Ranked by shared topics, with one result from each original episode.
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
“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.”
Episode
“Although the findings of a large meta-analysis published in the journal Annals of Internal Medicine indicated that there was no evidence to support the notion that consumption of saturated fat increased the risk of heart disease, the studies on which their conclusions were based were primarily observational.”
Episode
“This is a video on how to plausibly increase the sulforaphane created from the glucoraphanin in your broccoli sprouts by up to 3.5-fold, based on the results of a 2004 Phytochemistry paper entitled "Heating decreases epithiospecifier protein activity and increases sulforaphane formation in broccoli."”
Clip
“Randomized-trial meta-analysis suggests that properly formulated zinc acetate or zinc gluconate lozenges providing more than 75 milligrams of elemental zinc per day can shorten common-cold duration when started early.”
Episode
“In this video, Dr. Rhonda Patrick interviews Dr. Terry Wahls about how she reversed her secondary-progressive multiple sclerosis with a micronutrient-dense diet and Paleo principles.”
Clip
“Peak plasma flavan-3-ol metabolites after the banana smoothie were 84 percent lower than after the capsule, while the low-PPO berry smoothie produced levels similar to the capsule. PPO is released when plant tissue is cut, bruised, or blended and can react with selected polyphenols before they reach circulation.”
Clip
“In this clip from Q&A #68, Dr. Rhonda Patrick compares stearic, palmitic, myristic, and lauric acids and explains why chocolate, cheese, butter, and coconut oil can produce different lipid responses.”