Uncover the key foundations of a healthy diet and learn how to reduce your risk of chronic disease. What does it take to truly eat well in today’s world? How do you stay healthy in a food system that prioritises profit over public health? Join me in Episode #330 as I address these questions and more, offering insights into how to make informed choices that will have a lasting impact on your well-being.
This episode was originally recorded for Sigma Nutrition Radio, hosted by Danny Lennon. Sigma Nutrition Radio is a leading evidence-based nutrition podcast providing expert insights into topics related to health, diet, and disease prevention. If you’re looking for reliable and scientifically grounded information about nutrition, Danny’s podcast is a great resource to explore.
In this episode, I share practical, science-based strategies for building healthier eating habits that can help reduce your risk of chronic diseases such as cardiovascular disease and type 2 diabetes. We explore the foundations of a healthy diet, how to navigate the modern food system, and how small, actionable changes can have a big impact on your long-term health. Tune in to learn more about topics like nutrition, chronic disease prevention, and how to make choices that truly support your health in a system that often doesn’t.
Specifically, we cover:
- Introduction (00:00)
- Simon’s Background and Journey into Nutrition Science (01:26)
- The Importance of Science and Objectivity in Nutrition Advice (08:38)
- Barriers to Healthy Eating and Population-Level Solutions (16:06)
- Challenges of Adopting Plant-Based Diets and Solutions (30:38)
- Omega-3 Fatty Acids: Health Benefits and Plant-Based Sources (38:17)
- Conclusion and Final Thoughts on Nutrition and Health (47:21)
Thank you for tuning in and taking the time to invest in your health. If you found this episode useful, I encourage you to share it with a friend or family member who might also benefit. Together, we can spread the message and help others make informed choices for better health.
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