Breaking down the Kellogg's food dye controversy with Chef Dr. Mike

Episode Highlights:

• Making sense of the recent Kellogg's food dye petition and what it means for ultra-processed foods
• Research showing how ultra-processed foods affect weight gain regardless of macronutrients 
• How chewing food impacts GLP-1 production 
• Why replacing artificial ingredients with natural ones may not solve core issues
• The complex relationship between food manufacturers, pharmaceutical companies, and healthcare systems
• The importance of the "food matrix" and processing methods beyond ingredients

About Chef Dr. Mike:
Chef Dr. Mike is a cardiologist turned culinary medicine expert who combines his medical expertise with a deep understanding of food science and cooking. He teaches healthcare providers and the public about the connections between food, health, and medicine through his work with culinary medicine programs and his weekly column at the Center for Food is Medicine.

Links & Resources:

• Gluten-free artisan bread recipe 😋
• Kevin Hall's NIH research on ultra-processed foods and weight gain
• Japanese study on chewing and GLP-1 production
• Recent article on why nutrients don't tell the full story

Join me at the THRIVE Global Impact Summit on November 7 in Santa Clara: https://bit.ly/GlobalImpactSummit24

Connect with Chef Dr. Mike:

• Weekly Column 
• Website 
• Instagram 
• YouTube 

Discounts

• Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
• Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
• Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium

Connect with Jane Z.

• Instagram: @farm.to.future
• Email: jane@farmtofuture.co
• Website: farmtofuture.co