Dr. Harold McGee, PhD, is a renowned author on the topics of food chemistry and culinary science. He explains how cooking methods, types of cookware and temperature can be used to transform food and drink flavors and presents simple but powerful ways to improve nutrient availability. We also discuss how our individual biology, genetic and cultural background ... Show More
Yesterday
The Art of True Happiness | Dr. Arthur Brooks
Dr. Arthur Brooks, PhD, professor at Vanderbilt University and senior fellow at Harvard Business School, is an expert on the science of happiness. He shares the three “macronutrients” of true happiness and tools for you to understand what specifically is in the way of you accessi ... Show More
2h 50m
Sep 10
Essentials: Genes & the Inheritance of Memories Across Generations | Dr. Oded Rechavi
In this Huberman Lab Essentials episode, my guest is Dr. Oded Rechavi, a professor at Tel Aviv University who studies genetics, epigenetics and the inheritance of acquired traits. We discuss how DNA, RNA and epigenetic mechanisms determine what information can pass between genera ... Show More
35m 53s
Sep 7
How Mitochondria Control Your Metabolism | Dr. Jared Rutter
Dr. Jared Rutter, PhD, Professor of Biochemistry at the University of Utah and Howard Hughes Medical Institute Investigator, is a leading expert on mitochondria and metabolism. He explains how mitochondria produce the energy for your cells to work but also how they regulate cell ... Show More
2h 4m
Dec 2024
Red Meat & Cholesterol: Separating Fact from Fiction | Dr Kevin Maki
Dr. Kevin Maki, renowned scientist and co-founder of multiple biomedical research centers, joins us to demystify the world of nutrition science. With a career spanning decades in epidemiology and clinical trials, Dr. Maki dives into the evidence behind red meat, cholesterol, satu ... Show More
1h 56m
Nov 2022
Food for Thought, Literally
Can you picture your favorite comfort food? Whether it’s a steaming bowl of your grandmother’s homemade soup or a chewy chocolate candy bar from your childhood, food evokes all sorts of emotions. But the way we experience food also depends on lots of different factors like smell, ... Show More
29m 2s