Nutrition Science Bites with Professor Clare Collins AO

Merry Christmas from Nutrition Science Bites! Thank you for your support throughout the year - we hope you enjoy a relaxing holiday season!

In this festive episode, Prof Clare Collins and Ilyse Jones share last-minute gift ideas, stress-busting tips, and budget-friendly meal planning to make your celebrations easier and healthier. Discover creative ways to use seasonal ingredients, make meals look amazing, and whip up simple non-alcoholic drinks. Plus, learn how to reduce food waste, keep leftovers safe, and create lasting memories through your favorite recipes.

Try our NEW festive recipes on No Money...

In this conversation, Prof Clare Collins and Ilyse Jones explore the multifaceted topic of honey, addressing listener questions about its health benefits, uses, and potential risks. They delve into the composition of honey, the differences between medical-grade and regular honey, and the science behind its antimicrobial properties. The discussion also covers the comparison of honey with sugar and maple syrup, the role of propolis, and the dangers of 'mad' honey. Throughout the conversation, they emphasize the importance of understanding the source and quality of honey, especially regarding its use in wound healing and its safety for infants.

In line with a key update from the Therapeutic Goods Administration (TGA), this episode explores all things vitamin B6. Prof Clare Collins and Ilyse Jones discuss the serious issue of vitamin B6 toxicity, and emphasise the importance of reading labels carefully, as many supplements contain hidden ingredients that can lead to health complications. The conversation also explores the growing trend of supplement use, why professional guidance is essential, and why a diet rich in whole foods is the safest way to meet your nutritional needs.

The TGA has announced stronger safety controls for products containing vitamin...

In this Nutrition Science Bites episode Prof Clare Collins discuss non-coeliac gluten sensitivity with A/Prof Jessica Biesiekierski. They talk about gluten, what it is and where it's found, differences between gluten sensitivity and coeliac disease, and how a sensitivity is diagnosed. The conversation explores the gut-brain connection, highlighting how stress can affect your gut and alter perceptions of normal digestive processes. They talk about a group of complex carbohydrates called FODMAPs, or fermentable oligo-, di-, mono-saccharide and polyols that can cause gut disruption and digestive health problems for some people with Irritable Bowel Syndrome (IBS) or even Inflammatory...

This conversation with Professor Francine Marques discusses her research on the microbiome and blood pressure. It covers the relationship between dietary fibre and by-products of fermentation in your gut, called short chain fatty acids, that influence blood pressure. We discuss the impact of lifestyle changes on blood pressure management and cover the importance of research trials for validating interventions that have potential to influence health. Check out the link to current studies being done in Prof Francine's lab, including her current clinical trial https://www.marqueslab.com/trials

Key Takeaways

In this #NutritionScienceBites episode I talk with Ilyse Jones about whether 'acid' food is a thing - or not! We covers what a pH level is, what acidity and alkalinity are in relation to foods, plus how the body metabolises food and makes pH adjustments so that blood pH is regulated within a very narrow range. We discuss Potential Renal Acid Load (PRAL), a score that estimates the amount of acid a food produces within the body after digestion and in response to filtering processes in the kidneys. While food pH may not impact your health or blood pH...

Thanks to Dr Karl and his team at Shirtload of Science for another fabulous podcast with Laureate Professor Clare Collins. We are sharing this episode on our Nutrition Science Bites channel with approval from Dr Karl!

In this episode, I’m joined by Professor Clare Collins, Australian dietitian and Professor of Nutrition and Dietetics at the University of Newcastle. Clare is my go-to expert when it comes to all things nutrition, and today she’s here to unpack the often confusing world of processed and ultra-processed foods.

We dive into what really...

In this conversation, Professors Clare Collins and Karen Charlton discuss planetary health and the relatively recent concept of the 'planetary diet'. They cover the impact of food choices on global health and environmental sustainability. The discussion covers the evolution of the planetary health diet, the importance of policy in shaping food systems, and the eight action areas necessary for creating sustainable food practices. Professor Karen highlights the need to address food waste, promote social justice, and align financial policies to ensure food and nutrition security for all. The conversation concludes with a call to action for individuals to make...

In this conversation, Prof Clare Collins and Ilyse explore the multifaceted topic of breakfast, addressing common questions and recent research findings. They discuss the impact of breakfast on appetite hormones, microbiome diversity, cognitive function, and weight management. The conversation also delves into practical tips for budget-friendly breakfast options and the nutritional value of breakfast cereals, emphasizing the importance of incorporating breakfast foods into daily diets for overall health and well-being.

Key Takeaways:

In this conversation, Prof Clare Collins speaks with Jane Martin about the pervasive influence of marketing on children's food choices and the resulting implications for health. They discuss the tactics used by food manufacturers to target children, the unfair burden placed on parents to manage these influences, and the need for systemic changes in food marketing and availability of highly marketed food products and drinks. Jane Martin advocates for campaigns aimed at protecting children from food marketing of unhealthy products and emphasises the importance of creating supportive food environments for families.

Food For Health Alliance: https...

In this episode of Nutrition Science Bites, Dr Alan Barclay and I discuss differences between type 1 and type 2 diabetes and whether it is possible to reverse type 2 diabetes once you have been diagnosed with it, or not. Our conversation covers what nutrition and body composition changes are associated with reversal, and strategies used to achieve that and whether, or for how long, they could last. We discuss effectiveness of very low energy diets, and why support from healthcare professionals matters. Dr Barclay also highlights the long-term management of diabetes and the importance of lifestyle changes to maintain health and...

In this conversation Prof Clare Collins and Dr Rebecca Haslam discuss the menopause and the 10 common questions women ask focusing on nutrition, weight management, and health strategies for women undergoing the menopause transition. They explore stages of menopause, common symptoms and importance of awareness and education. The discussion also covers nutrition challenges ,diet, the role of protein, phytoestrogens, calcium, and vitamin D, as well as the impact of supplements targeting menopause and dieting strategies. The conversation emphasizes the need for ongoing support and proactive health management for women in this life stage.

Key Takeaway Messages include...

In this conversation, Prof Clare Collins and Ilyse discuss essential strategies for students preparing for exams, focusing on nutrition, hydration, sleep, and stress management. They emphasize the importance of brain health, the role of specific foods, chewing and hydration in enhancing concentration and memory, and the need for proper meal planning and timing. The discussion also highlights the significance of sleep and the psychological aspects of exam preparation, encouraging students to find their own calming routines and reminding them that exam results do not define their future success.

NMNT Eat to beat exams: https://nomoneynotime.com...

In this conversation, Professor Clare Collins interviews Dr Samuel Dicken from University College London about ultra-processed foods, the definitions and results of his research study that compared what happened when people were fed only ultra-processed or minimally processed diets for 8 weeks. Their discussion highlights how much ultra-processed foods people now usually eat, association with health issues, and the need for better research and practical guides to help people. Dr Dicken shares insights from his study, which showed significant differences in weight loss and health outcomes between the two dietary patterns, emphasizing the importance of addressing the food system, food...

In this episode of Nutrition Science Bites, Prof Clare Collins and Dr Shelley Wilkinson discuss the critical relationship between nutrition and fertility. They explore definitions of fertility and infertility, the impact of lifestyle and dietary choices on fertility, and specific recommendations for women and men trying to conceive. The conversation emphasizes the importance of a balanced diet, the role of supplements, and the need for professional guidance in optimizing fertility through nutrition.

To access the Healthy Eating Quiz: Click on the top right hand 'green button' called 'How healthy is...

Summary

In this episode, I talk with Dr Rebecca Collins about the complexities of ADHD, including its diagnosis, prevalence, and the differences in presentation between genders. We discuss the relationship between nutrition and ADHD, highlighting her research on dietary patterns in adults with ADHD. The conversation emphasizes the importance of understanding how ADHD affects eating habits and Dr Rebecca offers practical tips for managing nutrition. Additionally, Dr Rebecca talks about a research she is currently recruiting for and the link is included in the show notes.

CALLING ADULTS WITH ADHD to...

In this conversation, Professor Clare Collins speaks with Associate Professor Kelly Lambert about the increasing prevalence of kidney disease, the risk factors, like high blood pressure and diabetes, and the importance of nutrition in managing kidney health. They discuss chronic kidney disease, the significance of protein in urine, blood tests for kidney function, the role of medications and the important role of nutrition for kidney health. A/Prof Kelly emphasizes the benefits of plant-based diets and how they help improve the microbiome and also reduce the production of toxins by gut microbes that can damage the kidneys. They discuss...

In this episode of Nutrition Science Bites I talk with Dr Puja Agarwal about the relationship between nutrition, brain health and dementia. We discuss the MIND diet, which combines elements of both the Mediterranean and DASH diets. Our conversation covers the definition of dementia, its prevalence, risk factors, and the importance of modifiable factors such as diet. Dr. Agarwal shares insights from her research, highlighting how specific dietary patterns can reduce the risk of dementia and improve cognitive health. We concludes with practical advice on incorporating brain friendly foods into daily meals.

No Money No Time...

In this conversation, Prof Clare Collins and Associate Professor Stephanie Partridge, The University Sydney discuss the topic of nutrition for young people. They cover the major nutrition issues and challenges young people face, including accessing healthy foods. The discussion covers socio-demographic factors that influence dietary patterns, the need for tailored nutrition messaging, and the role of families in supporting healthy eating habits. A/Prof Partridge emphasizes the importance of addressing nutritional deficiencies and the impact of diet on mental health and wellbeing, while also introducing a research study aimed at improving nutrition among young people.

In this episode of Nutrition Science Bites, Prof Clare Collins interviews Allison Roberts, a Credentialed Diabetes Educator and Accredited Practising Dietitian, to discuss the critical topic of blood sugar monitoring. They cover the different types of diabetes, the steps involved in blood sugar monitoring and what the blood sugar readings mean. The conversation delves into various methods of blood sugar testing including finger prick and continuous glucose monitoring, the importance of timing of measurements, target blood sugar levels, and how food choices, stress, sleep, and exercise all influence blood sugar management. They discuss the importance of understanding individual responses...

In this episode of Nutrition Science Bites, Prof Clare Collins and Ilyse Jones discuss the relationship between nutrition and healthy aging, highlighting key findings from research studies. They explore optimal dietary patterns associated with living a long life, the importance of social connections, and the impact of energy intake on nutrition and quality of life. The conversation emphasizes the benefits of plant-based foods and offers practical advice for cooking for one while addressing the challenges of loneliness.

No Money No Time: Eating well for one https://nomoneynotime.com.au/hacks-myths-faqs/eating-well-for-one

Try Ilyse's Mushroom...

In this Nutrition Science Bites episode, Dr Cassandra Nikodijevic discusses her PhD research on nuts, focusing on their health benefits, particularly in relation to weight management. She explains the concept of 'metabolizable' energy and how this relates to weight change and contributes to the misperception of nuts as causing weight gain. This episode aims to dispel myths surrounding nut consumption and encourage listeners to enjoy nuts without guilt. Our conversation also covers patterns of nut consumption in Australia, nutritional benefits of various nuts, and practical ways to incorporate them into daily diets.

This episode was supported...

In this episode of Nutrition Science Bites, Prof Clare Collins and Ilyse discuss the relationship between nutrition, headache and migraines. They explore the common types of headaches, the importance of hydration, and how dietary patterns can influence headache frequency and severity. The conversation delves into specific triggers, including caffeine and certain foods, and emphasizes the role of healthy dietary fats. They also touch on the potential benefits and risks of elimination diets and ketogenic diets for migraine sufferers.

Keywords: migraine, nutrition, headache, dietary patterns, hydration, caffeine, migraine triggers, migraineur, healthy fats, elimination diet...

In this episode of Nutrition Science Bites I discuss nutrition and chronic pain with Dr Katherine Brain, an Accredited Practising Dietitian and lecturer at the University of Newcastle. Dr Brian's PhD research examined the intricate relationship between nutrition and chronic pain. We discuss how dietary patterns influence pain management and vice versa, and the importance of consuming foods rich in antioxidant nutrients, plus practical tips for incorporating a variety of colorful vegetables and fruit into your meals. Dr Brain shares insights from her research and clinical practice, offering actionable advice for those living with chronic pain...

In this episode of Nutrition Science Bites, Prof Clare Collins and Ilyse Jones discuss the effectiveness of various nutrients and supplements in combating the common cold. They explore popular beliefs surrounding vitamin C, zinc, garlic, chicken soup, probiotics, echinacea, and andrographis, providing evidence-based insights into their actual benefits and potential risks. The conversation emphasizes the importance of healthy eating and seeking professional advice before using supplements.

No Money No Time: The fact and fiction of common cold cures. http://nomoneynotime.com.au/hacks-myths-faqs/the-fact-and-fiction-of-common-cold-cures

Therapeutic Goods Administration (TGA) safety alert regarding supplements containing Andrographis...

Professor Clare Collins delves into the world of nutrition and obesity medications with Sally Badorrek, Accredited Practising Dietitian from the University of Sydney. With 25 years of clinical experience in nutrition management of chronic conditions like obesity and diabetes, Sally shares insights on the latest medications, their side effects, and the importance of a holistic approach to weight management. We discuss the science behind new obesity medications like Semaglutide and Tirzepatide, how they work, common side effects and strategies to manage them, plus the critical role dietitians play in supporting patients on these medications. Together they unpack some myths and...

Plastic is part of our world! Drink bottles, baby bottles, cups, cookware, supermarket foods packaged in plastic, take away containers and cosmetics. With microplastics 'everywhere' in the environment, what are the implications for the foods we choose to eat (or not) and the products we use every day?

Dr Amelia Harray is an Advanced Accredited Practising Dietitian (AdvAPD) and Clinical Researcher with a PhD in sustainable diets and a lifetime of plant-based eating. Amelia is the Clinical Lead and Senior Investigator on the Plastic Exposure Reduction Transforms Health (PERTH) Trial at the University of Western Australia, which...

Join me on Nutrition Science Bites as we delve into the world of sports nutrition with Sally Walker, Accredited Practicing Dietitian and President of Sports Dietitians Australia. Discover the nuanced differences between recreational and professional athletes, and learn how training demands, dietary needs, and the role of supplements vary across these groups. From supplements in Category A that have evidence to support sports performance through to category D that are banned or could lead to a positive doping test, be wised up on risks versus potential benefits. 

Whether you're a weekend warrior or an elite athlete, S...

It's National Diabetes Week, and this year, the focus is on prevention - because it matters at every stage of the journey. Whether it’s preventing type 2 diabetes or preventing complications for people living with all types of diabetes, awareness and action make a difference. To support National Diabetes Week, we are bringing you a special re-release of one of our earlier episodes, What to Eat When You Have Diabetes, featuring expert insights from Dr Robyn Barnes and Laureate Professor Claire Collins.

Dr Robyn Barnes is an Accredited Practising Dietitian and Credentialled Diabetes Educator with 25 years of clinica...

In this Nutrition Science Bites episode Prof Clare chats with Dr Kerith Duncanson, gut researcher and Accredited Practicing Dietitian, about the history and purpose of food additives. Discover how food additives have evolved from ancient preservation methods to modern-day applications to enhance food flavour, appearance, and shelf life. We look at the different categories of additives, their potential health impacts, and consider both the science and implications of what we add to our food, including inflammatory bowel conditions like Crohn's Disease and Ulcerative Colitis. We explore the balance between necessity and innovation in food processing and evaluate implications for...

Going Dry This July? Start your journey with the facts.

In this powerful episode of Nutrition Science Bites, Prof Clare Collins and Dr Natalie Stapleton unpack the truth about alcohol - from its cultural grip to its impact on cancer risk, sleep, and mental health.

They talk about the cultural significance of alcohol in Australia, the health risks, particularly regarding cancer, and the importance of public health policies in mitigating harm. We talk about the need for awareness and education on alcohol's effects on health, and how societal norms influence drinking patterns.

In this #NutritionScienceBites episode Prof Collins talks with Dr Hiba Jebeile about the complex relationship between weight management and eating disorders, especially in teens and young adults. Dr Jebeile highlights the importance of structured interventions to reduce the risk of eating disorders while addressing weight-related health. The conversation emphasizes the need for accessible support, identification of 'red flags' for eating disorders, and the role of health professionals in providing holistic care. Dr Jebeile introduces the EDIT Collaboration of health professional working to improve healthcare for the group of individuals at risk for eating disorders during obesity treatment. They discusses...

In this Nutrition Science Bites episode, supported by Nuts For Life, Ilyse Jones and Prof Clare Collins delve into the nutritional benefits of #nuts, addressing nut #allergies, common misconceptions about health impacts, and explore the different types of nuts available, their nutritional value and differences between raw and roasted nuts, and also activated nuts. They emphasize the importance of nuts as part of a balanced diet, while considering serving sizes - recommended 30g or a handful sized amount. They explore the various types of nut milks available, and why it is important to read food label and nutrition information...

Summary

In this Nutrition Science Bites episode, Professor Clare Collins interviews Professor Christopher Gardner from Stanford University about his research testing a head to head comparison of low fat versus a low carb diet. In the DIETFITS study (Diet Intervention Examining the Factors Interacting with Treatment Success) he found major variation in individual responses to each diet. Prof Gardner shares insights on genetic and metabolic factors influencing weight loss and how individual metabolic differences affect change in body weight in response to each diet. They discuss the importance of personalising dietary approaches, and psychological factors that influence...

Summary

In this conversation, Prof Clare Collins and Prof Arya Sharma discuss the evolving understanding of obesity treatment. The discussion highlights the recent advances in medication for obesity treatment, providing hope for effective management. Prof Sharma emphasizes the importance of recognizing obesity as a chronic disease and discusses the role of body fat types in health, the biological challenges of weight loss, and the role of medications in managing obesity. The conversation emphasizes that while weight management can be achieved, it often requires lifelong strategies that consider the body's biology.

Obesity Canada https://obesitycanada...

Summary

In this Nutrition Science Bites episode, Prof Clare Collins and Prof Leonie Heilbronn talk about fasting diets, the different types and their metabolic effects. They discuss the definition of fasting diets, including time-restricted eating and intermittent fasting,and explore the cultural significance of fasting. The conversation covers safety of various fasting approaches, potential side effects, and the role of ketones in energy metabolism. They discuss how fasting can impact metabolic rate and the body's adaptive responses to reduced food intake, plus effects on appetite regulation, mental well-being and effectiveness of fasting in reducing diabetes risk markers...

In this episode of Nutrition Science Bites, Prof Clare Collins talks with Associate Professor Dorit Samocha-Bonnet about metabolism. They discuss the definition of metabolism, the difference between metabolic rate and metabolism, factors influencing basal metabolic rate, the role of genetics, and how muscle mass can impact metabolic rate. They also explore the effects of nutrition on metabolism, dietary patterns, and the physiological responses to weight loss. A/Prof Dorit shares insights on maintaining weight loss and metabolic rate.

No Money No Time: Does metabolism affect weight loss? https://nomoneynotime.com.au/hacks-myths-faqs/does-metabolism-affect-weight-loss-and-do-we-have-control-of-our-metabolism

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Summary

In this conversation, Prof Clare Collins and Prof Louise Baur discuss the complexities of obesity, particularly in children, and the need to rethink the definition of the word 'obesity' and why is should be considered a chronic disease. The discussion covers the evolution of childhood nutrition, impact of marketing on food, stigma associated with obesity that undermines getting appropriate medical care, and the importance of healthcare professionals in managing weight-related health. The conversation also highlights the recent Lancet Commission report, which aims to redefine 'clinical obesity' and improve access to treatment. They emphasize the need for...

Summary

In this conversation, Professor Clare Collins and Ted Kyle from ConscienHealth™ discuss the complexities of obesity, its historical context, contributing factors, and the stigma surrounding it. We discuss the need for a rational approach to treatment and prevention, and highlight the importance of understanding the role of food environments and the role of stress. The discussion also touches on the potential of new medications and importance of addressing bias in healthcare to improve weight-related health outcomes and future directions needed in obesity treatment.

Find out more about Ted Kyle and ConscienHealth https://conscienhealth.or...

Summary

In this episode I talk with Dr Sue Radd about protein, from its essential role in the human body, to the importance of protein quality, and what foods we get protein from. We discuss change in protein recommendations across different life stages, impact of protein on health and chronic disease , and misconceptions about protein needs, particularly in bodybuilders versus infants. We cover potential risks of excessive protein intakes and the balance between animal and plant proteins, emphasizing the benefits of a plant-based diet, especially for gut health and chronic disease prevention. We also provide practical advice...

Summary

This podcast conversation with Prof Tracy Burrows, dietitian and cancer survivor speaks about the need for cancer prehabilitation. Prof Tracy shares her personal journey with cancer.

We discuss the importance of nutrition, mental and physical health in preparing for cancer treatment and highlight steps in prehabilitation, including screening, assessment, and medical nutrition therapy provided by dietitians.

We cover the pivotal role of family support and proactive measures individuals can take to optimize their nutrition, overall health and wellbeing before undergoing cancer treatment.

Always talk to your...

Summary

In this episode Dr. Erin Clarke and I talk about complexities of blood cholesterol levels, including different types (Total, LDL, HDL cholesterol, Triglycerides) and what they mean for heart health. We emphasizes importance of understanding how cholesterol levels relate to heart disease risk, the role of diet and exercise in managing risk, and why regular heart health checks are a good idea. We highlights practical dietary interventions and resources available to help people improve heart health.

Need a Personalised Nutrition Report? Take our Australian Eating Survey This assessment of food and nutrient (vitamin...

Summary

In this episode, Prof Clare Collins and Ilyse Jones discuss various approaches to energy intake in different types of diets for weight loss. They emphasize the importance of understanding the hierarchy of different levels of energy intake restriction within diets. The Australian Guide to Healthy Eating is a foundational approach, followed by reduced energy diets, low energy diets, and very low energy diets, each with its own challenges and health implications. The conversation highlights the importance of personalized nutrition support from dietitians and the need for flexibility in navigating dietary choices.

Always talk...

Summary

In this episode, Prof Clare Collins and Ilyse Jones talk about gout, a common condition characterized by high levels of uric acid in the blood. The conversation covers causes of gout, dietary recommendations for managing it, including foods to eat and avoid. Emphasis is placed on the importance of cherries, dairy, and coffee, while highlighting the need to limit purine-rich foods and alcohol. They cover practical tips for individuals living with gout and remind listeners to see their doctor for specific medical advice.

No Money No Time: Lists of foods with high, medium...

Summary

In this episode Prof Clare Collins and Ilyse Jones discuss the multifaceted topic of chocolate, particularly for Easter. They explore the emotional and cultural significance of chocolate, its health benefits, the differences between dark, milk, and white chocolate, and scientific research on chocolate consumption. The conversation covers common myths, like the relationship between chocolate and acne, and trends in chocolate consumption during Easter. They emphasize the importance of quality over quantity when it comes to enjoying chocolate.

No Money No Time: Chocolate - the good, the better and the yum! https://nomoneynotime.com.au...

In this episode, Prof Clare Collins and Ilyse Jones discuss diverticulitis, a common gastrointestinal condition, particularly as you age. They explore its causes, symptoms, and the importance of dietary management. The conversation emphasizes the need for medical advice and the role of fiber in both acute flare-ups (where fibre intake is reduced) and prevention (where fibre needs to be high). They also discuss the stigma around talking about bowel health with healthcare professionals.

No Money No Time: What’s the difference between Diverticulitis and Diverticulosis? …and do you need a special diet?

https://nomoneynotime.com...

Summary

In this episode of Nutrition Science Bites, Prof Clare Collins and Ilyse Jones discuss the relationship between sleep and nutrition. They explore how sleep needs change over a person's life, the impact of dietary patterns on sleep quality, and the importance of maintaining healthy eating habits for better sleep. The conversation also delves into sleep hygiene practices and the importance of addressing sleep disorders, like sleep apnoea, emphasizing the need for regular sleep patterns and the effects of substances like caffeine and alcohol on sleep quality.

Australian Eating Survey - Personalised Food, Nutrient...

This conversation delves into the topic of vegetarianism. We chat about different types of vegetarian diets, from flexitarian to vegan. Our discussion highlights reasons why people choose to be vegetarian, health benefits and nutrients to be aware of. We emphasise the importance of boosting diet quality and variety for maintaining health and give insights into how vegetarian diets can be affordable and environmentally friendly. We encourage listeners to try and eat more plant-based meals on a regular basis.

Australian Eating Survey - Personalised Food, Nutrient Assessment Report: Use this 50% discount code DietCheck when purchasing Purchase here...

In this episode of Nutrition Science Bites, Prof Clare Collins and Ilyse Jones talk about high blood pressure (BP), also called "the silent killer". They discuss the importance of awareness and regular BP monitoring and what the numbers in blood pressure readings mean. They chat about the impact of lifestyle and diet, especially salt, sodium and potassium intakes, and offer practical advice on making healthier food choices. This conversation also highlights specific foods, like beetroot and ones rich in vitamin C, that can help lower blood pressure, plus the role of dietary fiber, and effective dietary patterns, like the...

In this episode, Prof Clare Collins and Ilyse Jones discuss the controversial topic of seed oils, addressing common misconceptions and the scientific evidence surrounding their health effects. They explore the differences between various seed oils, the balance between omega-6 and omega-3 fatty acids, and practical tips for incorporating healthier oils into your diet. The conversation emphasizes the importance of moderation, freshness, and the role of whole foods in maintaining a balanced diet.

No Money No Time: Egg replacement Ideas: https://nomoneynotime.com.au/hacks-myths-faqs/help-theres-no-eggs-in-the-shops

No Money No Time: Chia Recipes https://nomoneynotime.com.au...

In this episode, Prof Clare Collins discusses the implications of artificial sweeteners on health and weight management. The conversation covers the World Health Organization's revised advice on artificial sweeteners, the types available, their effects on weight loss, and the potential health risks associated with their consumption. The discussion also addresses common myths and provides practical advice for those looking to reduce their sugar intake.

No Money No Time website: Is it OK to use artificial sweeteners? https://nomoneynotime.com.au/hacks-myths-faqs/is-it-okay-to-use-artificial-sweeteners

No Money No Time website: Simple ingredient swaps! https://nomoneynotime.com.au...

In this episode, Prof Clare Collins and Ilyse discuss protein powders! Do gym-goers really need to slurp down protein supplements post exercise. They discuss the types of protein available, and potential risks of relying on powders instead of whole food sources as well as benefits. They chat about protein needs across different age groups and the importance of getting your nutrients from food.

Our No Money No Time email: nmnt@newcastle.edu.au and our Nutrition Science Bites email: nutritionsciencebites@newcastle.edu.au 

Here's the link to the Healthy Eating Quiz https://quiz.nomoneynotime.c...

In this episode, Prof Clare Collins and Ilyse discuss the controversial topic of ultra-processed foods #UPF)! They discuss the definition of UPFs, health implications, and challenges of navigating food choices in super-markets flooded with processed options. They delve into the NOVA classification system, why the health star ratings do not give the whole picture on food labels, and the major health risks associated with consuming a lot ultra-processed foods on a regular basis. The conversation emphasizes the importance of choosing minimally processed foods and offers practical tips for developing healthier eating habits using No Money No Time resources.

In this episode of Nutrition Science Bites, Prof Clare Collins and Ilyse Jones discuss differences between legumes, pulses, beans and why they are a great source of nutrients, including protein and fibre. The talk about practical tips for incorporating pulses into healthy eating as well as being inexpensive and versatile across cuisines. They chat about the low consumption of pulses in Australia and practical tips for using pulses in cooking, the health benefits associated with increased intake, and encouragement for listeners to experiment with different recipes.

No Money No Time article on legumes, pulses and dried...

In this #NutritionScienceBites episode, Prof Clare Collins and Ilyse Jones discuss the detox diet trend. They explore the body's natural detoxification processes, misconceptions surrounding detox diets and cleanses, and potential risks. The conversation emphasizes how the body is already equipped to detoxify itself and that detox diets often promise more than they can deliver. Instead of detox diets, they advocate for mindful eating and making healthier food choices as a sustainable approach to wellness.

No Money No Time Food and Mood Diary https://nomoneynotime.com.au/ebooks-meal-plans-more/nmnt-food-and-mood-diary

No Money No Time Should I...

In this episode of Nutrition Science Bites, Prof Clare Collins and Ilyse Jones discuss the latest research on coffee. They discuss health benefits of morning coffee and its impact on heart health, diabetes, and cancer risk. They explore the science behind coffee's benefits, differences between various types of coffee, and considerations for pregnant women and people with heart problems. They cover the positive aspects of moderate coffee consumption while also addressing potential risks.

No Money No Time: What’s the craze about caffeine? https://nomoneynotime.com.au/hacks-myths-faqs/whats-the-craze-about-caffeine

No Money No Time: Can Ca...

In this #NutritionScienceBites episode, Prof Clare Collins and Ilyse Jones discuss the serious issue of vitamin B6 toxicity, highlighted by a case of a GP who unknowingly consumed excessive amounts through a magnesium supplement. They emphasize the importance of reading labels carefully, as many supplements contain hidden ingredients that can lead to health complications. The discussion also touches on the growing trend of supplement use and the need for professional guidance when considering supplementation, advocating for a diet rich in whole foods to meet nutritional needs.

Foods rich in magnesium: Nuts, wholegrains, legumes (like lentils), dark green...

In this episode, Prof Clare Collins and Ilyse Jones talk about gallstones, their causes, and management strategies. The conversation highlights the increased risk of gallstones in women due to hormonal factors, the role of bile in fat digestion, and what happens once your gallbladder is removed. Dietary recommendations are provided to help reduce the risk of gallstones and also to manage symptoms both before and after surgery to remove the gallbladder.

Here's a link to more information on gallstones at The Conversation https://theconversation.com/got-gallstones-heres-what-to-eat-and-avoid-53229

Our No Money No Time email: nmnt...

In this episode of Nutrition Science (Short) Bites, Prof Clare Collins and Ilyse Jones discuss the concept of a 'balanced diet'. They talk about how nutrient-dense foods provide essential nutrients, how to boost your intake of them and practical tips for meal planning. They discuss how healthy eating patterns can boost both physical and mental health, as well as skin health, sporting performance and overall well-being. The conversation also covers the challenges of navigating nutrition trends, fads and misinformation, particularly on social media. Listeners are encouraged to use the Healthy Eating Quiz and it's resources on their No Money...

In this episode, Prof Clare and Ilyse discuss the concept of 'food noise', a term that describes the psychological and marketing influences that affect our eating behaviors. They talk about how medications like Wegovy and Ozempic can reduce food noise, making individuals less susceptible to cravings, food cues and marketing tactics. The conversation delves into the biological mechanisms behind food noise, the impact of new medications on behavior, and strategies to manage food noise effectively.

No Money No Time: Food and Mood Diary https://nomoneynotime.com.au/ebooks-meal-plans-more/nmnt-food-and-mood-diary

No Money No Time: eBook...

In this episode of Nutrition Science Bites, Prof Clare and Ilyse discuss the science behind farting, including what happens when you hold in fart gas, the types of gases produced, and how diet influences gas production. They discuss the role of sulfur-containing foods, the effects of exercise on farting, and even the impact of spicy foods. The conversation is both informative and humorous, shedding light on a universal bodily function that many find amusing yet sometimes embarrassing.

No Money No Time: Can healthy eating improve gut health? https://nomoneynotime.com.au/hacks-myths-faqs/can-healthy-eating-improve-gut-health

No...

In this episode, Prof Clare Collins and Ilyse Jones discuss last minute gift ideas and how to reduce stress over the Christmas season. They focus on budget-friendly meal plans, and creative gift ideas and talk about using seasonal ingredients for healthy eating, making meals look appealing, and easy non-alcoholic drink options. They discuss how important it is to share memories through favourite recipes and how to avoid food waste over the holidays by using leftovers and ensuring food safety during gatherings.

Here is the link to our 3 free 'No Money No Time' eBooks on preparing a...

I talk with Natalie Stapleton about the cultural significance of alcohol in Australia, the health risks, particularly regarding cancer, and the importance of public health policies in mitigating harm. We talk about the need for awareness and education on alcohol's effects on health, and how societal norms influence drinking patterns.

See Alcohol Change Australia website for information on alcohol related harms and policy solutions. Alcohol Change Australia | Working Together

NHMRC Australian alcohol guidelines (includes standard drink resource): Alcohol | NHMRC

Here’s a range of resources listing support ser...

In this episode I talk with Dr Nathan Cook about the issue of food waste in hospitals. We discuss its causes, categories, and potential solutions. Nathan highlights the complexities of hospital food service, challenges of managing food waste, and importance of waste reduction strategies. Through his research, Nathan had identified ways to minimize waste and improve sustainability in healthcare settings. He tells us about successful community composting initiatives and partnerships in Australia, and explores future directions for reusing and donating food. Nathan shares a recipe that was a favourite for home and his Grandad and his footy mates. Check it...

In this episode of Nutrition Science Bites I talk with Dr Liza Barbour about food waste and food loss, especial in regard to sustainability. Liza explains where food loss and waste occur, from the production to what happens at the retail and household levels. Liza shares alarming statistics about food waste in Australia, where millions of tons are wasted annually, and emphasizes the need for consumer awareness and behavioral change to address this. We explore the economic and environmental implications of food waste and importance of understanding food systems and health implications. Practical strategies for minimizing food waste at...

In this episode of Nutrition Science Bites I talk with Dr Nina Meloncelli about her innovative research on gut health during pregnancy, particularly gestational diabetes. Our discussion covers how she first got interested in the gut microbiome during pregnancy, the design and implementation of the Healthy Gut Diet study, and importance of co-designing dietary interventions with women. The conversation highlights the important dietary changes the women were able and implications of these findings for all pregnant women. This emphasizes the role of nutrition and medical nutrition therapy from the dietitians via telehealth in supporting women during pregnancy.

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I chat with Associate Professor Amanda Patterson about the complexities of iron deficiency and anemia, particularly in women. Amanda explains the differences between iron deficiency and anemia, the causes of iron deficiency, and the types of iron found in food. The conversation also covers symptoms, diagnosis, and the consequences of untreated iron deficiency, especially in children. We discuss the importance of dietary strategies and supplements for treatment and maintaining iron levels, while also sharing personal insights and a family recipe.

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In this episode of Nutrition Science Bites, I talk with Professor Eleanor Beck about the importance of whole grains and their health benefits. Prof Beck explains the difference between whole grains, refined grains, and challenges of getting information about them from food labels. We talk about practical tips for selecting various types of wholegrain products, including ancient and lesser-known varieties and how to include more in your daily eating patterns. The conversation also covers wholegrains and risk of chronic diseases such as diabetes and heart disease.

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Who could have guessed that 'hospital food' could be so interesting! In this episode of Nutrition Science Bites, I talk with Sally McCray, a dietitian leading an innovative food service program at the Mater Hospital Group, Queensland. We discuss implementation of a patient-centered 'room service' model in hospitals, its operational challenges, and the positive impact on patient satisfaction, nutrition outcomes, food waste and cost. Sally shares research findings that demonstrate the importance of food as a critical component of patient care. In this conversation, we discuss the complexities of hospital nutrition, focusing on the importance of patient-centered care, the...

In this episode of Nutrition Science Bites Prof Clare Collins discusses the microbiome and its role in digestion and overall health with guest D. Heidi Staudacher. Heidi explains the importance of short-chain fatty acids produced by gut bacteria, dietary fiber and the impact of dietary choices on gut health for microbiome diversity. The conversation also covers the impact of medications, particularly antibiotics, on gut health as well as irritable bowel syndrome (IBS) and its relationship with the microbiome. We discuss the intricacies of the Low FODMAP diet and particularly in individuals with IBS and the three phases of the...

In this Nutrition Science Bites episode Dr Ellie Dunlop discusses the critical role of vitamin D in health, particularly in Australia where a one in four people are vitamin D deficient. Our discussion covers the importance of vitamin D for bone health, the challenges of obtaining sufficient levels through sunlight and diet, and the need for potential fortification strategies. Ellie shares insights from her research on vitamin D status in various population groups and emphasizes the importance of awareness and proactive measures to improve vitamin D intake.

Here is a link to the Cancer Council Sun...

In this episode of Nutrition Science Bites, prof Clare Collins discusses the Purple Diet with it's creator Professor Karen Charlton. The Purple Food Diet emphasizes the consumption of purple, blue, and red foods rich in anthocyanins. The conversation explores the origins of the diet, the scientific studies conducted on cherry juice and Queen Garnet plums, and their effects on cognitive health and inflammation. Despite some disappointing results in trials, the overall message encourages the inclusion of colorful foods in the diet for better brain health.

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In this episode of Nutrition Science Bites, Prof Clare Collins interviews Dr Cherie Hugo, an accredited practicing dietitian with over 25 years of experience in aged care nutrition. They discuss the critical role of nutrition in enhancing the quality of life for older Australians, the challenges of malnutrition in aged care facilities, and the innovative solutions being implemented through the Lantern Alliance and the Epicure tool. Dr Hugo shares insights on how improving nutrition can lead to major health improvements and better outcomes for residents, emphasizing the importance of engaging families and measuring success in nutrition strategies.

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Professor Karen Charlton is a Professor of Nutrition and Dietetics, the University of Wollongong and an Australian research Council Future Fellow. She is working to develop a sustainable, healthy and equitable food system in the Illawarra, Shoalhaven region of NSW. We talk about food sustainability and the factors that influence the environmental impact of the food we eat and what is the best diet for both human health and the planet.

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Dr Nina Meloncelli is a lived experience researcher and Accredited Practising Dietitian, having had gestational diabetes ( called GDM for short) in both of her pregnancies. We discuss the risk factors for GDM and why some women are more at risk than others. We also talk about the nutritional aspects of managing GDM. Dr Nina is also lead of the Metro North Allied Health Translating Research Into Practice program. She believes the ideal health research partnership involves clinicians and consumers, which is why she works with health professionals to build the capability and capacity to solve clinical problems using evidence-informed models...

This week we talk all thingss nutrition for athletes and sports people, whether you're a pro or it's just for fun. Dr Rebecca Haslam is an Accredited Practising Dietitian and Accredited Sports Dietitian. She has a PhD in Human Physiology. works with NSW Institute of Sport, where she provides nutrition support for Swimming, Athletics and Winter programs. She is also national nutrition lead for Athletics Australia, responsible for strategic nutrition programming within the national sports institutes network. Dr Rebecca Haslam also offers individual consults through her private practice, Nutrient Nation.

Visit the Nutrient Nation website here and...

Dr Alan Barclay is a PhD qualified accredited practising dietitian and nutritionist and also a research scientist, author, blogger, presenter and chef. He has extensive experience as a dietitian in private practice providing medical nutrition therapy services to people living with diabetes amongst others. We discuss the ins, outs, ups and downs of carbohydrate and shed some light, sorting fact from fiction.

Dr Terri-Lynne South is both a GP and an Accredited Practising Dietitian. She holds advanced degrees in both nutrition and medicine and has over 25 years of experience as a medical practitioner. I talk with Dr Terri-Lynne about the way people can work with their GP to manage their metabolic health. We also discuss how to locate a GP practice that provides a comprehensive health service for managing diabetes, cardiovascular health, menopause, and weight-related health, like hers. Dr Terri-Lynne's approach is informed by both research evidence and her extensive experience. She is a champion of using a multidisciplinary team, which includes...

We are talking about nutrition and weight gain during menopause and peri-menopause and what you can do about it. Professor Lauren Willian is an Accredited Practising Dietitian whose PhD research followed women during the menopause transition and conducted an intervention study to find out how to beat weight gain and improve health at this life stage. Prof Lauren spent most of her career working in universities conducting research in Nutrition and Dietetics and educating future dietitians. As a dietitian she is passionate about helping peopleto be healthy through food. As a dietitian she is a translator of complicated scientific research...

Natalie Lister is a Senior Research Fellow at The Children's Hospital at Westmead Clinical School at The University of Sydney. She is an Accredited Practicing Dietitian and has a PhD in Nutritional Science from the University of South Australia. Natalie’s research interests include investigating dietary interventions that will prevent and manage obesity, diabetes, and cardiovascular risk in children and adolescents. Other interests include investigating the role of eating behaviours, dietary components, and diet quality in improving health.

Fast Track trial KEY research papers:

Dr Shelley Wilkinson is an Advanced Accredited Practising Dietitian with a PhD in Psychology. She has assisted numerous Queensland Health Services in adopting new models of care to improve patient and staff satisfaction, clinical measures, and how to co-create meaningful changes with clinical teams. She is currently working with the Mater Mothers Hospital in Brisbane to create an evidence-informed, co-creation approach to the delivery of care within Obstetric Medicine. Dr Shelley Wilkinson is also the Director and Principal Dietitian of Lifestyle Maternity, a specialised dietetic practice focused on providing nutrition and lifestyle support for women throughout their fertility journey, pregnancy...

Plastic is part of our world! Drink bottles, baby bottles, cups, cookware, supermarket foods packaged in plastic, take away containers and cosmetics. With microplastics 'everywhere' in the environment, what are the implications for the foods we choose to eat (or not) and the products we use every day?

Dr Amelia Harray is an Advanced Accredited Practising Dietitian (AdvAPD) and Clinical Researcher with a PhD in sustainable diets and a lifetime of plant-based eating. Amelia is the Clinical Lead and Senior Investigator on the Plastic Exposure Reduction Transforms Health (PERTH) Trial at the University of Western Australia, which...

Prof Clare Collins is host of the conversational podcast, Nutrition Sciences Bites. Her expertise in nutrition research and science communication make her the perfect dietitian to translate cutting-edge nutrition science into what to eat and drinks (and foods to put in your supermarket trolley). Prof Clare is also the driver behind the No Money No Time website. She chats with NMNT Program Manager, Ilyse Jones, about the backstory behind NMNT. Clare also chats with her music composer brother Tim Collins about the Nutrition Science Bites music. Tim talks about how he tried to create a piece of music that sounds li...

Dr Robyn Barnes is an Accredited Practising Dietitian, and Credentialled Diabetes Educator with 25 years of clinical experience, and 19 years specialising in diabetes. She completed her PhD at the University of Newcastle while working as a clinical dietitian in diabetes. Dr Robyn has been convenor of the NSW Dietitians Australian Diabetes Interest Group for 15 years. We talk about dietary recommendations for good health for people living with all kinds of diabetes, from Type 1 and Type 2 diabetes to Gestational Diabetes!

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What happens if you want to go to the dentist but the treatment you need can't be done at your local dental practice because your body weight is too high? Dr Zanab Malik is a specialist dentist with advanced training in treating people with Special Needs. She is also a visiting specialist at Campbelltown Hospital and in private practice on the Central Coast. Zanab is also in the final year of her PhD research at The University of Newcastle investigating weight stigma in the dental setting. We are going to talk about what happens to people's dental health when...

Can you really be addicted to food? Prof Tracy Burrows talks about the signs and symptoms of food addiction and the latest research on addictive food substances versus addictive food behaviours. Her intervention, the TRACE program, is providing online treatment to help people living with food addiction address their relationship with food.

Professor Tracy Burrows is a Prof in Nutrition and Dietetics at the University of Newcastle and Co-director of Food and Nutrition Program Hunter Medical Research Institute. Her research in food addiction is showing there's no 'one size fits all' approach to nutrition. She combines...

Evelyn Volders is an Advanced Accredited Practicing Dietitian (APD) who has worked in paediatric hospitals for over 20 years. After having her first baby, she realised how little support was out there for women regarding breastfeeding, so she trained as a lactation consultant to try and help (which made her realise how little breastfeeding science and practicalities she knew at that time)! And that is what we discuss in this episode, along with ways to support women in feeding their infants. Evelyn has also worked at Monash Uni as a senior lecturer and course convenor for the Bachelor of Nutrition and Di...

Dr Kathryn is a physician-researcher and endocrinologist with a special interest in obesity and metabolic health. We talk about how she and her team at Neapen Hospital in Western Sydney try aim to improve access to high-quality care for individuals living with severe and complex obesity. 

Dr Kathryn is Head of the Department of Endocrinology at Nepean Hospital and a Conjoint Senior Lecturer, Sydney Medical School at the University of Sydney. She is the Clinical Leader of Australia's first public obesity treatment service that provides medical care across the lifespan. 

Dr Karl has been talking all things nutrition with Professor Clare Collins for more than eight years. So in her first episode of Nutrition Science Bites, she swaps seats to chat with him about his burning questions in nutrition from antioxidants to alcohol to how to make his secret bolognese sauce. 

What can you say about DR Karl Kruszelnicki AM? Everybody knows Dr Karl as a scientist, author and science communicator across radio, television, and his podcast ‘Shirtloads of Science’. Dr Karl has degrees in Physics and Maths, Biomedical Engineering, Medicine and Surgery and has worked as a...