If you grew up hearing things like “go outside with wet hair and you’ll catch a cold,” or “wait 30 minutes after eating before swimming,” or (somehow worse) “pee on a jellyfish sting”… this episode is for you.

In this episode of The Health Deli, we take a deep dive into some of the most common health myths we’ve all heard — and separate fact from fiction. We break down cholesterol confusion (are eggs really the enemy?), whether cold weather actually makes you sick, if reading in the dark ruins your eyesight, and what’s really going on when your brain is “only using 10%.”

Along the way, we unpack where these myths came from, what the science actually says, and why some of them have just enough truth to stick around for generations.

Spoiler: your coat won’t prevent illness, your eyes aren’t permanently damaged by dim lighting, and no, you should absolutely not be peeing on anything in public.

When was the last time you read a book? Not an email, a news headline, or a social media post...but an actual book?

In this episode of The Health Deli, the crew dives into the surprisingly powerful health benefits of reading. From lowering stress levels in as little as six minutes to improving sleep, boosting cognitive function, and even reducing mortality risk, books may be doing more for your body and brain than you realize. We talk about fiction as “emotional CPR,” the science behind neural connectivity and dementia risk, and why audiobooks absolutely count.

Whether you’re a lifelong reader, a podcast-only multitasker, or someone who hasn’t cracked a spine since high school, this episode might just convince you to dust off the bookshelf — or download Libby — and give your brain a workout.

Turns out, reading isn’t just a hobby. It’s preventive medicine.

Compounding is where pharmacy began — mixing, customizing, and creating medications tailored to individual patients. But in today’s world of blockbuster weight-loss drugs and viral telehealth ads, compounding has stepped into a much messier spotlight.

In this episode of The Health Deli, we break down what pharmacy compounding actually is, why it still matters, and how it’s regulated — from your local pharmacy to large outsourcing facilities. Then we tackle the hot topic: compounded GLP-1 medications. When shortages hit and demand exploded, compounded semaglutide flooded the market. Some of it was legal. Some of it lived in a gray area. And some of it raised serious safety concerns.

We talk sterility risks, dosing variability, FDA oversight, the New England compounding tragedy, and how patients can protect themselves in a world where convenience and cost sometimes compete with safety.

Compounding can be lifesaving. It can also be risky. As always, the difference is in the details.

Before insulin, a diagnosis of type 1 diabetes was essentially a death sentence. Treatment meant starvation diets, snake oil “cures,” and desperate families. In this episode of The Health Deli, we dig into the wild, dramatic, and sometimes messy history of insulin — from dog pancreas experiments and “brown goo” injections to Nobel Prize drama and 23,000 animals for a single pound of medication.

We trace how a 2AM idea led to one of the greatest medical breakthroughs of the 20th century, how insulin evolved from animal extracts to genetically engineered biosimilars, and how today’s pumps and continuous glucose monitors are getting us closer to an artificial pancreas.

From tasting urine in ancient medicine to closed-loop systems in 2025, this is the story of how insulin didn’t just treat diabetes — it changed humanity.

High blood pressure doesn’t usually make headlines in your daily life — because you don’t feel it. That’s exactly why it’s dangerous.

In this episode of The Health Deli, Dr. Shelby Kelsh walks us through the newly updated hypertension guidelines and what they mean for real people who don’t necessarily want to meditate, run marathons, or give up nacho cheese combos. We talk about the 130/80 goal, why dementia is now part of the conversation, when lifestyle changes are enough (and when they’re not), and why most people will eventually need more than one medication.

We also unpack the removal of race-based recommendations, the new cardiovascular risk calculator, combo pills, water pills, and the eternal debate between meditation and modern medicine.

You might feel fine. Your arteries may disagree.

In this episode of The Health Deli, we step behind the counter to unpack a complex and often misunderstood blood cancer: multiple myeloma.

We break down what multiple myeloma actually is — a cancer of plasma cells that leads to the overproduction of abnormal antibodies (monoclonal immunoglobulins) — and explain how it affects the body, including bone damage, kidney injury, anemia, and elevated calcium levels. We also explore precursor conditions like MGUS and smoldering multiple myeloma, risk factors, common symptoms, and how diagnosis is made using the well-known “CRAB” criteria

Most importantly, we’re joined by friend, colleague, and cancer survivor Dr. Marc Nienhuis, who shares his powerful personal story. Diagnosed more than 20 years ago — at a time when survival rates were far lower — Marc discusses what it was like to hear the diagnosis, how treatment has evolved, the role of bone marrow transplantation, and what it means to live long-term with a cancer that currently has no cure but can be managed.

This week on The Health Deli, we pull back the covers on the science of sleep. From what actually happens during a sleep study to why quality rest is essential for your brain and body, we break down the stages, the tech, and the takeaways. Whether you’re a chronic night owl or a nap enthusiast, join us as we explore how to understand your sleep—and how to make it better.

This week on The Health Deli, we take a flavorful deep dive into the world of cured meats—from prosciutto and salami to bacon and beyond. We break down how curing actually works, what the latest research says about health impacts, and how to enjoy these savory favorites as part of a balanced diet. Grab a seat at the counter as we serve up the science behind the salt, smoke, and centuries-old craft of meat preservation.