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.

• [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

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• Episode #344: Prof. Martin Caraher – Food Poverty & Food Aid Provision
• X: @MartinCaraher and @NutritionDanny

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.

• 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

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• 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

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.

• [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

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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.

• [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

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Nutrition is increasingly being considered as a modifiable factor that may influence neurodevelopmental outcomes. While severe deficiencies in certain nutrients are known to have dramatic effects, there is growing interest in the potential impact of more subtle insufficiencies — particularly during critical windows such as pregnancy, infancy, and early childhood.

In conditions like ADHD, dyslexia, and autism spectrum condition (ASC), questions have been raised around whether specific nutrients may play a role in cognitive performance, attention, or learning.

• Could low choline intake be a contributing factor to altered brain function?
• Are individuals with neurodevelopmental conditions more likely to have different nutrient needs or metabolic profiles?
• And how might practical dietary strategies fit into a broader management approach?

In this episode, Dr. Emma Derbyshire discusses the evidence on choline and other brain-related nutrients in the context of neurodiversity.

• [02:02] Guest background
• [05:38] Choline: what it is and why it matters
• [07:26] Research challenges: measuring choline and study design issues
• [10:49] Maternal intake: choline’s role in fetal brain development
• [14:24] Choline & neurodevelopmental disorders (ADHD, ASC, dyslexia)
• [17:14] The choline gap: intake vs. requirements
• [23:05] Supplementation: adequacy vs. excess and safety concerns
• [25:05] Food sources: choline in the diet & intake planning
• [30:14] Nutrition as a tool in ADHD and dyslexia management
• [38:45] Other key nutrients (omega-3s, iron, iodine, magnesium, water)

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• Book: Nutrition for ADHD and Dyslexia: Unlocking the Potential for Learning and Wellbeing
• Dr. Derbyshire’s website: https://www.nutritional-insight.co.uk/

This is a segment from one of our Premium-exclusive AMA (ask me anything) episodes, where we answer questions submitted by Premium subscribers.

To listen to the full episode, you’ll need to be a Premium subscriber and access the episode on the private Premium feed.

• [02:00] Why does the Mediterranean diet emphasize monounsaturated fats over polyunsaturated fats when the latter seem more beneficial for heart health?
• [08:48] What dietary patterns or foods best support strength and recovery in premenopausal women, especially on a plant-based diet?
• [20:33] Are there specific foods or supplements that help regenerate or protect connective tissue in conditions like EDS?
• [28:39] What does the current evidence say about the keto diet during cancer treatment, and are there specific cancers where it might be beneficial?
• [43:31] What are the biochemical processes behind fat loss, including fat mobilization, transport, and any potential short-term cardiovascular risks?
• [59:48] What is the most effective system for organizing, structuring, and retrieving accumulated knowledge over time?
• [1:10:37] Do you agree with Dr. Tom Dayspring that a significant percentage of people are hyper-absorbers of dietary cholesterol, making food cholesterol impactful for them?
• [1:14:35] Is consuming 2g of protein per pound of body weight safe if calorie intake is high and well-balanced?

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The intersection of nutrition, dermatology, and skin health is an area of growing interest, yet one that remains riddled with misinformation and oversimplified claims.

The influence of dietary patterns, specific nutrients, and lifestyle factors on conditions such as acne, eczema, psoriasis, and skin aging has been widely debated, with varying levels of evidence supporting different interventions.

While some nutritional strategies may play a role in optimizing skin health, the challenge lies in distinguishing practical, evidence-based approaches from overstated or anecdotal claims.

A significant issue in this space is the naturalistic fallacy—the belief that diet alone can replace medical treatments, or that conventional dermatological interventions should be avoided in favor of “natural” approaches. This has led to widespread vilification of certain foods, such as dairy, gluten, and sugar, despite a lack of strong supporting data.

Similarly, supplements and probiotics are often promoted with broad claims, while their actual efficacy is highly context-dependent—varying based on individual nutrient status, disease severity, and baseline dietary intake.

In this episode, Dr. Thivi Maruthappu, a consultant dermatologist and researcher in nutritional dermatology, joins Danny Lennon to explore the current state of evidence in this field.

Dr Thivi Maruthappu MA PhD FRCP ANutr is a consultant dermatologist, nutritionist and leading researcher. As the UK’s first and only dual-qualified dermatologist and nutritionist, her pioneering expertise bridges the gap between diet and skin health. Dr Thivi continues to work in the NHS and has her own practice based at London’s renowned Cleveland Clinic.

Dr Thivi studied Medicine at Oxford University and completed Dermatology training in London. She undertook a PhD to understand the links between our skin and internal health and this research featured in top tier scientific journals. She is one of a handful of dermatologists to have completed training in severe eczema and psoriasis during a fellowship at St John’s Institute of Dermatology, London and achieved a Certificate in Nutrition Science from Stanford Medical School, USA.

• [02:52] Start of interview
• [03:37] Dr. Maruthappu’s background and expertise
• [05:57] Sunscreen and skin health: myths and facts
• [12:15] Effective skincare ingredients
• [16:07] The role of nutrition in skin health
• [20:25] Dairy and skin conditions
• [24:10] Collagen supplements: do they work?
• [27:45] Probiotics for skin health
• [31:35] Research outcomes and challenges
• [35:20] Practical applications in clinical practice
• [43:05] Key ideas segment (premium-only)

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• Dr. Maruthappu’s website

Discussions around ultra-processed foods (UPFs) and their role in public health have gained significant traction in recent years. While some advocate for categorizing and regulating these foods due to their potential negative health effects, others argue that such classifications can oversimplify the issue and detract from more actionable dietary changes.

In this episode, Dr. Duane Mellor, a registered dietitian and researcher, joins us to explore the complexities of the UPF debate. Rather than dismissing the concept outright, Dr. Mellor emphasizes the importance of nuanced discussion, bridging the gap between research findings and practical, evidence-based dietary guidance.

Throughout this conversation, we unpack the broader implications of ultra-processed foods in the food system, consider how added fat, salt, and sugar contribute to public health challenges, and explore realistic approaches for dietary improvements.

Dr. Duane Mellor, PhD is a registered dietitian, academic researcher and science communicator. Dr. Mellor is currently working in clinical dietetics, working to support people, families and carers living with diabetes.

Previously Dr. Mellor worked in medical education at Aston University, holding the position of Associate Dean for Public Engagement in the College of Health and Life Sciences.

After initially working in the areas of clinical trials, Dr. Mellor’s other research interests focused on improving nutrition and health by working with communities to celebrate their heritage through food and help tackle barriers resulting from societal inequalities.

• [03:02] Interview start
• [06:39] Understanding the NOVA classification
• [09:53] Potential pitfalls and policy implications
• [14:52] Food science and technology perspectives
• [20:47] Challenges in food classification
• [26:13] Health equity and policy considerations
• [42:31] Communication and public perception
• [50:30] Final thoughts and advice
• [51:15] Key ideas segment (Premium-only)

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• Paper: Mellor, 2024 – The role of food science and technology in navigating the health issues of ultra-processed foods
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