What up everybody, it's episode 311 of The Genius Life, let's go.

What's cracking everybody? Welcome back to another episode of The Show.

I'm your host Max Lugovira, filmmaker, health and science journalist and New York Times best-selling

author. I've dedicated my life to unraveling the science behind how our choices,

including what we eat and how we live, affect our cognitive and physical performance,

how we feel, our health span and our risk for disease. This podcast is all about how to live in

that optimal state, which I call living like a genius. On this episode of The Show, I'm super excited

to introduce you to Dr. Sarah Berry. Dr. Berry is an associate professor in the Department of

Nutritional Sciences at Kings College London, and she is the chief scientist over at Zoe.

Since commencing her research career at Kings College in 2000, she's been the academic leader

for more than 30 human nutrition studies in cardiometabolic health. She's made a leading contribution

to our knowledge base on how fats are digested, among other things. And her research focuses on

the influence of the manipulation of the food structure, and its subsequent effects on fat and

carbohydrates, accessibility and metabolism. Put in simpler language, essentially she studies what

happens to your food once you swallow it. Dr. Berry is interested in finding out how we digest

and metabolize food and the differential effects of food digestion and metabolism across different

grades of food processing, which is a critical question to ask today, particularly in a time when

73% of the modern food supply is ultra processed. How is food processing itself contributing to

weight gain, health and disease? And that's the topic of today's episode of The Show.

Among other topics, we're going to discuss how the food matrix influences how nutrients from food

are absorbed. One of Dr. Berry's many areas of expertise includes nuts, and she's going to

demonstrate how only about 70% of the fat in nuts are actually released, leading to nutrition

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