Ranked by shared topics, with one result from each original episode.
Q&A
Dr. Rhonda Patrick answers audience questions on various health, nutrition, and science topics in this Q&A session.
Q&A
Dr. Rhonda Patrick answers audience questions on various health, nutrition, and science topics in this Q&A session.
Q&A
Dr. Rhonda Patrick discusses silicone safety, grounding, pentadecanoic acid, and the potential benefits of olive leaf extract and peptides.
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.
Episode
“A staggering 60% of all calories Americans consume come from ultra-processed foods that fail to induce proper satiety, remain cheaper than whole foods, and hijack our dopamine reward pathways, pushing us to overeat, incentivizing unhealthy food choices, and reinforcing addictive eating behaviors.”
Clip
“Recent discoveries in the field of aging research may have identified the signal that can manipulate the epigenome to restore proteins – including sirtuins – to their earlier, younger functional capacity.”
Clip
“A 2022 Environmental Working Group analysis reported that 756 of 766 new food chemicals added from 2000 through 2021, or 98.7 percent, entered through industry GRAS determinations rather than the ordinary FDA premarket food-additive approval process.”