Episode Details

Nutrition advice often reduces food to calories, nutrients, and a list of rules to follow. But the more we learn about how the body responds to different foods, the clearer it becomes that this way of thinking tells only part of the story.

Today, I’m joined by cardiologist and public health expert Dr. Dariush Mozaffarian, director of the Food is Medicine Institute at Tufts University and author of the new book Food Is Medicine. We explore what we still get wrong about food and what changes when we begin treating it more like medicine.

Here’s what we discuss:

• Why eating less and exercising more may not lead to lasting weight loss, and what to focus on instead

• How to choose foods that work with your appetite, metabolism, and microbiome rather than relying on calorie counting

• What GLP-1 medications can teach all of us about hunger, cravings, and why weight isn’t simply about willpower

• How much protein you actually need and why the source matters

• What the science says about seed oils and which processed foods are worth avoiding

Over the years, I’ve learned to focus less on counting calories or chasing a single nutrient and more on the quality of the food itself. When you eat real, whole foods, the signals that regulate hunger and energy can begin to work with you instead of against you. Eating well should be less about following rules and more about understanding what helps your body function at its best.

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