Touching GRAS: What ‘generally recognized as ...

879. Are you eating too much protein, or not enough? The honest answer is that the question itself is flawed, because there's no single number that fits everyone.In this episode, Monica breaks down why protein needs shift across a lifetime. The mTOR "growth switch" inside your ce ...  Show more

878. A tick bite you may not even remember getting can leave you unable to eat a hamburger, a slice of pizza, or a bowl of ice cream. That's alpha-gal syndrome, and it's turning up far outside its original range.Alpha-gal is a sugar molecule found in the cells of most mammals but ...  Show more

We hear over and over that ultra-processed food is bad for us. But is there actually something funky going on here — or is it just junk food? We dig into what these foods are doing to our bodies. You’ll hear from Dr. Kevin Hall, Prof. Carlos Monteiro, Dr. Cathrina Edwards, and Dr ...  Show more

This episode, we aren’t asking you to taste the rainbow, but we are scrutinizing the artificial dyes that give it its color. When you’re munching on brightly colored candies or dipping a french fry in purple ketchup, what exactly is it you’re tasting? In this episode, we take you ...  Show more

Send us Fan MailReading ingredient labels is tough! Today we will decipher what some of those ingredients are with respect to which macronutrient category they fit into.Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find ou ...  Show more

In this revealing episode, we dive deep into a term that's been buzzing in health and wellness circles: food noise. What starts as a seemingly simple concept quickly unravels into a complex exploration of our relationship with eating, dieting, and the constant mental chatter that ...  Show more