Making sense of the recent Kellogg's food dye petition and what it means for ultra-processed foods
Research showing how ultra-processed foods affect weight gain regardless of macronutrients
How chewing food impacts GLP-1 production
Why replacing artificial ingredients with natural ones may not solve core issues
The complex relationship between food manufacturers, pharmaceutical companies, and healthcare systems
The importance of the "food matrix" and processing methods beyond ingredients
About Chef Dr. Mike: Chef Dr. Mike is a cardiologist turned culinary medicine expert who combines his medical expertise with a deep understanding of food science and cooking. He teaches healthcare providers and the public about the connections between food, health, and medicine through his work with culinary medicine programs and his weekly column at the Center for Food is Medicine.
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