Rhiannon Lambert

Yeah, it's so hard.

So just so you know, we're not saying that at all.

I ate like every shade of potato first time around.

I was literally a potato.

It's really tough for everybody.

And what I want to add here is that I think what Professor Riesland added was really interesting.

And he said, our food environments are clearly shaping the way our children have preferences towards food.

which we can't ignore.

And that must be true.

And it's very hard to study any pregnant women ethically or babies within the womb.

It's really difficult, very expensive, so many problems to get large data samples there.

But it makes perfect sense that our modern diets that are heavy in artificial sweeteners, hyperpalatable foods, UPFs, that potentially children are predisposed

to those flavors growing up, which also equates to the poor health of the nation in general.

But please remember that when we discuss epigenetics, just as with nature, nurture with food, if you had a pregnancy like Ella and I have experienced, you can do so much when you start weaning as well.

And with exposure in the first two years, you can

offer as much variety as you can.

And all is not lost is what I'm trying to say in a kind way.

Welcome back, everybody.

Olive oil and coffee may slow aging, studies suggest.

Now, Ella and I both know that the media is fraught with headlines on coffee's good, then coffee's bad.