Alice Callahan

Alice Callahan, a nutrition and health reporter for The New York Times and expert on ultra-processed foods, dives into the startling rise of these foods in American diets. She discusses how ultra-processed foods now account for about 70% of what we consume and the historic shifts that made them so prevalent. Callahan highlights the alarming links between these foods and chronic health conditions, urging a reevaluation of dietary choices. The conversation also touches on societal perceptions and the need for better food policies to combat obesity.

Alice Callahan, a nutrition and health reporter for The New York Times, joins experts Christopher Gardner from Stanford and Stuart Phillips from McMaster University to tackle the protein frenzy fueled by social media. They debunk myths surrounding protein intake and discuss the risks of overconsumption. The guests emphasize the importance of individualized dietary needs, particularly for athletes and aging populations. They also explore the balance between whole foods and supplements, urging listeners to critically assess their protein sources amid online misinformation.

Alice Callahan, a nutrition reporter for The New York Times, joins psychiatrist and nutritionist Uma Naidoo, who authored "This Is Your Brain on Food," and Laurel Bristow, a public health expert. They delve into the prevalence of ultra-processed foods, revealing how over half of American calories come from these often misleadingly marketed items. The trio discusses their impact on health, particularly the gut microbiome and mental well-being, while sharing tips on identifying these foods and making healthier choices to combat diet-related issues.