You know you need to make a health change. You want to make a health change. But you don’t have to do it alone. In fact, having a social support system could mean the difference between success and failure.

On this episode of On Nutrition, we talk with Dr. Matthew Clark about the psychology behind making changes, how health changes can affect relationships, and how to navigate holidays, unsolicited advice — even saboteurs.

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You might have noticed that “seed oils” are all over social media lately — and not in a good way. So are they really as bad for you as influencers say?

In this episode of On Nutrition, clinical scientist Dr. Jessie Burns explains the pros and cons of seed oils, the importance of balancing omega-6s with omega-3s, and why roasting your Brussels sprouts in canola oil isn’t the problem.

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Cancer changes everything: your body, your relationships, and of course, what you eat. Nutrition can’t cure cancer (spoiler alert), but it can be a powerful tool to manage symptoms and side effects.

On this episode of On Nutrition, we talk with oncology dietitian Peter Adintori about how to pinpoint nutrition solutions for specific symptoms, and we break down myths about the intersection of food and cancer — and whether it’s okay to eat bacon.

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Tara Schmidt, M.Ed., RDN, LD is the lead dietitian for the Mayo Clinic Diet, host of the Mayo Clinic On Nutrition podcast, and Medical Editor of the Nutrition & Fitness channel.

Today she joins me for a holistic, evidence-based conversation about GLP-1s, where we cut through the misinformation around these drugs and offer information you can really trust.

If you’re already taking Ozempic or Wegovy, you want to start so you can lose weight, or maybe your doctor’s recommending it — this episode is for you.

We discuss:

• What GLP-1s are and how they work
• The place of medication and are these long term drugs? 
• Micro-dosing and low-dosing GLP-1s
• Which doctors should be prescribing metabolic drugs
• Regenerative healing from GLP-1s
• The causes of food noise
• Hunger vs appetite
• The triggers for emotional eating
• Why eating for comfort makes sense
• Reclaiming your agency so you want to change (rather than feeling like you “should”)
• 
  

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We know the general calculation for fueling exercise: more calories = more power. But how do we properly nourish ourselves while training to get the best - and healthiest - results?

On this episode of On Nutrition, we talk with registered dietitian Alex Larson about the most important nutrients to target for endurance, the nuances of sports nutrition, and how to handle a plateau.

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Whether it's social media, traditional news, or our friends and family, we're constantly hearing about nutrition trends that may or may not be rooted in solid science. So how do we find reliable information?

On this episode of On Nutrition, we brought back dietitian nutritionist Joy Heimgartner to talk about the hierarchy of evidence in studies, resources for fact-checking the headlines, and how to spot junk science.

International Food Information Council

American Institute for Cancer Research

American Cancer Society

American Diabetes Association

American Heart Association

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In this special episode, we'll hear On Nutrition host Tara Schmidt as a guest on Mayo Clinic Aging Forward!

One in two older adults are at risk for malnutrition. While our physiology is changing, so are the body's nutritional needs; changing tastes, comorbidities, and financial insecurity can also play a role. So how can we optimize good nutrition as we get older, in order to fuel longevity?

On this episode of Aging Forward, dietician Tara Schmidt talks how dietary needs change post-menopause, the decline of our metabolisms, and the key nutrients to prioritize for older adults.

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There's still so much to learn about the gut microbiome. For example, do we have any other microbiomes in our bodies? What comes first, a chronic disease or an altered gut microbiome? And do those home testing kits really work?

On this episode of On Nutrition, we talk with gastroenterologist Dr. Purna Kashyap about why we need to keep our gut microbes healthy, the importance of fiber, and the pros and cons of pre- and probiotics.

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Nowadays you can find protein added to almost anything - pancakes, popcorn, crackers, pasta, granola, and so much more. Many people, from bodybuilders to surgery patients, are intereted in designing their diets around getting "enough" protein. But is there a chance everyone is overdoing it?

On this episode of On Nutrition, we talk with registered dietitian nutritionist Dr. Su-Nui Escobar about the best natural sources of protein, the formula to calculate how much protein our bodies actually need, and her favorite recipes for getting enough.

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Bright orange cheese puffs. Daffodil-yellow snack cakes. Lime green soda. These are clearly ultra-processed foods. But, what about your frozen veggie burger, your protein cookie, or even that whole wheat bread you buy at the grocery store? You might not think you eat ultra-processed foods, but unless you’re living 100% farm-to-table, you probably do. So, are ultra-processed foods as scary as they sound? Should we stop eating them altogether… and is that even possible?

On this episode of Mayo Clinic on Nutrition, we talk with Dr. Stephen Kopecky about the ultra-confusing world of ultra-processed foods.

Purchase Dr. Kopecky's book, Live Younger Longer, from Mayo Clinic Press today.

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