Psychiatrist Dr. Anna Lembke discusses the role of dopamine in food addiction. This is the second podcast of three that I'm doing in conjunction with the International Food Addiction Consensus conference held in London on 17th May.

Anna argues we've transformed our world into a place of overwhelming abundance, where we're constantly bombarded by high reward high dopamine stimuli, whether that be social media, drugs, gambling, or food, all of which can cause our dopamine levels to rocket, which she says can lead to addiction.

She believes we're becoming addicted to pleasures that make us sick. Anna reveals the neuroscience of food addiction; the impact of constant dopamine hits to our brains; the value of a month long dopamine fast; and what we can all do to lead healthier, more balanced lives.

Dr. Anna Lembke is a professor of psychiatry at Stanford University School of Medicine and chief of the Stanford Addiction Medicine Dual Diagnosis Clinic.

The host of the podcast, Liz Tucker is an award winning medical journalist and former BBC producer and director. You can follow Liz on Twitter at https://twitter.com/lizctucker and read her Substack newsletter about the podcast at https://liztucker.substack.com

If you would like to support this podcast you can do so at patreon.com/whatyourgpdoesnttellyou or via PayPal at https://www.patreon.com/

Dr Rob Lustig discusses whether it’s really possible to become addicted to food, and if it is, does that change how we view those who struggle in their relationship with food?

In our conversation, Rob argues that the phrase "food addiction" is a misnomer, and that the real issue is food additive addiction. He says all the medical evidence suggests that two additives drive this - sugar and caffeine. And while foodstuffs such as fat and salt may make our food more palatable or enticing, they are not in themselves addictive.

In a staggering figure, Rob reveals there are 600,000 foods in the American food supply and 74% of these contain sugar. Over half of all sugar in the US diet is found in processed foods. And frequently where America leads, the rest of the world follows...

This is the first podcast of three that I am doing in conjunction with the International Food addiction Consensus conference being held in London on the 17th May. Each will feature a different speaker from the conference.

The host of the podcast, Liz Tucker is an award winning medical journalist and former BBC producer and director. You can follow Liz on Twitter at https://twitter.com/lizctucker and read her Substack newsletter about the podcast at https://liztucker.substack.com

If you would like to support this podcast you can do so at patreon.com/whatyourgpdoesnttellyou or via PayPal at https://www.patreon.com/

In the last few decades, there has been a huge increase in allergy and allergic reactions, but why? Just what has changed in our health and environment to bring this about? Consultant NHS allergist Dr Sophie Farooque discusses one of the biggest puzzles in medicine.

For example peanut allergies were almost unknown before the 1990s, but today it and other food allergies are much more common. Sophie reveals the best thing to do to stop a child developing a food allergy is - perhaps counter intuitively - to ensure that from an early age, they are exposed to a wide variety of foods, including potentially hypoallergenic ones.

And Sophie discusses how children with eczema are at increased risk of developing a cascade of other allergies, and what parents and doctors can do to minimise this risk.

She explains why if you are allergic to one cat you will probably be allergic to all, but why that’s not necessarily the case for dogs. It turns out that cat allergen is one of the most powerful allergens of all, and remarkably resilient. Amazingly, it has even been found in Antartica.

And for those parts of the world where it's the start of spring and many are starting to suffer from hay fever, she explains why she recommends nasal rinses and steroid sprays, but says patients should stay away from nasal decongestants and hay fever steroid injections.

The link below gives the BSACI's (British Society for Allergy and Clinical Immunology) advice on early weaning to avoid food allergy),and the BSACI website also contains lots of other information about allergies in general.

Preventing food allergy In your Baby

The host of the podcast, Liz Tucker is an award winning medical journalist and former BBC producer and director. You can follow Liz on Twitter at https://twitter.com/lizctucker and read her Substack newsletter about the podcast at https://liztucker.substack.com

If you would like to support this podcast you can do so at patreon.com/whatyourgpdoesnttellyou or via PayPal at https://www.patreon.com/