supplements

John Oliver's Last Week Tonight segment takes on Dr. Oz and the dietary supplement industry. It explains what is problematic about both, with a comedic wrap-up.

Dr. Michael Greger presents his book How Not to Die at Google NYC, arguing that diet and lifestyle changes can prevent or reverse many of the top causes of death. He walks through evidence on whole-food plant-based eating.

Dr. Jason Fung, a nephrologist, explains therapeutic fasting as a treatment for obesity and type 2 diabetes. He frames it around the two-compartment problem of fat storage and insulin resistance.

Dr. Terry Wahls tells how she used diet to manage her multiple sclerosis and get out of a wheelchair, drawing on mitochondrial biology. TED flagged the talk as health advice based on personal narrative.

Nina Teicholz, author of The Big Fat Surprise, speaks at Low Carb Gold Coast 2017 about the history and health implications of vegetable and seed oils. She covers the political and institutional forces behind dietary fat advice.

Psychologist Melanie Joy's TEDxMunchen talk introduces carnism, the invisible belief system that conditions people to eat some animals but not others, and how it shapes reactions to food choices.

Gary Taubes presents the argument of his book Why We Get Fat to Googlers in 2011. He claims the type of calories matters more than the count, challenges calories-in-calories-out thinking and criticizes the low-fat dietary consensus.

Cardiologist Dr. Pradip Jamnadas lectures on the rationale for dietary restriction and fasting, covering insulin resistance, glucose intolerance, and low-carb eating over about 81 minutes.

Dr. Sarah Hallberg argues in a TEDx talk that type 2 diabetes can be treated and potentially reversed through diet, especially by restricting carbohydrates. TED flagged the talk as outside its guidelines and warned against taking it as medical advice.

A short explainer on the physiological differences between fasting and simply eating less. It covers ketosis, ghrelin and hunger waves, and the hormonal effects of fasting.

Robert Lustig of UCSF updates his sugar talk, arguing that fructose and processed foods drive obesity and metabolic syndrome through their endocrine effects. It is a roughly 90-minute university lecture.

Ruben Meerman presents a TEDx talk on the stoichiometry of weight loss, showing with lab demonstrations where fat goes when it is lost. He argues that most of it is exhaled as carbon dioxide.

Doug McGuff presents the biochemistry behind high-intensity strength training and the paleo diet, including how the body stores and burns fat. It is a roughly hour-and-a-half full-length lecture.

Rhonda Patrick interviews Salk Institute researcher Satchidananda Panda about circadian rhythms and the timing of food. They cover time-restricted feeding and its links to obesity, muscle mass, heart health, and light exposure.

Dr. Jason Fung, a nephrologist, presents his view of the causes of obesity and type 2 diabetes, focusing on hormones such as insulin rather than calories alone. The talk draws on research and his Intensive Dietary Management program.

A short Healthcare Triage episode by Aaron Carroll arguing that milk gets an undeserved pass in efforts to improve diets. It examines claims about calcium and bone strength and concludes you don't need to drink milk.

Stanford Health Care hosts Christopher Gardner and Robert Lustig on whether all calories are equal, with a focus on processed food and sugar. The talk questions the idea that calories in versus calories out fully explains weight and health.

Joseph Everett argues, drawing on the book The Salt Fix, that most people benefit from more rather than less salt, and reviews studies on sodium, potassium and blood pressure.

Rhonda Patrick interviews USC gerontologist Valter Longo about fasting, the fasting-mimicking diet, and their effects on longevity, cancer, and multiple sclerosis. They discuss mechanisms such as IGF-1 and autophagy and clinical trials.

A presentation by Janice Stanger arguing that protein is overhyped and that excess or the wrong kinds of protein are harmful. It promotes a whole-foods, plant-based diet.

Dr. Jason Fung lectures on why obesity became an epidemic since the 1970s, arguing insulin and hormones rather than calories drive weight gain. He explains why calorie counting fails and touches on low-carb eating and fasting.

Ivor Cummins gives an 82-minute presentation on the history and science of vitamin D and human health. He draws on expert interviews to argue that sun exposure and vitamin D status are linked to many chronic diseases.

Rhonda Patrick of FoundMyFitness makes a case for isothiocyanates such as sulforaphane from cruciferous vegetables and broccoli sprouts. It covers cancer, aging, heart disease, brain and behavior, and neurodegeneration, with chapter timestamps.

Dr. Jason Fung's talk at the 2018 CrossFit Health Conference on therapeutic fasting for weight loss. He explains why long-term weight loss is hard and tackles common myths.

Joseph Everett compares the food environment of the US, with roughly 30% obesity, to Japan's, around 3.5%. He argues that what is available and normal to eat explains much of the gap.

Gary Yourofsky's 2010 lecture at Georgia Tech arguing for veganism on ethical, health and environmental grounds. It is a long, forceful animal-rights speech.

Prof. Eran Segal's TEDx talk on research showing that people's blood sugar responses to identical foods vary widely. It describes an algorithm that predicts individual responses and why one best diet for everyone does not exist.

A Kurzgesagt explainer asking whether organic food is really healthier or better for the environment. It defines what organic means and looks at pesticide use, nutrition and environmental impact, with sources.

Dr. Michael Greger gives a live presentation on evidence-based weight loss, previewing his book How Not to Diet. He focuses on foods that aid weight loss while also supporting health and longevity.

A Kurzgesagt animated explainer on meat: why people love it and what it costs animals, the environment and health. It lays out the complicated trade-offs of meat production and consumption.

CGP Grey's short explainer arguing that caffeine addiction is mostly harmless and may even be beneficial. It covers what caffeine does in the body.

Veritasium examines whether food has become less nutritious, weighing soil depletion, selective breeding and rising atmospheric CO2. It evidences nutrient decline even in weeds over a century and ties it to faster plant growth.

Social psychologist Melanie Joy introduces the concept of carnism, the belief system that conditions people to eat some animals but not others.

A UCTV panel with endocrinologist Robert Lustig, dentist Cristen Kearns and health policy expert Laura Schmidt on how the US food system and sugar industry influence diet and health, including industry efforts to shape the science.

William Li presents anti-angiogenesis, the idea of cutting off the blood supply that feeds tumors, and argues that certain foods can help do this. It is a TED-Ed version of his TED talk.

Casey Neistat's short New York Times op-doc investigating how accurate restaurant and packaged-food calorie labels really are. He gets items from chains like Chipotle, Starbucks and Subway measured by nutrition researchers and compares them to the printed numbers.

A short 'How It's Made' television segment showing the industrial process of turning canola seed into cooking oil. It walks through pressing, solvent extraction and refining steps.

Dr. John McDougall argues at TEDxFremont that starch-based diets are what humans were born to eat, drawing on 40 years of nutrition and disease work.

Jamie Oliver shows school kids how chicken nuggets are made by blending skin and mechanically reclaimed meat, as part of his school lunch campaign. The kids react with disgust.

Thunderf00t applies a simple energy mass balance to weight loss, showing how much exercise is needed to burn off extra calories compared with eating less. He concludes that cutting intake is the easier route and that hunger fades after the first week.