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00:20 Is diet soda bad for you?

26:55 Why do Westerners use forks?

39:38 What's up with your "explaining" voice?

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00:20 Is breakfast really the most important meal of the day?

12:04 When will fake meat be fully accepted?

22:32 Is it healthier when Italians eat salad after the main course, rather than before?

36:35 Did you move from Georgia to Tennessee for tax purposes?

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This episode summarizes a scholarly exchange in the journal Advances in Nutrition regarding polyunsaturated fats (such as those obtained from "industrial seed oils) and their impact on human health.

We begin with this 2021 paper by Dr. Glen Lawrence: "The Saturated Fat-Unsaturated Oil Dilemma: Relations of Dietary Fatty Acids and Serum Cholesterol, Atherosclerosis, Inflammation, Cancer, and All-Cause Mortality": https://pubmed.ncbi.nlm.nih.gov/33693484/

Next is this letter-the-editor rebutting Lawrence's paper by Dr. Martha Belury, Dr. Emilio Ros and Dr. Penny Kris-Etherton, "Weighing Evidence of the Role of Saturated and Unsaturated Fats and Human Health": https://academic.oup.com/advances/article-abstract/13/2/686/6556254

And this rebuttal letter by Dr. Jeff Moore: "The Dietary Guidelines Are Correct: Saturated Fat Should Be Limited and Replaced with the Proposed Alternatives to Reduce Morbidity and Mortality": https://academic.oup.com/advances/article-abstract/13/2/688/6556255

Finally, Dr. Lawrence's rebuttal to the rebuttals: "Reply to MA Belury et al. and J Moore": https://academic.oup.com/advances/article-abstract/13/2/690/6556307

Here's an earlier (2018) scholarly article on this subject that I found to be very helpful general background: "Dietary fat and cardiometabolic health: evidence, controversies, and consensus for guidance": https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6053258/

00:00 Introduction

04:07 Definitions of key terms and other background

17:58 Why the panic is spreading

29:39 Deep dive on the science

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00:10 Is dietary cholesterol actually bad for you?

14:17 How can I eat more fiber that isn't gross?

16:10 Why are cold french fries so gross, and is there a good way to reheat them?

36:08 What's up with your orange measuring cups?

40:18 Can we preserve ethnic identity through food as we get more ethnically mixed?

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00:00 Is the UK really going back to imperial measurements?

18:26 Best cooking gear if you're living in a car

26:55 Is fresh-ground black pepper really better than pre-ground?

37:31 If whole grains are better, why do we refine them into white flour, white rice, etc?

"Mountain yam, caramelized white chocolate, popcorn, coconut." That's an actual restaurant dessert documented by Dr. Alison Pearlman in her book, "May We Suggest: Restaurant Menus and the Art of Persuasion." Check her out on the podcast, and check out her book: https://www.agatepublishing.com/9781572842601/may-we-suggest/

Also on this episode of the pod, some more oddities from the book of 19th- and early-20th century menus I've been obsessing over, such as "diced buttered toast in cream."

00:00 Introduction

02:20 Dr. Pearlman on the how menus persuade

29:38 More oddities from historic menus

44:17 Failure of the week: the jammy egg

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00:04 Why can't I season my carbon steel pan?

13:33 Why are you into bodybuilding?

26:55 Failure of the week: Trusting Papa John's

29:34 Why did you stop posting to TikTok?

41:26 How is sound visualized?

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00.10 Why does American bread spoil faster than German bread?

15:51 Advice for encouraging picky eaters to try things?

30:29 Tomato sauce or gravy?

35:03 Failure of the week: No one is listening

41:19 Thoughts on Ukraine invasion? Should we boycott Russian food?

On the pod this week, a conversation with Dr. Giles Yeo, obesity researcher at Cambridge University and author of "Why Calories Don't Count: How We Got the Science of Weight Loss Wrong": https://www.simonandschuster.com/books/Why-Calories-Dont-Count/Giles-Yeo/9781643138275

00:00 Intro

02:52 Interview with Dr. Yeo

25:11 Fix it in the mix: a music metaphor about diets

46:45 Failure of the week: about that chicken sandwich...

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00:00 Why cotton candy does just taste like sugar

03:30 Why do pan manufacturers advise medium heat while recipe writers advise high heat?

21:00 What one experience should everybody have before turning 30?

26:49 Are you tired of hearing Rocky Top yet?

27:54 New rules for submitting questions

31:32 Opinions on Trader Joe's?

37:44 How do you block out negativity while being receptive to criticism?

49:15 Failure of the week: the green meatballs

54:21 What's a "foreign" dish that has disappointed you?