Fruits & vegetables — everything you need to know [AMA 36 Sneak Peek] | Peter Attia, M.D.

Summary

In this episode of the Drive Podcast, the host Peter Attea and guest Nick Stenson discuss a variety of topics related to fruits and vegetables. They address questions submitted through the website and social media, covering topics such as the nutritional value of fruits and vegetables, the difference between eating and drinking them, the impact of processing on their properties, and the effects of phytochemicals.

One of the key points they touch on is the organic versus non-organic debate. While there is some evidence to suggest that organic produce may have higher levels of certain nutrients, it is still unclear whether this translates into meaningful health benefits. Attea notes that the most important thing is to simply eat more fruits and vegetables, regardless of whether they are organic or not.

The hosts also discuss the impact of different preparation strategies on the nutritional value of fruits and vegetables. While cooking can sometimes lead to a loss of nutrients, it can also make certain nutrients more bioavailable. For example, cooking tomatoes can increase the amount of lycopene, a phytochemical that has been linked to a lower risk of certain cancers.

Attea acknowledges the difficulty of obtaining concrete answers in the field of nutrition, as epidemiology studies are limited in their ability to infer hard outcomes. However, he highlights the work of scientists such as Kevin Hall, Rudy Libel, and Eric Raveson, who are making progress in studying energy balance and answering related questions.

Overall, the episode provides a comprehensive overview of the benefits of eating fruits and vegetables, as well as some of the nuances involved in understanding their nutritional properties. The hosts emphasize the importance of incorporating more fruits and vegetables into one's diet, regardless of whether they are organic or cooked in a certain way.