, mom, look, I'm being healthy.

[B]

No.

[C]

And then she'd throw carrots at my head. This is what now with Trevor Noah.

[D]

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[A]

Just videos.

[C]

They were just videos.

[A]

What kind of videos?

[C]

That's not the point. The point is I knew that I didn't want to order those videos anymore because I'd spent too much money on was videos on how to not spend money online.

[A]

I felt like I'd been duped.

[C]

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[A]

Nurik.

[C]

Nurik. Which one is it?

[B]

It's closer to the second one. It's Nurik.

[C]

It is Nurk.

[B]

Yeah. The K is silent like knife.

[C]

I don't like silent letters.

[A]

I'm not gonna lie.

[C]

I'm just gonna put it out there.

[B]

Yeah, it's.

[C]

I'm not. Your name can be your name. I just don't think this is cool for people because it's like your name is like a trap.

[B]

It's a made up name.

[C]

Imagine if I was like, I'm Trevor Noah. And then they're like, n O, no K. N O A H. I mean.

[B]

The H is kind of silent, isn't it?

[C]

Yeah, the Noah.

[B]

Noah.

[C]

You caught me.

[B]

You have a silent letter to you.

[C]

I do, I do. Eugene Koa.

[A]

No, you know, there's nothing silent about.

[C]

Cuz you have to say the H properly.

[A]

Knife.

[C]

Knife.

[B]

Like knife.

[C]

Knife.

[A]

No, no, I. I'm just thinking about. I've never really thought that the K in knife was. Was silent.

[C]

It is silent.

[B]

Knife, not. There's a lot of silent Ks.

[A]

I like the knife.

[C]

Yeah. Ks are lazy letters in words.

[B]

Yeah, they're lazy. That's true.

[C]

They really are. They don't pull their weights at all.

[A]

Knowledge?

[B]

Well, at the start of a word at least.

[C]

Yes. Whenever other letters are having a convention, then they're like, ah, here comes K. Oh goodness. Hey K. What are you, you gonna do your job today? Hey.

[A]

To you.

[C]

This is not why we brought you on. We're not gonna just talk about letters.

[B]

And I'm not a linguist, I have to tell you.

[C]

But you are an expert, which I do appreciate actually. Like I know when you read it out, it's, it's, you know, it's like you've got PhD nutrition as well. How would you describe what you're an expert in? Like what do you do? What are your qualifications?

[B]

I have a PhD in nutrition science, but my research focus was really in chronic disease prevention. So looking at like all of the different areas that could potentially prevent chronic disease.

[C]

Right.

[B]

And mainly lifestyle related chronic disease, like, like type 2 diabetes or cardiovascular disease, like cardiometabolic disease.

[C]

Okay, so help us break down the difference between lifestyle chronic diseases versus what is like a non lifestyle chronic disease.

[B]

Yeah. I mean lifestyle related are just things that we know. We have pretty good evidence that like lifestyle related habits or behaviors are actually impacting your disease risk.

[C]

Okay.

[B]

So there are some like chronic diseases that we don't necessarily know that we don't know like how much behavior is or like lifestyle is actually impacting it.

[C]

Like is there an example? Give me an example just so I can wrap my head around it. I'm trying to. Cause you said type 2 diabetes would be more lifestyle.

[B]

Yeah.

[C]

Okay. And then type one, I guess. No.

[B]

Type one? No.

[C]

Okay. So that's just. It might just be hereditary.

[B]

Yeah. Like an autoimmune type of response. Yeah. A lot of hereditary factors, right? Yeah. A lot of genetics. Yeah. And so you potentially other like environmental factors we just don't know as well.

[C]

So some we know for certain or there's a lot of research to suggest it.

[B]

Yeah. And it's also that like you could potentially prevent the chronic disease with lifestyle change.

[C]

Got it.

[B]

Yeah.

[C]

I love the world that you're in. Know we were chatting to the team. I, I feel like you are one of the bright spots of social media. You know and Eugene and I were chatting about this the other day and we were saying like it was. I'm not going to take credit for it. Cuz you said it.

[A]

Yeah. Cuz Jessica, things that happen in our friendships with taking credit disclaimers need to happen more often.

[C]

I'm not going to take credit.

[A]

Buckle up.

[C]

Because you said it. But Eugene said something very valuable. He said, you know, we can always jump to try and, like, vilify social media, and we can look at the bad and we can. You know what I mean? But we also forget that there's a good side of what's happening on social media. There's also a good side of what happens on tv, et cetera. And I was like, man, Eugene, I feel you, man. I feel you.

[B]

Class are full.

[C]

Yeah.

[B]

Yeah.

[C]

And I. I feel like you're one of those bright spots, an expert on social media, breaking down the most complicated topics for everyone to fully understand.

[B]

Thank you. I appreciate that.

[C]

No, we thank you. No, genuinely, we do. I love how you got into it as well. You know what I mean? It's like one minute you're the scientist who's, like, really working on, like, the. What do they call it again? The. You write the research papers and the sketchy pad. No, you're not my friend. Friends would help. No. Oh, the academia more. Yes, the academia. You know what I mean? And then now it feels like. It feels like you've bridged the gap between the information and the people who need the information. Maybe we start in that. What made you think, you know what? I need to get involved in getting this information directly to people and not just keeping it in the world of expertise.

[B]

Yeah, I've kind of talked about this before that for a very long time. It was really frowned upon for academics to go on social media. So it was looked down upon. I first went to social media, actually, back in 2016, but my little brother was like, you should get on this new app. It was Twitter's version of a video app. And so I was teaching nutrition courses at a university at the time, and I was like, I could teach on this app. I'll just. Whatever my lesson is that day, I'll go teach it on the app. So that's what I did. And I built up this little following within a few months, and I got a lot of pushback from colleagues and from former colleagues, and I was a brand new tenure track professor, and I didn't want to put my career in jeopardy. And so when that happened and people were making fun of me, like, how's your vlog doing?

[C]

Oh, damn.

[B]

And that was a really common occurrence. It was just not a space that we were supposed to be in. And so I got off, and I was off for years and years after that. And I've talked to lots of other academics and even medical doctors, and they all feel very similarly. It was really frowned upon for us to go to social media. And unfortunately, that's where people go, for better or worse, for their information. And so we lost a lot of ground for many years, not going to spaces where people went for information. And so that's what really initially. Well, I guess the second time brought me to social media was I was pregnant with my son. No, I was pregnant with my son in 2019 and then my daughter in 2022. And between those times, for whatever reason, I think it was after Covid, it was also like TikTok had come out and I just started seeing way more misinformation than I had seen the first time around and, like, getting targeted with it in my algorithm. And so that's. I was like, well, that's not correct. And, like, I felt kind of a obligation to protect that particular demographic because, like, we're quite vulnerable at that life stage when we have young kids or we're pregnant. And so I just went on and started correcting kind of, like, nutrition misinformation in the pregnancy space. And then, you know, my content has shifted much more. So in the last year or so, after last summer, when I saw a lot of, you know, this, like, movement happening in public health and nutrition, it just happened to be, like, my exact area of focus the last 15 years. And so I was able to really see the manipulation that was happening within Erin, and I decided to just start correcting some of the misinformation. And so that's kind of like what brought me to here, where I am now sitting with you, Trevor.

[A]

Do you guys need a moment?

[B]

I've got serendipitous.

[A]

We always have this debate about social media, and we're thinking there's a pushback in trying to find. Not even a pushback, maybe a U turn in how we experience social media now. People are trying to look for the bad, but seems like you found the good. What is. What is the good that it's in social media right now that people can go look for?

[B]

Well, I think that there's a lot of good content out there. You just have to, like, sort through it and sift through it. Right? So, like, sifting through the bad. But I mean, social media gives you the opportunity to learn from people you never really would have been able to learn from before. Right. Like, if I have, like, a question about some sort of, like, beauty product, there's, like, so many dermatologists out there or cosmetic Chemists just like, creating content about it. And I'm like, this is wonderful. So I think that's a great part about it. If you can find people giving credible information, I think it can be a great source of information.

[C]

How do you figure out who the credible person is, though? Yeah, that's like the biggest obstacle for me is, you know, when my friend sent me your videos, at first I was like, this is amazing. And then the second thing I always have to tell myself is I go like, is it amazing? Because I want to believe it because I'm not an expert. So how do I know this is the right thing? And that becomes like the ultimate paradigm paradox, rather, online is you get it from an expert so you think it's real. And then you go, wait, how do I know this person is an expert? Because everyone's a doctor, you know, Dr. Oz, doctor. And then if Dr. Oz says it, everyone's a doctor. Yeah. No, do you know what I mean? Like, people just, doctor, everyone, Doctor, doctor, doctor. Like, how did you. Was there a moment when people were like, who are you to say this? I'm sure people even say that to you now in some way. I'm sure there's some people who go like, you're the scam. You're the fake person.

[B]

Yeah, people are always going to do that. Right?

[A]

Did you just say that?

[C]

What do you mean?

[A]

Is this how you feel?

[C]

No, that's not how I feel. I said there was.

[A]

I have so much conviction in your.

[C]

Eyes because I channeled the comments section.

[A]

Okay. Maybe. Let me ask Jessica the question.

[C]

Okay. You asked the question.

[A]

Dr. Jessica, do you find that sometimes on social media people look at you and think perhaps maybe you are the scam?

[C]

That was actually. That was actually better. Yeah, that was better.

[B]

I think that. Yes. I think that if, you know, if I'm saying something that, like, somebody doesn't like, it's very easy to write somebody off just. Just saying, like, you're a scam or whatever it is. I think there's a couple of things you can look for. This is not foolproof, but some things to identify if somebody is giving accurate information, they tend to not be super sensational, which plays really well into the algorithm. Right. So a lot of times in my space, if it's like nutrition misinformation, they'll scare you at the front of the video. Right? They'll scare you about, like, if you're poisoning your children or if you're consuming toxins. Experts don't generally talk like that. Like genuine people who Are trying to educate are not gonna scare you. They're gonna explain the nuance. So if there's some sort of inflammatory claim at the front, that's kind of a red flag. And then, particularly then if they walk you through kind of why that's so toxic or whatever it is and then try to sell you something at the very end, generally, those are some, like, good red flags. I'm not saying that's always the case, but that's just something to, like, keep in mind. Maybe this is not. Maybe this information, you know, has an ulterior motive to try to get me to purchase their. Whatever it is at the end of. So I think kind of being aware of that, and then again, really sensationalized information is generally not how, like, experts talk. That.

[C]

That feels like the crux of the RFK Maha movement. Make America healthy again. Which, by the way, is a great starting point. Who doesn't want America to be healthy?

[B]

No one.

[C]

You know what I'm saying?

[A]

Well.

[B]

Well, some people.

[C]

Yeah, well, you know what I mean? But it's like, yeah, who doesn't want America to be healthy? And then they go like, hey, you know, the. The foods that we're giving our kids. And the. One of the things I noticed about, you know, somebody like RFK and the people around him is they're often really good at identifying real problems.

[A]

Yeah.

[C]

They're not lying about the problems. And so they rope you in by saying, hey, kids are unhealthy and kids are not getting good food in schools. And, you know, the. The medicine. The pharmaceutical industry might not have your best. And everyone's like, yeah, yeah, yeah, yeah, yeah. And then to your point, it flips, and then they sell you something.

[B]

Yeah. I mean, it's great, because if you identify a correct problem that we all care about, and then you see somebody kind of countering some of the misinformation that's being spread, it's very easy for those people to be like, why don't you want America to be healthy? People ask me that sometimes, and it's like, wait, no, I want America to be healthy. That's why I'm talking about this. But I think it's, like a brilliant kind of, like, propaganda tool to do.

[C]

It's the snake oil salesman handbook. That's what it is. You come in, you identify the problem, and then you go, I immediately can cure this thing with my snake oil. Yeah, yeah.

[A]

But I also feel like with nutrition, it gets very tricky sometimes. You know, growing up, there were those ads that would be like, Open your cupboard right now. Your food pantry. Open your fridge right now. Everything in there that you see is wrong. Then there'll be, like, fresh fruit and vegetables. You must eat this and eat that. But now, later on in life, you get to hear so much sugar in fruit, so much sugar in this, so much sugar in that. Don't eat. Don't drink fruit juice. It's not good for you. It feels like the messages have been confused.

[E]

Yeah.

[C]

Actually, what is the truth around that? Fruit good. Fruit bad.

[B]

Fruit good.

[C]

Oh, fruit juice.

[B]

Yeah. Well, fruit juice is different than fruit because fruit itself has a lot of fiber in it. Fruit juice kind of strips out the fiber. So fruit juice essentially has a lot of sugar and not a lot of the fiber that real fruit has. And so those are differences in terms of their metabolic impact on you. So. So we don't have a problem eating too much fruit in this country. We actually, most of us, almost 90% of us, don't meet fruit intake guidelines. So the benefits of eating fruit, which is, like, all of the micronutrients and polyphenols and antioxidants and all of that, and the fiber far outweigh any problems that we would see with the sugar. Cause the sugar's packaged within the fruit. So it's different than just drinking a soda, for example, which doesn't have any of that. It's just the sugar.

[C]

I can eat half a watermelon in one sitting.

[A]

Same.

[B]

That's a lot.

[C]

Okay.

[B]

Does that give you GI Issues?

[A]

Yeah. Do you feel itchy somewhere? Because that's gi.

[C]

I don't think that's gi. Oh, I'm glad we've got an expert here. I don't think GI Has.

[B]

GI Is like, gastrointestinal.

[C]

No, it doesn't. I've never had any problems, actually.

[B]

Okay.

[C]

Like, how much. How do you know if you're having too much fruits?

[A]

Hmm.

[B]

I mean, I don't know that there's, like, a specific symptom or sign if you're having too much fruit. And again, too much is gonna be very individual. Right.

[C]

Okay.

[B]

Okay. So when we make recommendations, like two to three servings of fruit a day, those recommendations are just for the general population, but someone else might be able to tolerate much more than that versus somebody else.

[C]

I'm someone else. Okay. So I'm exceptional.

[B]

You might have an exceptional fruit tolerance.

[C]

I have an exceptional fr. Exceptional fruit tolerance.

[A]

But here's my.

[B]

Specifically, watermelon.

[C]

Yes, watermelon.

[A]

I love watermelon.

[C]

I mean, how can you not love watermelon? You know the greatest scam ever committed.

[A]

Is eating a shirtless.

[C]

No. Oh, but I'm. I'm into it.

[A]

You must try it.

[C]

I've never thought of that.

[A]

Spot's gone. Just you. A sticky chest.

[C]

Damn.

[A]

Then shower straight after the rest of the watermelon that's left.

[C]

What I was going to say was, like, the craziest thing, the worst thing that ever happened was like, when I came to America and then I discovered, like, here, watermelon had, like, racist connotations. Then I was like, what? And they're like, oh, black people love watermelon. I was like, yeah. They're like, you love it. And I was like, yeah. And they're like, no, but you love it.

[B]

Yes.

[A]

Yes. Yeah. I was like, yeah. Where does that come from?

[C]

Ah, man. It's all like.

[A]

Jessica, do you know, as a nutritionist, if I know.

[C]

If I remember. If I remember correctly, there was like a whole. There was a whole thing around it. Ryan, you'll. You'll probably know this, but, like, there was like, a whole. Originally, it didn't have any racist connotations or anything, but as black people in America were choosing their foods and were making them and were enjoying them, then racist groups were like, we've gotta find ways to poke fun at them. And so they became the stereotype. Fried chicken was one of them. But here's the thing. Yeah, black people like fried chicken, but you know who else likes fried chicken?

[B]

White people. Yeah.

[C]

Thank you. Thank you. You can't sustain an entire industry just with the black people in America.

[A]

I trusted you more when you said white people. I was like, like, she meets the criteria.

[B]

And she's a nutritionist, loves fried chickens. Yeah.

[C]

Thank you. You see, we have just. There we. There we go.

[A]

Oh. So there was this. Okay, I see. I see what you mean.

[B]

Yeah.

[C]

And then they just made it a thing. But there was also something around, like, the farming of it. Like, it. If I remember correctly, I. I mean, we'll. We'll fact check this. But I think there was a story around, like, black farmers post slavery started growing a lot of watermelon themselves. Yeah. And it was one of the crops that were easiest to grow. And so they were. Once they were like. Because they had farming experience, unfortunately. And then they were like, we're gonna grow watermelon. And it became like, a crop that they were using and they were making a lot of money from. And then there were just racist people who were like, we gotta shut down this watermelon vibe. And so to make it distasteful to others. Funny enough, like sort of like a. It was another, you know, scammy thing. Before social media they went, well, you know what watermelon means, you know, where it comes from. And then that's where the stereotype sort of like gains its footing.

[A]

I always feel like in any industry there's always corporations getting involved and trying to take people off eating fruit and vegetables that are fresh and going for the packaged foods. Do you find that in urban areas and in cities and in first world countries, mostly fresh fruit and vegetable are very expensive and unattainable for most people?

[B]

Yeah, they're certainly more expensive relative to when we're looking at like the caloric density. So how many calories are actually in the food? They're certainly more expensive than these packaged foods. A lot of that is because of the pollen that we've enacted in this country and particularly kind of like zoning laws that have created these, what we term food deserts in a lot of the urban areas where they literally don't have access, like easy access to a grocery store with fresh fruits and vegetables. So they're going to dollar stores and they're going to gas stations for a lot of their groceries. And so what we might take for granted, going to a grocery store, like I live in the suburbs, there's like five grocery stores within a closet proximity. A lot of people don't have that. And so they have to take like, you know, multiple buses to get to a grocery store and then they don't have transportation, so they're carrying all of that home. And it just. The barriers of access are much higher. So it's not even just cost, it's also just accessibility of fresh fruits and vegetables. And so what happens then is people are heavily reliant on prepackaged foods. Much more so. So they're more accessible, they have longer shelf lives. Because think fruits and vegetables go bad after a few days and if you don't, you know, prepare them, then you have to go back and do that whole thing again to try to get access to them. So yeah, that is a big problem in our country. I mean, millions of Americans live in these food deserts that don't have easy access to fresh fruits and vegetables.

[A]

Wow.

[C]

How do we think of ultra processed foods? Because depending on where you look, they'll tell you they give you cancer, they causing obesity. You shouldn't eat any of them. Some people like, oh, it's in moderation. Some people are like, no, they're completely fine. What's your view on ultra processed foods and I know that's a broad term.

[B]

But maybe we should define it.

[C]

Yeah, let's define it.

[B]

So there's not a great definition for it, which is why HHS right now has kind of an RFI out, like a request for information to figure out what is a good definition for ultra processed foods. Cause they do a lot of talking about ultra processed foods, but we don't have a great definition. In the nutrition science research, we use something called the Nova classification.

[C]

Nova classification?

[B]

Yeah. So it's out of Brazil, actually. And so they did like a first effort years ago to define what ultra process means. And they defined it as foods that include an ingredient or a processing method that you don't have access to, so you can't replicate it in your kitchen. So the best way I can explain it is with corn. So unprocessed would be corn you pick from the garden.

[C]

Okay.

[B]

Minimally processed would be like frozen corn.

[C]

Okay.

[B]

So they just shuck the corn and put it in the freezer. And then processed would be canned corn. They add a little sodium. So just adding sodium is considered processed, like in this classification. And then ultra processed would be a Dorito chip. So you can't replicate a Dorito chip in your kitchen. But there is corn.

[C]

She's amazing.

[B]

You see now but if we use that definition, right, because again, the definition is an ingredient or processing method you don't have access to. So that really means any of these additives that we use to preserve food or change the color of food or those types of things. There is so much variability in the nutrient density of those foods. So you can have something like a Dorito chip that doesn't have very much nutrient density. Right. It's not great for you. But then you can also have something like a protein powder would be considered ultra processed. But you're getting a lot of protein in that protein powder.

[C]

So you can't just go good or bad.

[B]

Exactly. And the people in charge right now are wanting to go good or bad and kind of like demonizing the previous administration for not taking a hard stance on ultra processed foods. But this is the reason when you look at the science, there's nutrient dense ultra processed foods and they're more accessible. And so if someone can devise a healthful diet that includes a lot of ultra processed foods, but that it can still be a health promoting diet for those people who don't have access to fresh fruits and vegetables, for example, then we can't demonize those foods. Right. We have to identify that, oh, those can actually be health Promoting. And so we still need to do a lot more research in this area. And they, you know, they've been doing some of that research at the NIH looking at ultra processed foods. So it's a very nuanced kind of like ecosystem there. But at the end of the day, low nutrient, ultra processed foods, these prepackaged foods, there's pretty good evidence that they're negatively impacting our health.

[C]

How do, how do we figure this out? Is there, like a simple trick that we can use when we're out there buying food? You know, so let's use Doritos as an example. Someone grabs a bag of Doritos.

[A]

I did.

[C]

I wasn't gonna say who. Someone grabs a bag of Doritos, Right. They haven't eaten that morning. I didn't, I wasn't gonna name any names. And then they start nibbling away and you can see that this person is hungry and they're just like, you know, I just need like a few little nibbles of a thing. Nibbles of a thing. And then they eat it. And then afterwards, they still don't really feel like they've eaten anything.

[A]

I don't.

[C]

And their stomach isn't full at all. And they're going, I still need to eat something after the podcast.

[A]

Yeah.

[C]

And because I feel like I need to eat something, it means that that wasn't like, necessarily bad for me or it didn't. Do you get what I'm saying? How do, like, what is that gap that we. That went. Because we all experience it. Someone goes like, I still have space. So help me understand that. Because on a, you know, if I just read it, ultra dense calories, I'm like, yeah, I understand this. I don't really understand it.

[B]

Okay, so with Dorito chips, let's take Doritos. I mean, I don't mean to throw Doritos under the bus.

[C]

No, no, let's say all chips. All the chips.

[B]

Chips. Let's look at chips.

[C]

Yes.

[B]

So chips tend to be high in salt and fat.

[C]

Okay?

[B]

And so any combination of salt, sugar and fat is going to be what we term hypersatiating. Right? So it's going to be like, you unholy trinity, you can just keep eating it. And corporations, by the way, are not trying to hide this. You remember those commercials that were like, you bet you can't eat just one.

[C]

Yeah. Once you pop, you can't stop.

[B]

Yeah, you can't stop. So, like, they're designing these foods with salt, sugar and fat to be hyper palatable. Hypersatiating. So what the problem is is that those chips don't have any protein and they don't have any fiber. And protein and fiber are the things that are going to give you that feeling that you're talking about, which is like feeling a bit full, right? So when you're eating something like that, you want to be pairing it with something that has protein and fiber as well. You eat a chicken sandwich and you have, like, some chips, right? Or maybe you eat a bean salad and then you have some chips, like. So implementing fiber and protein are really where you want to wait.

[C]

But there's something that's confusing here. So you say the chips, it's the salt, the fat, you're eating it. You know what I mean? It's making you feel like you're still hungry the whole time. You're eating the thing. You're eating the thing. You're eating the thing. It makes you feel like you're hungry. Makes you feel like you're hungry. And then you said, pair it with something else is like a better. Is a better way to have it. What about those, like, brands that say, we've got fiber in the chips and we've got. Do you know what I mean? Like, there's some chips that go, no, this is a protein chip, but it still has the same calories on the bag. And it's. Are those actually better chips than the other chips? And is the better enough to be better for us or is it just little bit better? How much better?

[B]

27% better. No, I'm just kidding.

[C]

Oh, damn. I was like, wow. I was like, nowhere kidding.

[A]

Just in case.

[C]

I thought you were the expert.

[B]

You just made that up.

[C]

We're vulnerable. You had us.

[B]

I know you had us.

[C]

You had us. I was sold.

[A]

Welcome to government.

[B]

That's not true. That's not true.

[C]

I was sold. I was. Let me tell you, I had already scheduled in my brain calendar every event I'm going to, and I was gonna say 27%.

[B]

No, no, no. Don't, don'. So I am actually pro these food corporations doing things like what you're saying, because I do think that if you can add to something that someone's already consuming and you can almost make a better version of it in the sense. And when we say better, it's just like they're adding in these nutrients that can help potentially make them more satiating, right? Like fill you up as you're eating them, which I think can be a net positive. So I would say that. I think that that would be like A step in the right direction to add some of these things, because it could potentially help on the back end. I don't really have data to say, like, how much better it is or how effective it actually is, but theoretically, that seems like it could be a potentially good thing to me.

[C]

I feel like that's where they scam us, though. They're smart. Because someone like you will say, you need more protein in your diet. You need to make sure that you get more fibre. And then they just write on the bag, more protein, more fiber. Just like the doctor said.

[B]

Correct.

[C]

And then I'm like, ah, back to those Doritos.

[A]

You know, everything that you are saying about Doritos is so true about how they make you feel, because I'm constantly battling with that. If I haven't eaten anything healthy in the morning, I'll start out with junk and I'll start thinking I'm, I'm doing good, but then I'll feel even worse throughout the day. But my question has always been, what is. What is the definition of being full and what is the definition of being hungry? Because there's people who go, I don't eat that much and they're fine. But there's people who, if they skip a meal, they ultimately, you know, they fall into collapse because they're super hungry. So when you're eating something good, what is the battery level of now I'm full? Is it because you've had the mass of food or is it because your mind is going, we've ticked that box, we've got enough of that and we're good now?

[B]

I actually do not know the exact answer to your question, whether which one it is. I just know we. We obviously have hormones that are kind of like sending signals to our brain. We have hunger hormones, we have. And satiety hormones. And so essentially, satiety, hormones, satiety means, like, you're full. So hunger and then full.

[A]

Okay?

[B]

And so when, you know, when you are eating to a certain level, this is why they kind of say to, like, eat slow and digest your food, because it gives your hormones essentially time to kind of trigger your brain, hey, we're full, right? So if you're kind of. If you are relaxed, you're sitting. You know, a lot of people on vacation say that they feel a lot better when they're on vacation, when they're. When they're eating. And a big part of that is they're relaxed, they're not stressed, they're not running around while eating. And, like, they're not Driving their car and eating a sandwich, right? They're, like, sitting at a table and chatting and, like, having a meal and digesting that meal. And so when they do that, they tend to eat less as well. Because when you're digesting, it gives those signals time to be like, hey, we're full, so let's not overeat. Which is another thing about ultra processed foods. It makes it really, like, convenient to eat quickly, right? And so the quicker we eat, the more we're gonna eat before we feel that feeling of full.

[C]

Okay, so help me understand one more thing, because I really don't get this, even though I try and read it and understand it. How is it that that tiny bag can make you gain weight when it's like, that tiny? Help me understand, like, the calorie and why you're gaining weight from a thing. So I can eat half a watermelon, as I've said, and I can eat, like, a few bags of Doritos. Now, I'm not saying this scientifically, but the Doritos will. If I look at my body, if I have, like, if I have a week of terrible food like that, I'll see a difference versus if I eat, like, watermelons the whole week type, like, fruit things. How does that work? Because it seems like this is. The mass of this is greater. But I don't think people fully understand how that tiny amount of food is making them gain more weight than more food, like in a plate.

[B]

It's just calories. It's. It's what we term energy density or calorie density. So a watermelon is. Is not calorie dense at all. Which means that for the mass that you're consuming, the calories are very low. Right? Because the watermelon, first of all, it has tons of water. That's its main thing. It's also got fiber, and it's got all of these other properties to it. So when you're consuming, feels like you're eating a lot. It's just like if you consume a huge plate of vegetables, right, there's not gonna be a lot of calories in those vegetables, but it's gonna look like a lot. Like you're gonna. If you hand me a big salad, I'm gonna be like, whoa, that looks big. And then you hand me, like, this little bowl of pasta, it might not look as big, but it's gonna have way more calories in it than my big salad. Right. Of vegetables, if you don't put dressing on it. So it's all about the caloric intake. So the small bag of chips has likely far more calories than the half a watermelon or a few pieces of watermelon, whatever you're eating over.

[C]

Right?

[A]

Yeah.

[C]

Right.

[B]

So that's really what you're looking at. It's all about the calories that you're consuming.

[C]

Am I correct in then saying if I think of it as an analogy, it's like calories are like words in a song. Right. You can have a rap song where there's, like, a lot of words in each line, just a lot of words. And then you can have, like, opera or something where it's like one word for the whole. You know what I mean? Maria. That was only two words.

[A]

I'm sorry about my face. No, no, no.

[B]

This is. Hey, the watermelon is Ave Maria.

[C]

Thank you. Thank you. You see, experts don't judge people.

[A]

You're the one who fell for the sticky noodle scam. That is why you are falling for Ave Maria now.

[C]

No, that is why she's an expert who's connecting with people, because she doesn't treat people like idiots when they're trying to understand.

[A]

Dr. Jessica, you have to learn to say, no, no, no, no.

[B]

I actually think it's a good analogy.

[C]

Thank you very much. Yes. Because. Because now it's helping me understand. I never fully. I won't lie, I never fully understood it. But now when you're saying it, I'm going, okay, Ave Maria is two words. But look at how long it. You get what I'm saying.

[A]

Yeah.

[C]

And then, like, if you go to, like, a rap song lyrically dense, then it's lyrically dense.

[B]

Exactly.

[C]

Do you get what I'm saying?

[B]

Okay, lyrically dense is calorically dense. The chips are calorically dense. And then you add to it. They don't have fiber and they don't have protein.

[C]

Okay. So those things are, like, separate to the calories.

[B]

Ah.

[C]

You see, I don't think most people know this.

[B]

They're not separate to the calories. Like, protein is involved in the calories, but they help to make you feel fuller, faster.

[C]

Okay, so they're, like, teaming up with the calorie to do a better thing.

[A]

For the or else. If you have just the calories by themselves, they don't have a teammate, and then they actually become bad for you.

[B]

Well, you can't just have calories by themselves, because calories, I mean, do you really want me to get into this?

[C]

Yeah. This is what people need to learn. I genuinely. Yeah.

[B]

Okay, so there's what we have, macronutrients and micronutrients. Micronutrients are vitamins and minerals. Right. Vitamin C, vitamin D, whatever it is. Macronutrients are calorie containing nutrients. So that's protein, carbohydrates, and fat. Those are the, those are the three, like pro. So. So everything you eat is comprised of I and or protein, carbohydrates, fats, and 2. Those all have calories.

[C]

Okay.

[A]

Two out of those three have been demonized.

[B]

Except fat. Yeah. And we need all of them. They're all very important.

[A]

Okay.

[B]

Yeah. They all play roles in our.

[C]

So if you were advising somebody on their diets and they said, I'm staying away from carbohydrates and fats, you would be not happy.

[B]

No. Because you cannot eat a hundred percent protein diet. That would be very bad for your body.

[C]

Why is that bad for your body?

[B]

Because, well, first of all, we run on carbohydrates. I mean, that's, that's. And we're getting our fiber from carbohydrates. That's the only place you can get your fiber. And you also need fat for brain health, for many things, for nerve signaling. So fat's incredibly, essentially, I mean, for all of us. So each macronutrient has a really important role in our body and they all kind of play together. And so you can say, I'm gonna eat a lower carbohydrate diet and that could be potentially beneficial for someone.

[C]

Okay.

[B]

But you can't just like cut out carbohydrates and fat and only eat protein. Like just only eating like raw chicken breast, which also would have a little fat. It's hard to get like pure protein unless you're eating just all ultra processed protein powder.

[C]

So when we see these people selling that diet online, where they go, I've just been eating meat only for two months and I feel amazing, and now there's no cancer in my body. We should be skeptical of that.

[B]

Yeah. And just to be clear, meat has fat. Right. So if you're eating like steak or you're eating really any meat, it's gonna have some fat. So meat has protein and fat without carbohydrates.

[C]

Okay, got it.

[B]

So they're eating a protein fat diet without carbohydrates. And yeah, what the literature says is there can be short term benefits for some people on a diet like that where you're really reducing carbohydrates, like a ketogenic diet or a carnivore diet. But the long term literature does not pan out. Like, we don't have good evidence that that's sustainable for the long term.

[C]

When we look at food labels, how are we able to discern any of this ourselves? So, you know, I know there's that, like, simple rule that they give you where they say, if you want to stay healthy, stay on the outside of a grocery store.

[B]

Yeah.

[A]

Wow.

[C]

And they go, like, just never go in, so stay on the perimeter and then leave. And they say, you will be healthier. Right. But. But if people are looking at a package, how do you know when the thing is or isn't bad? Because I remember once seeing RFK was talking about, like, ingredients in food, and he was like. And he was like, look at the bag. Look at them. And I had to read the subtitles.

[A]

I was like, sticky lizard, is that you?

[C]

No. And he would. And then he was, like, talking about the thing, and he said, like, this is. What is this? What is this? What is this? And then there were scientists who came on and said, no, that's just the scientific name for vitamin C. Yeah, it.

[B]

Was riboflavin, I think, in that video.

[C]

Yeah. And it was like, oh, no, that's just the scientific name for salt. And that's the scientific. So, like, is there a shortcut or is there a way to know what, like, the colloquial word is versus the scientific word? Like, how are people supposed to know this? Because it all seems like it's poison when you read it on a bag. But then some of it is not, and then some of it may be.

[B]

So when you're looking at a nutrition label, and this is why I'm a big advocate of front of package labeling, which is more clear for people to really understand, oh, this is high in sugar or this is high in fat. Just so people are more aware. Right now, we don't have that, but they're working on it. But we have labels, and you'll always be able to see the amount of calories, the amount of protein and carbohydrates and fats, and then an ingredient list.

[C]

Right.

[B]

And so, you know, it depends on what someone's goal is, really. Like, if you're looking at a label. I don't actually look at labels much myself because I kind of, you know, I don't eat a ton of, like, prepackaged food, but the prepackaged food I eat, you know, if I'm buying, like, crackers or something, you can look at it if you want to and, like, look at how much fat a cracker has. And Then you can compare it to another cracker that has a bit lower fat. But you know, if you are just kind of like shopping for yourself, I don't. The label can give you the way that the ingredients label is, is that it's the first ingredient is the largest in the food and then it goes down from there. And so a lot of times in the ingredient list it's like vitamins and minerals and there's a lot of them, especially like wheat products because we fortify our wheat here and so they have like different B vitamins in them. So a lot of times it can feel very overwhelming to see like a big long ingredient list. But it's not as overwhelming as one might think.

[C]

That's interesting because it's actually just contained in the food. Cause that's how the food was made. Like the actual. Yeah, you see, I didn't know that about wheat.

[B]

In that fortifying we fortify with like vitamins and minerals in the wheat.

[A]

So you'd find that people who work out will have a pre workout meal and a post workout meal Sometimes maybe it's a shake, maybe it's a salad, whatever it is. The average person who doesn't work out. Do you have to be conscious about if you're going to have maybe a busy day and you're going to work, you're going to walk like maybe four miles today. Can you specifically look into your pantry or your fridge and go I'm going to eat like this because I'm going to be active versus I know I'm not going to get out the house for the next four days. So eating this might be bad for.

[B]

Me in terms of the amount that.

[A]

They'Re eating, in terms of the kind of food and the amount that they eat.

[B]

So they're going for a walk for food.

[A]

Yeah. Let's say I know that this week I'm gonna, I'm gonna walk.

[B]

Okay.

[A]

Yeah, I'm gonna walk a lot. So I'm gonna walk from home to work. Is there specific foods that I should avoid? If I know that next week I'm working from home, I shouldn't eat any of these.

[B]

No, no. I think that you know you can like down regulate the amount of food that you're eating. If you down regulate your energy expenditure or your physical, you can down regulate Dr. Chis like you can decrease. Right. You don't have to eat as much food. So you'll eat more food when you're more physically active. And then the next week if you're less physically active and that's where like hunger signals come in. Right. And so if you feel hungry, you eat again. Kind of like try to digest your food, eat till you are no longer hungry. Don't overeat, just cause it like, you know, continues to taste so good. Or like hobby wise, a lot of us will do that just like out of habit. And so just, you know, eat to fullness and then, and then the next week you probably won't be as hungry. And so like you will not probably eat as much. You don't have to plan for it though.

[A]

How important is listening to your body? Because sometimes like what you touched on this hobby eating and habit eating is quite prevalent right now. Right. You see something on television, on social media, you go, I think I'll order one of those. But how is it, how is it, how important is it to listen to your body and go, it might be 6 o' clock and I usually eat at this time, but today I'm not hungry.

[B]

Yeah, it's really, it's really important to listen to your body and not. Yeah. And not override signals. And that's why like distraction can be a problem too sometimes. So like, if we're really distracted or really stressed or really, you know, doing things while we're eating, it can lead to overeating versus just kind of like being present with your meal and sitting there. And now we're getting into like the psychology of eating. But it is, it's a lot of like presence can really help in terms of like understanding your own hunger and satiety cues.

[C]

Do you think there needs to be. It's interesting that you said that. Do you think there needs to be an overlap in how we talk about these subjects? Because for a long time experts have always like stayed in their lane. And I mean like just stayed in their lane. Yeah, you know, they'll go like, no, no, I'm a bone doctor. You're like, but are you a doctor? They're like, yes, of bones. Like, but can you tell me what's. They're like, no bones. And I'm not saying they shouldn't do that, but it almost feels like then the gaps open up for the people who are like, oh, I can tell you about bones and more. And those people may not be the experts. You know, like, I've seen a bunch of your videos where, for instance, you're talking to moms. And I understand why, because you told us the personal connection you have with misinformation online to moms. But I've noticed that you get into the emotional side of things, you don't just say, here's the facts here. You'll say, like, I know you're scared, or, hey, it might be scary when you hear that, or when you might be worried about that, or here's you feel like you want to. When did you decide? Or why do you think it's important to make that shift and expand beyond, like, just the literature and the science and include the human on the other side of the information?

[B]

I think I benefit from my audience and the conversations that I have, like in my DMs, which I actually do engage with quite often, and hearing how much stress and anxiety and food anxiety many of these women have. And again, I went through this life stage of pregnancy and postpartum, and I actually, with my second, I had pretty bad postpartum anxiety. And so it was important to me. I mean, I kind of lived it. And so I understand how they are feeling. And I think that that gives me a lot of empathy for what they're going through. And so that's actually why I also am like, so committed to kind of correcting some of this misinformation, particularly that that's targeted at new moms and young moms, because anxiety is really high. And so I hear from women all the time in my DMs about how much food anxiety they have and how they're scared to eat anything and how, you know, because that's what if you get into a particular algorithm on social media and you just keep seeing the same things over and over. And that's what plays really well to social media algorithms are these conspiratorial, kind of really sensational claims. It can be really problematic. And so I think it's really important to me when I'm presenting information to meet people where they are and kind of like, bridge that gap. So then they'll be more open to kind of hearing the information that I'm providing and the data that I'm providing.

[C]

We're gonna continue this conversation right after this short break with Venmo Stash.

[D]

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[B]

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[A]

Ollie.

[C]

What's your bat signal? Like, what's the thing that you see that makes you go, time to get the cape out?

[A]

Whoa.

[C]

No, because, I mean, I think. I think of you like that.

[B]

Whoa.

[A]

I don't think of Jessica like that at all.

[C]

What do you mean?

[A]

I really. I really don't think of Jessica.

[C]

You don't think of her like a superhero. Yeah, because. Because in one moment you're saying, hey.

[B]

Guys, let's get the bat signal out.

[C]

Yeah, but that's.

[A]

Let's get the bat.

[C]

Yeah, but everyone has their Batman. Especially because, you think about it, you're sitting at home, right? You're a mom and you're a doctor. Yes. But you're at home. There's gotta be something that you see that makes you go, I gotta get my back cake. Like, I wanna know what that thing is.

[A]

Trevor, don't.

[C]

So you don't want her to be back?

[A]

No, don't do that.

[C]

You saying Dr. Jessica don't do that? Is that what you're saying?

[A]

Go back to how when she sees the.

[C]

Oh, yeah, you gotta do it. So you're at home, you hang out with the kids, you're doing your whole thing, and then a video comes up. You're like, what is this video? And then you see the video and you're like, I've got a sense I've gotta do something about this. What are you looking for?

[B]

That's exactly how I'm gonna say it from.

[C]

Like, what are you looking for? That triggers. Because there could be things that people have. There's old wives tales, right?

[B]

Yeah.

[C]

I could be wrong on this, but a lot of them aren't really harmful. They just don't do. You know, it's like people throw salt over you, things like that. Even in nutrition, I'm assuming. And then there are things that are actually detrimental to people's health. Misinformation, Misinformation that'll hurt you. Cause there's useless misinformation and there's misinformation that'll hurt you. When you're online and you're seeing these videos, what's something that triggers you to go, oh, no, no, no, I've gotta step in. And like for instance, what's the most recent one that you did where you went, oh, I've gotta step in here?

[B]

Yeah. So usually it's someone will. Most of the things that I respond to people have sent me. And so if somebody sends it to me and then I see it and they are very concerned, that's like a, that's one of the signals that I look at. So, oh my gosh, they're concerned. Then I'll go watch the video. And if I see in the comment section a lot of people who are either being misled by it or being concerned by it, that's usually what I look for. So it's like videos that a lot of people are influencing a lot of people or are confusing a lot of people, that's generally what I'll do. And then I also kind of think, can I provide a good rebuttal that's not too in the weeds in a succinct amount of time? Because it's social media. Right. And so if it's gonna be like a 10 minute rebuttal, it's. That's usually something that I'll kind of put to the side. But if it's something that I'm like, I can literally just show a couple of articles about exactly how false this is, then that's something that I'll kind of pick up. So something that's like in the vernacular, in the, like we're all talking about it.

[C]

Okay, got it, got it, yeah.

[B]

And that's in like the. Our thoughts.

[C]

Yes. The zeitgeist is stuff.

[B]

Yeah, the zeitgeist.

[C]

We're in the zeitgeist.

[B]

Yeah. And then can I really like respond to it effectively in a short amount of time?

[C]

Do the other people ever respond back to you, like, because you're out there saying this is false, this is fake. Do those people ever come back at you?

[B]

I mean, it's happened a few times. Usually they just block me.

[C]

Oh, lazy. So they don't like try and challenge you at All.

[B]

Not usually, no.

[C]

Ah, man.

[B]

Sometimes, though. Sometimes, yeah. Sometimes they refuse to, like, accept what I've said too. Or they'll just kind of like, dig in. Just depends on who it is, I suppose.

[C]

So in that type of scenario, when someone is claiming to be an expert and another person is an expert, how do you then show a neutral observer where the truth actually lies?

[B]

Yeah, yeah. So I don't rely on them to just believe me because I'm me. That's why I use so many references in my videos. And I'll show. If I tell you, for example, a lot of people on social media are saying synthetic food dyes are banned in Europe.

[C]

Yes.

[B]

Right, yeah. Like you've probably heard it, red dye 40 is banned in Europe. So I will. And I think that's a harmful narrative because what it does is it kind of like plays into this idea that, like, America is poisoning us and all these other countries care, their scientists care and their regulatory agencies care, and they're banning these things. And that's just not true. And so what I'll do is I'll show, you know, all five synthetic food dyes that are used in the United States predominantly, which is red 40, yellow 5, yellow 6, blue 1 and blue 2, have all been deemed safe by EFSA in the European Union. All of them. Oh, they have all of them, huh? Yeah. See you. Yeah. No, I didn't. This is because of the narrative on social media. And they have. They've all been deemed safe.

[C]

I knew that they were deemed safe, but I didn't know that they were also deemed safe in Europe. Does that make sense?

[B]

Yes. Yes. So they're deemed safe here by the fda, but they're also deemed safe in the European Union by efsa. And so I'll go and I'll show kind of like their regulatory agency, or not their regulatory, but their scientific safety agency, and I'll show how they've been deemed safe. So you don't have to take my word for it. Go fact check me. But I'm gonna bring this information to you so that you're aware that it's not a difference in regulation. And then I kind of like will walk them through whatever else we're talking about. But I think that that's really helpful to kind of give people their own ability to then go and look into it more if they want to, or actually show them why it's false instead of just kind of rel them believing me that it's false, like I'm doing right now, because I'M not really showing you that it's false, but go fact check me after.

[C]

No, no, no. I mean, I'll. I'll read this, but I. What I'm saying is, like, I knew one part of it is what I'm saying. Do you know? It's like, I just knew one piece of it and then I didn't know another piece of it. And I think that's. That's actually what people don't realize. That's. That's fertile ground for misinformation. A lot of people think. And this is something that I. I had to learn, and I learned it acutely during COVID Before that, I didn't really need to know it. I think I didn't understand how so many people felt the way they did about vaccines. Right. And forget the COVID vaccines. I will always say that to people who are even, like, fighting with. I go, like, let's forget the COVID vaccine for a moment. Take it away. Cause I understand this was a unique moment in time. It was fast. It's confused. Let's forget it. But vaccines themselves, I don't understand how you're against them. They'll be like, because they're not safe and they're not this. And then I go, like, I grew up in a country where, like, my arm looks like a war zone. Do you know what I mean? It's like, I've got every vaccine. You've got every vaccine. Our parents have every vaccine. Everyone's just, please tell me you've been vaccinated. But they didn't give us a choice. You were in school. Bam, bam, bam. Jab, jab, jab. And they did the thing.

[A]

Polio vaccine.

[B]

Yeah.

[C]

Like all malaria. Yeah, yeah. All of these things. Right? And so what I then realized was it's sort of the opposite. It's not the people who don't know anything. It's the people who are actually reading and trying to learn and really informing themselves that are oftentimes the most susceptible to the misinformation because they, quote, unquote, do their own research. Do you know what I mean? So they go, well, I actually read this. And I read this, and have you seen that video? And I saw this study that was done, and I saw this. And then it's like, is it a study? Is it not a study? It was a study on five people who conducted the study. How do you even know when a study is good? Is it a meta analysis or is it a. It becomes. But that's where it's the fertile Ground. And so, like, the Make America Healthy Again movement. Yeah, Maha, if you look at it, 80% of what they're saying is sort of like the truth. The 20% is where they make the money and the magic happen.

[B]

I mean, that's the best kind of misinformation. You do have a little bit of truth, and that's what gets people. That's what brings people in. Right. It's like, oh, they're helping. Even if it's like, 80% of the time they're helping. Right. Some of these people, and it's like they're giving out good information, but it's the 20% of the time where they're completely manipulating the narrative and then, you know, taking advantage of you and the narrative. That's really the biggest problem. So, yeah, I think. I think you're right. There is a problem right now because much of the misinformation we see, which is sometimes why it's so hard to kind of combat it and, like, explain the nuance, because there's overlap there. There's like, yes, this is true. And here is how that is being manipulated.

[C]

Yeah. Because you now have to. You have to go, yes, first. And people are like, oh, so you do agree. And then you're like, but, but, but, but. And now, now it's too late. Like, seed oils is a good one. That. That's, like, one of those myths that also doesn't go away.

[A]

Do.

[C]

Do you. Do you. Do you ever see these where no matter what happens, they just keep coming back? They just keep coming back. They just. So, like, seed oil is a good one. Yeah.

[A]

Sunflower oil versus canola oil.

[C]

Just seed oils in South Africa.

[A]

That's what's going on now.

[C]

Oh, that's the fights in South Africa.

[A]

Yes. Because they're going. Canola is. Canola oil is used for things that you wouldn't want to know about out. And then people for a long time were using canola oil over sunflower oil. Huh.

[C]

And now the switches, people are going.

[A]

Back everywhere you go, canola oil, canola oil. So there's a big drive. I think it's a fight back, obviously, from the sunflower industry that's going, you need to use sunflower oil. You need to use sunflower oil. So a lot of people now have moved there. Avocado oil hasn't caught on that much, and obviously olive oil hasn't caught on that much. But the big battle right now in South Africa is between canola oil and olive oil. So our seed oil, sunflower oils.

[C]

So are Seed oils toxic?

[B]

No, no.

[A]

Is palm oil toxic?

[B]

No. Well, palm oil has some issues with the environment. Right. And with like, that sort of thing. But all seed oils, the best nutrition science research that we have suggests the exact opposite than that they're toxic. And this is where, again, a little bit of truth kind of like gets kind of spun into these interesting narratives. So seed oils, which are basically vegetable oils, that's what we've called them. They're like sunflower, safflower, canola, rapeseed in other countries. These oils are used all around the world. Right. It's not just in the United States. And what we have in terms of nutrition science research, when we look at epidemiological data and we look at people who are actually consuming seed oils, it shows the exact opposite, that then they're harmful for us. It actually shows a cardiac cardio protective mechanism so that it looks like. It looks like they are cardio protective, especially when you switch them for saturated fats.

[C]

What are saturated fats? Like beef tallow.

[B]

Yeah, beef tallow.

[C]

Because beef tallow I've now seen online. That's the healthy thing. This is the best thing to use. You should only be using beef tallow.

[B]

Yeah, that's.

[C]

They're like, you should wash your face in beef tallow.

[B]

Yeah.

[C]

Do you remember when they're telling you to wash your face in coconut oil? There was the coconut oil revolution. I tried it. It was terrible.

[B]

Yes.

[C]

It just blocks your pores.

[B]

Yeah.

[C]

And you smell like coconut the whole day. And you just get, like, really hungry all day long. All day long.

[A]

When you walk in the sun or anywhere you.

[C]

I would just smell coconut. Everywhere I was going.

[A]

You smell sauteed.

[B]

Yeah.

[C]

And then I was just like. It was terrible for, like, managing my hunger.

[A]

I'm. I'm always fascinated about.

[B]

Wait, wait, wait, wait, wait. Let me. Let me explain the seed oil thing. Yes, they do take. I mean, there is a. And this is something that happens actually a lot in. In social media narratives with nutrition, they'll take a mechanism. That's true. And then they will expand upon that to where we don't have any evidence to suggest that's true. So, for example, seed oils have some. They're high in alpha linolenic acid and linoleic acid. And so those are polyunsaturated fatty acids. And so that converts to something called arachidonic acid. And when we look in a lab setting, that increases inflammation. Right. It can increase the inflammatory cascade. And that is true when that conversion happens. But when we look first of all, that conversion doesn't happen very much at all. And second of all, when we look at it in a human model, because humans are complex, our bodies are complex, and not everything always, like we might hypothesize because this happened in the lab, it's going to happen when we look at humans living their lives. And oftentimes that's not the case because again, we're complex. And so when we look at human models and we look at people who have been living and consuming seed oils, we just don't see that same effect. So we don't see higher inflammation, we don't see negative impacts. We actually see that people who are eating more of these polyunsaturated fatty acids have better health outcomes. And so another, but another truth is that seed oils, because they're highly processed, because they're cheap, and because they are relatively flavorless compared to something like canola oil, they're used in a lot of these prepackaged ultra processed foods. And so we are consuming a lot of these prepackaged, ultra processed foods. And so we're over consuming seed oils, which can be problem. If you over consume anything, including watermelon, it can be problematic for your health. Right? And so those truths exist, but what does not exist is this idea that seed oils are toxic and why that's so harmful. You know, my mother in law, she's from Romania and she pretty much exclusively cooks in quote unquote seed oils, right? Like vegetable oil, but she's like sauteing vegetables and their foods and things. And so if you're telling someone who's using that because it's an affordable accessible oil that it's toxic, but they're eating a pretty nutrient dense diet and just using that oil, that's very harmful and problematic because what are you saying that they have to go and buy like the regenerate, like regenerative olive oil from like the farm with the grazing cows, like that's just not sustainable for people. So we have to live in reality and understand that science does not say that these oils are harmful or toxic and they're accessible and affordable for people. Which is I think an important distinction.

[C]

But I think to Eugene's point, and I mean we've seen this, it's not even a conspiracy, we've seen how we are also like you're fighting with, you know, misinformation, but we also forget that there's a company in the background somewhere, there's a food lobby somewhere that's trying to push something to push something else. Out to push something in. Like, look at how many years fat was bad. And then we found out, remember in that investigation, whether like the sugar lobby worked really well to vilify fat and carbohydrates. And then only now are we going, oh, damn sugar. You know, we didn't realize that sugar was copious amounts of sugar. Cause again, nothing is just bad. But sugar was the thing we should have been looking for in excessive amounts. But it's fat free.

[A]

You're right.

[C]

If it was fat free, it was good for you. And you're like, I can eat as much of it as I want cause it's fat free, so I will not get fat, you know?

[B]

Yeah, I mean, it's important. And I think you're drawing an important distinction based on what are corporations going to do? First of all, the media is gonna sensationalize, like science findings, right? A study, they're sensationalize the findings. But then corporations, they're gonna take any little thing and try to spin it as the best thing for them, right? So. And they'll use it in marketing. So if, you know, if there's a study that comes out that shows something good about blueberries, right? Like a product that has blueberries is gonna put that on their label and be like, this is the best thing that's ever happened. Right. And so the problem is we need to be better at regulating those marketing claims. And so there are quite a few claims that are regulated. I think they just added like healthy last year, but there's quite a few that aren't. So they can put it on the label and just kind of like as a marketing tool for the company. There's also a protein. Protein is that.

[C]

Oh yeah, protein's heavy.

[B]

If you just hit just enough protein, they can be like high in protein. And that's like a marketing thing for these companies.

[A]

I think organic for a long time was one of those.

[C]

Oh, they nailed that one.

[B]

Yeah. Organic is very regulated though. So like you have to meet organic standards.

[A]

What are organic standards? Let's say in meat or let's say in fruit and vegetables.

[B]

Yeah. I do not know exactly what the organic standards are, but I just know that you have to use specific pesticides and fruits and vegetables, for example, you can't use non organic pesticides. You use organic pesticides. And I don't think it can be gmo. I think there's a couple of other categorizations, but I'm not sure exactly what it is.

[C]

Can I just say something that I've noticed, which I really enjoy about talking to experts is you say, I don't know a lot.

[A]

Yeah.

[C]

I don't know if you. No, no. I don't know if you've noticed this. And this is. It's so refreshing because we live in a world where most people we interact with on this level are online. Right. And so we've been sold this idea that certainty about everything means that the person is an expert. Yeah, it, you know, there's an expert, expert, expert, expert. And what's started to give me a little more solace and even, you know, to your point, like understanding what a red flag is, is experts will tell you where their expertise ends. So you've said it. You know, we've had a neuroscientist on the podcast. And they'll go, actually, I don't know. Because that part. I don't. I think this. Cause I know that part of it. But I don't know about this completely. And I wonder if that's also something we should look at as a red flag, is if the person is all knowing about everything all the time, something's fishy.

[B]

Yeah. I think that is a good use of red flags on social media. Yeah. If somebody is appearing to be particularly like, if they say they're a doctor and then they don't put their credentials in the actual profile. So they'll call themselves Dr. So and so, but there'll be no credentials. Usually I have found that they are practicing outside of their scope of practice. They're just, you know, you'll look at their page and they're an expert in nutrition and an expert in brain science and an expert in this and that. And so. So that is a good thing, I think, to look at.

[C]

Yeah. Like, I've always wondered, how does somebody who is just, let's say they're a doctor of whatever medical doctor, or they've got a doctorate so they can say doctor, how do they know about, like, 5G and wifi? I'm always. Cause I go, aren't these two things separate? And again, maybe I'm wrong, but I don't know that in medical school you're learning about the frequencies and radio waves and do you know what I mean? But how do you deal with those types of claims? Do you. Do you then pass it off to somebody? Do you, you know, like, what do you do with that when somebody says to you, oh, Dr. Jessica, this thing here is also. Does this. Cause that. What do you say to them in that instance? Do you go, well, I just don't know. Move on to someone else. Or have you, like, formed, like, a little team of experts who you can pass it on to?

[B]

I have. Yeah. So if somebody asks me a question that's just outside my scope of practice, they do that quite often with, like, beauty toxins. So, like, you know, the clean beauty movements, and that's just not my area. They ask me, what about this ingredient in lotion? I have absolutely no idea. So I have, like, cosmetic chemists that I'll refer people to.

[C]

Oh, I love that.

[B]

Yeah. So it's helpful to have, like, a little network of people who are outside your area.

[C]

Almost like Avengers.

[B]

Yeah.

[A]

Avengers of Health.

[B]

The science communication Avengers.

[C]

It actually is. That's like. I mean, that's fundamentally what we're.

[A]

The Batman.

[C]

Well, Batman's not in. It's DC and Marvel.

[A]

There's no inclusion.

[C]

Yeah, no, no. I'm just saying I'm not coming anymore. You can't come, Batman. Sorry. Like, legally, Marvel owns.

[A]

I like how in his fantasy world, you can have a male voice and drop your kids and go, I need to go online.

[C]

Yeah.

[A]

But you can't be in another comic strip.

[B]

Yeah. He has, like, these boundaries that don't necessary.

[A]

I draw the line at her crossing over, but her being a man.

[C]

Listen, listen. This is legal. This is what this is. Okay. Yes. I do not want to be sued by Marvel or by DC for saying that somebody is in another universe. Okay.

[A]

You know what I love about you? You're always with.

[C]

I wanted to ask you why. Why you chose the style that you chose for debunking things. And maybe it ties into what you were saying about the scientific community and academia in general. It's always been very. You know, it's like, eugene, do your glasses. It's been very. That.

[B]

Yeah, yeah.

[C]

You know what I mean?

[B]

Yeah.

[C]

It's that thing. And you use humor. You're really engaging. You take it seriously, but you do not take yourself too seriously. Why did you choose that approach? You know, because you could have come in and just been like, I'm an expert. Here's what it is. But you didn't. You've gone for something that isn't necessarily associated with academia and with, like, rigorous studies. Why that choice?

[B]

Well, thank you. I don't know. I think it's just naturally who I am. So it's probably just like, lucky me that I chose something that. I kind of approach it that way just as a natural thing. I also think that I have recognized that we have this. We're living in this moment that people don't necessarily trust experts, and they don't necessarily trust scientists as much as they did before. And it's not as bad as social media might have you believe, because I just presented on some data. I was speaking at the Mayo Clinic a few weeks ago, and I presented data on, like, the trustworthiness of different professions. And scientists and medical professionals are actually still some of the most trustworthy people when you compare them to other professions. And so I don't know that the problem is as bad as we see it, but it's certainly declining. And so I think it's really important to humanize experts and scientists in particular. Cause that's my space. I think we take a lot. We should take some blame for the fact that people don't necessarily trust trust in science. And that's because scientists, for a long time, and even still today, we write in a language that's not accessible to people. We speak in a language that's not accessible to people. Like your glasses. Yeah. And we publish our work behind paywalls that are not accessible to people where you have to pay $85 to read a single research article. And so I think that's been a problem. And so we need to kind of put a face to people who are. Who are doing the research. And I think that science communication is actually becoming more of an important field so that we can bridge that gap between the researchers in the lab and then what people actually need to know so that we're able to fill some of that gap too. But I think to your point of humanizing being human and inserting a personality, I just think that that helps to build trust too. Right. So when you can, you have to, like, know the person to then learn from the person. And so that's part of it.

[C]

I also like the fact that you're giving it to people for free. You know, this is something that we don't focus enough on in society, and it's that you have to pay for the truth, but lies are free. You know what I mean?

[B]

Yeah.

[C]

Like, there's no website that has lies that you have to pay for. Search anything online. Search about any story, any news article, any health article. You name it, the article, the news, the websites, and the pages that are fake are free.

[B]

You're right. Yeah.

[C]

And then when it's a real thing, they'll be like, would you like to pay for the truth? And I'm like, yeah, but if it's so important, why. And don't get me wrong, the New.

[B]

York Times and the last time.

[C]

Exactly. And don't get me wrong, I understand that there are.

[B]

They have to pay their people.

[C]

Yeah, they have to pay people, et cetera. But it is sad that we live in a world, and that's why I also appreciate that, because this is not your job. And yet you are giving people education that they wouldn't otherwise be able to access if they weren't in the institutions that you're in.

[B]

Yeah, yeah, yeah. I mean, you're bringing up a point that's kind of. It's like nuanced because we have to also figure out a way to make it sustainable for people to do, like science communicators and things like that. And so there still has to be conversation about how to do that. But yeah, I think that it's really important. And that's why, I mean, I have a substack that I never put things behind paywalls. And that's why, like, I want people to have access to the information because I think that that's really important and they shouldn't, you know, you don't want to put things behind paywalls if you really want people to understand them. But I also understand the other side, that people have to make a living, you know.

[C]

Yeah. I feel like in a perfect world that'd sort of be like a fund maybe or a. Like in a perfect world, every university would be. And I know many do, by the way, don't get me wrong, in certain courses, but every university should be giving away a portion of their education for free. You get what I'm saying? So that education is not only limited to the people who can pay for it.

[B]

Yeah, Well, I guess that's what scholarships are. Yeah.

[C]

But I'm saying, even beyond that, I say like on, I mean, just, just. Yeah, meet the people where they are. I know Harvard does. There's a few of them where you'll be shocked at how many courses you can do at a high level university without ever going there.

[A]

Yeah.

[C]

But nobody knows about it. Is the weird thing you don't know that if you go to that page and you click on it, there are free courses you can do on a whole host of things that won't make you an expert, but at least will give you, you know, a basic level of knowledge that welcomes you into the game without you paying anything.

[A]

Yeah. A few things I've learned this week is the human body is a very complicated machine. And I think we're still trying to figure it out. Scientists, I think they're still trying to figure out how the human Body works. And another part, thanks to you, is that nutrition can be a complicated subject if it's led by the wrong information. Right. So if people know what to eat and what not to eat, people will be healthier. But I also feel like society has made certain body type look unhealthy and certain body types look healthy. So if you're super skinny, we assume that you are healthy. If you're not super skinny, we assume that you are unhealthy. And I think that psychologically, as a nation, as a country, as a people, we need to do a lot in just convincing people that body types might be different, appetites might be different, likes might be different. But the healthiness is not determined by what someone looks like. Right.

[B]

Yeah. It's much more determined by the behaviors that that person is engaging in. Right. And so you're absolutely right. Like, we can all just naturally, we all have different body types. And what's interesting is that's kind of, like, flipped in terms of, like, the public perception of it.

[C]

It really is amazing. Yeah.

[B]

Yeah. I mean, and you guys probably know this even better, but it used to be if you had a bit more weight, that was looked at as a healthful thing versus the opposite.

[C]

The flip for me was just coming from South Africa to the US When. I mean, you remember when we were growing up, there were as many, if not more, jokes about a person being skinny. Like nickname sticks, Manzanza. You know what I mean? All those things.

[A]

Sticky Malinki.

[C]

Sticky Malinki. All of you know what I mean?

[A]

Wishbone.

[C]

There you go. Eugene wrote most of them. No, they really are. No, they really. They're tons. Tons and tons. And, like, your parents would even wrote roast you as well if you were, like, skinny. Yes, they would even be. And then people would roast your family, and they'd roll, and you could.

[A]

Yeah.

[C]

And then you. And. And look, I understood it over time, but you'd come to the US and it would be the opposite.

[B]

Yeah.

[C]

And then I realized that no matter where you were, the insult was generally coming from how far you were from society's perception of not just the looks, but wealth. Yeah. So in Africa, if you were skinny, it's because you were poor.

[A]

Yes.

[C]

So the further from skinny you could be, the wealthier you were. But then in the United States, the fatter you were, the further you were from wealth. And so now you could pay to look. It meant that you could get healthy food and vegetables. It meant that you didn't eat takeout every single night of the week. And Going back to what Eugene said, I love that one point you said about the differences. How do we figure out what a serving size actually means? Cause like people say, like, serves two, one serving. What is a serve? When you think of it as a nutritionist, like what, what is or isn't a serving? And how do we think of, should I eat one serving? If it says serves one, is that one for me or is the one different for everyone? How does that work?

[B]

Yeah, so serving sizes, I mean, there's standard serving sizes and like you can use your palm. Like for example, protein might be like the palm of your hand. And these are.

[C]

Wait, wait, wait, wait. Let's slow that down. Protein is the palm of your hand. What do you mean?

[B]

I mean that's just kind of like a good marker.

[C]

Like a good rule of thumb.

[B]

Yeah, a good rul of thumb. Like the amount that.

[C]

The amount of protein I should eat is the palm of my hand for one serving.

[B]

Yeah.

[C]

Wait, wait, but how high does that protein go?

[B]

Yeah, that's a good question.

[C]

Cuz that's what's always. No, but that's what's always confused me. I'll go to.

[B]

You.

[C]

Cuz you go to, you go to a steak restaurant.

[B]

How. These are good questions.

[C]

Yeah, but you, how many times does this happen?

[A]

You go to a place and you.

[C]

Go, can I get a steak? Right. If you get like a skirt steak, like it's a little thin in New York, strip steak or something, a strip steak, they'll give you like a thin strip, right. And it fills your plate.

[B]

Right.

[C]

And then sometimes you go, can I get a different cut? And the meat's like this high, but it's just. And I'm like, filet that fits in the palm of my hand.

[B]

Yeah, yeah. So the palm of your hand is not a perfect measurement. It's just kind of like a general. But there are actual serving sizes. So like meat might be 3-4oz, right? So if you go to a restaurant and you get an eight ounce steak, that's gonna be like two servings of steak. Two to two to two and a half servings of steak. And so if you're looking at like a label, it will say what the serving size is. So like for cereal, for example, it'll be like three fourths of a cup. And then you like pour it in your bowl and it's like three times three fourths of a cup. Right? So that's gonna be three servings. So then again, this is kind of like, this is my Nutrition 101 course.

[C]

I love it. That's what everyone needs.

[B]

If it says 100 calories for three fourths of a cup, but you pour yourself three servings, which was kind of like a standard cereal bowl. Right. You're actually getting 300 calories, not just 100 calories from that amount of food. You have to like triple it. Cause you're having triple the servings on the label. So that's kind of how you would think about it.

[C]

Is that part of the problem in America? Like, I know this isn't the catch all, but when people travel, everyone will comment on how serving sizes change. You know, they'll go, so like, a cup of anything in America is massive. Like the movies is the best example. When you go to the movies in America and you get a large soda, if you came back with that large soda to South Africa, like the whole village is drinking with you. Do you know what I'm saying?

[A]

She's napping with a serving of meat.

[C]

But like, like, like, you know, those, those are also those strange signifiers that throw people off because they go, I. I've seen people say this, and I don't even mean it in a mean way. They go, I barely eat anything. I had one bowl of granola and I had like one cup of coffee.

[A]

Yes.

[C]

And then I had one this, and I had one. And I had one sandwich and I had one burger. And I. And I can't lose the weight.

[B]

And.

[C]

And I. I feel like you would be the perfect person to explain to them how the, like the, the size of the thing makes the difference because you just broke it down with cereal.

[B]

Yeah.

[C]

And when you said just pour 3/4 of a cup, I went, I wouldn't. That would. If you came to my house and you were like, you saw me pour a cup of three quarters of a.

[A]

Cup, I'd be the first person to tell you, I don't know what you're doing exactly. Yeah.

[C]

I've never done that. You filled the bowl.

[A]

Yeah.

[C]

The bowl must be full.

[B]

Yeah.

[C]

This is the. So would you tell people to get full?

[B]

That's like when people pour themselves, like wine at home in their glass. It's not actually a serving of wine.

[A]

That's not a serving. No.

[C]

Have you seen how high the wine is?

[B]

More like two. Like two servings of wine. Right. But here's my home glass.

[A]

Here's my thing. The disconnection that people have with their food. Do you find that it is psychologically fair? Because when I was growing up, my mom, when she'd Be making dinner. It will take an hour for her to get everything ready. And it would get. You anticipate the meal and she would be like, you can't eat a sandwich. I'm already cooking on a. Ruin your appetite. Do you feel like now people or you have people who go, if I cook, then I can't eat the food. I don't feel like eating the food.

[C]

Yeah, it could have been tasting, eating, doing the whole thing.

[A]

Do you feel like now people have disconnected from the process of making meals that stops them from enjoying meals versus what you said to me the other day, that the anticipation for a meal nowadays is gone. People are watching tv actually.

[C]

Is that in your field, discussing how somebody should even think of consuming a meal? Like, does it change what the meal does to them? Or you know, to sort of. What Eugene is saying is like, is it detrimental to us to not be part of the food being prepared? And I don't mean like detrimental detrimental. But are there benefits?

[B]

Yeah. To being kind of disconnected from the whole food system? Essentially. Yeah. So there's some good data. Like with children, for example, if you integrate children into the like whole process of cooking the meal. I even have a garden for my son. My 5 year old son and I started a garden because he gets so excited to grow the vegetables. And he always goes, unfortunately, only one strawberry the whole season grew this year. But he was out there every day looking for a strawberry. It was really sad, actually, to the point that literally a couple weeks ago he took strawberries from the refrigerator and put it into the garden and then came and got us and was like, look.

[C]

Oh, that's adorable. I like that he was trying to like manage your disappointments.

[B]

I know, I know.

[C]

He was like, he was sitting that night and he's like, ah, my poor parents, they don't understand agriculture. They really are having a tough time with disappointment. Let me, let me, let me, let me make their day. I'm just gonna go and make their day.

[B]

I don't know why the strawberries didn't grow. Maybe somebody out there can tell me. But anyway, it gets him excited, right, to like prepare the food. And then if he helps me in the kitchen, like cook, cook the food, it gets him more excited and he's more willing to try the food in that sense. And I think that that's like a psychology that is obviously true for like all of us. Right. If we have more of a investment in the whole preparation process, it can be helpful to us. But again, there's a lot of barriers to being able to do that. So there's time barriers and there's obviously money barriers and access barriers that all kind of play into our individual choices.

[C]

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[C]

So if somebody is coming to your feed and they're looking for the information, what are the things that they should look to you for and what are the things that they shouldn't look to you for? Like when you go like this is like what I will distinctly help you with. It's, you know, this is the column.

[B]

Yeah. So I focus a lot on the systems in our country that set us up for success for evidence based recommendations. So if we're trying to, like if we're trying. Well, first of all, nutrition science, Right. So all of the nutrition stuff. But if we're trying to prevent lifestyle related chronic disease, there's many things that go into that. And so there's Nutrition, there's exercise, there's sleep, and there's stress reduction and there's accessibility of healthcare access so you can go to preventive visits. And so looking at, we all make individual choices within a system. And so what are the systems in this country that either set people up for success or set people up for failure? And what policies have been enacted that have led to these systems versus what could we be enacting that could improve those systems? So I kind of like to look at the whole health system and public health in general, but so certainly nutrition science and then looking at holistically, what can we do to prevent chronic disease.

[C]

If you were giving somebody just like simple tips for all of us to go away, I know now no more half watermelon. You didn't say it to me, but I felt it. And I appreciate that palm of my hand is a shortcut, but obviously understanding it's still within. Okay, but, but what are some of the tips that you would give somebody? Let's, let's, let's break it down actually, you know, because there's so many different types of people. So let's start with a mom. Let's say there's a mom out there who goes, you know, I really want to get out there and I want to make sure that my kid is getting the right food in the right ways. Do I get them a bag of candy? Do I give them a treat? Do I give them chocolate? How bad is this for them? What am I trying to feed them? What are some of the tips that you would give just a mom in that situation? Because they don't want their kid getting cancer or type 2 diabetes or any of these things.

[B]

Yeah. So let me step back and just give kind of like a holistic view of what we've been recommending really for decades. Cause I think there's a lot of confusion in nutrition because of social media about like, what to eat, what not to eat, what to do. But like in the nutrition science research, it's been pretty consistent for decades. And so overall, like, if you meet these things, you're gonna be far and away better than most people. So making sure that you're getting fruits and vegetables and a variety of these whole foods as much as possible. And again, there's gonna be issues in terms of barriers for people, but this is what the evidence shows. So getting a range of fruits and vegetables, getting a range of proteins, a variety of prote that can be different, meats, that can be beans, tofu, like all of these different plant based and Animal based proteins.

[C]

I'm gonna interrupt you in a few places. Forgive me, just so, just so I can clarify. In some of these, does it change what packaging those things come in? So if somebody goes, I'm gonna get beans, but they're canned and I'm going to get tofu, but it's in this packaging and I'm going to get. Does it change at all or is that still a good foundation to go with?

[B]

Yeah, so those things are gonna be, you know, those are gonna be on the margins. Right. So maybe it' but like the. Overall, I would much prefer you to eat canned beans than no beans.

[C]

Okay, got it. Okay, got it.

[B]

Right, so like that's the. This is so much more important in terms of like what you're including versus like, should it be canned or should I prepare it from the bag in an instant pot or whatever?

[C]

All right, got it.

[B]

Okay. And then you know. Cause canned beans are incredibly accessible and convenient for people. And so if that's gonna get you to eat more beans, which is gonna increase your fiber intake, that's what I'm gonna go with.

[C]

Okay, good.

[B]

I myself use a lot of canned beans. Cause it's so much easier. I just rinse them off. Off.

[C]

But wait, why do you rinse them.

[B]

Off just to rinse like the sodium off? Because there's a lot of sodium in the can to prevention.

[C]

There's a trick. See, there's a trick.

[B]

Yeah.

[C]

Okay. I like that.

[B]

Stick them in a colander and rinse them off.

[A]

Oh, I've seen people doing that with garbanzo beans. Right?

[B]

Yeah, yeah.

[A]

Chickpeas.

[B]

Yeah, yeah.

[A]

They rinse them off and then they.

[C]

No, but you see this, this is what I mean is like these types of things. Yeah. Because we live in. And I mean, I don't need to tell you this, but we live in a world where sometimes the tips are given to people in a way that. I loved what you just said. It's given to people in a way where they can't access it. So it's like, don't eat the stuff in the can. And they're like, well, you've already excluded me. Cause I can't afford the other things. Or it's not convenient, I don't have the time. But I love that little tip that you've included there. Get the canned beans. Just rinse them off. Cause the bean is great. It's all the stuff that's around the bean that may be not as good for you.

[B]

Yeah, Just reducing the sodium content.

[C]

Okay, cool. All right, so okay, got it.

[B]

Yep. And that's the same with like frozen vegetables and frozen fruits. I mean those are wonderful options and they're more accessible and they'll last longer. And so if that's what can get you to eat more vegetables, choose the frozen options. Right? And actually sometimes frozen can be more nutrient dense cause they flash freeze it than fresh. But yeah, so get a variety of fruits and vegetables, get a variety of proteins, make most of your grains whole grains or a good amount because you're getting more fiber. I mean, all of this is kind of like trying to increase fiber.

[C]

What is a whole grain? And forgive me, I know I'm going to sound like an idiot because I am, but also because I think a lot of people don't know what these things mean. So what is a whole grain?

[B]

A whole grain just has more fiber in it. So like it's versus a refined grain. Okay, So a refined grain will go through like the refined, like.

[C]

But give me an example of what is, what is a.

[B]

Like white rice versus brown rice, for example. Not that I'm saying not to eat white rice because I myself like white rice. It's just that you want to implement some whole grains. So things like whole wheat products instead of refined wheat. So that'd be like a whole wheat bread instead of a white bread.

[C]

Okay, got it, got it.

[B]

That's kind of the best example. And again, that's because it's gonna get you more vitamins, more nutrients and more fiber essentially.

[C]

Okay.

[B]

And then you know, reduce your intake of low nutrient, ultra processed foods. And again, there's variability there, but really when we're thinking about it, and that doesn't mean eliminate your intake, right? It just. Right now, 70% of our food environment are these new ultra processed foods. And 70, because again, our food environment was really built for corporate profits, not necessarily for our health at kind of every stage of the food cycle, but decreasing your intake of those and making sure that you're getting adequate fiber, adequate protein, and that's not really too much of an issue for us. And adequate fruits and vegetables and those things, again, they've been consistent forever.

[C]

Right.

[B]

Those dietary patterns. And then in terms of, there's other things like in terms of exercise, making sure you meet your exercise needs. But for food, that's kind of like holistically what we're looking at. Now if I'm working with a mom, that's when it becomes okay, she has like a time barrier. She has, you know, if she doesn't have an accessibility barrier, then that's Great. And so what I would say is start your child really young. Get them eating a variety of foods young so that they kind of are doing that, and then they might go through kind of like a picky stage. And that's okay. Don't be, like, too nervous about that. But just keep offering, right? Keep offering different things. Make the food fun. There's a lot of psychology there. And some of my colleagues who really work in this child space are really great at this. And they can the broccoli, and you can dip it in the ranch and then show that it has snow on it and then gets them to eat more.

[C]

Yeah. My mom used to throw carrots at my head and be like, missiles, duck. Missiles, duck.

[B]

Yeah, that's one way to do it.

[C]

Move, move, move, move. Get down, soldier. I have PTSD but great eyesight.

[B]

So maybe don't throw baby carrots at somebody's head. That recommendation did not come from me.

[A]

Let's not try and get, let's stay in this moment.

[C]

You know you love me, Eugene.

[A]

I do. You know you love me.

[C]

Okay, so make the food fun. I actually like that. Make the food fun.

[B]

Yeah, yeah. And then just again, variety. Getting your kids variety. And then don't worry too much about, like, you know, if you have a strong foundation of food and you're getting all of these foods, there's room for, like, these snack foods as well. I mean, kids are gonna have these foods when they're at parties and even at your house, there's room for them.

[C]

There's been a lot of heat around baby food and food formula, and that's, like, been one of the main battlegrounds. And I know you've discussed this. What is your advice around that? Like, you know, to moms who don't know, they go, I, I've heard that baby food is bad, and I've heard that formula is bad. And I, I, I don't, I don't know what to do at this point. What's your advice to them?

[B]

A lot of it. Again, it's a vulnerable population that is easily targeted on social media with viral sensational content. Sensationalized content. So I think understanding that and realizing that is like, the first thing. Infant formula is safe and it's healthful for babies who need it. There's lots of. Infant formula is actually some of the coolest science. I love infant formula science. Cause how amazing that we've been able to, as best as we can, replicate breast milk so that infants can have this food source and survive, whereas they used to not survive before this existed. And so I think it's very cool where we've come. And I mean, so infant formula is safe and it's healthful for infants. And I'm a proponent of breastfeeding. I breastfed both of my children. And I think that that's wonderful. And I think it's wonderful that there is a safe option for infants who are not breastfed. So, yeah, infant formula. Some of the biggest things that I see are like, the fear mongering out there about infant formula are about the sugar source, like having corn syrup in the infant formula and then seed oils in the infant formula, and they'll compare them to the eu And I've done a lot of videos on this. Every single infant formula all around the world contains quote, unquote, seed oils. And that's because of their polyunsaturated fatty acid content. And so cow's milk, which is the basis of formula, is a lot lower in polyunsaturated fat than breast milk, than human breast milk.

[C]

Oh, okay, got it.

[B]

And so what happens is you have to have cow's milk and then you can add in those polyunsaturated fatty acids with something like a seed oil to more closely mimic breast milk. And so that's why they're used again, the science is so cool. Like, that they were able to figure that out and like. Yeah, be able to do that so that they're getting all of their. And this is really important for brain development in infants. Right. So they need those polyunsaturated fatty acids. And then corn syrup is the other one, which is a sugar source. And what I would say is that.

[C]

One'S been fixed, though. Trump took the corn syrup out of Coke and it's healthy now.

[B]

Yeah. So that's high fructose corn syrup. Yes. It's different than corn syrup.

[C]

No, no, no, they're the same. It's all fixed. It's all fixed. It's all fixed now.

[B]

No.

[C]

So this was a big thing.

[B]

Yeah, it was.

[C]

This was huge. Like, Trump was like, he's like, I'm getting rid of it. No more corn syrup, only sugar. Like Mexican Coke. But I don't want Mexicans, just the Coke. I added that last part. He didn't say that, but I think he thought it.

[B]

And you saw what actually happened, right?

[C]

No, what actually happened.

[B]

What actually happened is Coke used it as a marketing tool and instead rid of the high fructose corn syrup, they just created one more offering that has cane sugar in their. But.

[C]

Okay, but is. Is cane Is the cane sugar one healthier for people?

[B]

No.

[C]

No, wait, wait, wait, wait, wait, wait. No, I've always heard that high fructose corn syrup is killing people.

[B]

I know. You have. Yeah.

[C]

And cane sugar. Cuz I know what a cane. What a cane thing. Like when.

[B]

Cane, cane thing.

[C]

The cane thing.

[A]

You know the reason why black people coming up in Jamaica is a cane thing.

[C]

I apologize. Sugar cane. Sugar cane.

[A]

Okay. Yes, yes.

[C]

I've seen sugarcane, I've eaten sugarcane. And then I see the sugarcane becoming sugar. I've seen it happen.

[A]

Yes.

[C]

The high fructose corn syrup, it doesn't seem, to your point, readily available. So I'm like, how, how is high fructose?

[A]

It actually looks processed. Yeah, it sounds.

[C]

It doesn't. You can't even like make it.

[A]

Squeezing a sugar cane. Yes.

[C]

So how's that possible?

[B]

Okay, so high fructose corn syrup comes from corn, right? It's just sugar from corn. So we use corn to make the sugar, whereas cane sugar comes from a sugar cane. You use that to make the sugar. Whereas sugar beet, which is very popular in Europe, cause they grow sugar beet really well. That's what they use to make their sugar. Right? So all of these are sources of sugar. So high fructose corn syrup is called high fructose because it's much higher than corn syrup. So corn syrup is 100% glucose. So anything higher than that in terms of fructose level is called high fructose corn syrup. Okay, okay, let me get a little bit more in the weeds here. So high fructose corn syrup, both, all of these sugars are a combination of glucose and fructose.

[C]

Okay, got it.

[B]

So glucose and fructose combined, 50%, 50% makes sugar, what we know of as table sugar. Right? So that's 50% glucose, 50% fructose. High fructose corn syrup is anywhere from 42% fructose to 55% fructose. Okay, so they are metabolically, when we look at the data, the same. They're both glucose and fructose. They have no difference in terms of like their metabolic impact on a human level. When we're looking at human physiology. They're both sugar sources, they're both made up of glucose and fructose just in a bit of a different varying amount. And the difference in terms of health is just non existent in the literature. And so again, and I want to explain why we use high fructose corn syrup in this country or why a lot of corporations do, because we live in a capitalist Economy where corporations are trying to maximize profit and not necessarily to keep you unhealthy, they just don't care if you're unhealthy. Right.

[C]

They're like, well, they just don't care.

[B]

Yeah, they're not coming off to you.

[C]

They don't care about you.

[B]

And I think that that's part of this conspiratorial idea that everyone's trying to keep people sick. But it's actually not. It's just the logical conclusion of the system that we've built, which is to prioritize profit at the expense of everything else. Right. If your main value is profit, you're gonna do things like buy the cheapest ingredients possible. In the United States, through policy, we have made corn a very cheap commodity crop. And we do that through subsidies for commodities. And we grow corn really well here. We've also done it by putting quotas on the amount of cane sugar that can come into our country because we're trying to protect our corn farmers. And so we grow a ton of corn here, whereas it's the exact opposite in Europe. They grow a lot of sugar beet there. And they have done things like put quotas up until like 2017, they put quotas on how much high fructose corn syrup could be made there. So because of that, manufacturers are going to use the cheaper sugar. Right? And so they use a lot of sugar beets or sugar over there. Whereas we get our sugar sources from corn a lot. And so these manufacturers that are making these ultra process processed foods are trying to get the cheapest sugar product available. And that's. If cane sugar was the cheapest sugar product available, they would choose cane sugar. Right? But they choose high fructose corn syrup because it's cheap, because we've made it cheap. And so that's what's in food. And so what the problem is with high fructose corn syrup is we are over consuming high fructose corn syrup because we're over consuming sugar. If you over consume any kind of added sugar, it's a problem. And that's why the science based recommendation is to limit added sugars to less than 10% of your overall total calories. And over half of the country does not do that. They eat too much sugar.

[A]

So there's incentivization to use the product based on where the country is and what they think. There's a, there's a list of ingredients, basic ingredients that people always interact with, always have in their homes that they might not be sure if they're Good or bad, including myself. So I'm gonna do a quick fire of maybe a few, then you tell me yay or nay. And why the yay? Right.

[B]

Okay.

[A]

So is it a yay or nay?

[B]

You need salt. Your body needs salt to survive. It's too much salt. That's the problem. Which is probably gonna be my answer to all of these.

[A]

But we can see, so good salt is. So now there's a battle between Himalayan salt or just normal salt. Which one is good, which one is bad?

[B]

Neither is. They're both fine marketing. Yeah.

[A]

Sugar good or bad again?

[B]

Sugar. I mean, there's sugar in fruit, and fruit is a wonderful food. Right. Because you're also getting all of those nutrients. And so sugar is not necessarily bad. It's the over consumption of sugar that's bad. And particularly like added sugar like a soda. Right. Cause you're just drinking sugar with no nutrients at all. So that's kind of what you want to stay away from or limit versus just thinking sugar itself is bad.

[A]

White sugar or brown sugar, which one is the best?

[B]

They're the same.

[A]

Oh.

[C]

I always thought brown sugar was way healthier. I thought it was like brown rice. I would eat it all the time and I'd be like, mom, look, I'm being healthy.

[B]

No.

[C]

And then she'd throw carrots at my head.

[B]

It's not any healthier.

[C]

Wow.

[A]

Okay. Oil, vegetable oil versus beef tallow. Beef tallow, yes.

[B]

Versus olive oil, maybe.

[A]

Versus olive oil, yes.

[B]

So this one gets a little bit nuanced. There's actually some great data to show, like, health benefits of olive oil itself. And a lot of that probably comes from it's mostly monounsaturated fats. And it also. Olive oil usually comes with nutrients as well. So if you're looking at the nutrient composition versus vegetable oils like you just mentioned are very refined. So they're not gonna come with any of those nutrients. So if you want an honest answer, just looking at the nutrient profile, olive oil wins in the nutrient profile. But when you look at what that means from a health perspective for people to consume it, your overall dietary quality matters much more than the type of oil that you're using. And then beef tallow is a saturated fat, and for some people, the recommendation would be to limit saturated fats. People who are at risk for cardiovascular disease, for example. So that one's gonna depend a little bit on who you are and what the rest of your dietary makeup looks like. But the best epidemiological evidence we have in nutrition would suggest that you Wanna limit those saturated fats and use poly and monounsaturated fats, which are more like olive oils.

[C]

This is a shortcut that I heard and I've been using, but I would love to know if it was true when you're talking about the different types of fats. I read or saw once someone said the way it looks outside your body is the way it'll turn inside your body. And it sounded great, so I believed it.

[B]

Yeah.

[C]

I mean, no, because what I meant was like, let's say you have a stew or any type of meat that's cooked, you know, like, and the fat will. And if you leave it for a while, you see the fat harden, it rises, but then it like hardens. Right. Whereas like, with like you're saying olive oil, it doesn't harden at any point. And then I remember reading this thing, but I don't know if that's true or not. Is. Is that an approximation for it or is it. Is this just like a shortcut that isn't really helping people?

[B]

Yeah, I get where that's coming from because saturated fat is what's hard at room temperature and unsaturated fats are not hard at room temperature. So if you think of like bacon, if you're making bacon, and then you like pour the grease into a can, that'll harden once it cools down and gets to room temperature. And that's because it's a saturated fat. Whereas like a vegetable oil will just sit in your closet and it's obviously oil the whole time. So. Yeah, the idea is that saturated fats have been known to contribute to like, atherosclerosis, which is like plaque buildup in your arteries. Yes.

[C]

Okay.

[B]

And so that's probably where that comes from. So there's probably saying like, oh, because it's hard here, it's going to contribute to plaque buildup. And it's an oversimplification for sure, but I understand the rule of thumb.

[A]

Okay, cool. And finally the big one, bread. Good or bad bread? Yes.

[B]

Well, I mean, I eat bread every day. You? Yeah, I love bread. You. I mean, look at like France and Italy. I mean, these people eat bread every day, right? So it's not bread that's bad, it's bread. Bread. It's over consumption of ultra processed carbohydrates and things like that. But bread itself is a wonderful food source that's eaten all over the world. So it's not necessarily bad. No, I think bread got a really bad rap in the United States. I think, like in the 90s and 2000s. And then it's kind of like, persisted as being some, like, uniquely bad food. But I wouldn't. No, I would not say that it's bad.

[C]

The milk. Milk is one that always comes up. Which milk is good milk? Which milk is bad milk? Is milk even good? Should we be drinking milk and then should it be pasteurized or should it only be raw?

[A]

Hmm.

[B]

Okay, so milk comes from a. We're generally talking about cow's milk. Cause that's what most commonly. Wait, there's like goat's milk and things like that.

[C]

I've never known this milk. I was saying cow milk. I was saying cow milk.

[A]

Cause you heard how he was interested in baby formula.

[C]

I was saying cow milk.

[A]

Yeah, okay, Shab.

[B]

So cow milk.

[C]

Cow milk. Okay.

[B]

Yeah. Again, like, good for people is like, so subjective. And so we. And like, we have to, like, figure out what that means for somebody. But milk is a very nutrient dense food for particularly, like, young kids. Right. So. So it's often recommended because it's just a way to get them calories and nutrients that are great. I will say that I think the dairy industry has really impacted our recommendations of milk because it doesn't have any unique nutrients that you can't get elsewhere. So it's not like you have to have milk in your tire. I don't personally drink milk because I just haven't in years. And I can get all of the other calcium and vitamin D and riboflavin, all of those nutrients also, and the protein and fat. But again, it's not a bad thing to drink milk. It's just a food that you can either drink or not drink and get the nutrients from or not. And it depends what the rest of your diet looks like. In terms of pasteurized versus raw, which is talked about a lot, there's not great evidence that there's unique benefits to raw milk. I know that a lot of people say that. I haven't seen good data to suggest that. But let's be really clear about what pasteurization is. Pasteurization, because I think people might think it's like adding chemicals to milk. It's just heating milk. It's this wonderful public health advancement that we figured out. Louis pasteur figured out 100 plus years ago, that if you just heat milk to 15 degree or for 165 degrees for 15 seconds, and then rapidly cool it, it will eliminate all of the harmful pathogens that used to get people really sick or kill them. And so it revolutionized the milk industry. Cause it was like, oh, people can actually drink this without getting hurt now. And so that's what pasteurization is. So it's just a significant way to reduce foodborne illness and pathogen risk.

[C]

Okay, and then.

[B]

So highly recommend pasteurization.

[C]

Highly recommend. Got it. Vitamin K. Vitamin K, yeah.

[A]

Is it vitamin K?

[C]

That's like a big thing.

[A]

Is it silent or is it vitamin A? Sorry.

[C]

No, no, that was amazing. Amazing.

[A]

I'd like to apologize.

[C]

Those are the moments where I fall in love with you. I wasn't, I wasn't against you there. I was mesmerized. That's all I was.

[A]

You see how traumatized I am. You see how quickly I apologize.

[C]

No, really, it was beautiful. Again, that's something that you see in like the Maha movement is like vitamin K. No vitamin K. Where do you get it? Where do you not? Like, when it comes to those individual vitamins, how should we even think of.

[B]

Are there people saying not to get vitamin K?

[C]

It's like a, there was a, there was a movement online where they're just like, what is it doing to kids? Mortality And Ryan, do you remember, are.

[B]

You thinking of the vitamin K shot?

[C]

Oh, was it? Yeah, it was a shot. Yes, you're right.

[B]

Because vitamin K is an essential vitamin that we all need. It's a fat soluble vitamin. So I think. Yeah, there's some. Yes, there is. There are some videos about the vitamin K shot. So the vitamin K shot is given to newborns, right. And it's to prevent vitamin K deficiency bleeding. And so newborns don't have adequate vitamin K like we do. So our bodies, our microbiomes make a bit of vitamin K and then we get it from our diet as well. And what it does is it plays a essential role in the clotting cascade. So it allows your blood to clot if there's a bleed, so you don't bleed out. But infants don't. Like, newborns don't have that ability because they don't have adequate vitamin K. And so, and so for years and years, I mean, decades, forever, there was no understanding when an infant would bleed. Infants would just die and they wouldn't know why because they would have a brain. A lot of them are brain bleeds. And what they found is that it's because they're deficient in vitamin K up until about 6 months of age when they can start consuming food themselves like salads. And that's. And their microbiomes start, start to make it. And so, yeah, for the first six months of life, they're deficient in vitamin K. And so they're at risk for this vitamin K deficiency bleeding. And what was found that if you just give infants a shot of vitamin K at birth, it completely prevents, I mean, pretty much completely prevents vitamin K deficiency bleeding. And so it's given to all babies because we can't. There's no way to know which babies would have these bleeds.

[C]

Got it, got it.

[B]

Right. And so in order to prevent that, you give a vitamin K shot to these babies. I mean, this shot has been given all around the world since the 1960s now. So we have a lot of data to look at its safety. And it's one of, I mean, it's incredibly safe shot for newborn babies.

[C]

Supplements is the last thing I'll ask you about because that has just become, I mean, you have to, you gotta wake up and. Are you taking your collagen? Are you taking your lines Mane? Are you taking your, your. Why did you give me that look.

[A]

When I said lion's name?

[C]

Are you taking it? But it's just like everything has become a supplement.

[A]

Yeah.

[C]

Your adaptogens and your, and, and it's like, are you not taking them? And this is what, there's free radicals. You, you have to stop or invite the free radicals. I never know which one it is. But there's an industry that's making a lot of money telling people that they're not getting the nutrients or the supplements that they need. And ironically, by the way, a lot of the people around RFK sell these supplements. And now.

[B]

Yeah.

[C]

And he's proposing changing a lot of the laws to accommodate their supplements to be sold in places where they weren't allowed or they weren't allowed in the way that they're trying to, whatever it might be. But, but I, I see a lot of people going, oh, I should, should I be taking these supplements? Should I, should I not be taking these supplements? What am I lacking? What am I. What's your view on supplements as a nutritionist?

[B]

Yeah. So I think supplements are an incredibly profitable area for a lot of people. So, you know, you mentioned that a lot of people like within RFK's realm really sell supplements. And that's true. I mean, the wellness industry is a multi billion dollar, hundreds of billions of dollars industry. It's this huge, massive industry. And what you'll find is a lot of people who are selling supplements will kind of play into this narrative like you can't trust big pharma and you can't trust, trust traditional medicine because they're out for money. And then they'll turn around and kind of like sell you all of these supplements. That is also a very profitable for money industry. Right. And so it's interesting that like, wellness seems to kind of like fly under this radar as this altruistic thing when really, I mean, the profit that these people, the profit margins are huge on supplements. And so they're making a lot of money by getting you to be like, I don't trust pharma, I don't trust experts. I'm gonna only trust like these supplements. And I think it's really important for people to kind of identify that playbook that a lot of people do use. Like, don't trust these industries, which by the way, pharmaceutical medications. And there are problems with pharma, don't get me wrong, we can talk about those. But the pharmaceutical medications are highly regulated by the fda. They have to go through multi stage clinical trials to make it to market. And then stage four, they're assessing them when they're in the market. Whereas supplements do not have to go through that rigorous process. Supplements actually have a long history that dates back back to heavy lobbying from the supplement industry and politicians that were working with the supplement industry, not allowing the FDA to have that regulatory oversight that they wanted to have. And so now supplements don't even have to show that they're effective or safe before coming to market. And so we see that, I mean, and we see issues with supplements all the time. There's plenty of issues that, and a lot of liver issues in people as well. And so, so I think when you're thinking about supplements, I think it's important to understand that it's a very profitable market, that people want less regulated than it already is. And it's oftentimes the same people who are complaining about the regulation of food additives, but then don't ever mention the lack of regulation of supplements, dietary supplements. It's important to know that, how profitable it is because that's the incentive for people to constantly tell you that you need these supplements. So I think there's a place for supplements. I'm not saying that all supplements aren't necessary. There's certainly, I mean, there's wonderful supplements like prenatal supplements and vitamins and minerals that will directly contribute to removing deficiencies in people.

[A]

Right?

[C]

Yeah, yeah.

[B]

But a lot of the supplements that are coming out that are like flashy and exciting, there's not strong data or evidence to suggest that they're effective at all, actually. And so people can say they'll run like even Some companies will do their own clinical trial, right? And that will be like, the one trial, and it'll be this one study that they say was super effective. And it's like, nobody critiques that. But then, like, you're critiquing the pharmaceutical industry for running clinical trials. It just. It doesn't really make any sense. And so, you know, just being aware of that and being aware that a lot of supplements are just very expensive urine at the end of the day.

[A]

Wow, Maria, sometimes, you know, I think you're going to hit it there. Then you take it a step further.

[C]

Wow, that was. I love that. That's a. That's a great way to think of it.

[A]

You've been around us for too long.

[C]

Look at you. I really, really like that. Okay, so this is. This has been a nice. Thank you. This has been a great. No, no, no. We always end on urine. Always.

[A]

Golden rule.

[C]

Golden rule. Always end always on urine. Always.

[A]

Sometimes.

[C]

Because no, you've given us. You've given us, like, a perfect path to follow here, which is imperfect, which I think makes it perfect. And it's like the most important ones for me were if someone's selling you something and they're telling you about your health, just be a little skeptical, right? Because if they're saying they've got the solution and they're going to get money from you, be a little bit skeptical.

[A]

If they start with fear.

[C]

If they start with fear, that's the other one. You know what I mean? They're killing you. You're killing your kids. Are you hugging your children? You're killing them. Be skeptical.

[B]

All right?

[C]

Another one that was very important was just try, eat the foods. If I heard you correctly, it's like, eat the foods the way they look, essentially. So it's like the beans are the beans, and try and get the bread that is the least processed and try and get, you know, right portion sizes. This was a good one as well. Well, the sugar is sugar, right? So you're not dodging it. The sugar is sugar. It just has a different accent. There's the European sugar that was like sugar, and then this one's like sugar you get, but it's all sugar. Okay.

[A]

And also, if an expert is not surrounded by a community of other experts, take questions that they don't.

[C]

I like that. If they block you and they don't answer you, then you also know that's. That's a. That's a shortcut. I like. This is good. This is really good.

[A]

Also, when you're growing strawberries and you, Utah.

[C]

Yeah, it might not work out for you.

[B]

I would also just say just to kind of like, cap it, the fundamentals of health, we have really good, strong data for them, and they're pretty basic and pretty boring. And so that doesn't play well to social media algorithms. And so social media algorithms really prioritize getting you confused and getting you to think there's a lot of back and forth in the nutrition space or in the health space when really the fundamentals have been pretty consistent for decades.

[C]

So we need to start, start a TikTok page where we do all of these things, but just like advertising, like apples and stuff.

[A]

Yeah, yeah, they should.

[C]

We just make it grow. Yeah, yeah, we just like, we just go and we make edgy claims. Did you know they've been hiding apples from you? Apples? Do you know there's a secret ingredient and apples is good. And we just do this for everything. We could be the change that we want to see in the world. This is. This is fantastic.

[A]

Definitely.

[C]

This has been really wonderful. Thank you.

[A]

Thank you.

[C]

Thank you for taking the time with two idiots, because I think there are so many in the world who feel like idiots in this space, and then because of that, they don't get to ask the questions that lead them to the answers. And I think that's what's made you so popular online and now in other spaces as well. So thank you for taking the time with us. I appreciate it.

[B]

Thank you for having me. Yeah.

[C]

Don't forget to throw carrots at your kid's head. That's another thing we learned from me. This was fun. Thank you so much.

[B]

Thanks.

[A]

Nice one.

[C]

I really had a great time.

[A]

You're good.

[B]

Oh, thank you.

[A]

This was so much fun.

[B]

You guys are fun.

[A]

Thank you.

[C]

What now with Trevor Noah is produced by Day Zero Productions in partnership with Sirius xm. The show is executive produced by Trevor Noah, Sanaz Yamin and Jess Hackle. Rebecca Chain is our producer. Our development researcher is Marcia Robiou. Music mixing and mastering by Hannis Brown. Random other stuff by Ryan Harduth. Thank you so much for listening. Join me next week for another episode of what now.

[D]

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[E]

Hi, I'm Angie Hicks, co founder of angie. When you use Angie for your home projects, you know all your jobs will be done well. Roof repair done well. Kitchen sink install done well. Deck upgrades done well. Electrical Upgrade done well. Angie's been connecting homeowners with skilled pros for nearly 30 years, so we know the difference between done and done well. Hire high quality [e-mail].