Episode
Sleep, Daylight Anchoring, and Effects on Memory & Obesity with Dan Pardi
Dan Pardi: Ph.D. candidate studying sleep neurobiology at Stanford and University of Leiden, co-founder of Dan’s Plan online wellness company.
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Ranked by shared topics, with one result from each original episode.
Episode
Dan Pardi: Ph.D. candidate studying sleep neurobiology at Stanford and University of Leiden, co-founder of Dan’s Plan online wellness company.
Episode
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Episode
“Rather, they fall on a spectrum, ranging from a five-to-one ratio of fats to protein and carbs (typically used in clinical settings) to a more liberalized one-to-one ratio, a type of low glycemic index therapy (commonly referred to as "modified Atkins") that might meet the needs of most healthy people.”
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“Reducing our late-night exposure to blue light is crucial for a good night's sleep. Limiting screen time or wearing blue light-filtering glasses can help. In this clip, Dr. David Sinclair describes his personal sleep habits for optimal performance during his workday.”
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“In a randomized crossover study of 20 healthy young adults, a 10:00 PM dinner produced higher overnight glucose and cortisol and lower fat oxidation than a 6:00 PM dinner. Conventional sleep architecture did not change, so the study supports a metabolic effect rather than proving that late meals cause insomnia.”
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“Sprint-interval exercise improved reaction time on selected executive-function tasks for about 10 to 30 minutes in a controlled study, supporting Dr. Patrick's practice of using a short workout before an early talk or demanding meeting.”
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“In the modern-day with no imposed fasting, these cycles of renewal may remain dormant. In this clip, Dr. Valter Longo discusses how cellular repair mechanisms may have evolved during times of fasting, but are latent in times of food abundance.”
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“Dr. Patrick then prioritizes lower-glycemic-load, less-refined foods and adequate fiber. Early time-restricted eating can help some people reduce calories and may influence selected metabolic markers, but it is not required and must still preserve protein and diet quality.”