Delicious Science with Dr Joanna McMillan

Delicious Science with Dr Joanna McMillan is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Get full access to Delicious Science with Dr Joanna McMillan at drjoannamcmillan.substack.com/subscribe

Delicious Science with Dr Joanna McMillan is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Get full access to Delicious Science with Dr Joanna McMillan at drjoannamcmillan.substack.com/subscribe

In this episode of Delicious Science, I’m diving into one of nutrition’s most heated debates: plants versus animals. Should we all be eating more plants? Are animal foods unfairly maligned? And can a diet include meat, fish, eggs and dairy while still supporting health and sustainability?My answer is a resounding yes — but with nuance.I explore why humans evolved as omnivores, why whole plant foods are essential for fibre, phytonutrients, gut health and long-term disease prevention, and why animal foods bring important nutrients that are harder to replace, including high-quality protein, haem iron, vitamin B12, zinc, iodine, omega-3s and lesser-known “zoonutrients” such as creatine, choline, taurine and carnosine.We also tackle sustainability, where the story is far more complex than “plants good, animals bad”. How food is produced, how much we waste, and how much ultra-processed food we eat all matter enormously.This episode introduces my Plant-Rich Omnivore approach — or PRO diet — a way of eating built on diversity, balance and joy: plenty of vegetables, legumes, whole grains, nuts, seeds, herbs, spices and olive oil, with quality animal foods included thoughtfully.Because nutrition should not make us more anxious. It should help us eat better, feel better, and enjoy food more.Listen in if you’re tired of the diet wars and ready for a more delicious, science-backed middle ground.Delicious Science with Dr Joanna McMillan is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Get full access to Delicious Science with Dr Joanna McMillan at drjoannamcmillan.substack.com/subscribe

Dr. Joanna McMillan critically examines the limitations of the Health Star Rating system, especially its application to cooking oils like extra virgin olive oil, and advocates for a more nuanced approach to food labeling that reflects food complexity and dietary patterns.keywordsHealth Star rating, food labeling, extra virgin olive oil, nutrition science, food complexity, dietary patterns, public health, food policy00:00 The Health Star Rating: An Overview02:52 Understanding the Algorithm Behind Health Star Ratings06:27 The Case Against Cooking Oils in Health Star Ratings10:38 The Complexity of Food Beyond Nutrients15:18 Dairy and the Health Star Rating: A Case Study19:01 Nuts and Seeds: A Positive Example21:59 The Meat Category and Health Star Ratings26:18 Learning from Global Systems: Nutri-Score and Beyond30:00 Recommendations for a Better Health Star Rating System33:38 Conclusion: The Future of Food Labeling Get full access to Delicious Science with Dr Joanna McMillan at drjoannamcmillan.substack.com/subscribe

Seed oils have become one of the most controversial topics in nutrition.They’re blamed for inflammation, chronic disease and metabolic dysfunction. At the same time, others argue we need them for essential fatty acids and heart health.Delicious Science with Dr Joanna McMillan is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.So what does the science actually say?In this episode of Delicious Science, I unpack:• Whether seed oils are truly inflammatory• The two genuinely essential fatty acids — and how much we really need• Why olive oil does contain essential fats (despite claims online)• The history of cooking oils and how industrial seed oils are made (warning that might be enough to turn you off)• What compounds are produced during this process and whether they may be harmful• Why smoke point isn’t a good predictor of how the oil will behave during cooking• And why extra virgin olive oil is a completely different food, produced in a completely different way, and its strong track record of proven health benefits This is not a fear-based take.It’s a science-based one.If you’ve been confused about cooking oils — this episode will give you clarity. Get full access to Delicious Science with Dr Joanna McMillan at drjoannamcmillan.substack.com/subscribe