The Science That Feeds Us

Katie Sanders and Bhavisha Gulabrai
  • 5.0 (5)
  • SCIENCE

The story behind what's on your plate.

  1. 2D AGO

    Why Protein Matters: Science, Nutrition, and the Latest Wellness Craze

    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.

    41 min

  2. 11/07/2025

    Is Red Dye #40 Safe? The Science Behind Artificial Food Coloring

    In this episode, Dr. Lynette Johnston joins us to explore the science, use, and safety of one of the most common artificial food colors: red dye #40. Dr. Johnston explains where this dye shows up in our everyday lives, and why it is used so extensively in our food system. We discuss how the FDA regulates artificial dyes, what current research says about potential health effects, and how dose, context, and individual sensitivities play a role in understanding risk. She also dives into natural alternatives, their limitations, and how cost, stability, and consumer expectations influence which dyes food companies choose. Tune in to hear how Dr. Johnston helps us navigate labels, media headlines, and ingredient choices while emphasizing that staying informed and supporting research is key to a safe and resilient food supply.  Learn more about Dr. Johnston’s work below: NC State Bio Page: https://cals.ncsu.edu/food-bioprocessing-and-nutrition-sciences/people/lmkleman/  Check out the following resources to learn more about today’s topic: Center for Science in the Public Interest: https://act.cspinet.org/a/evg-ps-donate-ep?ms=&sourceid=1129207&gad_source=1&gad_campaignid=20127461743&gbraid=0AAAAAD_usrhrHwm6eDWjKOX6425_pjVHS&gclid=CjwKCAjw7fzDBhA7EiwAOqJkhyEZykFAVk0xhoSCfqf9DryoHtb59X-MXuW-D9RexbJJVEuPMvjcpBoCFakQAvD_BwE  US FDA Color Additives: https://www.fda.gov/industry/color-additives  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.

    32 min

  3. 10/24/2025

    Sugar Showdown: High Fructose Corn Syrup vs. Cane Sugar

    In this episode, we sat down with Dr. Basheerah Enahora to unpack the science and controversy behind two of the most debated sweeteners in our food system: high fructose corn syrup and cane sugar. From their nearly identical chemical structures to how our bodies metabolize them, Dr. Enahora explains why the real concern lies not in the source of sugar but in how much of it we consume. She also explores how cost, processing, and consumer perceptions shape the ingredients that end up on our shelves. Beyond the science, we talk about how to move away from “good” or “bad” labels and toward a more balanced view of nutrition and health. Tune in to hear how Dr. Enahora helps people build sustainable eating habits that focus less on perfection and more on long-term well-being. Learn more about Dr. Enahora’s work below: NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/basheerah-enahora/  Check out the following resources to learn more about today’s topic: American Heart Association - Added Sugars: https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/sugar/added-sugars  CDC - Be Smart About Sugar: https://www.cdc.gov/healthy-weight-growth/be-sugar-smart/index.html  Article: Effects of high-fructose corn syrup and sucrose consumption on circulating glucose, insulin, leptin, and ghrelin and on appetite in normal-weight women: https://pubmed.ncbi.nlm.nih.gov/17234503/ American Heart Association - How Much Sugar Is Too Much?: https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/sugar/how-much-sugar-is-too-much  Article: Straight talk about high-fructose corn syrup: what it is and what it ain’t: https://pubmed.ncbi.nlm.nih.gov/19064536/   Article: Sucrose, high-fructose corn syrup, and fructose, their metabolism and potential health effects: what do we really know?: https://pubmed.ncbi.nlm.nih.gov/23493540/  Article: Twenty-four-hour endocrine and metabolic profiles following consumption of high-fructose corn syrup-, sucrose-, fructose-, and glucose-sweetened beverages with meals: https://pubmed.ncbi.nlm.nih.gov/18469239/  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.

    31 min

  4. 10/10/2025

    PFAS in Our Food: What the Science Says About "Forever Chemicals"

    In this episode, Dr. Khara Grieger and Dr. Katy May join us to explore the growing concern around PFAS, often called “forever chemicals,” and their connection to our food and water systems. From cookware and cosmetics to contaminated rivers in North Carolina, they unpack how PFAS make their way into our bodies and the risks they pose for human health, farmers, and local communities. We discuss what the science does and doesn’t yet tell us, the challenges of regulating thousands of PFAS compounds, and how consumers can make more informed choices without panic. Plus, our guests highlight emerging solutions, from municipal water filters to bioremediation, and share why collective awareness and source reduction may be the key to protecting our future food system.  Learn more about Dr. Grieger and Dr. May’s work below: Khara Grieger’s NC State Bio Page: https://cals.ncsu.edu/applied-ecology/people/kdgriege/  Katy May’s NC State Bio Page: https://publicscience.ncsu.edu/people/kmay2/  Check out the following resources to learn more about today’s topic: NC State University PFAS Hub: https://superfund.ncsu.edu/pfas-hub/  Guide to Understanding and Addressing PFAS in our Communities: https://content.ces.ncsu.edu/Guide-to-Understanding-and-Addressing-PFAS-in-our-communities  PFAS: Concerns Mount Regarding Biosolid Applications: https://farmlaw.ces.ncsu.edu/2025/02/pfas-concerns-mount-regarding-biosolid-applications/  EWG’s Tap Water Database: https://www.ewg.org/tapwater/reviewed-pfcs.php  PFAS Central PFAS-Free Products: https://pfascentral.org/pfas-free-products/  PFAS Project Lab Resources: https://pfasproject.com/additional-resources-get-the-facts/  PFAS Exchange - What’s My Exposure: https://www-pfas.pfas-exchange.org/report/graphtool/  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.

    38 min

  5. 09/26/2025

    SNAP Outreach: How Communities Are Expanding Access to Food

    In this episode, Dr. Carolyn Bird joins us to unpack the role of SNAP outreach in connecting families to vital food resources. She explains how the More In My Basket program works to reduce barriers, simplify applications, and raise awareness of benefits many people don’t realize SNAP offers. We explore the challenges of keeping benefits aligned with rising food costs, innovations that could streamline enrollment, and the importance of partnerships with Extension agents and community groups. Dr. Bird also shares stories that highlight why outreach matters and how it builds access and nutrition security across North Carolina.  Learn more about Dr. Bird’s work below: Carolyn Bird’s NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/carolyn-bird/  Check out the following resources to learn more about today’s topic: More In My Basket: https://morefood.org/ Facebook: https://www.facebook.com/moreinmybasket  Instagram: https://www.instagram.com/moreinmybasket/?hl=en  Twitter: https://x.com/basket_more  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.

    34 min

  6. 09/26/2025

    Nutrition Education Through SNAP-Ed: What You Didn't Know

    In this episode, Tammy Brunelle and Kim Eshleman join us to unpack the Supplemental Nutrition Assistance Program’s education arm, SNAP-Ed, and its role in promoting healthier communities. We explore how SNAP-Ed goes beyond food assistance to support nutrition education, policy, systems, and environmental changes that make healthy choices more accessible. They share powerful stories from their work, highlighting how small shifts can spark broader transformation. We also talk about why community-driven solutions matter, how SNAP and SNAP-Ed work together, and what the future of this work might look like.  Learn more about Tammy and Kim’s work below: Tammy Brunelle’s NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/tammy-chase-brunelle/  Kim Eshleman’s NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/keshlem/  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.

    34 min

  7. 09/26/2025

    SNAP Explained: How the Supplemental Nutrition Assistance Program Works

    In this episode, Dr. Sarah Bowen and Dr. Annie Hardison-Moody join us to explore the Supplemental Nutrition Assistance Program (SNAP), and the stories, science, and policies behind it. We talk about who uses SNAP, what it actually provides, and how it became one of the most effective tools for fighting food insecurity in the U.S. We also unpack common myths and look at new policy proposals that could reshape how the program works. Dr. Bowen and Dr. Hardison-Moody remind us that food assistance isn't about who deserves help; it's about recognizing food as a right, not a reward. Learn more about Dr. Hardison-Moody and Dr. Bowen’s work below: Annie Hardison-Moody’s NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/annie-hardison-moody/  Sarah Bowen’s NC State Bio Page: https://chass.ncsu.edu/people/skbowen/  Check out the following resources to learn more about today’s topic: USDA SNAP Retailer Data: https://www.fns.usda.gov/data-research/data-visualization/snap-retailer-management-dashboard-fy23  USDA ERS Report on SNAP and the Economy: https://ers.usda.gov/sites/default/files/_laserfiche/publications/93529/ERR265_Summary.pdf?v=75369  USDA ERS Report on SNAP impact during a recession: https://ers.usda.gov/sites/default/files/_laserfiche/publications/102287/ERR-296_Summary.pdf?v=80553  Center on Budget and Policy Priorities Data on SNAP impacts by state: https://www.cbpp.org/snap-helps-low-wage-workers-in-every-state#North_Carolina  Article: Safeguarding SNAP as an Effective Antihunger Program: Myths and Potential Harms of Adding Diet Quality as a Core Objective: https://ajph.aphapublications.org/doi/full/10.2105/AJPH.2024.307863  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.

    42 min

  8. 09/12/2025

    Meet Your Hosts: Why We Started The Science That Feeds Us

    In this episode, we turn the mic on ourselves to share the story behind The Science That Feeds Us. We talk about how our own paths led us into science and communication, and why this podcast exists in the first place. At the core is our belief that storytelling makes science more human, more relatable, and ultimately more impactful. We explore what makes food systems communication different from agricultural communication, and why conversations about food are uniquely personal and challenging compared to other sciences. We also reflect on the topics we’ve been most excited to cover this season, the ones we hope to explore in the future, and what drives us to keep showing up in these conversations. Join us for a candid conversation about who we are behind the mic and the vision that fuels The Science That Feeds Us.  Learn more about our work below: Katie Sanders’ NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/catherine-sanders/  Bhavisha Gulabrai’s NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/bhavisha-gulabrai/  Hub for Food Systems Communication and Engagement: https://units.cals.ncsu.edu/food-systems-comm-hub/  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.

    40 min
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Ratings & Reviews

5
out of 5
5 Ratings

About

The story behind what's on your plate.

Information

  • Creator
    Katie Sanders and Bhavisha Gulabrai
  • Years Active
    2025 - 2026
  • Episodes
    13
  • Rating
    Clean
  • Copyright
    © 2026 The Science That Feeds Us
  • Show Website
    The Science That Feeds Us