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Dr. Rhonda Patrick answers audience questions on various health, nutrition, and science topics in this Q&A session.

“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.”

“In this episode, Rhonda gives a summary of the science of resveratrol including its effects in animals and humans, the mechanisms behind how it works, and the bottom line on resveratrol supplementation and safety. A few key moments... For a more in-depth timeline, as well as references for this episode, click the timeline tab. Learn more about resveratrol on our overview page”

“The research, spearheaded by Professor John Little at the University of British Columbia, is still in the preliminary stages, with two randomized controlled trials underway to ascertain the regimen's efficacy over 12 weeks.”

“Bruce argues that while diseases of severe vitamin D deficiency like rickets are rare, the criteria for vitamin D deficiency should be based on long-term health biomarkers and not just short-term severe diseases.”

“Research on warm baths and showers suggests that passive heating one to two hours before bedtime can shorten sleep-onset latency and improve self-rated sleep quality, although the evidence does not establish that every sauna routine has the same effect.”

“More than a century of research has demonstrated that nicotinamide adenine dinucleotide (NAD+) is an indispensable mediator of vital metabolic and physiological processes, including energy production, DNA synthesis and repair, and regulation of gene expression – across multiple species.”

“Time-restricted eating, which involves taking in food within a specific period of the day and fasting for the remainder, can improve certain biomarkers of health - even without weight loss. One theory is that this eating pattern coordinates food intake with the body's peak metabolism period.”

“While sulforaphane is available in supplement form, it is derived naturally from a variety of cruciferous vegetables such as Brussels sprouts, kale, and mustard greens, with the highest quantities available from broccoli sprouts.”