Sigma Nutrition Radio

• #564: Is Protein’s Appetite-Suppressing Power Overstated?

  In this episode, we take a deep dive into the commonly held belief that protein is the most satiating macronutrient. It’s an idea that shows up frequently in both clinical guidance and popular nutrition discourse: if you want to feel fuller, eat more protein. But how robust is that claim when you drill into the details of the evidence? To explore this, Alan and Danny examine the complex interplay between protein intake, satiety, and energy intake. We look at both historical and recent literature, including work from Kevin Hall’s group, that raises important questions about how much of protein’s supposed appetite-suppressing effect is due to the protein itself versus other influential variables—such as eating rate, food texture, and energy density. This is an important topic, not just for academic curiosity, but for its practical implications. If our assumptions about protein and satiety are oversimplified or overstated, that has knock-on effects for how we design diets aimed at appetite regulation, weight management, or obesity prevention. So whether you’re a researcher, a clinician, or simply someone interested in understanding the mechanisms behind how we eat, this episode aims to provide clarity on where the science currently stands—and where it might be leading. Timestamps [03:18] The impact of protein on satiety [04:49] Historical context of protein and satiety [07:30] Mechanisms of protein-induced satiety [16:31] Research methods and measurements [21:39] Studies on protein and satiety [27:51] Analyzing specific studies [35:51] Understanding high protein meals and their effects [37:31] Acute vs. chronic effects of high protein intake [45:59] Other meal characteristics [53:21] Real-world implications of protein intake [01:01:19] Summarizing the impact of protein on satiety Related Resources Subscribe to Sigma Nutrition Premium Join the Sigma email newsletter for free Enroll in the next cohort of our Applied Nutrition Literacy course Go to episode page Related studies: Fazzino et al., Nature Food, volume 4, pages144–147 (2023) Weigle et al., Am J Clin Nutr. 2005 Jul;82(1):41-8 Smeets et al., J Nutr. 2008 Apr;138(4):698-702 Blatt et al., J Am Diet Assoc. 2011 Feb;111(2):290-4.

  --------  

  1:11:19
• #563: The Financialization of the Food System – Prof. Martin Caraher

  Global food systems have been increasingly subjected to financial speculation, leading to adverse consequences for growers, consumers, and public health. But what are the systemic vulnerabilities that impact food security, equitable access to nutritious food, and the broader socio-political frameworks influencing these outcomes? Understanding the financial mechanisms shaping food production and distribution is highly relevant for health professionals, policy makers, and researchers concerned with nutrition, equity, and global health systems. This episode urges a critical re-evaluation of current food policies and invites consideration of more ethical, resilient approaches to safeguarding food systems. Professor Martin Caraher is Emeritus Professor of Food and Health Policy at the Centre for Food Policy, City St. Georges, University of London. His research encompasses food poverty, food security, the role of food aid, and the broader implications of food systems on public health. Timestamps [01:12] Financialization of food: an overview [05:27] Speculation and its impact on food prices [13:10] Global food security and policy responses [17:20] Corporate concentration in food systems [34:03] Potential solutions and future directions Related Resources Go to episode page Prof. Caraher’s Recommended Reading List Join the Sigma email newsletter for free Subscribe to Sigma Nutrition Premium Enroll in the next cohort of our Applied Nutrition Literacy course Episode #344: Prof. Martin Caraher – Food Poverty & Food Aid Provision X: @MartinCaraher and @NutritionDanny

  --------  

  44:27
• SNP40: Do Seed Oils Cause Inflammation & Chronic Disease?

  Seed oils have recently become a hotly debated topic in nutrition, fueled by sensational claims on social media. In this episode, the central theme is examining whether seed oils are truly harmful or if they’ve been unjustly demonized. The discussion tackles prevalent claims – that seed oils drive inflammation, oxidation, and chronic disease – and compares them against the current scientific evidence. This is highly relevant to nutrition science and clinical practice today, as many patients and practitioners are encountering conflicting information about vegetable oils. By exploring the origins of seed oils, their biochemical effects, health outcome data, and the misinformation ecosystem, the episode aims to clarify how omega-6 rich seed oils fit into a healthy diet and what evidence-based guidelines say. Timestamps 01:00 Understanding terms: PUFA, Linoleic Acid, Omega-6 05:20 Do seed oils cause inflammation? 12:44 Omega-3 and omega-6 16:43 Inflammatory markers and linoleic acid 19:22 Oxidation and cooking oils 26:25 Refining processes and health concerns 30:32 Health outcomes and polyunsaturated fats 35:18 Evidence cited by anti-seed oil proponents 43:48 Conclusions Related Resources Join the Sigma email newsletter for free Subscribe to Sigma Nutrition Premium Enroll in the next cohort of our Applied Nutrition Literacy course Sigma Statement: Seed Oils on Trial: Is the Panic Justified? Related podcast episodes: 502: Sydney Diet-Heart Study – Is Linoleic Acid Causing Heart Disease? 504: Vegetable Oil vs. Saturated Fat – Analysis of the LA Veterans Study 505: Oslo Diet-Heart Study: Cholesterol-lowering Diets & Cardiovascular Events 329: Diet & Inflammation

  --------  

  14:48
• #562: How to Detoxify Yourself – Quack Asylum Special

  In this Quack Asylum episode, Danny and Alan critically examine the claims surrounding “detoxification protocols” – specialized diets, cleanses, or supplements marketed to eliminate toxins from the body for better health. The central theme is whether these detox plans actually improve health outcomes or if they’re built on pseudoscience and fear. Many alternative health proponents argue that modern life exposes us to countless toxins that accumulate in our bodies, causing chronic diseases, and thus we must undergo periodic detox regimens to cleanse ourselves. There is genuine concern about environmental pollutants and chemicals – indeed, numerous substances in our food, water, and air can be harmful at sufficient doses​. Nutritional science also recognizes that certain nutrients (e.g. vitamins, antioxidants) play roles in the body’s natural detox pathways. However, there’s a large gap between acknowledging real toxic exposures versus endorsing commercial “detox” diets or products. Many people, including health professionals, encounter patients or clients interested in detox plans, so understanding the science (or lack thereof) behind these claims is important. Timestamps [03:20] Claim 1 – Mark Hyman [06:10] The purpose of today’s episode [08:22] Claim 2 – Chris Kresser [11:30] Detoxification Pathways in the Body [25:46] Glutathione, heavy metals and other nutrients [50:30] Do nutrients support detox pathways [55:20] Unhinged claims: Mold and mycotoxin toxicity [01:04:54] One more unhinged claim [01:09:10] Conclusions Related Resources Subscribe to Sigma Nutrition Premium Join the Sigma email newsletter for free Go to episode page Enroll in the next cohort of our Applied Nutrition Literacy course

  --------  

  1:20:51
• #561: Emulsifiers in the Modern Diet: Health Risk or Harmless Additive?

  Emulsifiers are a ubiquitous component of the modern food supply, found in everything from salad dressings and dairy products to pastries and sauces. Traditionally regarded as safe by regulatory agencies, emulsifiers play a vital role in enhancing the texture, stability, and shelf-life of countless processed foods. Yet, in recent years, emerging research has prompted a reevaluation of this assumption, raising intriguing questions about whether regular consumption of these additives might have previously overlooked health consequences. Recent epidemiological studies have suggested possible associations between higher emulsifier intake and chronic health issues. Concurrently, mechanistic research has provided some biological pathways through which emulsifiers could disrupt gut health. This episode aims to critically examine the scientific literature surrounding dietary emulsifiers, differentiating credible evidence from speculation, and outlining what can—and cannot—be concluded about their potential risks. Timestamps [01:18] Emulsifiers in food: definition, function, and common uses [05:15] Regulatory approval and traditional safety evaluations [09:32] Epidemiological studies on emulsifiers: nutriNet-santé cohort [14:55] Emulsifiers and cardiovascular disease risk [26:12] Emulsifiers and type 2 diabetes risk [30:01] Emulsifiers and cancer risk [35:05] Mechanistic insights: emulsifiers, gut health, and inflammatory bowel disease (IBD) [47:15] Practical recommendations and clinical implications Related Resources Subscribe to Sigma Nutrition Premium Go to episode page (with study links) Join the Sigma email newsletter for free Enroll in the next cohort of our Applied Nutrition Literacy course

  --------  

  50:41

More Health & Wellness podcasts

Trending Health & Wellness podcasts

About Sigma Nutrition Radio