The Ty Beal Show

Think ultra-processed foods are bad just because they're high in calories? It's not that simple. In this episode of The Ty Beal Show, nutritional biologist and food scientist Marit Kolby, MS, reveals the shocking mechanisms behind why your body treats a 200-calorie apple completely differently than 200 calories from an ultra-processed snack - and it goes far beyond overconsumption. Marit, author of the popular Norwegian book "What and When Should We Eat?", explains how ultra-processed foods disrupt our gut homeostasis, hijack cellular communication, and create a cascade of inflammation that affects everything from nutrient absorption to mental health. Drawing from her background in food science, microbiology, and nutritional biology, she connects the dots between industrial food processing and widespread health problems. What you'll learn: Why ultra-processed foods are "evolutionary novel industrial formulations" that our bodies haven't evolved to handle How food acts as information, not just fuel, and why extracted compounds send the wrong signals The critical difference between eating whole food cells versus processed extracts Why gut inflammation from processed foods blocks iron absorption and creates nutrient deficiencies How cosmetic additives like emulsifiers and artificial colors disrupt the protective gut barrier The "double hit" effect: losing protective compounds while gaining inflammatory triggers Why heating food in plastic containers releases dangerous microplastics into your meals Simple food swaps that don't require complicated recipes or expensive ingredients Marit also reveals why allowing yourself to feel hungry between meals is essential for cellular repair, how ultra-processed foods override natural satiety signals through inflammation, and her surprisingly optimistic view on how easy it can be to transition back to whole foods. Whether you're struggling with mysterious health issues, concerned about your family's diet, or simply want to understand the science behind food processing, this episode offers eye-opening insights from one of the field's leading researchers. Find Marit Kolby on Instagram, X, and LinkedIn. Connect with Ty on X, LinkedIn, Instagram, and Facebook. Sign up for Ty's Newsletter.

Why do billions of people suffer from malnutrition in a world that produces enough food to feed everyone? In this episode of The Ty Beal Show, Dr. Lawrence Haddad, World Food Prize winner and executive director of the Global Alliance for Improved Nutrition (GAIN), reveals the shocking truth about global malnutrition and what it would actually take to end it. Dr. Haddad, who was appointed Companion of the Order of St. Michael and St. George by King Charles III for his services to international nutrition, explains why malnutrition isn't just about hunger - it's about justice, access, and inequality. From his early days studying agricultural economics to leading a global nutrition organization, he shares insights from decades of fighting one of humanity's most persistent challenges. What you'll learn: Why 3-4 billion people are deficient in essential nutrients (not just the 800 million who are hungry) The biggest misconceptions about malnutrition and why it affects every country How stunning brain growth in the first 1,000 days makes early nutrition critical for life Why $23 return on every $1 invested in nutrition isn't enough to motivate politicians The hidden potential of workforce nutrition to transform businesses and communities How recent aid cuts could lead to 369,000 additional child deaths annually Why development finance institutions may be the key to replacing traditional aid The role of small and medium enterprises in feeding the world's poor Dr. Haddad also discusses why nutrition remains an "orphan issue" without strong institutional champions, how the private sector brilliantly markets unhealthy foods while governments fail at promoting healthy ones, and his surprising optimism despite massive funding cuts. Whether you're concerned about global inequality, interested in international development, or want to understand why ending malnutrition is both achievable and essential, this episode offers a masterclass from one of the field's most respected leaders. Find Dr. Lawrence Haddad's work at GAIN. Connect with him on LinkedIn. Connect with Ty on X, LinkedIn, Instagram, and Facebook. Sign up for Ty's Newsletter.

How do animals impact our environment, and what role should they play in sustainable food systems? In this episode of The Ty Beal Show, Dr. Anne Mottet, agro-economist and global lead for livestock at the International Fund for Agricultural Development (IFAD), explores the complex relationships between livestock and climate change, land use, biodiversity, and water resources. Dr. Mottet, who oversees $1 billion in livestock investments and has over 20 years of experience in research and international development, explains why the environmental impact of livestock depends heavily on how and where animals are raised. She discusses why half the land used by livestock can't be converted to crops, how grazing animals can benefit ecosystems when properly managed, and why 1.4 billion people worldwide depend on livestock for their livelihoods. What you'll learn: Why removing livestock from marginal lands can harm biodiversity The difference between methane and CO2 in climate impact How livestock compare to transport in greenhouse gas emissions The role of animals in converting inedible plants to nutritious food How livestock can both improve and degrade soil and water systems Why food waste and production efficiency matter for sustainability The truth about water use in beef production The trade-offs between different types of animal products Dr. Mottet also discusses the social and cultural importance of livestock, from providing savings accounts for people without bank access to enabling crop production through animal traction on half the world's farmland. Whether you're concerned about climate change, curious about sustainable agriculture, or trying to make informed food choices, this episode offers a science-based perspective on both the benefits and risks of livestock in our food systems. Find Dr. Anne Mottet's work at IFAD. Connect with her on X and Instagram. Connect with Ty on X, LinkedIn, Instagram, and Facebook. Sign up for Ty's Newsletter.

What if the secret to sustainable weight maintenance isn't counting calories or following strict diets, but understanding which foods naturally make you feel full? In this episode of The Ty Beal Show, Dr. Andreas Eenfeldt, founder and CEO of Diet Doctor, shares his evolution from keto advocate to pioneer of "satiety per calorie" - a revolutionary approach to eating that works regardless of whether you're low-carb, plant-based, or somewhere in between. Dr. Eenfeldt, who built the world's largest keto and low-carb website, reveals why he's moved beyond strict dietary rules to focus on foods that naturally control hunger. Drawing from hundreds of thousands of eating logs and rigorous scientific research, he explains how protein, energy density, fiber, and food processing combine to determine how much we eat. What you'll learn: The benefits and risks of ketogenic and low-carb diets Why some people get dangerously high cholesterol on keto (and what to do about it) How ultra-processed foods are engineered to make us overeat The four key factors that determine how full food makes you feel Why you can succeed with either low-carb high-fat OR high-carb low-fat diets How to navigate social eating while maintaining healthy habits The science behind Andreas's new Hava app and its AI-powered approach to eating Dr. Eenfeldt also shares his personal dietary evolution - how after 20 years of strict low-carb eating, he now enjoys greater flexibility while achieving better results. Whether you're keto-curious, struggling with food cravings, or simply want a more sustainable approach to healthy eating, this episode offers practical, science-based strategies that work in the real world. Find Dr. Andreas Eenfeldt's work at Diet Doctor and try the Hava app for free. Connect with Ty on X, LinkedIn, Instagram, and Facebook. Sign up for Ty's Newsletter.

In this discussion, neuroscientist Dr. Stephan Guyenet, author of 'The Hungry Brain,' reveals the science behind our eating behaviors. He explains why obesity has surged in recent decades and how ultra-processed foods exploit our brain's reward systems. Guyenet also dives into the limitations of willpower and the role of genetics in weight management. Listeners learn about novel weight loss treatments like GLP-1 agonists and the importance of deciphering reliable nutrition information. Plus, he highlights his work in global health aid, aiming to make a difference worldwide.

Tired of conflicting nutrition advice? Nutrition scientist Ty Beal, PhD cuts through the noise with credible, science-backed insights that are actually useful. In this trailer, discover what makes The Ty Beal Show different: no diet fads, no fear-mongering—just practical guidance from leading experts in nutrition, public health, and food systems. Learn why there's no perfect diet for everyone and how to make informed choices about your health. Each week, expect evidence-based conversations delivered in plain language, with facts over fear and understanding over judgment. Ready to take charge of your health? Subscribe now for nutrition science you can trust. New episodes weekly.