Meat and morality: Will people eat lab-grown ...

Why do some ideas, products, news stories and trends spread like wildfire, while others disappear? Jonah Berger, PhD, discusses the science of what catches on; the psychological forces that drive word of mouth, including social currency and high-arousal emotions like awe and ange ...  Show more

From school pressures to friendship ruptures, all kids will face challenges as they grow. Mary Alvord, PhD, talks why building resilience is key to helping kids handle both everyday stresses and significant life setbacks; how to help children and teens develop foundational resili ...  Show more

Discussions around ultra-processed foods (UPFs) and their role in public health have gained significant traction in recent years. While some advocate for categorizing and regulating these foods due to their potential negative health effects, others argue that such classificati ...

Are meat alternatives healthy? It’s well known that many of us should reduce our red meat intake - and chances are, a lot of you already have. However, the craving for that meaty flavour - the desire to sink your teeth into a nice juicy burger can still linger. It’s no surprise t ...  Show more

View the Show Notes Page for This Episode Become a Member to Receive Exclusive Content Sign Up to Receive Peter's Weekly Newsletter David Allison is a world-renowned scientist and award-winning scientific writer who has spent more than two decades at the forefront of obesity rese ...  Show more

Are you eating enough protein? This is probably a question you’ve asked yourself. With “high protein” labels on almost every type of food product you can imagine, it’s easy to get confused. In this episode, Prof. Stuart Phillips explains how protein can keep us healthy as we age. ...  Show more