Hello and welcome to the Consistency Project podcast. I'm Patrick Cummings. I'm here as always with E.C. Sankowski. Every week on the show, we aim to simplify the principles and practices of nutrition, health, and fitness. And we thank you for tuning into the show. How are you, E.C.? Wonderful. How are you doing? Great. We have a cloudy, rainy day here. So if anybody hears rain in the background, it's just me and I apologize. I was like, what's that noise?

Seriously. We have a cloudy, rainy day here. So if anybody hears rain in the background, it's just me.

And I apologize.

What's that noise?

Seriously. This week, we're going to talk about your big takeaways from a new book. I'm going to probably pronounce one of the co-authors name wrong. Julia Balloze. Is that? I hope so. Yeah. Yeah, cool. Julia Ballo's and Kevin Hall's new book, Food Intelligence, the science of how food

both nourishes and harms us. We're going to dive into that momentarily. But before we jump in,

a quick mention, we've been talking about this on the show the last couple weeks.

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smartest, simplest path to better nutrition that they've ever tried. All right, EC, Kevin Hall is a name

that you've mentioned a number of times in this year podcast or on this year podcast. So maybe

let's do a little bit of background. I know you've been reading this for a little bit. Maybe give

a quick overview of your thoughts before we dive into the specifics and maybe remind us who Kevin Hall is.

Yeah. So we've definitely talked about his research related to ultra-processed food consumption,

understanding weight loss and why it's difficult, hunger cravings, and also things related to

like the biggest loser and some of the

results that we see from people who participate in that show. So really well-known researcher

for doing all of these metabolic ward studies. And so I was thrilled to see that he wrote a book.

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