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"Mayo Clinic on Nutrition" digs into the latest nutrition trends and research to help you understand what’s health, and what’s hype. Together with Mayo Clinic dietitian Tara Schmidt, we’ll unravel the complexities of modern diets, offer evidence-based nutritional advice, and debunk common myths about the things we eat. Whether you want to understand a dietary concern, manage your weight, or simply eat better, we’ll learn how to make nutrition choices to not just eat well, but be well.
36 Episodes
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It’s more common than ever to hear about gluten sensitivities and celiac disease. But is a gluten-free diet for everyone? How do you know if you need to eliminate gluten? And is the gluten overseas healthier than what we have in the U.S.?On this episode of On Nutrition, dietitian and nutrition influencer Gabrielle Palmeri talks through the different types of grains, common misconceptions and how to meet your fiber goals — with or without gluten.For more resources and information, visit dietitiangabrielle.com.Sign up to receive Mayo Clinic Press emails. Find us online at Mayo Clinic Press for more health and wellness articles, podcasts and books. Do you have feedback, questions or topic suggestions? Email us at mcppodcasts@mayo.edu.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
Morning sickness, cravings and a long list of foods you can’t eat — no one said pregnancy was easy.So, how should you adjust your diet to grow a healthy baby and make the next nine months as smooth as possible?On this episode of On Nutrition, dietitian Kate Zeratsky shares which nutrients to prioritize, which types of cheese you’ll need to skip and what else to expect when you’re expecting.Sign up to receive Mayo Clinic Press emails. Find us online at Mayo Clinic Press for more health and wellness articles, podcasts and books. Do you have feedback, questions or topic suggestions? Email us at mcppodcasts@mayo.edu.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
You know you need to make a health change. You want to make a health change. But you don’t have to do it alone. In fact, having a social support system could mean the difference between success and failure.On this episode of On Nutrition, we talk with Dr. Matthew Clark about the psychology behind making changes, how health changes can affect relationships, and how to navigate holidays, unsolicited advice — even saboteurs.Sign up to receive Mayo Clinic Press emails.Find us online at Mayo Clinic Press for more health and wellness articles, podcasts and books.Do you have feedback, questions or topic suggestions? Email us at mcppodcasts@mayo.edu.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
You might have noticed that “seed oils” are all over social media lately — and not in a good way. So are they really as bad for you as influencers say?In this episode of On Nutrition, clinical scientist Dr. Jessie Burns explains the pros and cons of seed oils, the importance of balancing omega-6s with omega-3s, and why roasting your Brussels sprouts in canola oil isn’t the problem.Sign up to receive Mayo Clinic Press emails.Find us online at Mayo Clinic Press for more health and wellness articles, podcasts and books.Do you have feedback, questions or topic suggestions? Email us at mcppodcasts@mayo.edu.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
Cancer changes everything: your body, your relationships, and of course, what you eat. Nutrition can’t cure cancer (spoiler alert), but it can be a powerful tool to manage symptoms and side effects.On this episode of On Nutrition, we talk with oncology dietitian Peter Adintori about how to pinpoint nutrition solutions for specific symptoms, and we break down myths about the intersection of food and cancer — and whether it’s okay to eat bacon.Sign up to receive Mayo Clinic Press emails.Find us online at Mayo Clinic Press for more health and wellness articles, podcasts and books.Do you have feedback, questions or topic suggestions? Email us at mcppodcasts@mayo.edu.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
Tara Schmidt, M.Ed., RDN, LD is the lead dietitian for the Mayo Clinic Diet, host of the Mayo Clinic On Nutrition podcast, and Medical Editor of the Nutrition & Fitness channel.Today she joins me for a holistic, evidence-based conversation about GLP-1s, where we cut through the misinformation around these drugs and offer information you can really trust.If you’re already taking Ozempic or Wegovy, you want to start so you can lose weight, or maybe your doctor’s recommending it — this episode is for you.We discuss:What GLP-1s are and how they workThe place of medication and are these long term drugs? Micro-dosing and low-dosing GLP-1sWhich doctors should be prescribing metabolic drugsRegenerative healing from GLP-1sThe causes of food noiseHunger vs appetiteThe triggers for emotional eatingWhy eating for comfort makes senseReclaiming your agency so you want to change (rather than feeling like you “should”)Find us online at Mayo Clinic Press for more health and wellness articles, podcasts and books.Do you have feedback, questions or topic suggestions? Email us at mcppodcasts@mayo.edu.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
1We know the general calculation for fueling exercise: more calories = more power. But how do we properly nourish ourselves while training to get the best - and healthiest - results?On this episode of On Nutrition, we talk with registered dietitian Alex Larson about the most important nutrients to target for endurance, the nuances of sports nutrition, and how to handle a plateau.Find us online at Mayo Clinic Press for more health and wellness articles, podcasts and books.Do you have feedback, questions or topic suggestions? Email us at mcppodcasts@mayo.edu.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
Whether it's social media, traditional news, or our friends and family, we're constantly hearing about nutrition trends that may or may not be rooted in solid science. So how do we find reliable information?On this episode of On Nutrition, we brought back dietitian nutritionist Joy Heimgartner to talk about the hierarchy of evidence in studies, resources for fact-checking the headlines, and how to spot junk science.International Food Information CouncilAmerican Institute for Cancer ResearchAmerican Cancer SocietyAmerican Diabetes AssociationAmerican Heart AssociationAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
In this special episode, we'll hear On Nutrition host Tara Schmidt as a guest on Mayo Clinic Aging Forward!One in two older adults are at risk for malnutrition. While our physiology is changing, so are the body's nutritional needs; changing tastes, comorbidities, and financial insecurity can also play a role. So how can we optimize good nutrition as we get older, in order to fuel longevity?On this episode of Aging Forward, dietician Tara Schmidt talks how dietary needs change post-menopause, the decline of our metabolisms, and the key nutrients to prioritize for older adults.Find us online at Mayo Clinic Press for more health and wellness articles, podcasts and books.Do you have feedback, questions or topic suggestions? Email us at mcppodcasts@mayo.edu.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
There's still so much to learn about the gut microbiome. For example, do we have any other microbiomes in our bodies? What comes first, a chronic disease or an altered gut microbiome? And do those home testing kits really work?On this episode of On Nutrition, we talk with gastroenterologist Dr. Purna Kashyap about why we need to keep our gut microbes healthy, the importance of fiber, and the pros and cons of pre- and probiotics.Find us online at Mayo Clinic Press for more health and wellness articles, podcasts and books.Do you have feedback, questions or topic suggestions? Email us at mcppodcasts@mayo.edu.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
Nowadays you can find protein added to almost anything - pancakes, popcorn, crackers, pasta, granola, and so much more. Many people, from bodybuilders to surgery patients, are intereted in designing their diets around getting "enough" protein. But is there a chance everyone is overdoing it?On this episode of On Nutrition, we talk with registered dietitian nutritionist Dr. Su-Nui Escobar about the best natural sources of protein, the formula to calculate how much protein our bodies actually need, and her favorite recipes for getting enough.Find us online at Mayo Clinic Press for more health and wellness articles, podcasts and books.Do you have feedback, questions or topic suggestions? Email us at mcppodcasts@mayo.edu.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
Bright orange cheese puffs. Daffodil-yellow snack cakes. Lime green soda. These are clearly ultra-processed foods. But, what about your frozen veggie burger, your protein cookie, or even that whole wheat bread you buy at the grocery store? You might not think you eat ultra-processed foods, but unless you’re living 100% farm-to-table, you probably do. So, are ultra-processed foods as scary as they sound? Should we stop eating them altogether… and is that even possible?On this episode of Mayo Clinic on Nutrition, we talk with Dr. Stephen Kopecky about the ultra-confusing world of ultra-processed foods.Purchase Dr. Kopecky's book, Live Younger Longer, from Mayo Clinic Press today.Find us online at Mayo Clinic Press for more health and wellness articles, podcasts and books.Do you have feedback, questions or topic suggestions? Email us at mcppodcasts@mayo.edu.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
Alcohol can be a social lubricant at awkward happy hours, or a way to take the edge off after a long day. But over time, how can regular drinking lead impact our sleep, dispositions, or even our likelihood of developing cancer?On this episode of On Nutrition, we talk with registered dietitian and Culina Health founder Vanessa Rissetto about how to escape the cultural pressure to drink, and her extreme path to quitting cold turkey. Sign up to receive Mayo Clinic Press emails. Find us online at Mayo Clinic Press for more health and wellness articles, podcasts and books.Do you have feedback, questions or topic suggestions? Email us at mcppodcasts@mayo.edu.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
One in three Americans has a pre-diabetes diagnosis -- and about 12 percent of the US population has some form of diabetes. What can be done to prevent it? Is it reversible? And are there any home remedies -- like cinnamon?On this episode of On Nutrition, we talk with registered dietitian and Certified Diabetes Care and Education Specialist Gina Wimmer about how people with diabetes and pre-diabetes can eat well and live well, despite their diagnosis.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
When you're pulling an all-nighter, or driving a long distance, you may be tempted to grab an energy drink to stay alert.But once the caffeine has faded...what impact has it left on your brain, heart, and sleep quality? And is there a safe way to have an energy drink in moderation?On this episode of On Nutrition, we talk with cardiologist Dr. Anna Svatikova about her research on energy drinks, the growing number of young people who drink them, and whether or not to crack open that can.Find us online at Mayo Clinic Press for more health and wellness articles, podcasts and books.Do you have feedback, questions or topic suggestions? Email us at mcppodcasts@mayo.edu.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
It's common to have some sort of health tracker on your phone, wrist -- or even around your finger. But is recording all activity in our diet and exercise actually necessary? And can knowing ALL our health data ever be harmful?On this episode of On Nutrition, we talk with dietitian and nutritionist Ro Huntriss about our obsession with our own metrics, the ever-evolving world of AI, and how to properly engage with healthcare technology.Find us online at Mayo Clinic Press for more health and wellness articles, podcasts and books.Do you have feedback, questions or topic suggestions? Email us at mcppodcasts@mayo.edu.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
One in six people struggle to conceive. Factors like age and irregular menstrual cycles are out of their hands -- but their diet, however, is completely under their control. That said, is there actually any correlation between what we eat and our fertility?On this episode of On Nutrition, we talk with reproductive endocrinologist Dr. Ali Ainsworth about subfertility, supplements, and whether pomegranate can help you get pregnant.You can purchase Mayo Clinic Guide to Fertility and Conception from Mayo Clinic Press.Find us online at Mayo Clinic Press for more health and wellness articles, podcasts and books.Do you have feedback, questions or topic suggestions? Email us at mcppodcasts@mayo.edu. Additional resources: Mayo Clinic infertility informationresolve.orgasrm.orgAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
You did it: you found the right diet, exercise routine, surgery or medication to help you lose weight. Now what?On this episode of On Nutrition, we talk with nurse practitioner Julia Jurgensen about why keeping weight off is so difficult, what's worked for people who've maintained weight loss long-term, and the tools and teams available to help you along the way.Find us online at Mayo Clinic Press for more health and wellness articles, podcasts and books.Do you have feedback, questions or topic suggestions? Email us at mcppodcasts@mayo.edu.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
If you were around during the 90's, you probably remember the low-fat and fat-free craze: skim milk, low-fat snacks... and god forbid you ate a plate of eggs. Today, we know a lot more about fat, and that certain types of fat are actually an important part of a healthy diet. So, how do you keep track of which fats you're supposed to eat, and which you're supposed to avoid?On this episode of On Nutrition, we talk with Dr. Kyla Lara-Breitenger to untangle our notions of "good" and "bad" fats, demystify cholesterol, and embrace the tastiness—and healthiness—that fat can bring to our food.Find us online at Mayo Clinic Press for more health and wellness articles, podcasts and books.Do you have feedback, questions or topic suggestions? Email us at mcppodcasts@mayo.edu.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
In this special episode, we'll hear On Nutrition host Tara Schmidt as a guest on Mayo Clinic Health Matters!Ozempic. Wegovy. Mounjaro. Zepbound. You’ve probably heard the name of one of these drugs in the past few years—maybe you’ve even thought about taking them. Every day, more Americans are taking these drugs known as GLP-1s, either for chronic conditions like diabetes or, increasingly, for weight loss. So do these drugs deliver on the promise of easy weight loss? And are they right for everyone? This episode, we talk with Mayo Clinic dietitian Tara Schmidt about the drugs that have taken weight loss culture by storm.Find us online at Mayo Clinic Press for more health and wellness articles, podcasts and books.Do you have feedback, questions or topic suggestions? Email us at mcppodcasts@mayo.edu.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
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it is pure pleasure to listen to a podcast where it is obvious that both people are so incredibly nice, thoughtful, and bright.
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