In this episode, Frédéric Leroy, PhD, a professor of food science and biotechnology at the Free University of Brussels, joins the show to dismantle the polarized debate surrounding animal-source foods. We explore the nutritional risks associated with restrictive vegan diets, particularly for vulnerable groups like infants and women of reproductive age, while examining the evolutionary and biological role of meat in the human diet. Dr. Leroy challenges the current push toward exclusively plant-based global policies, discussing the limitations of the EAT-Lancet report and the "carbon tunnel vision" often applied to environmental sustainability.

We also dig into the misunderstood science of saturated fat and processed meats, distinguishing between traditional preservation methods and modern ultra-processing. Dr. Leroy introduces the "Nourishment Table," a flexible, evidence-based framework for healthy eating that prioritizes nutrient density and minimizes ultra-processed foods. Finally, we discuss the concept of "ethical omnivorism" and how to balance animal welfare with the ecological realities of food production. If you want a nuanced, scientific perspective on the role of livestock in a healthy and sustainable future, this episode is for you.

Timestamps

00:00 Introduction and Guest Background

05:23 Exploring Vegan Diets: Risks and Nutritional Concerns

14:51 Health Outcomes of Vegan Diets: A Closer Look

20:04 The Debate on Animal Source Foods: Evidence and Context

24:14 Nutritional Perspectives on Meat: Myths and Realities

30:57 Processed Meats: Understanding the Nuances

36:17 Cultural and Nutritional Context of Processed Meats

39:40 The Role of Animal-Sourced Foods in Human Nutrition

42:57 Critique of EAT Lancet Dietary Guidelines

48:11 The Nourishment Table: A Flexible Dietary Framework

55:58 Ethical Considerations in Animal Food Consumption

01:03:51 Environmental Impact of Animal Agriculture

Dr. Frédéric Leroy

X: https://x.com/fleroy1974 LinkedIn: https://www.linkedin.com/in/fleroy1974/ Free University of Brussels: https://imdo.research.vub.be/en/prof-dr-ir-frederic-leroy

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What do we know about health, nutrition, and medicine — and how confident should we be? In this episode, Dr. Gordon Guyatt, the clinician-scientist who coined the term evidence-based medicine and co-created the GRADE framework, breaks down why so much health and nutrition guidance rests on weak foundations. We dig into the hierarchy of evidence, why observational studies so often mislead us, and what went wrong with hormone replacement therapy and antioxidant vitamins. Dr. Guyatt also explains the intense backlash to the NutriRECS red-meat guidelines and why overstating certainty erodes trust in both science and public health.

We also explore the growing influence of health influencers, why acknowledging uncertainty is essential, and how AI could both help and harm evidence-based decision-making. From the limits of nutrition research to the future of trustworthy guidelines, this conversation offers a clear, honest look at what we know — and what we don’t. If you want rigorous, hype-free insight into how evidence should inform health decisions, this episode is for you.

Timestamps

00:00 Introduction 01:10 What evidence-based medicine actually means 04:28 When low-quality evidence misleads (HRT, antioxidants) 07:29 Why most nutrition research is low certainty 11:29 The NutriRECS red-meat guidelines and backlash 17:55 How the nutrition field overstates certainty 21:02 Influencers and misinformation 23:42 AI’s role in evidence-based decision-making 31:58 Why uncertainty and humility matter 32:34 Advice for clinicians and researchers 37:14 How to make recommendations with low-quality evidence

Dr. Gordon Guyatt

X: https://x.com/GuyattGH LinkedIn: https://www.linkedin.com/in/guyattgh McMaster University: https://experts.mcmaster.ca/people/guyatt

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Why do ultra-processed foods make us eat more — even when calories, sugar, fat, and protein are matched? In this episode, Dr. Kevin Hall, author of Food Intelligence and one of the most influential scientists in metabolism and obesity research, breaks down the mechanisms driving overeating — and shares brand-new findings from his latest NIH study.

We dig into energy density, hyper-palatability, dopamine, food addiction, food policy, and how we can redesign the food system for real health impact — without hype or ideology. If you want clear, evidence-based answers about why we eat what we eat, this episode is for you.

Timestamps

00:00 Introduction to Food Intelligence 02:55 Dr. Kevin Hall's Journey in Nutrition 06:02 Understanding Food Intelligence 08:49 The Landmark Study on Ultra-Processed Foods 11:59 Critiques and Implications of the Study 14:56 Triangulating Evidence in Nutrition Research 18:10 Ongoing Research and Future Directions 20:49 Key Findings from Recent Trials 24:00 The Role of Food Industry in Nutrition 34:57 Incentivizing Healthy Food Choices 38:25 Understanding Ultra-Processed Foods and Health 41:49 The Neurobiology of Food Addiction 46:23 Exploring Dopamine Responses to Food 48:21 Energy Density and Hyper-Palatability 54:11 The Role of Food Environment in Diet Choices 01:00:09 Navigating the Future of Food Systems 01:08:29 Re-engineering Food for Healthier Options 01:12:03 The Carrot and the Stick Approach 01:18:22 The Role of GLP-1s in Obesity Management 01:24:19 Political Momentum for Food System Change 01:30:32 Challenges in Implementing Food Policies

Dr. Kevin Hall

X: https://x.com/KevinH_PhD LinkedIn: https://www.linkedin.com/in/kevinhall4 Website: https://www.kevinhallphd.com Book — Food Intelligence: https://a.co/d/8uRXuAv

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