Food for Thought: How What You Eat Shapes Your Mind, Body, and Relationships

In this episode of Science Savvy, we dive deep into the fascinating ways food influences our brains, bodies, and even our relationships. Joined by food-loving couple Pablo and Alicia, we explore how the taste, smell, and texture of our meals trigger dopamine release, creating cravings and memories. Discover the science of macronutrients, the gut-brain axis, and how omega-3s can boost brain health.

We also discuss how food fosters social bonds and sparks romance, releasing hormones like oxytocin that deepen our connections. Plus, we tackle why highly palatable foods can be so hard to resist, the evolutionary wiring behind our cravings, and the cutting-edge science of the microbiome. Whether you're a health nut, a foodie, or just curious about the science of eating, this episode serves up a banquet of insights.

Tune in to get your fill of science-backed "food for thought" and leave with practical tips to feel your best—mind and body.

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Further reading / references:

1. Omega-3s and cognitive function: Swanson, D., Block, R., & Mousa, S. A. (2012). Omega-3 fatty acids EPA and DHA: Health benefits throughout life. *Advances in Nutrition*, *3*(1), 1-7. https://doi.org/10.3945/an.111.000893.
2. Gut-brain axis: Carabotti, M., Scirocco, A., Maselli, M. A., & Severi, C. (2015). The gut-brain axis: Interactions between enteric microbiota, central and enteric nervous systems. *Annals of Gastroenterology*, *28*(2), 203.
3. Serotonin and the gut: Yano, J. M., Yu, K., Donaldson, G. P., Shastri, G. G., Ann, P., Ma, L., ... & Hsiao, E. Y. (2015). Indigenous bacteria from the gut microbiota regulate host serotonin biosynthesis. *Cell*, *161*(2), 264-276. https://doi.org/10.1016/j.cell.2015.02.047.
4. Gut microbiome and mental health: Dash, S., Clarke, G., Berk, M., & Jacka, F. N. (2015). The gut microbiome and diet in psychiatry: Focus on depression. *Current Opinion in Psychiatry*, *28*(1), 1-6.
5. Gut microbiome and autoimmune disorders: Peterson, C. T., Sharma, V., Elmen, L., & Peterson, S. N. (2015). Immune homeostasis, dysbiosis and therapeutic modulation of the gut microbiota. *Clinical and Experimental Immunology*, *179*(3), 363-377.
6. Inflammation and diet: Calder, P. C. (2010). Omega-3 fatty acids and inflammatory processes. *Nutritional Neuroscience*, *13*(3), 183-188.
7. Social bonding and food: Ruddock, H. K., Brunstrom, J. M., Vartanian, L. R., & Higgs, S. (2019). A systematic review and meta-analysis of the social facilitation of eating. *American Journal of Clinical Nutrition*, *110*(4), 842-861.
8. Evolutionary cravings and brain reward systems: Berthoud, H. R., Münzberg, H., & Morrison, C. D. (2017). Blaming the brain for obesity: Integration of hedonic and homeostatic mechanisms. *Gastroenterology*, *152*(7), 1728-1738. https://doi.org/10.1053/j.gastro.2016.12.050.
9. Lab-grown meat: Post, M. J. (2012). Cultured meat from stem cells: Challenges and prospects. *Meat Science*, *92*(3), 297-301.
10. Insect protein and sustainability: van Huis, A., Van Itterbeeck, J., Klunder, H., Mertens, E., Halloran, A., Muir, G., & Vantomme, P. (2013). Edible insects: Future prospects for food and feed security. *FAO Forestry Paper*. FAO: Rome.