Ranked by shared topics, with one result from each original episode.
“The conversion of glucoraphanin to sulforaphane in broccoli sprouts requires myrosinase, an enzyme co-located within the leaves, stems, and other components of the plants. Food preparation techniques like freezing or cooking can either enhance or hinder maximal sulforaphane production from the sprouts.”
“Part 3 of this series focuses on maximizing and maintaining muscle mass—an essential part of long-term health and fitness—with insights from exercise physiologist and nutrition expert Dr. Luc van Loon and exercise scientist Layne Norton.”
“From the chemistry of synthetic vanillin to the regulatory loopholes behind GRAS labeling, we explore how these additives can influence health—not just through potential toxicity, but by activating the brain's reward system in ways that may affect behavior.”
“In this Aliquot, I explain exactly what homocysteine is, how it impacts both cardiovascular and brain health, and how simple nutritional strategies—like supplementing with vitamins B6, B12, and methylfolate—can help bring levels down, supporting healthy aging and sharper cognitive function.”
“These changes increase infection risk, weaken vaccine responses, and reduce early cancer surveillance. Yet immune aging is not fixed. Movement, sleep, stress regulation, temperature exposure, and nutrition shape immune cell balance and inflammatory activity over time.”
“Statins can reduce the risk of heart disease by 30 to 40 percent due to their ability to increase LDL receptor activity and reduce blood cholesterol levels. Whether the drugs are overprescribed (or perhaps under-prescribed) is a matter of great debate.”
“Diet stands out as low-hanging fruit for influencing our lifespan. Optimizing macronutrient intake, practicing time-restricted eating, and consuming healthful bioactive compounds are critical aspects of a healthy diet. In part II of this two-part Aliquot, Drs.”
“The Mediterranean diet pattern is rich in micronutrient-dense foods such as vegetables, fish, and olive oil and has been shown to reduce the risk of cardiovascular disease and other major causes of death.”
“But what does the science say? In this Aliquot, Dr. Jed Fahey and I discuss the pros and cons of eating meat as well as the confounding factors that may influence the risks associated with meat consumption.”
“Naturally occurring forms of vitamin K include phylloquinone, known as vitamin K1, and a family of molecules called menaquinones, known as vitamin K2. In this Aliquot, Dr. Bruce Ames and I discuss the differences between (and dietary sources of) vitamins K1 and K2 and their effects on human health.”