Fat has a reputation problem, but your brain didn’t get the memo. In this episode, we break down the real role of fat in brain structure, signaling, and lifelong cognitive health, along with the often-overlooked nutrient choline and its connection to memory and brain cells.

We talk about why babies need high-fat diets for rapid brain development, why adults still need fat (just the right kinds), and how heart health and brain health are deeply connected. You’ll hear the nuance around fat quality, saturated fat, and how overall diet patterns matter more than single “super nutrients.”

This episode is for anyone interested in protecting their brain as they age, thinking about long-term health, and those who want evidence-based nutrition information without the extremes or social media hype.

Colon cancer is one of the most preventable cancers, yetit’s often misunderstood, overlooked, or avoided altogether. This episode is for anyone who thinks they’re “too young,” feels fine but hasn’t been screened, or wants to better understand colon cancer from both a scientific and deeplypersonal perspective. Joined by colon cancer researcher Patricia Wolf and nurse practitioner Brittany Koopman, who is also living with colon cancer herself, we break down common myths, early warning signs, screening options, and why women in particular may be missed or dismissed.Listeners can expect an honest, approachable conversation that blends research, real-world clinical insight, and lived experience, plus practical takeaways on nutrition, prevention, and why keeping up with all cancer screenings couldsave your life.

In this episode of Bite by Bite Nutrition for Life, Monica and Tonya break down why cardiovascular disease remains the number one cause of death in the U.S. and Indiana and what you can realistically do about it. Perfect for anyone feeling overwhelmed by health advice, this conversation cuts through the noise with practical, down-to-earth guidance on diet, exercise, stress, biometrics, and even the great beef-tallow-vs-seed-oil saga. Most importantly, you’ll learn how small, sustainable steps can make a real difference in your heart health. Tune in to get informed, get empowered, and start taking action one bite, one move, one small step at a time.

In this episode of Bite by Bite: Nutrition for Life, Tonya and Monica dig into key elements of Mike Braun’s “Make Indiana Healthy Again” initiative, nine executive orders signed in April 2025 that chart a new path for nutrition, public health, and welfare policy in Indiana.

The changes to the state’s Supplemental Nutrition Assistance Program (SNAP) rules, a plan to ban candy and soft drinks from SNAP purchases.

Is your wellness routine based on science or just your “For You” page?Wellness trends are everywhere; beef tallow, colostrum supplements, apple cider vinegar shots, and sea moss gel smoothies. But are these rooted in nutrition science or just another round of social media hype? Tonya and Monica are joined by Purdue Dietetic Interns Karen and Prezlee to dig into the facts, myths, and maybe a little marketing magic behind these popular health crazes.

Saliva isn’t just spit... it’s science. In this episode, we chat with Dr. Cordelia Running, director of the SPIT Lab (Saliva, Perception, Ingestion, and Tongues) at Purdue University. She shares her research on how taste and saliva influence what we enjoy, and don’t enjoy, eating and drinking. We dive into her work on encouraging people to eat more vegetables, often bitter and less liked, and reduce sugar-sweetened beverages, typically well-liked and overconsumed. From why some flavors appeal to some people more than others to practical strategies for healthier eating, this episode offers a fascinating look at the science of taste and behavior.

From Red 40 to Yellow 5, synthetic food dyes are in everything from candy to sports drinks, and they’ve been sparking debate for decades. In this episode, Tonya and Monica are joined by Dr. Running where they dig into what dyes are actually approved in the U.S., how they’re regulated, and what the science really says about their health effects. Spoiler: the brighter the color doesn’t mean the bigger the danger. While we’re busy arguing over food coloring, we’re still falling far short on fruits, vegetables, whole grains, and legume, the true missing colors in our diet.

In this episode of Bite by Bite: Nutrition for Life, we’re digging into what keeps our food safe from farm to fork. We explore the responsibilities that U.S. growers and producers have in preventing contamination, how recalls are handled when things go wrong, and what systems are in place to protect consumers. Plus, we take a look across the ocean to compare how the European Union approaches food safety differently than the United States. Whether you're a curious consumer or just interested in food systems, you'll come away with a clearer understanding of what’s behind the label and who’s protecting your plate.

Ever glanced at a food label and wondered how all those ingredients got approved? In this episode, we’re talking about GRAS “Generally Recognized as Safe” a little acronym that plays a big role in what goes on your plate. From flavor enhancers to preservatives, we’ll walk through how certainsubstances earn the GRAS stamp, how the system works, and what’s being done to keep it trustworthy. It’s all about food safety, transparency, and helping you feel more confident in the choices you make at the grocery store.Fact Check: There are 2 types of antifreeze:

• Ethylene Glycol - Highly toxic to humans and animals, used in antifreeze for cars, taste sweet and can cause kidney failure, not allowed in food.
• Propylene Glycol - low toxicity, used in cosmetics, pharmaceuticals and food, considered GRAS because it is considered safe in small amounts. Used to hold in moisture and allows foods to be shelf stable.

Sources:

FDA GRAS Overview: https://www.fda.gov/food/food-ingredients-packaging/generally-recognized-safe-gras

FDA, GRAS Notification: https://www.fda.gov/food/generally-recognized-safe-gras/how-us-fdas-gras-notification-program-works FDA GRAS Notification: https://www.fda.gov/food/generally-recognized-safe-gras/about-gras-notification-program GAO Report on GRAS Oversight (2010): https://www.gao.gov/products/gao-10-246 FDA Removal of Trans Fats (2015): https://www.fda.gov/food/food-additives-petitions/removing-trans-fatFDA Understanding how the FDA regulates FoodAdditives and GRAS: https://www.fda.gov/food/food-additives-and-gras-ingredients-information-consumers/understanding-how-fda-regulates-food-additives-and-gras-ingredients Is it really FDA approved? https://www.fda.gov/consumers/consumer-updates/it-really-fda-approved

Are seed oils really the enemy of good health, or is the fear around them overblown? In this episode of Bite by Bite: Nutrition for Life, hosts Tonya and Monica sit down with Dr. Martha Belury, a professor of human nutrition at Ohio State University, to separate fact from fiction.
If you've ever heard that seed oils cause inflammation or that you need a perfect omega-6 to omega-3 balance, this episode will help you understand what the science actually says—without the fear-mongering. Dr. Belury breaks down the truth about seed oils and inflammation, and weighs in on the recent push to replace seed oils with beef tallow in frying.