Low-fat, sugar-free, zero carb….oh my! Society has come up with every diet imaginable in our journey toward living healthy, but rates of obesity continue to rise. Food journalist Mark Schatzker argues that tampering with the food we eat has harmed our ability to properly feed ourselves. Medcan Director of Food and Nutrition Leslie Beck chats with Schatzker about his new book, The End of Craving, what’s so bad about manufactured additives, artificial sweeteners, and the puzzling paradox of Italian cuisine.

Fermented foods are all the rage. Recently, Stanford scientists Dr. Christopher Gardner (above right) and Dr. Justin Sonnenburg (at left) established that eating a diet high in fermented foods promotes a healthier, more diverse gut microbiome, and lowers inflammation. In this episode, they chat with Medcan Director of Food and Nutrition Leslie Beck about their groundbreaking new study.

Want a cheat sheet on how to extend your life, while staying healthy and happy along the way? Medcan Chief Medical Officer Dr. Peter Nord has been a sailor for more than 50 years. He noticed that his fellow sailors are staying incredibly fit, sharp and healthy well into their old age. This week, Dr. Nord joins host Shaun Francis to describe five secrets of longevity drawn from the sailor’s lifestyle.

How much protein do you need if you’re trying to lose weight but build muscle? What’s better—plant- or animal-based protein? Can you consume too much protein? In an interview with protein expert and McMaster Prof. Stuart Phillips, guest host Leslie Beck tackles these questions and more.

Time-restricted eating is said to encourage weight loss. But how effective is it, really? In conversation with guest host Leslie Beck is scientist Dr. Ethan Weiss, who used to be a fan of intermittent fasting—until he conducted his own randomized controlled trial on humans. His findings may surprise you.