Sound Bites A Nutrition Podcast
Hosted by award-winning Registered Dietitian Nutritionist Melissa Joy Dobbins, this podcast explores nutrition topics through conversations with experts. Episodes cover fad diets, farming, and food science to help listeners make informed decisions. The show aims to provide credible information without fear-mongering, encouraging a guilt-free approach to eating.
Episodes
313: Stopping GLP-1 Meds: What It Takes to Keep the Weight Off – Dr. Holly Wyatt
Full shownotes, transcript, and resources here: https://soundbitesrd.com/313 Many individuals are turning to GLP-1 medications for weight loss, but what happens when they stop? In this episode, we delve into the complexities of maintaining weight loss once these medications are discontinued. Dr. Holly Wyatt, an expert in obesity medicine, shares her insights on why u
312: Public Health Misinformation & Communication: How to Build Trust for Behavior Change – Dr. Jessica Steier
Full shownotes, transcript, and resources here: https://soundbitesrd.com/312 We're surrounded by headlines, health advice and hot takes that can make it feel like science changes every week. Public health recommendations can seem confusing, and social media often turns nuanced science into click-worthy certainty. So how do we make sense of it all? How do we separate
311: Food Noise, Appetite Regulation & Calorie Intake: What Really Influences How We Eat? – Dr. Rick Mattes
Full shownotes, transcript, and resources here: https://soundbitesrd.com/311 We hear a lot of bold claims about food and eating behavior: certain foods are "addictive," ultraprocessed foods are driving obesity, and eating something sweet only makes you crave more sweets. We're also told we can retrain our taste buds for things like salt and sugar, but is that really
310: Healthy Convenience: How to Select Nutrient-Rich Frozen Foods – Maya Feller
Full shownotes, transcript, and resources here: https://soundbitesrd.com/310 Convenience without Compromise: What Really Matters When Choosing Frozen & Processed Foods? Are convenience foods a problem, or could they actually be part of the solution? When it comes to frozen meals and processed foods… are we asking the wrong questions? Let's take a look at how frozen a
309: The Dietitian Coach Approach, Insurance Changes & New Opportunities – Jenny Westerkamp
Full shownotes, transcript, and resources here: https://soundbitesrd.com/309 Access to dietitian services is evolving, and so is the way we think about nutrition care. In this episode, we're diving into how and why more people can (and should) work with a registered dietitian, especially when the focus goes beyond food advice to meaningful behavior change. We'll unpac
308: Social Media, Food Science & the Food Industry: Getting from Fear to Facts – Hydroxide
Full shownotes, transcript, and resources here: https://soundbitesrd.com/308 From viral reels warning about 'chemicals in your food' to influencers claiming the food industry is hiding the truth, social media is full of strong opinions about what we eat. But how much of this messaging is grounded in real science, and how much is driven by fear, confusion, or misinforma
307: GLP-1 Weight Loss: Microdosing, Mental Load & the Maintenance Phase - Ana Reisdorf, MS, RD
Gain Valuable Insights from a GLP-1 Expert and User Cozy Earth coupon code, full shownotes, transcript, and resources here: https://soundbitesrd.com/307 In this episode, we explore GLP-1 weight loss medications, including emerging conversations around microdosing, the "mental load" of weight management, and what it really takes to maintain weight loss long term. Hear
306: Extra Virgin Olive Oil: Why EVOO is Best & How to Use It - Dr. Mary Flynn & Leandro Ravetti
Full shownotes, transcript, resources and free CEU here: https://soundbitesrd.com/306 Commercial Support has been provided by Cobram Estate This podcast episode discusses the nutritional differences between extra virgin olive oil (EVOO) and other grades of olive oil and how those differences impact health outcomes. Listeners will learn how olives are harvested, how EVOO
305: What's in Your Freezer? The Science, Myths & Benefits of Frozen Foods – Jennie Norka
Full shownotes, transcript and resources here: https://soundbitesrd.com/305 Frozen foods are having a moment – and the science, policy, and nutrition research behind them is more nuanced than most people realize. In this episode, we take a fresh (and frozen) look at how freezing works, why it matters for nutrition, and how frozen foods fit into today's evolving dietary guidance and
304: SNAP, School Meals, New DGAs: What's Changing & Why It Matters – Dr. Sara Bleich
Full shownotes, transcript and resources here: https://soundbitesrd.com/304 Federal nutrition programs impact the lives of tens of millions of Americans each year, yet they are often misunderstood, politicized, or reduced to headlines without context. This episode unpacks what federal nutrition assistance programs actually do, why they matter, and how recent policy shifts
303: New DGAs: The Good, The Bad & The Upside Down – Alex Turnbull
Full shownotes, transcript and resources here: https://soundbitesrd.com/303 The new Dietary Guidelines for Americans were released on January 7, 2026 by HHS Secretary Robert F. Kennedy Jr. and USDA Secretary Brooke Rollins. These new guidelines state that they had concerns with the DGAC report because it framed it's analysis through a health equity lens and therefore disreg
302: Alcohol & Damp January: The Research on Moderate Drinking – Jennifer Tujague
Full shownotes, transcript and resources here: https://soundbitesrd.com/302 The health risks of heavy drinking are well-established. But what about the health risks of light to moderate drinking? More people, especially the Gen Z population, are leaning toward moderation of alcohol intake rather than going completely dry, shifting the popular "Dry January" challenge toward
301: Hidden Hunger: Closing the Gap for Healthy Growth in Children – Dr. Caree Cotwright
Full shownotes, transcript and resources here: https://soundbitesrd.com/301 This episode is sponsored. Commercial support has been provided by Danone North America & Danimals. Dr. Caree Cotwright is a paid consultant to Danone North America. No brands are discussed or promoted. Many kids don't consume the proper amount of nutrients that are vital for healthy growth, chroni
300: GLP-1 Meds and Then What? Turning Weight Loss into Lifelong Wellness – Dr. Gitanjali Srivastava
Full shownotes, transcript and resources here: https://soundbitesrd.com/300 This episode is sponsored. Commercial support has been provided by Danone North America & OIKOS. Dr. Gitanjali Srivastava is a paid consultant to Danone North America. No brands are discussed or promoted. This episode explores strategies for maintaining weight loss and overall wellness following th
299: Food, Culture, and Care: Type 2 Diabetes Risk Reduction & Management – Constance Brown-Riggs
Full shownotes, transcript and resources here: https://soundbitesrd.com/299 This episode is sponsored. Commercial support has been provided by Danone North America & Light + Fit. Constance Brown-Riggs is a paid consultant to Danone North America. No brands are discussed or promoted. This episode explores how culturally relevant, patient-centered nutrition strategies ca
298: Support Gut Health & Holistic Wellbeing with Science-Based Strategies – Dr. Hannah Holscher
Full shownotes, transcript and resources here: https://soundbitesrd.com/298 This episode is sponsored. Commercial support has been provided by Danone North America & Activia. Dr. Hannah Holscher is a paid consultant to Danone North America. No brands are discussed or promoted. Gut health and the gut microbiome play an important role in overall wellbeing, including digesti
297: Weight Bias, Diabetes Distress & Trauma Informed Care – Dr. Robyn Pashby
Full shownotes, transcript and resources here: https://soundbitesrd.com/297 We know that there is not one single treatment approach that works for every person with obesity, however there is one type of approach we can use when discussing weight with every person: trauma-informed care (TIC). TIC is an approach that recognizes the possibility that many people may have a history of tra
296: Ultraprocessed Foods in Focus: How is the Food Industry Responding? – Rocco Renaldi
Full shownotes, transcript and resources here: https://soundbitesrd.com/296 Are processed foods truly undermining our health, or are they an essential part of a safe, nutritious, and affordable food supply? Should the way we classify foods based on processing outweigh decades of national dietary guidelines—or are these systems flawed from the start? And what happens to public
295: Healthy & Sustainable: Exploring Food Values and Their Impact – Lauren Hoffman
Full shownotes, transcript and resources here: https://soundbitesrd.com/295 In this episode, we explore the FoodMinds Conscious Consumption Index, revealing insights into consumer sentiment on healthy and sustainable food systems. Despite growing familiarity with the topic, less than half of consumers report purchasing healthy, sustainable options regularly. What's driving this
294: MAHA: A Call to Action – Dr. Kevin Klatt
Full shownotes, transcript and resources here: https://soundbitesrd.com/294 Make America Healthy Again (MAHA) is a public health-oriented slogan and initiative aimed at addressing the health challenges facing Americans led by the Secretary of Health and Human Services, Robert F. Kennedy, Jr. Scientists, medical professionals and public health officials have criticized the movem
293: New Protein Research: How and Why Are People Prioritizing It? – Lucy Woods
Full shownotes, transcript and resources here: https://soundbitesrd.com/293 Food ethnographer Lucy Woods has spent the last several years diving deep into the evolving landscape of protein consumption. Lucy's expertise lies in uncovering the "why" behind the ways people eat, with a specific focus on protein – from red meat and poultry to plant-based options and protein-packed sna
292: Vitamin K2 Unveiled: Why It Matters for Heart and Bone Health – Dr. Chris Mohr
Full shownotes, transcript and resources here: https://soundbitesrd.com/292 The Forgotten Vitamin: K2's Role in Cardiovascular and Skeletal Health Vitamin K2 might not be the first nutrient you think of when it comes to heart health or bone health – but it should definitely be on your list of important nutrients. This episode explores the science behind vitamin K2, how it differ
291: The Evolution of Truth & How to Rebuild Trust in Science – Charlie Arnot
Full shownotes, transcript and resources here: https://soundbitesrd.com/291 Belief-Based Research: The Power of Shared Values Public trust has shifted. Once, experts like scientists were the go-to voices for credible information, earning trust through their ability to solve major societal challenges. Today, "someone like me" is considered just as trustworthy, while social media i
290: Parenting Today: The Power of Science and Social Justice – Kavin Senapathy
Parents are bombarded with and overwhelmed by complex cultural, environmental, economic and political issues that impact their parenting skills, choices and confidence. By approaching various parenting challenges and questions from a science and social justice lens and parenting based on values, we can be more aware of the systemic forces that harm kids, differentiate what we can and cannot contro
289: The Sober Curious Movement: Embracing an Alcohol-Free Lifestyle – Amanda Kuda
Unbottled Potential: From Sober Curious to Sober Serious As the sober curious movement gains traction, more people are reevaluating their relationship with alcohol and changing their habits. Challenging societal myths around alcohol's role in relaxation, celebration and socializing can result in mindset shifts to begin exploring an alcohol-free lifestyle and discover how sobriety can impact c
288: Underhydration & Health: From Fitness to Chronic Diseases – Dr. Stavros Kavouras
Beyond Thirst: The Crucial Role of Hydration on Health & Performance The connection between hydration and health is a relatively new and still under-researched area of science. However, emerging evidence suggests that staying well-hydrated plays a far more significant role in our health than most people realize. While it's widely known that adequate hydration supports healthy bowel function and
287: Prebiotics & Digestive Health: Benefits, Claims & Low FODMAP Tips – Hannah Ackermann
Despite the growing body of research, we are still in the early stages of understanding the gut microbiome. Consumer interest in biotics is growing and this trend is driving more research into pre, pro, post and synbiotics and their potential health benefits. This episode focuses on prebiotics, which are defined as "a substrate that is selectively utilized by host microorganisms conferring a healt
286: Carbohydrate Restriction & Research on Diabetes, Weight and Metabolic Health – Dr. Jim Painter
"Low" Carbohydrate Diets and Metabolic Health: What Does the Research Show? Commercial support has been provided by Simply Good Foods. Dr. Jim Painter was sponsored by an unrestricted grant from Simply Good Foods to speak on the podcast. No products or brands are discussed or promoted. Lower carbohydrate, higher protein and higher fat dietary patterns have seen a resurgence in interest in
285: Healthcare Harm & Patient Safety: How to Advocate for Your Loved Ones – Dr. Julie Siemers
When you or your loved ones are in the hospital it can be overwhelming and stressful. You may feel unsure about speaking up and asking questions or sharing information with your healthcare team. But research indicates that up to 70% of patient harm events are due to communication breakdowns, and most people don't realize how much power they have in managing their own care—and how understanding th
284: Popular Weight Loss Meds & The Evolving Role of RDNs in Obesity Care – Linda Gigliotti & Hope Warshaw
According to the Centers for Disease Control and Prevention, more than 40% of American adults have obesity, costing the U.S. healthcare system an estimated $173 billion annually. The development of incretin-based therapies, such as glucagon-like peptide-1 (GLP-1) and glucose-dependent insulinotropic polypeptide (GIP), marks a major advance in obesity treatment. Registered Dietitian Nutritionists (
283: How Safe Are Food Dyes? An Expert Weighs in on the Research & Regulations – Renee Leber
How safe are the food dyes found in many of the products we consume daily? Are concerns about their effects based on scientific evidence or misinformation? With government agencies and researchers continuously evaluating these additives, what changes might we see if more regulations and bans are put in place? As food products evolve in response to shifting policies, how can consumers stay informed
282: How to Help Prevent Food Allergies & Use Baby-Led Feeding - Malina Malkani
New Research on Food Allergy Prevention Indicates Crucial Timing of Allergen Introduction Current research shows that how we feed babies during infancy can help reduce the risk of food allergies. However, feeding guidelines regarding allergens have changed radically in the past decade, so it's important to make sure we're not following outdated advice that doesn't align with new research. In add
281: What's All the Buzz About? The Health Benefits of Manuka Honey – Dr. Megan Grainger & James Jeffery
UMF™ Mānuka Honey is A Functional Food: Look for the Quality Mark New Zealand mānuka honey is a powerful functional food. For centuries, the unique and powerful healing properties of the mānuka tree (Leptospermum scoparium) have been understood by the indigenous Māori people of New Zealand. With more than 2,300+ natural compounds identified in New Zealand mānuka honey it has captured the at
280: Consumer Insights: What's the Scoop on Snacking, Sodium & Sweeteners? – Milton Stokes
The International Food Information Council (IFIC) conducts consumer research focused on attitudes and behaviors surrounding nutrition, food safety and food production. Their popular annual Food & Health Survey provides information about how Americans connect food and food purchasing decisions to physical health and overall wellbeing. Other consumer surveys IFIC conducts, called "Spotlight Surveys
279: Food & Health Research: How to Understand & Interpret More Effectively – Milton Stokes
The public continues to have a strong interest in food and health information, yet media sources vary in their credibility. Health professional communicators help shape public knowledge and attitudes by translating complex information while facing the challenge of processing large and often complex amounts of information in order to provide clear guidance to audiences with diverse literacy levels.
278: Diabetes: 7 Healthy Eating Patterns & Key Factors Beyond Food – Stacey Krawczyk
There are many essential aspects of diabetes management, but it's no surprise that one of the most common questions people have about diabetes is "What can I eat?" The American Diabetes Association's nutrition philosophy is: "informed food choices are essential for living well" and there are 7 key meal patterns as well as the Diabetes Plate to help guide food choices. However, food is more than j
277: Weight & Health: Can Kids Thrive at Any Size? – Jill Castle
Many parents feel enormous pressure to raise fit, slender children. According to the CDC, approximately 1 in 5 U.S. children and adolescents aged 2-19 have obesity, and approximately 4.1% were classified as underweight (in 2017-2018). As overweight and obesity rates are increasing, so are weight bias and stigma, especially regarding kids and teens. The "health at every size" movement and "anti-di
276: Adolescent Health: Nutrient Needs, Research Gaps & Future Dietary Guidance
It's well-established that nutrient adequacy in adolescence affects physical development and academic performance, as well as long-term health – yet research is woefully lacking for this life stage and dietary guidance lacks specificity for these unique needs. In fact, the 2020 Dietary Guidelines for Americans noted that the nutrient gaps among adolescents are so significant, that this "constella
275: Cancer Risk Reduction: New Research on Fruits and Vegetables – Ginger Hultin
Commercial support for this podcast has been provided by Avocados – Love One Today® Cancer is a complex disease that is influenced by many factors including genetics, environment, and lifestyle behaviors. According to the World Cancer Research Fund, emerging evidence suggests that people who eat very little or no fruits and vegetables are at the greatest risk for developing certain cancers. In t
274: Fun Snack Trays Help Encourage Healthy Eating Habits – Frances Largeman-Roth
Charcuterie boards have become very popular and are certainly a fun way to entertain guests – but did you ever think this creative concept might be a solution to healthy eating? Snack trays can be a fun way for kids and adults alike to explore new foods and flavors while making snack time (and even mealtime) less stressful and definitely more playful. This approach to feeding your family - or fr
273: Soy Foods: Navigating 4 Major Myths Using Research – Jill Castle & Karen Collins
Despite the extensive research available, there remains significant confusion amongst consumers regarding the health effects of soy on various population groups. In this episode, we delve into several misconceptions and examine the latest scientific findings on contentious issues including the relationship between soy and breast cancer, the impact of vegetable oils on cardiovascular disease risk,
272: The Power of Pulses: Nutritious, Delicious, Versatile, Affordable & Sustainable – Tim McGreevy & Chelsea LeBlanc
Pulses are the nutritionally dense, dry edible seeds of legumes including dry peas, beans, lentils and chickpeas. They are high in fiber, folate, potassium and plant protein, and contain several micronutrients such as iron and zinc. While many people may not be familiar with the term "pulses", chances are they are familiar with the food itself. Nutritious, versatile and affordable, pulses are also
271: Improving Digital Health Literacy: Influencers, Misinformation & Leveraging Credibility – Dr. Theo Lynn
New health, nutrition and weight loss trends are popping up daily on social media. Many of these fly-by-night trends are simply that, but a new study focusing on the platform TikTok found that these trends may have more of a hold on people than once thought. To expose the inaccurate information being extracted from TikTok, MyFitnessPal, the #1 nutrition and food tracking app, partnered with Dublin
270: Cartoons, Stories & Adventure: Helping Kids Try New & Healthy Foods - David Grotto
Kids love cartoon characters so why not leverage that to entice them to try new foods and encourage healthy eating habits? That's just what today's guest has done in his new book, The Girls Who Lived in the Refrigerator! Whether a child is a picky eater or just isn't interested in trying new foods, focusing on taste and fun first can make all the difference. Tune into this episode to learn about:
269: Plant-based Performance Nutrition: Benefits, Challenges & Key Nutrients – Cynthia Sass
Commercial Support has been provided by the American Pistachio Growers The Science Behind Plant-Based Performance Nutrition & Strategies for Success Athletes continue to explore plant-based eating patterns to enhance athletic performance and more and more research shows the numerous benefits, including improved cardiovascular health, reduced inflammation, and maximized recovery. We explore th
268: Nutrition Insights Inform How to Help People Improve Health – Kris Sollid
Identifying Gaps in Consumer Knowledge Helps Uncover Attitudes and Behaviors This year's Food & Health Survey marks the 19th consecutive year that the International Food Information Council (IFIC) has surveyed American consumers to understand the perceptions, beliefs and behaviors surrounding food and food-purchasing decisions. IFIC's consumer research elevates the voice of the consumer, a co
267: Headlines in Perspective: How to Better Translate Nutrition Research – Karen Collins
Reading and Translating Research: Skills That Can Be Up-Leveled More and more, people are inundated with information and surrounded by often-conflicting information, especially when it comes to nutrition in the news. Nutrition research is moving at a rapid pace yet the scientific method of testing and verifying results is important. Translating research findings requires understanding food sc
266: Injectable Weight Loss Medications: Can They Help Keep the Weight Off? – Dr. Jim Hill
Weight loss medications are nothing new – they've been around for decades. However, newer injectable medications originally intended for diabetes treatment have made their transition into the weight management space. As their popularity has surged, so have discussions about their safety, efficacy, side effects, and even their accessibility including costs and supply chain issues. These medications
265: Space Bites: Reflections of a NASA Food Scientist – Vickie Kloeris
There's more to NASA than astronauts and engineers, and there's more to "space food" than freeze dried ice cream. Retired NASA food scientist Vickie Kloeris shares a sneak peek into her space food career with entertaining stories and situations that defy gravity. Tune into this episode to learn about: · the food science involved in feeding astronauts · the psychological importance o
264: Key Ingredients for Success: How to Develop, Write, Test & Modify Recipes – Raeanne Sarazen
A written recipe must be accurate, readable, and reproducible – a set of instructions that translates the act of cooking into words. At last, there is a comprehensive professional resource book dedicated entirely to the subject of recipes. This book sets nutrition and editorial standards on developing, writing, and publishing recipes. And you don't have to be a dietitian or a chef to benefit from
263: The "Smart" Mediterranean Diet: Protect Your Mind & Boost Your Mood – Serena Ball & Deanna Segrave-Daly
Research on the Mediterranean diet continues to show an association with various health benefits including reduced risk of heart disease, diabetes and cancer. Newer research shows that it is also associated with cognitive health and mental health benefits, specifically a lower risk of cognitive decline and neurodegenerative diseases such as Alzheimer's and potentially reducing the risk of depress
262: Mind Your Gut: Manage IBS with Food, Mood & Lifestyle – Dr. Megan Riehl and Kate Scarlata
There are many factors that impact gut health: diet, mental health, genes, exercise, and more. Many of these factors can be changed to improve overall health via the gut. Mental health and the role of stress is important to consider in the management of one's physical health and may become an important target of treatment. Irritable Bowel Syndrome is a chronic GI condition that presents with abdo
261: Ultra Processed Foods & Dietary Guidance: Where is the Research to Date? – Dr. Joanne Slavin
The Ultra Processed Foods Debate: Are They Causing Negative Health Outcomes? Research on ultra-processed foods (UPF) has greatly increased over the past few years as has media coverage on the topic. The 2020-2025 Dietary Guidelines Advisory Committee (DGAC) will address the scientific question: "What is the relationship between dietary patterns with varying amounts of ultra-processed foods and g
260: Plant Based Diets: New Research on Benefits & Ideas for Simple Swaps – Dr. Wendy Bazilian
This Sound Bites® Podcast episode is sponsored by the California Walnut Commission and Wendy Bazilian is a paid partner for the California Walnut Commission. Food trends ebb and flow but eating a plant-based diet has continued to trend and is likely to stick around for years to come. However, what exactly does a plant-based diet mean? What foods fit? And do people really understand how to imple
259: Nutrition Claims & Culinary Versatility: Quaker Oats from Mill to Table – Steven Dominguez & Danielle Dalheim
From Seed to Spoon Part Two Disclosure: This episode is sponsored by The Quaker Oats Company. Steven Dominguez and Danielle Dalheim are employees of Quaker's parent company, PepsiCo. This episode will explore Quaker's oat milling technology as well as the culinary versatility of oats, encouraging listeners to think beyond the breakfast bowl. Tune into this episode with guests Chef Steven Dom
258: How Agricultural Practices Influence Nutrition: Quaker Oats from Field to Mill – Dr. Di Wu & Dr. Kristin Stewart
From Seed to Spoon Part One Disclosure: This episode is sponsored by The Quaker Oats Company of which today's guests, Kristin Stewart and Di Wu, are employees of its parent company, PepsiCo. This episode will dive into Quaker's agricultural science expertise and industry leadership to breed new varieties of oats that deliver on nutrition, taste and sustainability. Tune into this episode with
257: A Look at Gen Z: Their Relationship with Food and the Dietitian of Tomorrow – Jaime Schwartz Cohen & Michele Murray
Global communications consultancy Ketchum recently published a wide-ranging research study on the attitudes and beliefs of Gen Z about food. The report, "The Gen Z Say/Eat Gap," expands on Ketchum's legacy of food insights, intelligence and landmark research and provides guidance for food companies and communicators on how to connect with Gen Z successfully. Ketchum's research also looked at Gen
256: Weight-Inclusive Fertility Care: What Does the Research Show? – Rachelle Mallik
The Truth About Diet, Weight & Fertility While there are many factors that affect fertility, diet is one of the few things that we can modify. Various nutritious dietary patterns have been linked to improved natural conception and fertility treatment outcomes, and none of those diets restricts gluten, soy, dairy, or specific food groups. For those who are trying to conceive, or who are pregnant
255: Avoid the Hype: Employ Critical Thinking About Food & Farming – Michelle Miller aka Farm Babe
This episode delves into the heart of modern farming with a goal of being more critical of sensational headlines. Join us as we explore the complexities of agriculture, separating fact from fiction by debunking myths and shedding light on the nuanced realities that shape the food production system today. Whether you're a seasoned ag enthusiast or just curious about where your food comes from, thi
254: The Truth About the Mediterranean Diet: Debunking Common Misconceptions – Pam Fullenweider
The Mediterranean Diet has gained widespread recognition for its health benefits, supported by decades of medical research. However, many misconceptions about the diet persist. Tune into this episode to learn about the Mediterranean diet/lifestyle including: · the history · diet pillars · common misconceptions · health benefits · research studies · culin
253: Intermittent Fasting & Time Restricted Eating: Research and Applications – Dr. Krista Varady
The Science Behind Intermittent Fasting for Weight Management and Health Outcomes Intermittent fasting (IF) diets are rising in popularity and more human clinical trials are being conducted to determine their safety and efficacy. The most studied forms of intermittent fasting to date include alternate day fasting ('fast day' alternating with 'feast days'), the 5:2 diet (two fast days and five fe
252: Living with T1D for Over 65 Years: A Personal Story – Jeanine Crouse
Imagine having type 1 diabetes, taking insulin and not being able to monitor your blood glucose levels at home until that technology was developed and made available to you thirty years after your diagnosis. Today's episode is a candid conversation with my best friend's mom, Jeanine, about living with type 1 diabetes for over 65 years. She's seen a lot of changes in diabetes treatment and manageme
251: Mental Health, Brain Health & Diabetes: What Does Omega-3 Research Really Show? – Dr. Kaitlin Roke & Elana Natker
EPA+DHA Research: Diabetes, Cognition, Depression and Anxiety Omega-3 fatty acids, specifically eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are important nutrients that play crucial roles in supporting healthy hearts, brains, eyes, joints, inflammation, as well as mental health. They also play an important role in fetal brain and eye development and reducing the risk of early prete
250: Preventing Undernutrition & Improving Global Ag – Dr. Adegbola Adesogan
Protein Quality, Nutrient Bioavailability & A Global Perspective on Animal Agriculture While plant-source foods provide important nutrients in our diets, animal-source foods contain more bioavailable sources of multiple critically needed macro- and micronutrients that can contribute to proper physical and cognitive growth of children. In rural parts of developing countries, these animal-source fo
249: Food Allergies, Tests & Elimination Diets – Sara Glanz
A considerable amount of misinformation exists about food allergies among the public and health professionals alike. This episode delves into the prevalence and pathophysiology of food allergies, emphasizing the difference between self-reported and diagnosed cases, with around 6% of both U.S. adults and children affected. The immune-mediated nature of food allergies and the various types of reacti
248: Seed Oils: Controversy, Claims & Culinary Uses – Dr. Wendy Bazilian
Seed oils are often attributed to negative health effects due to their prominence in ultraprocessed foods and misunderstood science. Seed oils are a primary source of essential polyunsaturated fats (PUFAs: omega-6s and omega-3s) and are encouraged in most dietary patterns. However, the typical American diet is higher in omega-6s than is recommended, and while adults are generally meeting the recom
247: Behind the Scenes: Celebrating One Million Downloads
Join Melissa and her editor/producer and friend Jon A. Gay aka "JAG in Detroit" as they discuss some exciting milestones and the back story on the Sound Bites® Podcast. Tune into this episode to learn about: How and why Melissa started the podcast over 8 years ago Jon's background in radio and how he transitioned into the podcast space How Jon and Melissa met and started working together Some f
246: Putting Flavor at the Heart of Heart Healthy Cooking – Amy Myrdal Miller
The newly released "Cooking à la Heart" is a cookbook aimed at promoting better health through simple, delicious recipes. Co-author and Registered Dietitian Nutritionist Amy Myrdal Miller, who has managed Type 1 diabetes for over 45 years, emphasizes a flavorful approach to heart healthy eating patterns. Amy's culinary passion and conviction that cooking doesn't have to be difficult, boring or ti
245: Blood Pressure, Behavior Change & New Technology – Dr. Jay Shah & Angel Planells
New Technology Supports Behavior Change in Hypertension Management Hypertension, or high blood pressure, is the most common modifiable cause of death in the world and affects 1.3 – 1.4 billion people worldwide including almost 50% of people over the age of 65. Consistently controlling blood pressure over time is the most crucial element in minimizing the risks of blood pressure driven diseases
244: New Research on Brain Health: Glutathione & the Dairy Matrix – Dr. Chris Cifelli
Beyond Traditional Nutrients: The Role of the Food Matrix on Health According to new research conducted by the University of Kansas Medical Center, just three cups of dairy milk a day can increase the brain's level of glutathione, a powerful antioxidant that helps protect the brain from some of the damage that accompanies aging and aging-related diseases such as Alzheimer's and Parkinson's. Tu
243: Mis- and Disinformation in Nutrition: Science, Ethics & Critical Thinking – Dr. Cami Ryan & Connie Diekman
A new paper published in the Journal of Nutrition addresses mis- and disinformation in food science and nutrition and how this impacts practitioners and the public. The introduction and expansion of social media has created opportunities for credible health professionals but also challenges in that self-proclaimed experts use this platform to get attention, grow their brands and ultimately, spread
242: Three Key Nutrients for Blood Sugar Balance – Mary Ellen Phipps
Blood Sugar Management: More Than Just Carbohydrates Blood sugar management is crucial for people with diabetes, and balanced meals and snacks are key for people with diabetes, prediabetes and even those at risk for diabetes. Many people think carbohydrate foods and sugar are the only dietary factors involved, and often focus on what to limit or eliminate from their diets in order to manage blo
241: Reconsidering "Healthy" Eating: Embracing Cultural Foods & Flavors – Maya Feller
An Inclusive and Diverse Way to Think About Healthy Eating There is a growing disconnect between mainstream notions of "healthy" foods and the fact that traditional, cultural foods can be, and often are, inherently nutritious. This narrow view of healthy eating is misguided at best, with traditional foods often being left out of the conversation or even demonized. When you consider a more inclusi
240: Obesity Research: Rigor, Reproducibility & Truthful Communication – Dr. David Allison
Nutrition and obesity-related research are scientific topics which should be executed with the same degree of rigor, transparency, and truthful communication as in any other area of science. However, this type of research may be weaker than it should be due to flaws in the types of questions asked, the design of studies, the execution of studies, the analysis of resulting data, the interpretatio
239: How Flexitarianism Can Reduce Food Waste & Save Money – Rosanne Rust, Dawn Jackson Blatner & Amanda Blechman
Reducing food waste at home has multiple benefits: you'll stretch your food budget to save money, time, and potentially even boost your nutrition, all while supporting a healthy planet. A flexitarian eating style can help reduce food waste because you have more flexibility to eat and enjoy all types of foods and to use up leftover foods in a variety of creative ways. This 3-part podcast series dis
238: How Flexitarianism Supports a Healthy Relationship with Food – Chelsey Amer, Dawn Jackson Blatner & Amanda Blechman
Diet culture emphasize thinness over health and equates weight loss and thinness as superior - both physically and morally - which leads people to spend time, money and mental effort towards achieving the "ideal body." A healthy relationship with food on the other hand is free from diet rules about what to eat, when to eat and how much to eat and allows you to eat all foods in a way that feels g
237: The How & Why of Flexitarian Eating – Dawn Jackson Blatner & Amanda Blechman
Part 1 of 3: The Flexitarian Diet is a Lifestyle, Not a "Diet" The average American diet is low in vegetables, fruits, and dairy, and high in saturated fat, sodium, and added sugars, which is a significant public health issue. Switching to a flexitarian eating pattern, which contains both plant-based and animal-based foods in a balanced approach, can help encourage a healthy lifestyle, and with
236: Menopause, Muscle & Mindset – Jenna Braddock
Today's episode is about menopause and this important transition in midlife – both physically and mentally. We discuss some of the research and recommendations for navigating this journey as healthfully and joyfully as possible. Tune into this episode to learn about: · Estrogen's role in muscle health and bone health · Exercise recommendations during menopause · Strength
235: Teen Eating Behaviors: From Adolescence to Independence – Jill Castle
During adolescence the physical, cognitive, social, emotional and developmental changes happening are the background for whatever else is going on in the teenager's life, including their eating habits and behaviors. From skipping meals, to snacking to disordered eating, teens are often experimenting, seeking independence and taking risks. How can parents and caregivers best support their child an
234: Plant-Based Cooking, Fermentation & A Plateful of Nourishment – Terry Walters
Rethinking buzzwords like clean eating, superfoods and vegan, Terry Walters shares her life's work through her newest cookbook and inspires others to explore and embrace plant-based cooking. "Try one plant-based recipe a week. Focus on the foods, tastes and colors that you're not getting in your diet now, add something fermented, and if there's any way at all, share the journey with somebody el
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