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SBS Radio - Fitness that takes itself (not so) seriously. We interview awesome people, geek out over science, and tackle real-world fitness issues with our... "unique" sense of humour. Warning - please do not listen whilst operating heavy machinery or if you have anything electronic in front of you that could be damaged by you laugh-snorting your protein shake over it.
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Jul 19, 2017

Today Lawrence is joined by three guests. Daniel Gritzer and James Kenji Lopez-Alt from Serious Eats and Dr. Stephan Guyenet.

We're talking food, flavour, sugar addiction and neurochemistry in this episode - I hope you aren't hungry, because you will be soon!

While you're listening find us on social media, we're @ShredByScience on most social media and you can find us on Facebook by searching Shredded By Science. The Judd is @lawrence_sbs on Instagram.

Also, the Eat, Train Progress group on Facebook is full of lovely people! Join us!

You can also email us - info@shreddedbyscience.com.

On to the show!

04:50: What's the best cut of beef for stew?

08:24: Fitness people love minimising fat intake, can you reduce the fat content of this recipe?

10:09: What's the difference between flavour and taste?

13:14: Why can we only taste five different types of taste?

17:16: How do we detect each of these tastes?

21:07: How do flavours interfere and interact with each other?

28:12: How can you get more flavour out of your food without adding too many calories?

36:22: Where did James' love of food experimentation come from?

45:41: Why do we eat some food and not others?

55:30: What differences can we see in obese individuals and non-obese individuals when it comes to their bodies' reactions to food?

01:03:04: Is it likely that our neurochemistry will change over time to adapt to our new, modern environment? 

01:12:34: Is sugar addictive?

01:19:00: What advice do you have for those trying to maintain lower weight after fat loss?

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