You've Been Getting Dumber Every Day Sin...

You are not eating because you are hungry. You are eating because you have been trained to, and the food industry designed it that way. This episode dismantles everything you thought you knew about hunger, weight loss, and metabolism, and gives you a science-backed framework to f ... Show More

I lost 100 pounds, dropped to 4.8% body fat, and my lab tests say I'm biologically in my 30s... at 50 years old. Here's everything I got wrong about weight loss for years, and what actually worked.After 18 months of low-calorie dieting and 700+ hours in the gym with zero fat loss ... Show More

This week's stories: ***Virologist Self-Injects Oncolytic Virus Therapy, Achieves 4-Year Remission in Triple-Negative Breast Cancer*** A researcher facing terminal triple-negative breast cancer (28% 5-year survival rate) engineered her own measles and vesicular stomatitis viruses ... Show More

Send a textThis week’s guest is Melony Maharaachchi, who co-founded Cambridge Global Ventures INC after a decade in the US Aerospace Industry; from Elon Musk’s Spacex programme to Boeing to Nasa’s Jet Propulsion Lab where she designed the wiring system for the spaceship Rover tha ... Show More

This week, I’m joined by Dan Churchill, a performance chef redefining what it means to thrive in the culinary world. With a Master’s in Exercise Science, Dan is fueling plates and human performance. As executive chef of Osprey in Brooklyn’s 1 Hotel, a former restaurant owner, coa ... Show More

<p>Episode 5: Today on the show I&apos;m joined by <a href='https://www.matthewkenneycuisine.com'>Matthew Kenney</a>, one of the world’s first leading chefs at the forefront of plant-based cuisine! We&apos;re talking all things cooking with PLANTS!<br/><br/>Matthew is an author o ... Show More

Our volatile climate will impact the way we cook and the way we eat. And so, farming needs to adapt, eating needs to adapt, and how we cook, will also need to adapt.   In this episode of the Science Behind Your Salad, Jane Craigie explores the world of carbon farming: how can we ... Show More

<p>As of this week, we have a new president-elect. We discuss how the incoming administration’s approach to technology will affect Elon Musk, a TikTok ban, Big Tech’s antitrust challenges and the speed of A.I. progress. Then, Kashmir Hill, a technology reporter for The Times, joi ... Show More

<p>Episode 34: Get ready to get excited about cooking your next meal! Today we are joined by the incredible performance chef, Dan Churchill. Dan’s passion is teaching people to cook delicious, healthy, simple meals while also making it fun and exciting. His passion was born from ... Show More

What I learned from reading Liftoff: Elon Musk and the Desperate Early Days That Launched SpaceX by Eric Berger.  ---- [12:38] Numerous other entrepreneurs had tried playing at rocket science before, Musk well knew. He wanted to learn from their mistakes so as not to repeat them. ... Show More

<p>What does Rich Sutton’s "Bitter Lesson" reveal about the decisions Tesla is making in its pursuit of autonomy?</p><p>In this episode, we dive into Tesla’s recent "We, Robot" event, where they unveiled bold plans for the unsupervised full-self-driving Cybercab, Robovan, and Opt ... Show More

Is fruit juice just as bad as added sugar?What are the healthiest vegetables to eat for longevity?Is dairy helpful or harmful for our health?These are just some of the questions myself and Professor Tim Spector discuss on today’s podcast. It’s the third time we’ve sat down on the ... Show More

Send us Fan MailJonathan Strum graduated from the NC State Department of Food, Bioprocessing and Nutrition Sciences 3 years ago. Since then, he has gone on to broaden his experience in product development, specifically focusing on sensory science with his position at McCormick & ... Show More