Trusting Nutrition Research in a Misinformation Age | Dr. Alan Flanagan, PhD - 750

Nutrition these days... What a minefield. Everyone's an expert, and the statement 'science tells us', is about as useful as a chocolate teapot.  For this conversation I wanted to find the seemingly impossible. Someone who could wade through the rot, pull no punches, and give it to us straight when it comes to how we might get some much-needed clarity on who to, and how to trust the overwhelming amount of conflicting information out there. Like, can we even trust 'science'? And if so, how? Alan Flanagan is just the man for the job, an indisputable-fact-minded academic who transitioned from a career in law to nutrition research. In this chat we talk about the importance of critical thinking and questioning claims made in the name of science, and Alan gives some insight into the problem of interpreting and trusting scientific information in the public sphere, especially with the rise of social media influencers who often provide misleading or sensationalist content under the guise of science. I hit him up for some rapid-fire specific nutrition topics like seed oils, sugar consumption, and various diet trends, with Alan debunking a couple of common myths and misunderstandings. We also touch on the psychological aspects of eating, such as the impact of one's relationship with food on health. Alan's approach to the conversation is grounded in evidence-based science and critical evaluation of research, a refreshing contrast to the often simplistic and sensationalist nutrition advice found in popular media.   SPONSORED BY TESTART FAMILY LAWYERS Website: testartfamilylawyers.com.au DR. ALAN FLANAGAN Website: alineanutrition.com TIFFANEE COOK Linktree: linktr.ee/rollwiththepunches Website: rollwiththepunches.com.au LinkedIn: linkedin.com/in/tiffaneecook/ Facebook: facebook.com/rollwiththepunchespodcast/ Instagram: instagram.com/rollwiththepunches_podcast/ Instagram: instagram.com/tiffaneeandcoSee omnystudio.com/listener for privacy information.