The Chemistry of Food & Taste | Dr. Harold Mc...

Dr. Abud Bakri, MD, is a board-certified internal medicine physician and expert in the science and clinical use of peptides. We discuss the history, uses, sourcing and safety of BPC-157, GHK-Cu, pinealon, epithalon, GLP-1s, retatrutide, melanotan and growth hormone-promoting pept ...  Show more

In this Huberman Lab Essentials episode, I explain the neuroscience of grief, including how the brain maps relationships across three dimensions — space, time, and closeness — and why losing someone requires a remapping of those neural circuits. I describe how grief differs from ...  Show more

What if the foods you think are healthy are actually disrupting your biology? From sugar marketed as a performance tool to “whole grains” that drive cravings, this episode uncovers how hidden traps in modern nutrition can hijack your brain, wreck your metabolism, and accelerat ...

Spring is the perfect time to shake up your routine. In this episode, Professor Tim Spector and Dr. Federica Amati reveal seven delicious, science-backed foods that help cool the flame of chronic inflammation. Whether you're dealing with bloating, aching joints, or low energy, th ...  Show more

Think about the best meal you’ve ever eaten: Maybe it was in a restaurant in a far-off city, or perhaps it was a home-cooked meal made by someone you love. No matter where or what it was, odds are what made it so memorable was the flavor.

Flavor is arguably the most impo ...

Scientists agree that processed foods are contributing to poor health — but when it comes to ultra-processed foods (UPFs), there’s growing confusion. The term is now used so broadly that it includes everything from crisps and sweets to wholemeal bread and plant-based milks. So wh ...  Show more