#314: Q&A – Hemochromatosis, Sodium, Bone Health, & More!

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• [05:00] how should we define calorie restriction in the context of its scientifically observed connection with longevity?
• [12.30] I’d love to hear your thoughts about the consumption of duck meat. Does it get categorized as red meat consumption in epidemiological studies?
• [14.10] Can obese or overweight women experience REDs when dieting? If so how do you manage the risk vs. reward of losing excessive body fat vs inducing REDs?
• [21.20] How much the Nutrition will change in 10 years, and how much impact it will have in our daily lives?
• [25.00] Cancer recovery: What type food to eat and training protocols to follow whilst healing after operation  and what type of exercise during chemo?
• [26.00] I’d love to know what your “weaknesses” are!
• [34.00] What non-tracking methods do you use for combat athletes?
• [38.20] can we adapt to higher fat oxidation during exercise so that exogenous CHO isn’t necessary?
• [42.55] How do you plan a diet to lose muscle mass healthily?
• [48.40] Does eating a high-fat diet (keto) cause heart health issues?
• [52.34] Is salt good or bad for your health?
• [53.38] Does calcium supplement improve bone health and prevent bone fracture?
• [62.55] Hemochromatosis and the Irish
• [68.10] In nutritional science and resistance training I’m witnessing what appears to be a shift from a physicalist based approach to a phenomenological based approach. Do you see a similar transition taking place?

• Have your question answered on the podcast!
• The IOC consensus statement: beyond the Female Athlete Triad—Relative Energy Deficiency in Sport (RED-S)
• The Synergistic Interplay between Vitamins D and K for Bone and Cardiovascular Health
• Caffeine, Urinary Calcium, Calcium Metabolism and Bone
• SNR #92: Eric Ravussin, PhD – Calorie Restriction, Longevity & Hormesis
• CALERIE Trial

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