In this episode, Dr. Jonathan Allen joins us to unpack the science behind some of today’s most popular dietary supplements and the claims that surround them. From protein powders and creatine and their role in muscle development and brain energy, to collagen supplements marketed for beauty and health, and even the rise of greens powders as a convenient nutrition option, Dr. Allen explains what the evidence actually shows and where hype may outpace biology. Throughout the conversation, we emphasize the importance of looking beyond marketing, understanding how supplements are metabolized in the body, and using reviews and meta-analyses to evaluate the science. Tune in for a practical, evidence-based discussion on how to think critically about supplements and make informed decisions based on your individual health needs.

Learn more about Dr. Allen’s work below:

NC State Bio Page: https://cals.ncsu.edu/food-bioprocessing-and-nutrition-sciences/people/jallen/

The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.

Edited and Produced by: Bhavisha Gulabrai

Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, we sit down with Dr. Manuel Kleiner to explore all things gut health. Dr. Kleiner breaks down how trillions of bacteria work together to help us digest food, protect our health, and shape the way our bodies function. We dive into his research on how different protein sources, like eggs, red meat, and plant proteins, can alter the microbiome and impact long-term health. He also shares science-backed advice for supporting gut health, the importance of dietary fiber diversity, and why popular trends like the “protein craze” may not be as beneficial as they seem. Tune in to hear why diet diversity, microbial interactions, and patience in adapting your gut are central to maintaining a healthy microbiome.

Learn more about Dr. Kleiner’s work below:

NC State Bio Page: https://provost.ncsu.edu/people/mkleine/

The Kleiner Lab: https://kleinerlab.cals.ncsu.edu/

Check out the following resources to learn more about today’s topic:

Article: Dietary protein source alters gut microbiota composition and function: https://academic.oup.com/ismej/article/19/1/wraf048/8089909

Article: Dietary protein from different sources escapes host digestion and is differentially modified by gut microbiota: https://pubs.rsc.org/en/content/articlehtml/2025/fo/d5fo01132a

Article: Assessing the diversity and functional profile of the “microbial proteome” in fermented foods: https://www.biorxiv.org/content/10.1101/2025.11.19.689333v1.abstract

Article: Source of dietary protein alters the abundance of proteases, intestinal epithelial and immune proteins both directly and via interactions with the gut microbiota: https://www.biorxiv.org/content/10.1101/2025.01.09.632171v1

The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.

Edited and Produced by: Bhavisha Gulabrai

Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, we sit down with Dr. Carrie Pickworth to break down one of the most talked-about and often misunderstood topics in food and agriculture: beef production. From grass-fed to grain-fed systems, Dr. Pickworth explains what these production terms actually mean and how beef cattle are raised across different stages of their lives. We explore how cattle diets influence growth, efficiency, and meat quality, what science says about the nutritional differences between grass-finished and grain-finished beef, and why those differences matter far less for human health than many headlines suggest. The conversation also addresses common concerns around hormones and antibiotics, including how they are used, what safeguards are in place, and why context is critical when interpreting risk. Finally, Dr. Pickworth discusses the role of cattle as upcyclers in a sustainable food system, the use of byproducts that would otherwise go to waste, and what excites her most about the future of beef research and production.

Learn more about Dr. Pickworth’s work below:

NC State Bio Page: https://cals.ncsu.edu/animal-science/people/carrie-pickworth/

Check out the following resources to learn more about today’s topic:

NC State Extension - Beef: https://beef.ces.ncsu.edu/

North Carolina Cattlemen’s Association: https://www.nccattle.com/

National Cattlemen’s Beef Association: https://www.ncba.org/

The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.

Edited and Produced by: Bhavisha Gulabrai

Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, Dr. Chris Taylor joins us to unpack the growing conversation around processed and ultra-processed foods, and why these labels often oversimplify a much more complex food system. From common claims about additives, preservatives, and metabolic health, Dr. Taylor explains what food processing really means and where the evidence still falls short. We explore how nutrient density, fiber, energy density, and substitution effects influence how much we eat, why blanket recommendations can lead to unintended consequences, and how reformulation has historically changed the nutritional profile of foods. The conversation also dives into food access, shelf life, and the role processed foods play in feeding a diverse population, especially when fresh food is not always accessible or affordable. Finally, Dr. Taylor challenges to good vs. bad food narrative, encouraging listeners to think more intentionally about overall dietary patterns, nutrient tradeoffs, and making informed choices rather than reacting to headlines about ultra-processed foods.

Learn more about Dr. Taylor’s work below:

The Ohio State University Bio Page: https://hrs.osu.edu/faculty-and-staff/faculty-directory/taylor-chris

Check out the following resources to learn more about today’s topic:

NOVA Classification: https://pmc.ncbi.nlm.nih.gov/articles/PMC10261019/

Dietary Guidelines Committee: https://www.dietaryguidelines.gov/2025-advisory-committee-report

The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.

Edited and Produced by: Bhavisha Gulabrai

Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, Dr. Dara Bloom and Dr. Allison Pullin joined us to unpack what food labels and animal certifications really mean and why they can be so confusing for consumers. From third-party verification and auditing standards to recordkeeping on farms, our guests explain how these programs are designed, how they are implemented across different farming systems, and where flexibility exists to balance animal health with practical farm management. We also discuss why no single label can capture the full complexity of food production, how consumers can navigate grocery store choices without feeling overwhelmed, and what role Extension resources and direct relationships with farmers can play in building trust. Whether you carefully read every label or just do your best in a busy grocery store aisle, this conversation offers reassurance about the systems behind the food we eat.

Learn more about Dr. Bloom’s work below:

NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/jdbloom/

Learn more about Dr. Pullin’s work below:

NC State Bio Page: https://cals.ncsu.edu/prestage-department-of-poultry-science/people/allison-pullin/

Check out the following resources to learn more about today’s topic:

CEFS Quick Guide to Common Label Claims: https://cefs.ncsu.edu/resources/quick-guide-to-common-label-claims/

USDA Animal Welfare Audit and Certification Programs: https://www.nal.usda.gov/animal-health-and-welfare/animal-welfare-audit-and-certification-programs

The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.

Edited and Produced by: Bhavisha Gulabrai

Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, we sit down with Dr. Eric Trexler to unpack why protein has exploded from a niche fitness topic into a full-blown wellness trend, and what the science actually says behind the hype. From the rise of resistance training to misconceptions about protein needs, Dr. Trexler explains how protein works in the body, why lifters need it differently than sedentary consumers, and how muscle growth really happens. We explore plant versus animal protein sources, concerns around saturated fat, and why high protein products are not always as helpful as they seem. The conversation also dives into how protein is being marketed, especially to women, the pitfalls of trendy supplements like collagen, and why resistance training matters far more than chasing protein numbers alone. Plus, Dr. Trexler shares practical, realistic advice for balancing protein for performance, long-term health, and the simple enjoyment of food, along with encouragement for anyone curious about getting started with resistance training.

Learn more about Dr. Trexler’s work below:

Duke University Bio Page: https://scholars.duke.edu/person/eric.trexler

Iron Culture Podcast: https://ironculture.libsyn.com/

Mass Research Review: https://massresearchreview.com/

Check out the following resources to learn more about today’s topic:

Article: Systematic review and meta-analysis of protein intake to support muscle mass and function in healthy adults: https://pmc.ncbi.nlm.nih.gov/articles/PMC8978023/

Article: The skeletal muscle anabolic response to plant- versus animal-based protein consumption: https://pubmed.ncbi.nlm.nih.gov/26224750/

Article: High-protein plant-based diet versus a protein-matched omnivorous diet to support resistance training adaptations: A comparison between habitual vegans and omnivores: https://pubmed.ncbi.nlm.nih.gov/33599941/

Article: Whey protein supplementation is superior to leucine-matched collagen peptides to increase muscle thickness during a 10-week resistance training program in untrained young adults: https://pubmed.ncbi.nlm.nih.gov/35042187/

Article: The effects of creatine supplementation combined with resistance training on regional measures of muscle hypertrophy: A systematic review with meta-analysis: https://pmc.ncbi.nlm.nih.gov/articles/PMC10180745/

The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.

Edited and Produced by: Bhavisha Gulabrai

Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, Dr. Lynette Johnston joins us to explore the science, use, and safety of one of the most common artificial food colors: red dye #40. Dr. Johnston explains where this dye shows up in our everyday lives, and why it is used so extensively in our food system. We discuss how the FDA regulates artificial dyes, what current research says about potential health effects, and how dose, context, and individual sensitivities play a role in understanding risk. She also dives into natural alternatives, their limitations, and how cost, stability, and consumer expectations influence which dyes food companies choose. Tune in to hear how Dr. Johnston helps us navigate labels, media headlines, and ingredient choices while emphasizing that staying informed and supporting research is key to a safe and resilient food supply.

Learn more about Dr. Johnston’s work below:

NC State Bio Page: https://cals.ncsu.edu/food-bioprocessing-and-nutrition-sciences/people/lmkleman/

Check out the following resources to learn more about today’s topic:

Center for Science in the Public Interest: https://act.cspinet.org/a/evg-ps-donate-ep?ms=&sourceid=1129207&gad_source=1&gad_campaignid=20127461743&gbraid=0AAAAAD_usrhrHwm6eDWjKOX6425_pjVHS&gclid=CjwKCAjw7fzDBhA7EiwAOqJkhyEZykFAVk0xhoSCfqf9DryoHtb59X-MXuW-D9RexbJJVEuPMvjcpBoCFakQAvD_BwE

US FDA Color Additives: https://www.fda.gov/industry/color-additives

The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.

Edited and Produced by: Bhavisha Gulabrai

Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, we sat down with Dr. Basheerah Enahora to unpack the science and controversy behind two of the most debated sweeteners in our food system: high fructose corn syrup and cane sugar. From their nearly identical chemical structures to how our bodies metabolize them, Dr. Enahora explains why the real concern lies not in the source of sugar but in how much of it we consume. She also explores how cost, processing, and consumer perceptions shape the ingredients that end up on our shelves. Beyond the science, we talk about how to move away from “good” or “bad” labels and toward a more balanced view of nutrition and health. Tune in to hear how Dr. Enahora helps people build sustainable eating habits that focus less on perfection and more on long-term well-being.

Learn more about Dr. Enahora’s work below:

NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/basheerah-enahora/

Check out the following resources to learn more about today’s topic:

American Heart Association - Added Sugars: https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/sugar/added-sugars

CDC - Be Smart About Sugar: https://www.cdc.gov/healthy-weight-growth/be-sugar-smart/index.html

Article: Effects of high-fructose corn syrup and sucrose consumption on circulating glucose, insulin, leptin, and ghrelin and on appetite in normal-weight women: https://pubmed.ncbi.nlm.nih.gov/17234503/

American Heart Association - How Much Sugar Is Too Much?: https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/sugar/how-much-sugar-is-too-much

Article: Straight talk about high-fructose corn syrup: what it is and what it ain’t: https://pubmed.ncbi.nlm.nih.gov/19064536/

Article: Sucrose, high-fructose corn syrup, and fructose, their metabolism and potential health effects: what do we really know?: https://pubmed.ncbi.nlm.nih.gov/23493540/

Article: Twenty-four-hour endocrine and metabolic profiles following consumption of high-fructose corn syrup-, sucrose-, fructose-, and glucose-sweetened beverages with meals: https://pubmed.ncbi.nlm.nih.gov/18469239/

The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.

Edited and Produced by: Bhavisha Gulabrai

Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.