In this episode, Dr. Chris Taylor joins us to unpack the growing conversation around processed and ultra-processed foods, and why these labels often oversimplify a much more complex food system. From common claims about additives, preservatives, and metabolic health, Dr. Taylor explains what food processing really means and where the evidence still falls short. We explore how nutrient density, fiber, energy density, and substitution effects influence how much we eat, why blanket recommendations can lead to unintended consequences, and how reformulation has historically changed the nutritional profile of foods. The conversation also dives into food access, shelf life, and the role processed foods play in feeding a diverse population, especially when fresh food is not always accessible or affordable. Finally, Dr. Taylor challenges to good vs. bad food narrative, encouraging listeners to think more intentionally about overall dietary patterns, nutrient tradeoffs, and making informed choices rather than reacting to headlines about ultra-processed foods.

Learn more about Dr. Taylor’s work below:

The Ohio State University Bio Page: https://hrs.osu.edu/faculty-and-staff/faculty-directory/taylor-chris

Check out the following resources to learn more about today’s topic:

NOVA Classification: https://pmc.ncbi.nlm.nih.gov/articles/PMC10261019/

Dietary Guidelines Committee: https://www.dietaryguidelines.gov/2025-advisory-committee-report

The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.

Edited and Produced by: Bhavisha Gulabrai

Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, Dr. Dara Bloom and Dr. Allison Pullin joined us to unpack what food labels and animal certifications really mean and why they can be so confusing for consumers. From third-party verification and auditing standards to recordkeeping on farms, our guests explain how these programs are designed, how they are implemented across different farming systems, and where flexibility exists to balance animal health with practical farm management. We also discuss why no single label can capture the full complexity of food production, how consumers can navigate grocery store choices without feeling overwhelmed, and what role Extension resources and direct relationships with farmers can play in building trust. Whether you carefully read every label or just do your best in a busy grocery store aisle, this conversation offers reassurance about the systems behind the food we eat.

Learn more about Dr. Bloom’s work below:

NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/jdbloom/

Learn more about Dr. Pullin’s work below:

NC State Bio Page: https://cals.ncsu.edu/prestage-department-of-poultry-science/people/allison-pullin/

Check out the following resources to learn more about today’s topic:

CEFS Quick Guide to Common Label Claims: https://cefs.ncsu.edu/resources/quick-guide-to-common-label-claims/

USDA Animal Welfare Audit and Certification Programs: https://www.nal.usda.gov/animal-health-and-welfare/animal-welfare-audit-and-certification-programs

The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.

Edited and Produced by: Bhavisha Gulabrai

Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, we sit down with Dr. Eric Trexler to unpack why protein has exploded from a niche fitness topic into a full-blown wellness trend, and what the science actually says behind the hype. From the rise of resistance training to misconceptions about protein needs, Dr. Trexler explains how protein works in the body, why lifters need it differently than sedentary consumers, and how muscle growth really happens. We explore plant versus animal protein sources, concerns around saturated fat, and why high protein products are not always as helpful as they seem. The conversation also dives into how protein is being marketed, especially to women, the pitfalls of trendy supplements like collagen, and why resistance training matters far more than chasing protein numbers alone. Plus, Dr. Trexler shares practical, realistic advice for balancing protein for performance, long-term health, and the simple enjoyment of food, along with encouragement for anyone curious about getting started with resistance training.

Learn more about Dr. Trexler’s work below:

Duke University Bio Page: https://scholars.duke.edu/person/eric.trexler

Iron Culture Podcast: https://ironculture.libsyn.com/

Mass Research Review: https://massresearchreview.com/

Check out the following resources to learn more about today’s topic:

Article: Systematic review and meta-analysis of protein intake to support muscle mass and function in healthy adults: https://pmc.ncbi.nlm.nih.gov/articles/PMC8978023/

Article: The skeletal muscle anabolic response to plant- versus animal-based protein consumption: https://pubmed.ncbi.nlm.nih.gov/26224750/

Article: High-protein plant-based diet versus a protein-matched omnivorous diet to support resistance training adaptations: A comparison between habitual vegans and omnivores: https://pubmed.ncbi.nlm.nih.gov/33599941/

Article: Whey protein supplementation is superior to leucine-matched collagen peptides to increase muscle thickness during a 10-week resistance training program in untrained young adults: https://pubmed.ncbi.nlm.nih.gov/35042187/

Article: The effects of creatine supplementation combined with resistance training on regional measures of muscle hypertrophy: A systematic review with meta-analysis: https://pmc.ncbi.nlm.nih.gov/articles/PMC10180745/

The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.

Edited and Produced by: Bhavisha Gulabrai

Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.