Why, exactly, are ultraprocessed foods so hard to resist? Ultraprocessed foods are ubiquitous, making up an estimated 73% of the U.S. food supply. For years, they have been linked to poor health — yet we don’t know exactly why that is. Alice Callahan, who covers nutrition for The New York Times, looks at how scientists... See more

Is the Sugar Diet the Future? w/ Mark Bell @MarkSmellyBell In this conversation, Mark Bell and Joshua Rainer explore the evolving landscape of nutrition, focusing on the sugar diet and its potential benefits over traditional fasting methods. They discuss the importance of carbohydrates for athletic performance, the... See more