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#314: Q&A – Hemochromatosis, Sodium, Bone Health, & More!

77 min • 9 januari 2020

[05:00] how should we define calorie restriction in the context of its scientifically observed connection with longevity?
[12.30] I'd love to hear your thoughts about the consumption of duck meat. Does it get categorized as red meat consumption in epidemiological studies?
[14.10] Can obese or overweight women experience REDs when dieting? If so how do you manage the risk vs. reward of losing excessive body fat vs inducing REDs?
[21.20] How much the Nutrition will change in 10 years, and how much impact it will have in our daily lives?
[25.00] Cancer recovery: What type food to eat and training protocols to follow whilst healing after operation and what type of exercise during chemo?
[26.00] I'd love to know what your "weaknesses" are!
[34.00] What non-tracking methods do you use for combat athletes?
[38.20] can we adapt to higher fat oxidation during exercise so that exogenous CHO isn’t necessary?
[42.55] How do you plan a diet to lose muscle mass healthily?
[48.40] Does eating a high-fat diet (keto) cause heart health issues?
[52.34] Is salt good or bad for your health?
[53.38] Does calcium supplement improve bone health and prevent bone fracture?
[62.55] Hemochromatosis and the Irish
[68.10] In nutritional science and resistance training I'm witnessing what appears to be a shift from a physicalist based approach to a phenomenological based approach. Do you see a similar transition taking place?

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