Ranked by shared topics, with one result from each original episode.
Q&A
Dr. Rhonda Patrick discusses if smoked salmon is carcinogenic, high-dose melatonin, creatine on workout vs. non-workout days, and the Neurocode brain scan.
Q&A
Dr. Rhonda Patrick discusses Akkermansia muciniphila, vitamin B1's effect on blood sugar, emulsifiers in food, and electrolyte supplements.
Q&A
Dr. Rhonda Patrick covers lithium microdosing, reducing homocysteine, aluminum's link to cancer, and beta-alanine and alpha-lipoic acid supplements.
Q&A
“This is a personal preparation example, not the high-dose oat regimen used in clinical research or a measured 3-gram beta-glucan serving. For the research on LDL cholesterol, microbial metabolites, and oat preparation, see Oats and beta-glucan.”
Q&A
Dr. Rhonda Patrick discusses urolithin A, postmenopausal protein, microplastics, high-temperature saunas, sugar intake, and supplements for Parkinson's disease.
Q&A
Dr. Rhonda Patrick answers audience questions on various health, nutrition, and science topics in this Q&A session.
Episode
“Whereas its link to diabetes is well known, what is likely underappreciated is that refined sugar may be linked to as many as 200,000 deaths worldwide each year from diabetes, cardiovascular disease, and cancer combined. Refined sugar also affects the brain.”
Episode
“In this episode, Rhonda gives a summary of the science of resveratrol including its effects in animals and humans, the mechanisms behind how it works, and the bottom line on resveratrol supplementation and safety. A few key moments... For a more in-depth timeline, as well as references for this episode, click the timeline tab. Learn more about resveratrol on our overview page”
Clip
“The main ingredient-interaction evidence concerns polyphenol oxidase. A small controlled crossover study found that a high-PPO banana smoothie greatly reduced circulating flavan-3-ol metabolites compared with a low-PPO berry drink or capsule control.”
Episode
“Not only is salmon roe a good source of DHA, it also provides protein, vitamins, minerals, and astaxanthin – an antioxidant compound that gives salmon its reddish or pinkish tint. In human studies, astaxanthin reduces biomarkers of oxidative stress.”