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Diet and Health Today

Diet and Health Today

By: Zoë Harcombe
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About this listen

Come and enjoy Zoë Harcombe and guests chat about what’s important to you in the world of Diet & Health Today. This show has something for everyone who’s concerned about their own health and the health of their family and friends, with up-to-date science, advice and tips from leading diet, health and exercise professionals.Zoe Harcombe Hygiene & Healthy Living
Episodes
  • From heart attack to patient advocacy with Dr Tony Royle
    Jul 3 2025

    Dr. Tony Royle shares his journey from a successful career as a military and commercial pilot to becoming a patient advocate after experiencing a heart attack. He discusses the impact of the medical system on his health, the challenges of medication, and the transformative power of lifestyle changes, including diet and exercise. Dr. Royle emphasises the importance of personal responsibility in health management and reflects on the education system and the need for curiosity and critical thinking in students.
    Enjoy the video, transcript and show notes over at www.zoeharcombe.com

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    1 hr and 2 mins
  • LMHRs with Professor Adrian Soto-Mota
    Jun 12 2025

    In this episode, Zoë and Adrian Soto-Mota delve into the complexities of Lean Mass Hyper Responders (LMHRs) and their lipid profiles, discussing the implications of the Lipid Energy Model, the rarity of LMHRs, and the health considerations associated with their lipid triad. They address criticisms of recent research, the need for further studies, and the importance of understanding cardiovascular risk factors beyond just lipid levels.

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    1 hr and 22 mins
  • Why Vegans Have Smaller Brains - Part 2
    May 8 2025

    In part 2, Zoë explores the themes of farming, diet, and sustainability, focusing on the misconceptions surrounding plant-based diets and the importance of livestock in regenerative agriculture. The guests discuss the detrimental effects of modern arable farming on soil health and climate change, while advocating for a balanced approach to food production that includes both plant and animal sources. They emphasise the need for a shift in dietary guidelines and public perception to support sustainable farming practices.

    Video of conversation plus show notes and transcript over at www.zoeharcombe.com

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    1 hr and 1 min

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