858. Are "low net carb" candies actually a healthy alternative, or just clever chemistry? In this episode, Monica breaks down the science of net carbs and the marketing behind some brands.

We dive deep into the ingredient list to explain how sugar alcohols (like erythritol and isomalt) and functional fibers (like polydextrose and soluble corn fiber) affect your body. If you’ve ever wondered why low-sugar treats cause bloating or gas, or if those 26 grams of fiber actually "count," this episode is for you.

In this episode, we discuss:

• How to calculate net carbs: The math manufacturers use to subtract fiber and sugar alcohols from total carbohydrates.
• The GI Impact: Why high-fiber candies can lead to digestive discomfort and "functional fiber" warnings.
• Blood Sugar vs. Calories: How keto-friendly sweets compare to traditional treats like Swedish Fish.
• Food Psychology: Why labeling food as "Shameless" or "Guilt-Free" can harm our relationship with eating.

Stop viewing your snack choices as a moral scorecard. Listen to learn how to read nutrition facts labels with a critical eye and choose the treats that actually make your body feel good.

New to Nutrition Diva? Check out our special Spotify playlist for a collection of the best episodes curated by our team and Monica herself!

We've also curated some great playlists on specific episode topics including Staying Strong as We Age, Diabetes, Weight Loss That Lasts and Gut Health! Also, find a playlist of our bone health series, Stronger Bones at Every Age.

Have a nutrition question? Send an email to nutrition@quickanddirtytips.com.

Follow Nutrition Diva on Facebook and subscribe to the newsletter for more diet and nutrition tips.

Find out about Monica's keynotes and other programs at WellnessWorksHere.com

Nutrition Diva is a part of the Quick and Dirty Tips podcast network.

Hosted on Acast. See acast.com/privacy for more information.

Does your food lose its nutritional value as soon as it hits the heat? This week on Nutrition Diva, Monica answers a listener's question about how different cooking methods—specifically the Instant Pot versus the stovetop—impact the vitamins and minerals in your meals.

We look into the science of nutrient retention, debunking "urban legends" about microwaving, and explaining why frozen vegetables might actually be more nutritious than the "fresh" ones sitting on your counter.

• The "New Car" Analogy: Does nutrient value drop immediately, or is it a gradual decline?
• Pressure Cooking vs. Boiling: Why the Instant Pot often beats the stove for preserving fragile vitamins.
• The Leftover Equation: How many nutrients are actually left in your 3-day-old chili?
• The Cardinal Rule: The one thing you should never do when reheating food (hint: it’s not about the nutrients, it's about microplastics).
• The Kale Chip Lesson: Why the "most nutritious" way to cook is the one that actually gets eaten.

Related Episodes:

• Episode #654: Is Raw Food Better Than Cooked?
• Episode #592: Are Frozen Vegetables Healthy?

If you’re listening on Spotify, check the poll: Do you prefer your veggies raw, roasted, or steamed?

New to Nutrition Diva? Check out our special Spotify playlist for a collection of the best episodes curated by our team and Monica herself!

We've also curated some great playlists on specific episode topics including Staying Strong as We Age, Diabetes, Weight Loss That Lasts and Gut Health! Also, find a playlist of our bone health series, Stronger Bones at Every Age.

Have a nutrition question? Send an email to nutrition@quickanddirtytips.com.

Follow Nutrition Diva on Facebook and subscribe to the newsletter for more diet and nutrition tips.

Find out about Monica's keynotes and other programs at WellnessWorksHere.com

Nutrition Diva is a part of the Quick and Dirty Tips podcast network.

Hosted on Acast. See acast.com/privacy for more information.

856. According to the internet, your morning brew might be hiding "mold toxins" that cause brain fog, fatigue, and digestive issues. But is mold-free coffee a bona fide health breakthrough, or just a clever marketing play?

This week, Monica takes a closer look at the science of mycotoxins in coffee, specifically Ochratoxin A (OTA). We separate food safety facts from "wellness guru" fiction to find out if standard coffee beans are actually undermining your health.

• What Mycotoxins Are: Understanding the difference between visible mold and chemical compounds like Aflatoxin and Ochratoxin A.
• The Roasting Defense: Why the roasting process is your best protection against toxins and why "green coffee" products carry different risks.
• Hazard vs. Risk: A crucial distinction in food safety—is the presence of a toxin the same thing as a threat to your health?
• Practical Prevention: 4 simple steps to minimize exposure—from checking "roasted on" dates to proper home storage—without paying a premium for specialty brands.
• The Big Picture: How coffee compares to tea, herbal infusions, and cocoa when it comes to OTA levels.

Related Episodes:

• Episode #517: Aflatoxins in Peanuts
• Episode #355: The Difference Between Hazard and Risk

New to Nutrition Diva? Check out our special Spotify playlist for a collection of the best episodes curated by our team and Monica herself!

We've also curated some great playlists on specific episode topics including Staying Strong as We Age, Diabetes, Weight Loss That Lasts and Gut Health! Also, find a playlist of our bone health series, Stronger Bones at Every Age.

Have a nutrition question? Send an email to nutrition@quickanddirtytips.com.

Follow Nutrition Diva on Facebook and subscribe to the newsletter for more diet and nutrition tips.

Find out about Monica's keynotes and other programs at WellnessWorksHere.com

Nutrition Diva is a part of the Quick and Dirty Tips podcast network.

Hosted on Acast. See acast.com/privacy for more information.