Welcome to Crimetown, a series produced by Marc Smerling and Zac Stuart-Pontier in partnership with Gimlet Media. Each season, we investigate the culture of crime in a different city. In Season 2, Crimetown heads to the heart of the Rust Belt: Detroit, Michigan. From its heyday as Motor City to its rebirth as the Brooklyn of the Midwest, Detroit’s history reflects a series of issues that strike at the heart of American identity: race, poverty, policing, loss of industry, the war on drugs, an ...
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130 - Mark Schatzker - The Lost Wisdom of Eating Well
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Manage episode 331621863 series 2409781
Content provided by Two for Tea Podcast and Iona Italia. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Two for Tea Podcast and Iona Italia or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
General Visit Mark’s website, where you can find out more information about his books, including how to purchase them: https://www.markschatzker.com/ Follow Mark on Twitter: https://twitter.com/markschatzker References Mark’s paper, co-authored with Jeffrey Brunstrom, on micronutrients and food choice: https://www.sciencedirect.com/science/article/pii/S0195666322001465 Timestamps 0:00 Opening and introduction. 2:02 Mark reads a passage from his book ‘The End of Craving: Recovering the Lost Wisdom of Eating Well’. 5:20 Pellagra and how it differently influenced American and Italian cuisine and understandings of food. 15:08 ‘Delicious’/‘hyper-palatable’ food v deeply pleasurable eating experiences. 20:00 Micronutrients, food choice, and our innate nutritional wisdom. 39:33 A critique of the keto diet. 42:33 The set point theory of weight: how the brain deals with food. And why it is perilous to meddle with this process. 50:43 If set point theory is correct, why don’t people stay in a certain weight range all their lives? 58:19 Does the example of northern Italian food culture really support Mark’s theory? Iona challenges Mark’s ideas further with counterexamples. 1:10:00 Mark’s response and further discussion. 1:23:28 The lingering ghost of behaviourism and why we require a more sophisticated approach to the brain and its relationship with food. 1:30:23 Last words and outro.
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146 episodes
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Manage episode 331621863 series 2409781
Content provided by Two for Tea Podcast and Iona Italia. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Two for Tea Podcast and Iona Italia or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
General Visit Mark’s website, where you can find out more information about his books, including how to purchase them: https://www.markschatzker.com/ Follow Mark on Twitter: https://twitter.com/markschatzker References Mark’s paper, co-authored with Jeffrey Brunstrom, on micronutrients and food choice: https://www.sciencedirect.com/science/article/pii/S0195666322001465 Timestamps 0:00 Opening and introduction. 2:02 Mark reads a passage from his book ‘The End of Craving: Recovering the Lost Wisdom of Eating Well’. 5:20 Pellagra and how it differently influenced American and Italian cuisine and understandings of food. 15:08 ‘Delicious’/‘hyper-palatable’ food v deeply pleasurable eating experiences. 20:00 Micronutrients, food choice, and our innate nutritional wisdom. 39:33 A critique of the keto diet. 42:33 The set point theory of weight: how the brain deals with food. And why it is perilous to meddle with this process. 50:43 If set point theory is correct, why don’t people stay in a certain weight range all their lives? 58:19 Does the example of northern Italian food culture really support Mark’s theory? Iona challenges Mark’s ideas further with counterexamples. 1:10:00 Mark’s response and further discussion. 1:23:28 The lingering ghost of behaviourism and why we require a more sophisticated approach to the brain and its relationship with food. 1:30:23 Last words and outro.
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