5 foods I got wrong - Tim Spector

ZOE Science & Nutrition

ZOE

Nutrition, Science, Health & Fitness, Education

4.6 • 5.6K Ratings

🗓️ 20 October 2022

⏱️ 44 minutes

🔗️ Recording | iTunes | RSS

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Summary

Where were you in 2015? President Obama was in the White House, The UK was a member of the European Union, and you couldn’t escape Bruno Mars's global smash: Uptown Funk. More importantly, 2015 marked the release of Tim Spector’s first book: The Diet Myth. If you think the world has felt different since 2015, wait until you hear about the advances in nutritional science. Since then, Tim has had a chance to rethink his position on dietary staples like bread, milk, ultra-processed foods and more. He’s put everything he’s learnt into his new book Food for Life: The New Science of Eating Well. In this episode, Tim speaks with Jonathan about what he got right, where he went wrong, and what the future holds for the world of nutrition. Tim Spector is a co-founder at ZOE and one of the world's top 100 most cited scientists. Download our FREE guide — Top 10 Tips to Live Healthier: https://zoe.com/freeguide Timecodes: 00:00 - Intro 00:10 - Topic introduction 02:33 - Quickfire questions 03:19 - Has Tim changed his opinion on anything while writing his new book? 03:55 - Tim’s new book: Food for Life 05:41 - Today’s topic: 5 foods Tim got wrong 06:55 - #1: Bread 10:16 - What has Tim’s opinion changed about bread? 12:23 - #2: Personalization 15:15 - How has Tim’s breakfast changed? 22:05 - #3: Milk 25:04 - Skim milk vs whole milk 27:48 - What kind of milk does Tim have? 29:43 - #4: Mushrooms 32:37 - #5: Ultra-processed foods 40:30 - Summary 42:17 - Will Tim write another book? 42:49 - Goodbyes 42:53 - Outro Pre-order Tim’s book here. Episode transcripts are available here. Check the trial mentioned in today’s episode here. This podcast was produced by Fascinate Productions.

Transcript

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0:00.0	Welcome to Zoe, Science and Nutrition, where world-leading scientists explain how their research can improve your health.
0:11.0	Why do we love food?
0:16.0	Food has shaped the way we've evolved over the last million years.
0:20.0	When we started to cook our food, our digestive tract slowly became shorter,
0:25.0	as a result of more easily absorbed cooked foods.
0:31.0	Our brains became larger thanks to this increased nutrient intake,
0:34.0	but the major part dedicated to our senses, in particular those neuronal areas related to food.
0:44.0	As omnivores, we needed a good system to distinguish edible from non-edible foods,
0:49.0	and those that were at higher risk were those that gave a bigger reward.
0:55.0	This is why from a young age we are hardwired to be wary of bitter or sour foods that may be dangerous,
1:01.0	and programmed to love sweet foods with energy dense, fatty or savory foods lying somewhere in between.
1:09.0	We all know young children can be fussy eaters, but before the age of two,
1:14.0	they are still highly receptive to many novel foods, textures and colours presented to them by their parents,
1:22.0	enabling them to overcome their initial taste of bitter vegetables, such as broccoli.
1:31.0	If you haven't guessed it already, this isn't Jonathan.
1:39.0	I'm Tim Specter, and you just heard a passage from Food for Life, the new science of eating well.
1:46.0	In today's episode, Jonathan and I discuss the surprising discoveries I made during the six years it took to write this book.
1:55.0	Enjoy!
2:00.0	Tim, thank you for joining me today.
2:03.0	It's a pleasure, Jonathan.
2:04.0	Good. So I know I told you that I wouldn't ask any quick fire questions,
2:09.0	but it turns out I've cheated Tim.
	...

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