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Ketogeek's Podcast - 53. Fighting "Chemophobia" & Why There is No Such Thing as Natural | James Kennedy

53. Fighting "Chemophobia" & Why There is No Such Thing as Natural | James Kennedy

Explicit content warning

01/08/19 • 74 min

Ketogeek's Podcast

Are "natural" foods really "natural"? Are organic foods better? What about preservatives, tons of health and nutrition claims and strange chemicals on food and make-up labels? The reality is, everything we eat is chemicals and processed to some extent. In this podcast we make sense of all these chemicals and claims while also touch on how many health gurus and bloggers can cause serious harm by making dangerous claims about "real" and "natural" foods while manipulating consumer naivety.

Bio: James Kennedy is a British-born author and chemistry spokesperson. Kennedy is a chemistry teacher in Australia who created the All-Natural Banana poster series and founded the Sincerely, Chemicals chemistry outreach initiative in 2017, which runs live workshops with journalists and healthcare practitioners that aim to improve chemistry communications between experts and the public. Kennedy contributes to magazines, television and radio interviews to talk about chemistry-related topics with the aim of improving public perceptions of chemistry. He hosts an educational YouTube channel called Sincerely, Chemicals.

Time Stamps:

0:15 - Ketogeek updates, Energy Pods updates & more!

8:33 – How did you get into chemistry, outreach and battling chemophobia

11:45 – Why did you decide to write a book about Chemophobia?

13:32 – What is chemophobia and when did we start fearing chemicals?

16:43 – Are people becoming more or less acceptable of chemicals?

17:45 – Why there is no such thing as “Natural”

22:47 – How many chemicals exist in fruits and vegetables?

25:13 – How selective breeding has chemically altered fruits and vegetables and is turning them into gummy bears

28:41 – Why promoting “Real” and “Whole” food for treating medical conditions may be a dangerous idea

31:42 – How to figure out which foods are safe to eat?

34:38 – How a famous fitness blogger caused Subway to wrongfully give up on a chemical through fear and power of social media

39:52 – Viscosity, satiety, hunger, texture, nutritionism and why foods aren’t just nutrients

47:11 – Biggest milestones in the world of Chemistry?

48:41 – Why does plastic get so much slack?

52:08 – Is interest in Chemistry declining in schools?

53:18 – Is organic food necessarily better?

57:08 – How tell what chemicals are safe in food labels?

1:00:35 – Importance of dosage and teaching the public on how to think like a chemist

1:03:54 – Are food preservatives safe?

1:06:08 – Recommended reading resources and people to follow

1:11:54 – Final Plugs

James Kennedy Links:

Ketogeek Links:

References:

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Are "natural" foods really "natural"? Are organic foods better? What about preservatives, tons of health and nutrition claims and strange chemicals on food and make-up labels? The reality is, everything we eat is chemicals and processed to some extent. In this podcast we make sense of all these chemicals and claims while also touch on how many health gurus and bloggers can cause serious harm by making dangerous claims about "real" and "natural" foods while manipulating consumer naivety.

Bio: James Kennedy is a British-born author and chemistry spokesperson. Kennedy is a chemistry teacher in Australia who created the All-Natural Banana poster series and founded the Sincerely, Chemicals chemistry outreach initiative in 2017, which runs live workshops with journalists and healthcare practitioners that aim to improve chemistry communications between experts and the public. Kennedy contributes to magazines, television and radio interviews to talk about chemistry-related topics with the aim of improving public perceptions of chemistry. He hosts an educational YouTube channel called Sincerely, Chemicals.

Time Stamps:

0:15 - Ketogeek updates, Energy Pods updates & more!

8:33 – How did you get into chemistry, outreach and battling chemophobia

11:45 – Why did you decide to write a book about Chemophobia?

13:32 – What is chemophobia and when did we start fearing chemicals?

16:43 – Are people becoming more or less acceptable of chemicals?

17:45 – Why there is no such thing as “Natural”

22:47 – How many chemicals exist in fruits and vegetables?

25:13 – How selective breeding has chemically altered fruits and vegetables and is turning them into gummy bears

28:41 – Why promoting “Real” and “Whole” food for treating medical conditions may be a dangerous idea

31:42 – How to figure out which foods are safe to eat?

34:38 – How a famous fitness blogger caused Subway to wrongfully give up on a chemical through fear and power of social media

39:52 – Viscosity, satiety, hunger, texture, nutritionism and why foods aren’t just nutrients

47:11 – Biggest milestones in the world of Chemistry?

48:41 – Why does plastic get so much slack?

52:08 – Is interest in Chemistry declining in schools?

53:18 – Is organic food necessarily better?

57:08 – How tell what chemicals are safe in food labels?

1:00:35 – Importance of dosage and teaching the public on how to think like a chemist

1:03:54 – Are food preservatives safe?

1:06:08 – Recommended reading resources and people to follow

1:11:54 – Final Plugs

James Kennedy Links:

Ketogeek Links:

References:

Previous Episode

undefined - 52. Adequate Protein Intake, Food Satiety & Metabolism | Menno Henselmans

52. Adequate Protein Intake, Food Satiety & Metabolism | Menno Henselmans

This is an absolute powerhouse of a podcast that cuts through all the scientific literature and provides you with information grounded in evidence. We cover topics ranging all the way from adequate protein intake, factors that dictate food satiety, caloric intake and metabolism.

Bio: Menno Henselmans is a scientist, fitness model and online physique coach. He was once a business consultant specializing in advanced statistical data analysis but he traded his company car to follow his true passion in fitness. His background is in science and statistics which inspired him to form the Henselmans PT course. He helps serious trainees attain their ideal physique. He is a published scientific author in Sports Medicine, the highest impact factor journal in exercise science, and peer-reviewer for the Journal of Human Kinetics. Experienced world class coach and speaker. In other words, he knows what he is talking about and backs it up with solid science and numbers.

Time Stamps:

0:15 - Ketogeek housecleaning, new flavor announcement & design updates

12:11 - How to understand a scientific paper

15:54 - Who are "Intermediatories", "synthesizers" and "revolutionaries"

18:00 - How to figure out which educator, writer or influencer is credible or not

20:10 - Uncertainty of nutrition science & how you can tell if a nutrition study is bunk

30:58 - What is the optimal protein intake for humans?

33:16 - Pros and cons of nitrogen balance and measuring muscle protein synthesis

36:47 - Does food processing impact the thermic effect of food?

39:40 - What does "protein" in scientific literature mean?

42:44 - Factors that drive maximum protein synthesis

47:21 - Why do you look lose muscles so quickly when you take a break from gym?

50:45 - Protein intake, gluconeogenesis and nutritional ketosis

54:31 - Discussion about food satiety & why protein is not more satiating than carbs and fats

1:07:09 - Why consuming liquid calories isn't a smart idea

1:10:49 - How to gather correct information from studies that have conflict of interest

1:18:18 - Why don't all of the extra calories you eat turn immediately into stored fat?

1:23:41 - Why there is no such thing as "metabolic damage"?

Menno Henselmans Links:

Ketogeek Links:

References:

Article about liquidating protein and reduction in satiety

Article about why protein is not more satiating than carbs and fats

Next Episode

undefined - 54. Understanding the Science & Controversy Behind Biotechnology & Transgenics | Dr. Kevin Folta

54. Understanding the Science & Controversy Behind Biotechnology & Transgenics | Dr. Kevin Folta

Biotechnology is an emerging field in science that allows us to understand genetics and use them in a practical manner to potentially help humanity. This podcast delves into the journey and knowledge of Dr. Kevin Folta who has spent his lifetime researching this topic through an agricultural perspective.

BIO:

Kevin M. Folta is a Professor inthe Horticultural Sciences Department at the University of Florida. His research program examines how light signals are sensed in plants and how different parts of the spectrum can change shelf life and high-value fruit and vegetable traits. His group also uses novel genomics approaches to identify genes related to flavor and disease resistance. An innovative new project is testing a method to create new small-molecule drugs for use in everything from plant growth regulation to MRSA. He has been recognized for his science communication efforts, speaking with public audiences, and training scientists and agricultural producers to be better communicators. In 2016 he was recognized with the prestigious CAST Borlaug Award in Agricultural Communications and was named as the Ag Pro Person of the Year. He also hosts the weekly podcast Talking Biotech (www.talkingbiotechpodcast.com). Ph.D. from the University of Illinois at Chicago (1998).

TIME STAMPS:

0:15: Ketogeek updates about flavor

8:01: Dr. Kevin Folta’s journey and back story

9:36: What is a “Gene” and “Biotechnology”?

12:20: Why does Biotech get a bad rap in the mainstream?

14:41: Explanation of GMOs/Transgenics, Genetic Engineering & Traditional Agriculture

17:14: How genetic engineering can help solve problems in traditional agriculture

19:50: How are transgenic foods approved by the government?

22:11: How CRISPR Cas9 and gene editing works?

24:28: Can you do multiple edits at the same time?

26:04: The drawbacks and critique of gene editing

28:14: Seralini Study & what if someone finds issues with biotech products?

30:40: How can intrinsic and environmental factors can impact plant development?

33:08: How light can impact plant growth, movement, flavor and aroma

39:04: Are fruits, vegetables and crops less nutritious nowadays?

42:03: The controversy of and narrative behind the “Golden Rice”

45:06: Why do people dislike Transgenic foods?

49:32: Can you make a plant walk?

51:22: What are the limitations of biotechnology?

53:09: Greatest paradoxes you’ve observed as a scientist?

57:23: “Denialism of Science and Society”, thinking critically and problems with social media learning

1:01:24: False narratives and how can couples who are about to start a family get legit scientific information?

1:10:24: The story and controversy of the “Bt Brinjal” in South Asia

1:14:06: Other technologies & the tragic controversy of “Matoke banana” in Uganda

1:18:34: Concerns with companies monopolizing and holding patents to newer biotech technologies

1:21:19: Final Message to the listeners

1:26:07: Final Plugs

GUEST LINKS:

Ketogeek Links:

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