Hello and welcome to another episode of Sigma Nutrition Radio. I am your host, Danny Lennon.

This is episode 413 of the podcast. You are very welcome.

Today I'm delighted to be joined by Dr. Anthony Fardy, who is a nutrition science researcher in the Human Nutrition Unit at the University of Claremont-Avern in France.

And his work has focused on a number of important but related areas. So the consequences of reductionist and holistic approaches to

nutrition science, looking at the relevance of the classification of foods based on their degree

of processing, and then the role of the

complex structure of food in its health potential. So looking at the food matrix and the impact

of that on health, and therefore how degrees of processing will influence health via changing

that matrix. And these are much of the ideas which we're going to discuss in today's

episode. And a number of his

publications that have appeared in in various journals over the last number of years have been

quite influential in thinking through some of these ideas and have been very thought-provoking to me.

I will link to those in the show notes this episode and hopefully we're going to walk through

a number of those different topics. The show notes this episode and hopefully we're going to walk through a number

of those different topics. The show notes are going to be over at sigmautrition.com

slash episode 413. So there you'll be able to get a transcript to this episode. You'll be able to get

links to those research papers or anything else related to this particular podcast, as well as more of an

overview of Dr. Faraday's background and what we are discussing here.

Whilst you're over on sigmautrition.com, then check out some of our other content.

So, for example, our Sigma statements, which are our long form pieces of content on particularly

confusing or conflicting areas of nutrition science,

which we try and give our position on with supporting evidence. We also have the Sigma Synopsis

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