In this enlightening discussion, Ben Katz, a Proteomics Specialist at UC Irvine, reveals the shocking truths behind everyday products like chocolate and shampoos. He uncovers hidden toxic ingredients and the impact of food engineering on chronic diseases. Katz discusses the caffeine levels in M&Ms and kombucha, emphasizing the importance of transparent labeling for parents. He also highlights the risks of synthetic cooling agents in consumer items, urging listeners to be vigilant about ingredient transparency for healthier choices.
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volunteer_activism ADVICE
M&Ms and Kids
Avoid giving children M&Ms due to high caffeine content.
Choose Kinder Joy eggs as a potentially better alternative.
insights INSIGHT
Hidden Caffeine in M&Ms
M&Ms contain surprisingly high levels of caffeine, comparable to coffee.
This high caffeine content may contribute to hyperactivity and sleep issues in children.
insights INSIGHT
Theobromine to Caffeine Ratio
Check the theobromine-to-caffeine ratio in chocolate to assess its quality.
A higher theobromine ratio indicates better chocolate with less stimulant effect.
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What is hidden in your chocolate, our creams, our shampoos, toothpastes and yes even our sausages! The skullduggery hidden in the products we use in our everyday lives is frightening. From M&Ms to kombucha and anything smelly, it takes a chemical detective like Ben Katz to uncover the deceptiveness of modern industry.
Ben Katz is a Proteomics Specialist at UC Irvine, where he focuses on mass spectrometry and protein analysis to advance biomedical research. Ben’s work plays a critical role in understanding disease mechanisms and discovering new therapeutic targets. Outside the lab, Ben is Mr Mass Spec Everything where he shares informative and engaging content about mass spectrometry, making complex scientific concepts accessible to a broader audience, including a focus on foods and the molecules inside of it.
Join us as we explore:
The unknown and often toxic ingredients hidden in family favorites pantry staples.
How Ben’s history of “working for the other side” gave him an inside look at the role food engineering is having on the modern chronic disease crisis.
Think you’re eating chocolate? What if it’s mostly caffeine? What if there’s caffeine in your sausage?
How regulatory approved words on your ingredients like “natural”, “flavor” and “fragrance” can contain tens to hundreds even thousands of chemicals.
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