#599: Does Unprocessed Red Meat Increase Diabetes Risk? – Gil Carvalho, PhD MD & Mario Kratz, PhD
This episode examines whether unprocessed red meat has a causal role in (1) type 2 diabetes risk and intermediate measures of glucose intolerance (insulin resistance, beta cell dysfunction, glycemic m...
24 Mar 1h 18min
#598: How Do Exercise & Diet Interact to Improve Glycaemic Control? – Jenna Gillen, PhD
This episode examines how exercise and nutrition interact to influence glycaemic control, with particular focus on the postprandial period (i.e., the hours after eating) and on "time-efficient" exerci...
17 Mar 44min
#597: Behavioral Psychology in Diet & Health Counselling – David Creel, PhD, RD
In clinical practice effective nutrition, exercise, and obesity care is rarely about identifying the single "best" plan on paper. Instead, sustainable change depends on behavioral psychology: understa...
10 Mar 51min
#596: Why Do Omega-3 Trials Show Mixed Results?
Omega-3 fatty acids (particularly EPA and DHA) have a long history in nutrition and cardiovascular medicine, yet the clinical trial literature is often perceived as inconsistent. This episode examines...
3 Mar 1h 6min
#595: Neuroplasticity and Reducing Risk of Cognitive Impairment – Dr. Majid Fotuhi
Conversations about brain health have been dominated by a competing mix of fatalism and over-promising, with aging framed as inevitable decline and "brain optimisation" sold through weak evidence. So ...
24 Feb 38min
How Much Dietary Fiber Do We Need to be Healthy? (SNP48)
This is a Premium-exclusive episode of the podcast. To listen to the full episode you need to be subscribed to Sigma Nutrition Premium. This episode examines dietary fiber through the lens of a practi...
17 Feb 20min
#594: Can Muscle Still Adapt Positively When Training Under Low Energy Availability? – Jose Areta, PhD
Dr. José Areta and colleagues recently carried out a human intervention study examining how a pronounced, short-term energy deficit interacts with an aerobic training stimulus to shape endocrine, meta...
10 Feb 49min
#593: Can We Define Hyper-Palatable Foods? And Is Processing Actually the Problem? – Tera Fazzino, PhD
While the term "hyperpalatable" has been used frequently for considerable time to refer to foods that are so appealing and tasty that they drive overeating, this term hasn't been well-defined nor has ...
3 Feb 51min
