Why Eating Well is Simpler Than You Think
Green field salad with pickled anchovies or sardines fillet, and cherry tomatoes, served in blue bowl with lemon and olive oil on straw napkin over old wooden background. ( Natasha Breen/REDA/Universal Images Group via Getty Images)
Airdate: Tuesday, November 3, 2026 at 10 am
Figuring out what to eat can feel more complicated than ever. Are eggs healthy, or not? Is everything labeled ultra-processed bad for us? How much protein is enough protein? Stanford nutrition scientist Christopher Gardner says eating well is easier than you might think and that there’s more agreement among researchers than the latest viral diet fads suggest. We talk to Gardner about what the evidence shows. His new book is “Food Sense.”
Guests:
- Dr. Christopher Gardner, professor and director of nutrition studies, Stanford University; author, “Food Sense: What to Eat and Why”