The Ty Beal Show

Ty Beal, PhD
  • 5.0 (23)
  • NUTRITION
  • UPDATED WEEKLY

Are you overwhelmed by conflicting nutrition advice? Tired of trying to separate health facts from fleeting fads? I’m Ty Beal, PhD, a nutrition scientist exploring what we eat and how it truly impacts our wellbeing. On The Ty Beal Show, we cut through the noise. Each week, I’ll be talking with leading experts in nutrition, public health, and food systems—bringing you the latest science in simple, practical terms. We’ll explore why there’s no one perfect diet, how to nourish your body, and ways to help avoid chronic disease. Here’s the truth: Nutrition shouldn’t be confusing. Our goal is to empower you with knowledge that’s actually useful—so you can feel your best, without the hype. We focus on facts, not fear; understanding, not judgment; and a dose of common sense—and maybe even some humor—along the way. If you’re ready to take charge of your health with credible, science-backed insights, hit subscribe. Let’s learn and grow together. Connect with me on X, LinkedIn, Instagram, and YouTube. Read my publications on Google Scholar. Sign up for my Newsletter.

  1. 10H AGO

    Evolutionary Psychiatry & Brain Health | Emily Deans, MD

    In this episode, board-certified psychiatrist and "Evolutionary Psychiatry" creator Dr. Emily Deans joins the show to explore the profound connection between what we eat and how we think and feel. We discuss the limitations of a purely pharmaceutical approach to mental health and examine how an evolutionary framework—looking at the mismatch between our hunter-gatherer biology and our modern industrial environment—can offer a more complete picture of brain health. Dr. Deans breaks down the science behind the gut-brain axis, explaining how the microbiome, vagus nerve, and hormonal signals constantly communicate between our digestive system and our brain to influence mood and cognition. We also dive into the nuances of nutritional psychiatry, moving beyond "single nutrient" studies to look at whole-diet interventions like the modified Mediterranean diet. The conversation challenges common dietary dogmas, highlighting the critical role of brain-essential nutrients often missing from plant-exclusive diets—such as creatine, B12, and iron—and why red meat may actually support mental well-being despite its controversial reputation. From the dangers of "savory frosting" (ultra-processed foods) to the link between metabolic syndrome and depression, this episode offers practical, evidence-based insights for anyone looking to support their mental health through diet. Timestamps 00:00 Introduction 02:05 Limitations of psychiatric medications 03:00 Evolutionary mismatch & modern life 05:51 Paleo diet vs. standard advice 08:11 How diet affects mood & cognition 12:21 The gut-brain axis: Vagus nerve & microbiome 15:54 Single nutrients vs. whole diets 18:24 The SMILES trial & Modified Mediterranean Diet 20:00 Diet and hippocampus size 22:39 Red meat and creatine 23:32 Nutrients in vegan vs. omnivore diets 25:09 Understanding inflammation 28:41 Ultra-processed foods ("Savory Frosting") 29:34 Metabolic syndrome & depression 32:34 Brain metabolism & mitochondria Dr. Emily Deans X: https://x.com/evolutionarypsy Psychology Today: https://www.psychologytoday.com/us/contributors/emily-deans-md Private Practice: https://www.emilydeansmd.com Connect with Ty Website: https://www.tybeal.com X: https://www.x.com/TyBealPhD LinkedIn: https://www.linkedin.com/in/tybeal Instagram: https://www.instagram.com/tybealphd TikTok: https://www.tiktok.com/@tybealphd Facebook: https://www.facebook.com/tybealphd

    1h 7m

  2. 5D AGO

    Unpacking the New Dietary Guidelines: Real Food, Protein, and the Fat Debate | Mario Kratz, PhD

    In this special episode, I share a conversation hosted by Dr. Mario Kratz, former professor at the Fred Hutch Cancer Center and founder of Nourished by Science, to unpack the recently released Dietary Guidelines for Americans. We discuss the focus on "real food" that prioritizes minimally processed nutrient-dense options, examining the move to center diets around quality protein sources and fiber-rich plants while tackling the chronic disease crisis linked to diet and lifestyle. We examine the bold recommendations to significantly increase protein intake and the transformative language used to discourage refined grains and highly processed foods. The conversation also critiques the guidelines' stance on dietary fats, highlighting the controversy over saturated fats and the omission of seed oils, while exploring the nuances of full-fat dairy, the "food matrix" effect, and the practical challenges of implementing these changes in public policy. Timestamps 00:00 Introduction to Dietary Guidelines Discussion 01:08 Overview of Current Health Issues 03:25 Critique of Previous Dietary Guidelines 06:30 The New Food Pyramid Explained 09:55 Protein and Fiber: The New Focus 16:15 Specific Dietary Recommendations 25:20 The Role of Dairy in Nutrition 30:03 Fruits and Vegetables: A Daily Essential 32:30 Understanding Dietary Fats and Their Impact 45:27 The Role of Whole Grains in Nutrition 51:34 Limiting Processed Foods for Better Health 58:21 Alcohol Consumption and Health Guidelines Dr. Mario Kratz Website: https://nourishedbyscience.com YouTube: https://www.youtube.com/@nourishedbyscience Connect with Ty X: https://www.x.com/TyBealPhD LinkedIn: https://www.linkedin.com/in/tybeal Instagram: https://www.instagram.com/tybealphd Newsletter: https://www.tybeal.com

    1h 6m

  3. JAN 13

    Livestock, Climate, and the Myth of “Natural” Emissions | Pablo Manzano, PhD

    In this episode, rangeland ecologist Dr. Pablo Manzano of the Basque Centre for Climate Change joins the show to challenge the dominant narrative that livestock are inherently harmful to the climate and the planet. We examine the two most common critiques of animal agriculture—greenhouse gas emissions and land use—and unpack why these arguments often ignore how ecosystems actually function. Dr. Manzano introduces the concept of baseline emissions, explaining how grazing livestock largely replace the ecological role once filled by vast populations of wild herbivores, meaning many methane emissions attributed to livestock are part of natural, unavoidable ecosystem processes rather than purely human-caused additions. We also explore why land use itself is not inherently negative, how undergrazing and land abandonment can increase wildfire risk and ecological degradation, and why mobile pastoralism may be one of the most effective tools for conserving rangelands while producing food. The conversation critiques conventional life cycle assessments (LCAs), highlighting how “carbon tunnel vision” and simplistic accounting can lead to misguided policy recommendations. If you’re looking for a more nuanced, ecosystem-based perspective on livestock, climate change, and sustainable food systems, this episode offers a powerful reframing of the debate. Timestamps 00:00 Introduction to Livestock and Ecosystem Conservation 02:30 The Role of Herbivory in Ecosystem Dynamics 06:05 Understanding Baseline Emissions from Wild Herbivores 15:50 The Complexity of Livestock Emissions and Management 18:24 Comparative Emissions: Livestock vs. Wild Herbivores 24:58 Future of Herbivory: Rewilding and Ecosystem Restoration 26:28 Rewilding and Ecological Challenges 32:14 The Role of Livestock in Ecosystem Management 38:06 Food Security and Sustainable Practices 47:08 Rethinking Land Use and Emissions 52:04 Understanding Complexity in Nature Dr. Pablo Manzano X: https://x.com/PabloPastos LinkedIn: https://www.linkedin.com/in/pablo-manzano/ Basque Centre for Climate Change: https://www.bc3research.org/pablo_manzano Connect with Ty X: https://www.x.com/TyBealPhD LinkedIn: https://www.linkedin.com/in/tybeal Instagram: https://www.instagram.com/tybealphd Newsletter: https://www.tybeal.com

    54 min

  4. 12/09/2025

    The Case for Ethical Omnivorism | Frédéric Leroy, PhD

    In this episode, Frédéric Leroy, PhD, a professor of food science and biotechnology at the Free University of Brussels, joins the show to dismantle the polarized debate surrounding animal-source foods. We explore the nutritional risks associated with restrictive vegan diets, particularly for vulnerable groups like infants and women of reproductive age, while examining the evolutionary and biological role of meat in the human diet. Dr. Leroy challenges the current push toward exclusively plant-based global policies, discussing the limitations of the EAT-Lancet report and the "carbon tunnel vision" often applied to environmental sustainability. We also dig into the misunderstood science of saturated fat and processed meats, distinguishing between traditional preservation methods and modern ultra-processing. Dr. Leroy introduces the "Nourishment Table," a flexible, evidence-based framework for healthy eating that prioritizes nutrient density and minimizes ultra-processed foods. Finally, we discuss the concept of "ethical omnivorism" and how to balance animal welfare with the ecological realities of food production. If you want a nuanced, scientific perspective on the role of livestock in a healthy and sustainable future, this episode is for you. Timestamps 00:00 Introduction and Guest Background 05:23 Exploring Vegan Diets: Risks and Nutritional Concerns 14:51 Health Outcomes of Vegan Diets: A Closer Look 20:04 The Debate on Animal Source Foods: Evidence and Context 24:14 Nutritional Perspectives on Meat: Myths and Realities 30:57 Processed Meats: Understanding the Nuances 36:17 Cultural and Nutritional Context of Processed Meats 39:40 The Role of Animal-Sourced Foods in Human Nutrition 42:57 Critique of EAT Lancet Dietary Guidelines 48:11 The Nourishment Table: A Flexible Dietary Framework 55:58 Ethical Considerations in Animal Food Consumption 01:03:51 Environmental Impact of Animal Agriculture Dr. Frédéric Leroy X: https://x.com/fleroy1974 LinkedIn: https://www.linkedin.com/in/fleroy1974/ Free University of Brussels: https://imdo.research.vub.be/en/prof-dr-ir-frederic-leroy Connect with Ty X: https://www.x.com/TyBealPhD LinkedIn: https://www.linkedin.com/in/tybeal Instagram: https://www.instagram.com/tybealphd Newsletter: https://www.tybeal.com

    1h 12m

  5. 12/02/2025

    Evidence, Uncertainty, and Nutrition Science | Gordon Guyatt, MD

    What do we know about health, nutrition, and medicine — and how confident should we be? In this episode, Dr. Gordon Guyatt, the clinician-scientist who coined the term evidence-based medicine and co-created the GRADE framework, breaks down why so much health and nutrition guidance rests on weak foundations. We dig into the hierarchy of evidence, why observational studies so often mislead us, and what went wrong with hormone replacement therapy and antioxidant vitamins. Dr. Guyatt also explains the intense backlash to the NutriRECS red-meat guidelines and why overstating certainty erodes trust in both science and public health. We also explore the growing influence of health influencers, why acknowledging uncertainty is essential, and how AI could both help and harm evidence-based decision-making. From the limits of nutrition research to the future of trustworthy guidelines, this conversation offers a clear, honest look at what we know — and what we don’t. If you want rigorous, hype-free insight into how evidence should inform health decisions, this episode is for you. Timestamps 00:00 Introduction 01:10 What evidence-based medicine actually means 04:28 When low-quality evidence misleads (HRT, antioxidants) 07:29 Why most nutrition research is low certainty 11:29 The NutriRECS red-meat guidelines and backlash 17:55 How the nutrition field overstates certainty 21:02 Influencers and misinformation 23:42 AI’s role in evidence-based decision-making 31:58 Why uncertainty and humility matter 32:34 Advice for clinicians and researchers 37:14 How to make recommendations with low-quality evidence Dr. Gordon Guyatt X: https://x.com/GuyattGH LinkedIn: https://www.linkedin.com/in/guyattgh McMaster University: https://experts.mcmaster.ca/people/guyatt Connect with Ty X: https://www.x.com/TyBealPhD LinkedIn: https://www.linkedin.com/in/tybeal Instagram: https://www.instagram.com/tybealphd Newsletter: https://www.tybeal.com

    41 min

  6. 11/25/2025

    Food Intelligence: Why Ultra-Processed Foods Make Us Overeat | Kevin Hall, PhD

    Why do ultra-processed foods make us eat more — even when calories, sugar, fat, and protein are matched? In this episode, Dr. Kevin Hall, author of Food Intelligence and one of the most influential scientists in metabolism and obesity research, breaks down the mechanisms driving overeating — and shares brand-new findings from his latest NIH study. We dig into energy density, hyper-palatability, dopamine, food addiction, food policy, and how we can redesign the food system for real health impact — without hype or ideology. If you want clear, evidence-based answers about why we eat what we eat, this episode is for you. Timestamps 00:00 Introduction to Food Intelligence 02:55 Dr. Kevin Hall's Journey in Nutrition 06:02 Understanding Food Intelligence 08:49 The Landmark Study on Ultra-Processed Foods 11:59 Critiques and Implications of the Study 14:56 Triangulating Evidence in Nutrition Research 18:10 Ongoing Research and Future Directions 20:49 Key Findings from Recent Trials 24:00 The Role of Food Industry in Nutrition 34:57 Incentivizing Healthy Food Choices 38:25 Understanding Ultra-Processed Foods and Health 41:49 The Neurobiology of Food Addiction 46:23 Exploring Dopamine Responses to Food 48:21 Energy Density and Hyper-Palatability 54:11 The Role of Food Environment in Diet Choices 01:00:09 Navigating the Future of Food Systems 01:08:29 Re-engineering Food for Healthier Options 01:12:03 The Carrot and the Stick Approach 01:18:22 The Role of GLP-1s in Obesity Management 01:24:19 Political Momentum for Food System Change 01:30:32 Challenges in Implementing Food Policies Dr. Kevin Hall X: https://x.com/KevinH_PhD LinkedIn: https://www.linkedin.com/in/kevinhall4 Website: https://www.kevinhallphd.com Book — Food Intelligence: https://a.co/d/8uRXuAv Connect with Ty X: https://www.x.com/TyBealPhD LinkedIn: https://www.linkedin.com/in/tybeal Instagram: https://www.instagram.com/tybealphd Newsletter: https://www.tybeal.com

    1h 43m

  7. 11/18/2025

    Unpacking Nova: The Origins and Future of Ultra-Processed Foods | Carlos Monteiro, MD, PhD

    What is the definition of an ultra-processed food (UPF), and where did the concept originate? Why is the Nova classification system both a groundbreaking public health tool and a source of intense debate? And how can we use this framework to build healthier food systems around the world? In this episode of The Ty Beal Show, Dr. Carlos Monteiro, the Brazilian epidemiologist who coined the term "ultra-processed food" and developed the revolutionary Nova classification system, joins Ty for a timely discussion. Recorded on the day of its release, they break down the new Lancet series on UPFs and human health, which Dr. Monteiro co-authored. Dr. Monteiro shares the fascinating story of how observing Brazil's rapid rise in obesity led his team to identify a new category of foods—not just "junk," but sophisticated, engineered formulations designed to replace traditional diets. We delve into the most common critiques of the UPF concept, including the heterogeneity of the category and the challenges of identification, and Dr. Monteiro offers sharp, evidence-based rebuttals. He also outlines a pragmatic path for policy, explaining why solutions must be tailored to a country's stage of dietary transition and why we cannot rely on industry-led reformulation. Highlights from the episode include: The origin story of the Nova classification system and its core principles A direct response to the major scientific and industry-led criticisms of the UPF concept Why comparing individual UPFs in observational studies is flawed—and what the evidence shows Practical, simplified markers for identifying UPFs in policy (think: flavors, colors, and artificial sweeteners) Key takeaways from the new Lancet series on ultra-processed foods and human health The critical difference between promoting traditional diets in some countries and rebuilding entire food systems in others The parallel between the UPF dietary pattern and the celebrated Mediterranean diet pattern Why mobilizing civil society is key to countering corporate power and passing effective policies Dr. Monteiro brings five decades of epidemiological expertise to one of the most critical issues in modern nutrition, making a powerful case that addressing the ultra-processing of our food supply is essential to combating diet-related disease globally. Find the new Lancet Series on Ultra-Processed Foods and Human Health online at The Lancet. Connect with Dr. Carlos Monteiro on X. Connect with Ty on X, LinkedIn, Instagram, and Facebook. Sign up for Ty's Newsletter.

    1h 3m

  8. 11/11/2025

    Ultra-Processed People: Corporate Power and Public Health | Chris van Tulleken, MD, PhD

    What are ultra-processed foods (UPFs), and why is the concept so controversial? How does a diet high in these foods affect our bodies, brains, and hormones? And how can we build effective policies to improve public health without shaming individuals or fueling disordered eating? In this episode of The Ty Beal Show, Chris van Tulleken, MD, PhD, a professor at University College London, BBC broadcaster, and author of the bestseller Ultra Process People, joins Ty to discuss the science and politics of ultra-processed foods. Dr. van Tulleken shares the compelling results from his own self-experiment eating a diet comprised of 80% UPFs, detailing the rapid weight gain, hormonal disruption, and surprising changes in brain connectivity it caused. We explore the intense debate around the UPF definition, why industry engineering makes these products distinct from homemade food, and how corporate profit motives are a key driver of the global obesity pandemic. Dr. van Tulleken also offers a nuanced path forward for policy—one that focuses on nutrient-based warning labels, taxation, and marketing restrictions—and shares how he balances this knowledge with real life in his own family. Highlights from the episode include: What happened to Dr. van Tulleken’s body, appetite hormones, and brain on a one-month, 80% ultra-processed diet The scientific and policy debates surrounding the UPF definition How food companies engineer food for overconsumption and profit Why a homemade brownie is not the same as a commercially produced one Practical policy solutions, including warning labels, marketing restrictions, and taxation The parallels between the food industry and the tobacco industry The critical problem of industry-funded science and conflicts of interest Navigating a "disordered food environment" without triggering disordered eating Dr. van Tulleken brings his rigorous scientific perspective and trademark humor to one of the most polarized issues in modern nutrition, making a powerful case that we must address corporate power and the food environment to solve diet-related disease. Find Dr. Chris van Tulleken at University College London and get his book, Ultra Process People. Connect with Dr. van Tulleken on X and Instagram. Connect with Ty on X, LinkedIn, Instagram, and YouTube. Read his publications on Google Scholar. Sign up for Ty's Newsletter.

    1h 26m
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5
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About

Are you overwhelmed by conflicting nutrition advice? Tired of trying to separate health facts from fleeting fads? I’m Ty Beal, PhD, a nutrition scientist exploring what we eat and how it truly impacts our wellbeing. On The Ty Beal Show, we cut through the noise. Each week, I’ll be talking with leading experts in nutrition, public health, and food systems—bringing you the latest science in simple, practical terms. We’ll explore why there’s no one perfect diet, how to nourish your body, and ways to help avoid chronic disease. Here’s the truth: Nutrition shouldn’t be confusing. Our goal is to empower you with knowledge that’s actually useful—so you can feel your best, without the hype. We focus on facts, not fear; understanding, not judgment; and a dose of common sense—and maybe even some humor—along the way. If you’re ready to take charge of your health with credible, science-backed insights, hit subscribe. Let’s learn and grow together. Connect with me on X, LinkedIn, Instagram, and YouTube. Read my publications on Google Scholar. Sign up for my Newsletter.

Information

  • Creator
    Ty Beal, PhD
  • Years Active
    2025 - 2026
  • Episodes
    26
  • Rating
    Clean
  • Copyright
    © Copyright 2026 All Rights Reserved
  • Show Website
    The Ty Beal Show

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