<p>In this episode, we continue our conversation with Mauro Serafini all about the connection between food, inflammation, and long-term health. We dig into how obesity and metabolic syndrome fuel chronic inflammation, why even people who aren’t overweight can still be at risk, and why not all calories are created equal. Mauro explains how losing fat (not just weight) lowers inflammation, and he shares his perspective on the role of olive oil, fresh markets, and the eating habits of centenarians. We also explore his philosophy of <em>nutritional kindness</em>, a simple, compassionate approach to eating that makes healthy habits sustainable for the long run.</p><p>To hear the rest of this bonus episode, <a href="https://www.patreon.com/FWNTT"><strong>come join the Foodie Fam</strong></a>!</p><p>If you want more, check out <a href="https://read.macmillan.com/lp/food-we-need-to-talk/"><strong>our book</strong></a>!</p><p>Chat with us on IG!</p><p><a href="https://www.instagram.com/foodweneedtotalk/?hl=en"><strong>https://www.instagram.com/foodweneedtotalk/?hl=en</strong></a></p><p>Be friends with Juna on IG and Tiktok!</p><p><a href="https://www.instagram.com/theofficialjuna/"><strong>https://www.instagram.com/theofficialjuna/</strong></a></p><p><a href="https://www.tiktok.com/@junagjata"><strong>https://www.tiktok.com/@junagjata</strong></a></p> Learn about your ad choices: <a href="https://dovetail.prx.org/ad-choices">dovetail.prx.org/ad-choices</a>

<p>In this episode, we sit down with Professor Mauro Serafini, one of the world’s leading experts on nutrition, to unpack all those health buzzwords you hear everywhere: antioxidants, free radicals, oxidative stress, and yes—superfoods. We dig into the science behind whether kale, blueberries, or even chocolate really deserve their “super” status, and what’s actually happening inside your body when you eat them. Professor Serafini shares fascinating research on how timing your meals can affect inflammation, aging, and even longevity, plus why adding fruits and veggies to every meal is more powerful than you think. You’ll hear surprising truths about supplements, chocolate’s role as a genuine superfood, and how everyday food choices can lower your risk for chronic disease. If you’ve ever wondered whether “superfoods” are just hype or real science, this is the episode you don’t want to miss.</p><p>Sign up for our newsletter <a href="https://foodweneedtotalk.substack.com/"><strong>here!</strong></a></p><p>For weekly episodes, <a href="https://www.patreon.com/FWNTT"><strong>come join the Foodie Fam!</strong></a></p><p>Check out our <a href="https://read.macmillan.com/lp/food-we-need-to-talk/"><strong>book</strong></a>!</p><p>Chat with us on IG <a href="https://www.instagram.com/foodweneedtotalk/?hl=en"><strong>@foodweneedtotalk</strong></a>!</p><p>Be friends with Juna on<a href="https://www.instagram.com/theofficialjuna/"><strong> Instagram</strong></a> and <a href="https://www.tiktok.com/@junagjata"><strong>Tiktok</strong></a>!</p> Learn about your ad choices: <a href="https://dovetail.prx.org/ad-choices">dovetail.prx.org/ad-choices</a>

<p>In this episode we continue our conversation with Tera Fazzino all about how to rewire your brain and taste buds to break free from the grip of hyper-palatable foods. We get into the science of how these foods can literally change your brain’s reward circuitry—much like addictive substances—and why they can make you want them more even as you enjoy them less. Tera shares practical tips for spotting these foods at the store, simple swaps that make a difference, and how to retrain your palate to genuinely crave whole, natural foods.</p><p>To hear the rest of this bonus episode, <a href="https://www.patreon.com/FWNTT"><strong>come join the Foodie Fam</strong></a>!</p><p>If you want more, check out <a href="https://read.macmillan.com/lp/food-we-need-to-talk/"><strong>our book</strong></a>!</p><p>Chat with us on IG!</p><p><a href="https://www.instagram.com/foodweneedtotalk/?hl=en"><strong>https://www.instagram.com/foodweneedtotalk/?hl=en</strong></a></p><p>Be friends with Juna on IG and Tiktok!</p><p><a href="https://www.instagram.com/theofficialjuna/"><strong>https://www.instagram.com/theofficialjuna/</strong></a></p><p><a href="https://www.tiktok.com/@junagjata"><strong>https://www.tiktok.com/@junagjata</strong></a></p> Learn about your ad choices: <a href="https://dovetail.prx.org/ad-choices">dovetail.prx.org/ad-choices</a>

<p>In this episode, we dive into one of the most shocking truths about our modern food supply with Dr. Tera Fazzino, associate director at the KU Center for Addiction Research. What if we told you that the same tobacco companies that engineered cigarettes to be addictive also helped shape the foods you crave the most? From hyper-palatable snacks to sugary drinks, we unpack how these foods hijack your brain’s reward system—and why it’s so hard to stop eating them. Dr. Fazzino reveals the documented connection between Big Tobacco and Big Food, and why our current food environment might be more manipulated than we think. If you've ever felt like certain foods are literally irresistible, this episode will change the way you see your pantry.</p><p>Sign up for our newsletter <a href="https://foodweneedtotalk.substack.com/"><strong>here!</strong></a></p><p>For weekly episodes, <a href="https://www.patreon.com/FWNTT"><strong>come join the Foodie Fam!</strong></a></p><p>Check out our <a href="https://read.macmillan.com/lp/food-we-need-to-talk/"><strong>book</strong></a>!</p><p>Chat with us on IG <a href="https://www.instagram.com/foodweneedtotalk/?hl=en"><strong>@foodweneedtotalk</strong></a>!</p><p>Be friends with Juna on<a href="https://www.instagram.com/theofficialjuna/"><strong> Instagram</strong></a> and <a href="https://www.tiktok.com/@junagjata"><strong>Tiktok</strong></a>!</p> Learn about your ad choices: <a href="https://dovetail.prx.org/ad-choices">dovetail.prx.org/ad-choices</a>

<p>In this episode, we continue our conversation with Alex DiFeliceantonio about how to actually make healthy eating more appealing to your brain. We dive into the science of flavor, anticipation, and food reward—and why roasted veggies with butter are totally fair game. Alex shares her 80/20 approach to feeding her family, what’s in her emergency grocery cart, and why she avoids artificial sweeteners for her kid. We also talk about the sneaky ways food companies use health labels to trick you. </p><p>To hear the rest of this episode, sign up for the <a href="https://www.patreon.com/c/FWNTT"><strong>Foodie Fam!</strong></a></p><p>For weekly notes on our episodes, sign up for the <a href="https://foodweneedtotalk.substack.com/"><strong>Food We Need to Talk newsletter</strong></a>!</p><p>Check out <a href="https://www.amazon.com/Food-Need-Talk-Science-Based-Humor-Laced/dp/125028368X"><strong>our book</strong></a>!</p><p>Chat with us <a href="https://www.instagram.com/foodweneedtotalk/?hl=en"><strong>on IG</strong></a>!</p><p>Be friends with Juna <a href="https://www.instagram.com/theofficialjuna/"><strong>on IG</strong></a> and <a href="https://www.tiktok.com/@junagjata"><strong>Tiktok</strong></a>!</p> Learn about your ad choices: <a href="https://dovetail.prx.org/ad-choices">dovetail.prx.org/ad-choices</a>

<p>In this episode, we dive into the mind-blowing science of why we eat what we eat—with neuroscientist Dr. Alexandra DiFeliceantonio. She joins us to explore how ultra-processed foods hijack your brain’s reward systems, how your environment influences your food choices more than you realize, and whether you’re actually <em>choosing</em> that brownie… or if your brain decided for you. We talk about the powerful effects of food cues, how early exposure to certain foods shapes lifelong habits, and what new research says about the link between processed food and addiction. This conversation will change the way you think about cravings, willpower, and what it really means to “eat healthy.” If you've ever blacked out halfway through a bag of chips, this one's for you.</p><p>Sign up for our newsletter <a href="https://foodweneedtotalk.substack.com/"><strong>here!</strong></a></p><p>For weekly episodes, <a href="https://www.patreon.com/FWNTT"><strong>come join the Foodie Fam!</strong></a></p><p>Check out our <a href="https://read.macmillan.com/lp/food-we-need-to-talk/"><strong>book</strong></a>!</p><p>Chat with us on IG <a href="https://www.instagram.com/foodweneedtotalk/?hl=en"><strong>@foodweneedtotalk</strong></a>!</p><p>Be friends with Juna on<a href="https://www.instagram.com/theofficialjuna/"><strong> Instagram</strong></a> and <a href="https://www.tiktok.com/@junagjata"><strong>Tiktok</strong></a>!</p><p><br><br></p> Learn about your ad choices: <a href="https://dovetail.prx.org/ad-choices">dovetail.prx.org/ad-choices</a>

<p>In this conversation, we continue our discussion about how to read scientific papers—no PhD required. We break down how to spot red flags like flashy headlines, suspicious journals, and undisclosed conflicts of interest. You’ll learn what “peer-reviewed” actually means, how to tell if a journal is reputable, and why the number of times a study is cited matters. We also explain when an older study is still trustworthy and how to tell if an author might be biased. This episode is your shortcut to understanding which studies to take seriously and which to skip.</p><p>To hear the rest of this episode, sign up for the <a href="https://www.patreon.com/c/FWNTT"><strong>Foodie Fam!</strong></a></p><p>For weekly notes on our episodes, sign up for the <a href="https://foodweneedtotalk.substack.com/"><strong>Food We Need to Talk newsletter</strong></a>!</p><p>Check out <a href="https://www.amazon.com/Food-Need-Talk-Science-Based-Humor-Laced/dp/125028368X"><strong>our book</strong></a>!</p><p>Chat with us <a href="https://www.instagram.com/foodweneedtotalk/?hl=en"><strong>on IG</strong></a>!</p><p>Be friends with Juna <a href="https://www.instagram.com/theofficialjuna/"><strong>on IG</strong></a> and <a href="https://www.tiktok.com/@junagjata"><strong>Tiktok</strong></a>!</p> Learn about your ad choices: <a href="https://dovetail.prx.org/ad-choices">dovetail.prx.org/ad-choices</a>

<p>In this episode, we’re diving into one of the most important questions in health and wellness: how do you know which science to trust? We break down how to tell the difference between a high-quality study and total BS, how to actually read a scientific paper, and what terms like “randomized controlled trial,” “p-hacking,” and “meta-analysis” really mean. You’ll learn the red flags to watch out for, the hierarchy of scientific evidence, and why some studies never get published at all. This is the ultimate crash course in spotting bad science—and understanding the good stuff. If you’ve ever felt overwhelmed by conflicting headlines or confused by research jargon, this episode will help you make sense of it.</p><p>Sign up for our newsletter <a href="https://foodweneedtotalk.substack.com/"><strong>here!</strong></a></p><p>For weekly episodes, <a href="https://www.patreon.com/FWNTT"><strong>come join the Foodie Fam!</strong></a></p><p>Check out our <a href="https://read.macmillan.com/lp/food-we-need-to-talk/"><strong>book</strong></a>!</p><p>Chat with us on IG <a href="https://www.instagram.com/foodweneedtotalk/?hl=en"><strong>@foodweneedtotalk</strong></a>!</p><p>Be friends with Juna on<a href="https://www.instagram.com/theofficialjuna/"><strong> Instagram</strong></a> and <a href="https://www.tiktok.com/@junagjata"><strong>Tiktok</strong></a>!</p><p><br><br><br></p> Learn about your ad choices: <a href="https://dovetail.prx.org/ad-choices">dovetail.prx.org/ad-choices</a>

<p>In this episode, we’re back with Dr. Mary Ní Lochlainn to talk all about aging—and why it might be something to actually look forward to. We dive into what she’s learned from the oldest people in her lab, from their surprisingly upbeat attitudes to the science behind why social connection is as vital as exercise. You’ll hear why loneliness is now being called “the new smoking,” how your gut health affects your future, and the surprising benefits of learning a new sport in your 70s. Plus, we swap stories about jiu-jitsu friendships, broken noses, and whether pickleball has officially taken over the world. If you’ve ever wondered what actually makes the difference between just getting older and truly thriving as you age, this episode will surprise you.</p><p>To hear the rest of this episode, sign up for the <a href="https://www.patreon.com/c/FWNTT"><strong>Foodie Fam!</strong></a></p><p>For weekly notes on our episodes, sign up for the <a href="https://foodweneedtotalk.substack.com/"><strong>Food We Need to Talk newsletter</strong></a>!</p><p>Check out <a href="https://www.amazon.com/Food-Need-Talk-Science-Based-Humor-Laced/dp/125028368X"><strong>our book</strong></a>!</p><p>Chat with us <a href="https://www.instagram.com/foodweneedtotalk/?hl=en"><strong>on IG</strong></a>!</p><p>Be friends with Juna <a href="https://www.instagram.com/theofficialjuna/"><strong>on IG</strong></a> and <a href="https://www.tiktok.com/@junagjata"><strong>Tiktok</strong></a>!</p> Learn about your ad choices: <a href="https://dovetail.prx.org/ad-choices">dovetail.prx.org/ad-choices</a>

<p>In this episode, we’re diving deep into what it really takes to age well—and why it's <em>never</em> too late to start. We’re joined by Dr. Mary Ní Lochlainn, a geriatrician and researcher at King’s College London, who explains why your muscle mass is basically a fountain of youth, why protein matters more as you age, and how your gut microbiome might hold the key to both physical <em>and</em> cognitive health. She also shares what she's learned from studying people in their 70s, 80s, and 90s—including the surprising habit they all seem to have in common. Whether you're in your 30s wondering if your best days are behind you (spoiler: they’re not) or you're helping a parent stay healthy, this episode is packed with real, practical tips. </p><p>Sign up for our newsletter <a href="https://foodweneedtotalk.substack.com/"><strong>here!</strong></a></p><p>For weekly episodes, <a href="https://www.patreon.com/FWNTT"><strong>come join the Foodie Fam!</strong></a></p><p>Check out our <a href="https://read.macmillan.com/lp/food-we-need-to-talk/"><strong>book</strong></a>!</p><p>Chat with us on IG <a href="https://www.instagram.com/foodweneedtotalk/?hl=en"><strong>@foodweneedtotalk</strong></a>!</p><p>Be friends with Juna on<a href="https://www.instagram.com/theofficialjuna/"><strong> Instagram</strong></a> and <a href="https://www.tiktok.com/@junagjata"><strong>Tiktok</strong></a>!</p> Learn about your ad choices: <a href="https://dovetail.prx.org/ad-choices">dovetail.prx.org/ad-choices</a>