Dr. Sarah Berry
speaker
566 appearances
3 recordings
3 series
first heard Nov 2024
last heard 18 Dec
Dr. Sarah Berry’s voice in public audio — every appearance, attributed to the second.
Trend
recordings per month · last 12 monthsRecordings per month over the last 12 months — 1 in all, peaking in Dec 2025 with 1.
Appearances
But as it became more processed up to the level of the oats that we had today, you got a bigger increase.
And it's because of changing the structure, changing the rate at which the stomach empties it, the rate at which they're absorbed, that you see these differences.
If you go on social media, CEDAWs are toxic, CEDAWs are going to give you Alzheimer's, CEDAWs are going to give you cancer, but I've done lots of research and there is absolutely no evidence to show CEDAWs are harmful.
Actually, they're beneficial for our health and I'll come back to that, but the problem is that there is so much misinformation out there about what we eat, how we eat and how it affects our health.
Dr. Sarah Berry is a renowned nutrition scientist and professor.
Yes.
That's so important because you can have two foods with identical labeling, same nutrients and calorie value, but can have entirely different impacts in terms of how you metabolize that food and how it impacts downstream health effects, depending on how that food has been processed. Now, we also know the timing of when we eat is really important.
We also know, on average, if you change the speed in which you eat your food by 20%, you reduce your calorie intake by about 15%. But where it gets really interesting is there's evidence to show if you chew your food 40 times versus 15 times, it can result in... And then there's the menopause.
We've conducted lots of research, and one of the most exciting things is that there is a principle which can reduce symptoms by about 35%. And so they are...
Yeah, so I've spent 25 years starting out in quite a specific area, looking at how diet impacts our cardiometabolic health. So by this, I mean lots of factors related to cardiovascular disease, like type 2 diabetes, our cholesterol, our blood pressure, our inflammation.
And then more recently, I've been looking at how actually we piece together all the complexity of who we are, what we eat, how we eat, into how that actually impacts how we respond to food and the helpfulness of a food.
Most of my work's been done through running clinical trials, so randomised controlled clinical trials where I recruit various people, get them to eat various things, do loads and loads of different measurements and look at how a food or a nutrient or a diet might impact a particular health outcome.
The key pieces are who you are. So that's one of the key pieces. So by that I mean your genetics, your microbiome, your age, your sex, your menopause status, all of those kind of things. The other is the food that you eat. And when we think about food, we need to think about it beyond...
traditional way that we thought about food in terms of nutrients you know backpack labeling fat protein fiber carbohydrate but actually thinking about food in terms of the fact that on average each food has 70 000 different chemicals and these are contained within a very complex food structure which we call food matrix that modulates the impact that those chemicals and nutrients have
So that's the second thing that we need to think about. So we've got who you are, the food that you're eating, but the complexity of that food, and then how you eat your food. And by how you eat your food, I'm thinking about your lifestyle. I'm thinking about, are you jet lagged? How much sleep did you have last night?
You know, what's the order in which you're eating your food within a meal or over the day? How stressed are you feeling? When did you do physical activity? All of that also impacts how you will respond to a food. And then I think the last piece of the puzzle is so important that as nutritional scientists, I don't think we think about Why do you make the dietary choices that you make?
So why do you choose to have that for breakfast, for lunch, for dinner? Is it because it's part of your culture? Is it because that's how you're just feeling emotionally? Is it because you're sitting with friends and it's part of that social experience?
I think we're at a really exciting time in nutritional research because we're now able to collect data at a scale, breadth, depth and precision that we've never been able to before that's allowing us to put together all of those pieces of the puzzle to start to see a clearer picture.
So the food matrix simply puts the structure of food. And it's really important because we know that food is so much more than just the nutrients and chemicals it contains. So we know that food contains nutrients that people are very familiar with, like protein, fat, fiber, carbohydrate. We know that food also contains thousands of other chemicals.
Many of these we call bioactives that you'll have heard of, like polyphenols, you know, vitamins, minerals, etc., But they're all encapsulated within the structure of a food. To think of an apple versus apple puree versus apple juice. They're all coming from the same food, but they have a different structure. And the reason it's important is because we know that food structure modulates
Showing 61–80 of 566 · page 4 of 29
← Previous
Next →