Nutritional Science podcasts

The episode examines what happens chemically when cooked starch cools and is reheated. Melissa and Jam discuss glucose polymers, insulin, digestion, crystallization, resistant starch, and interactions with gut microbes. They review studies involving foods such as bread, rice, pasta, and potatoes, and explore the proposed effects of repeated reheating. The discussion connects everyday cooking questions to food chemistry and the evidence behind claims about leftovers.

Hosted by Melissa, Jam

Andrew Huberman explains how key neuromodulators shape motivation, energy, focus and mood, with science-supported behavioral, nutritional and supplement strategies.

Birger Svihus discusses nutrition, food production and the scientific basis of dietary questions. Conversation in Norwegian.