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Found 157 matches across the FoundMyFitness library.
Q&A
Dr. Rhonda Patrick answers audience questions on various health, nutrition, and science topics in this Q&A session.
“But ultra-processing typically removes many nutrients while adding a plethora of chemicals meant to color, flavor, and preserve the food. In this Aliquot, I explain the science behind the risks associated with eating processed foods and offer advice on choosing healthier options.”
“Consuming sufficient protein is essential for muscle growth and maintenance. Emphasis on specific amino acids within protein, particularly the branched-chain amino acids, probably isn't necessary unless you're an elite athlete or an older adult.”
“As a result, sauna use is associated with lower risk of cardiovascular and neurodegenerative diseases. The mechanisms that drive these effects are likely due to increased heat shock proteins and metabolic and hormonal changes that accompany exercise and sauna use.”
“Exposure to environmental toxins – in the food we eat, the water we drink, and the air we breathe – is largely unavoidable. But monitoring our exposures and implementing diet and lifestyle strategies can help mitigate the risks associated with toxic exposures. In this Aliquot, Dr. Dale Bredesen, Dr. Michael Snyder, and I discuss ways to deal with our increasingly toxic environment.”
“Circadian rhythms play key roles in metabolic health and ultimately influence body weight, performance, and susceptibility to diseases like diabetes and cancer. Aligning food intake with circadian rhythms can improve many aspects of metabolic health.”
“Air pollution leaves a biological fingerprint on our lungs, our blood vessels, and even our brains, eroding the body's defenses, triggering inflammation, weakening the blood-brain barrier, and accelerating cognitive decline.”
Q&A
Dr. Rhonda Patrick covers lithium microdosing, reducing homocysteine, aluminum's link to cancer, and beta-alanine and alpha-lipoic acid supplements.
“Sulforaphane switches on mechanisms that protect against cancer and other environmental insults. Sulforaphane is produced when the plants' cells are damaged by chewin or chopping and some culinary "hacks" favor its production.”
Q&A
Dr. Rhonda Patrick answers audience questions on various health, nutrition, and science topics in this Q&A session.
Results 121–130 of 157
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