Subscribe to Science Friday
It’s impossible to ignore the latest nutrition trend: protein-maxxing. Stroll through the grocery store and you’ll find protein chips, protein-packed ice cream, and even sparkling protein water. Not to mention the FDA’s new upturned food pyramid, which puts steak and a roast chicken at the top.
Where did this protein craze come from, and how much protein do we actually need? And what about protein-maxxing’s less popular cousin, fiber-maxxing? Flora talks through the history and the science of protein and fiber with food historian Hannah Cutting-Jones and nutrition researcher Christopher Gardner.
Invest in quality science journalism by making a donation to Science Friday.
Donate To Science Friday
Segment Guests
Hannah Cutting-Jones
Dr. Hannah Cutting-Jones is a food historian and assistant professor at the University of Oregon.
Christopher Gardner
Dr. Christopher Gardner is a nutrition researcher, a professor at Stanford Medicine’s Prevention Research Center, and the author of “Food Sense: What to Eat and Why.”
Segment Transcript
The transcript is being processed. It will be available 2-3 days after this story’s publication date.
Meet the Producers and Host
About Flora Lichtman
Flora Lichtman is a host of Science Friday. In a previous life, she lived on a research ship where apertivi were served on the top deck, hoisted there via pulley by the ship’s chef.
About Shoshannah Buxbaum
Shoshannah Buxbaum is a producer for Science Friday. She’s particularly drawn to stories about health, psychology, and the environment. She’s a proud New Jersey native and will happily share her opinions on why the state is deserving of a little more love.