How to Reduce Your Risk of Diseases

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Most of your food should be bought at the grocery store or not in restaurants. Don't fear fat and don't say, oh, this food was fatty or as bad for fat. Fat is actually our friend. Use extra, vir, vir, all of oil liberally eat,. Eat nuts, use avocados, have salmon - especially plant-based fats. The single worst thing in the food supply is refined grains and starches and sugars.

Episode #246. Have you ever considered the way our current food system was shaped? Or the way it continues to impact modern dietary guidelines? This episode is for you. In this conversation with distinguished researcher Professor Dariush Mozaffarian, we analyse the past 120 years of nutrition science and assess how this research continues to impact the modern diet.

We cover:

Introduction (00:00)
A Journey Through Nutrition Science History (03:49)
The Food Industry's Contributions to Improving Vitamin and Calorie Deficiency and What Went Wrong (16:05)
The Evolution of Dietary Guidelines (26:59)
Are Food Rating Systems Accurate? (37:48)
Is the Role of Saturated Fat in Nutrition Neutral? (44:22)
Understanding the Algorithm Behind Tufts' Food Compass (46:57)
Industry Funding and Scientific Research (52:03)
Validating the Food Compass Scoring System (57:04)
Are Breakfast Cereals Healthier? (01:04:45)
The Food Compass System: A Work in Progress (01:08:04)
Exploring the Uses of the Food Compass and the Possibility of Improving Its Functionality (01:10:33)
Takeaways (01:29:19)
Outro (01:34:50)

If you found this conversation informative, you can learn more about Dr Mozaffarian here, and read more of his work here. If you have any additional questions you would like answered in future, make sure to leave a comment on YouTube.

Discover more insights and supporting resources in the full show notes.

Enjoy, friends.

Simon

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Simon Hill, MSc, BSc (Hons)

Creator of theproof.com and host of The Proof with Simon Hill

Author of The Proof is in the Plants

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