Dr. Aly Cohen
speaker
699 appearances
2 recordings
2 series
first heard Apr 2025
last heard May 2025
Dr. Aly Cohen’s voice in public audio — every appearance, attributed to the second.
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Appearances
The Checkup with Doctor Mike · Are Everyday Chemicals ACTUALLY Harming Your Health · 7 May 2025
podcast
They're smart enough to know and have agency over their body, no matter what their education level is. where their income is. They have a right to be healthy. And that's what I argue in this book. And that's what I'm sharing.
Sure. Well, I look forward to getting the data so we can compile it and perhaps do a part two. So thank you both for your time. Appreciate it. And where can people follow you on social media?
So, under thesmarthuman.com is my website. I have courses. I have a bunch of stuff there. And also Ailey Cohen, A-L-Y Cohen, M-D. And that's also been, you know, an area that people can reach me. And I hope people will follow and check it out. Cool.
How about yourself, Dr. Love?
This was a tough one to moderate for sure. A lot of claims, a lot of terms, and definitely some drama. After sitting through the discussion and then re-listening to it, I think the main issue I have with the entire detoxifying stance is that it often skips logical steps, which are really important.
For example, we don't have quality evidence proving that organic food is healthier, yet Dr. Cohen throughout says that if we want to be precautionary, we should avoid conventional produce. Well, to be precautionary, you should do something that's proven to be safer. And organic is not necessarily proven to be safer, so that idea doesn't quite come together.
Ultimately, while I agree, making some simple swaps, like getting rid of single-use plastic, especially in the kitchen, and washing your produce, could be reasonable, the many steps recommended throughout the book go too far for what we actually know about environmental chemicals, and therefore, in my opinion, it's bordering on fearmongering.
I want to thank both Dr. Cohen and Dr. Love for the spirited and nearly three-hour discussion. Hopefully you enjoyed this lengthy conversation. If you enjoyed it, please don't hesitate to give us five stars, as it truly helps our podcast find new viewers. And if you want another great conversation, check out my debate with Dr. K about Eastern versus Western Medicine. Really worth a watch.
And as always, stay happy and healthy.
Well, iodine is a pretty important micronutrient, and I would probably rank it pretty, I would give it like a C or a B. B, let's do B. Okay, tell us about it.
Great question. So iodine is something that most people haven't really heard about. And it's a micronutrient that protects the thyroid gland. And it actually is not in a lot of the foods we eat anymore, other than, say, some seafood and some seaweed and maybe yogurt, real yogurt, navy beans. But iodine is something the human body doesn't make on its own. We have to get it from food.
It's critical for brain development in babies. So babies have to get it from breast milk. But other adults and young children have to have thyroid every day because it washes out every day in order to sit in the thyroid and protect it from a lot of the chemicals that we're exposed to, such as perchlorate for one. And that's in a lot of food packaging, especially processed food packaging.
It's also found naturally in some foods such as farm foods. And it's also on food washes. So it's in the food system of cleaning our produce that we may or may not have control over. So because of these outside invaders that like to stick to the thyroid gland and disrupt its function, iodine protects the thyroid gland. So you don't want to take too much. You don't want to take none or too little.
So there's a recommendation I have of about 150 micrograms of iodine as sodium iodide often, even in a multivitamin. It's very protective and very helpful.
Yeah, the studies really show there's lots of nutrients and we can go into that, but there's lots of nutrients we're not getting in modern day time that we needed as evolutionary beings for millions of years. And iodine is just one of those things that we're not getting every day. We're not getting the right amounts. We're inconsistent. We have busy lives.
You know, we don't have always the access to foods that we want. So really, it's not even in food. And actually, in the 1950s, it was added to bread as a public health service, knowing that we have such low iodine levels in our food. But no one eats bread really anymore. A lot of people don't eat bread. I shouldn't say everyone. And it used to be in table salt.
It was added to table salt, like Morton's type of table salt. Now a lot of people are having Himalayan sea salt, kosher sea salt, very unprocessed sea salt processes. And there's no iodine in those products. So we're not getting iodine, even though we think we're getting it from salt. We're not getting it from food.
It's limited, and it's just something to think about among several others, which is why one of the solutions, besides being worried about which foods and how often, is to really think about even a multivitamin that has the right amount, which is about 150 micrograms of iodine per day.
So I think I would probably rank it around a, you know, C. Let's put it as C because I want to save some other offenders for the top ones. But it's a bad guy. It's a bad guy. And we want to really think about where we get it, where we get exposed to it, the chemicals that are on nonstick cookware. So as you mentioned, it's everywhere.
People use a lot of these products that are coated with a super slick surface. And that slick surface, which has made it so convenient to cook, to drop our baked goods out of the pan, to cook our eggs on, so to speak. It's a group of chemicals called perfluoralkyls or the PFAS chemicals. They are specifically designed functionally to make things slippery.
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