Siddhartha Angadi's guest appearances

Siddhartha Angadi

Sound Bites A Nutrition Podcast

ASU College of Health Solutions

Glenn Gaesser

Zach Cordell

Rebecca Scritchfield

Nancy Clark

Michael Lewis

Jayson Lusk

Rachel Laudan

Ellie Krieger

Melissa Joy Dobbins

Brian Wansink

Gary Foster

Michael Roizen

Nick Fuller

Coleman Collins

Kavin Senapathy

OwlTail

Julie Miller

The physiological impacts of eating carbohydrate-containing foods are much more complex and individualized compared to dietary protein and fat; yet, there is still no globally accepted way to define ‘carbohydrate quality’. While some researchers often rely on the Glycemic Index as a leading marker for the quality of carbohydrate-containing foods, the research does not align with this approach. In fact, published studies continue to question the variability, reliability, and utility of the Glycemic Index, especially among the general population.    During this episode, you will hear from cardiovascular physiologist Sid Angadi, PhD, FACSM, and food and nutrition scientist Julie Miller Jones, PhD, CNS, CFS, as they take a deep dive into the latest science and recommendations surrounding carbohydrate-containing foods. Tune in to learn about the limitations with using glycemic index as a marker of carbohydrate quality and get up-to-speed on the research that’s currently underway to develop a new definition for quality carbohydrate-containing foods. Tune in to this episode to learn about:  Consumer confusion about carbohydrates and their role in a healthy diet What the current nutrition guidance says about carbohydrates The complexities of carbohydrate-containing foods How the nutrition science community currently defines carbohydrate quality Resistant starch, fiber and other nutrients in carbohydrate-containing foods The evolving scientific literature on the Glycemic Index as a marker for carbohydrate quality Insights on how to best define quality carbohydrates moving forward The strengths and limitations of epidemiological research versus randomized controlled trials and the appropriate way to relay findings from both types of research Takeaways for the public, health professionals and the research community regarding carbohydrate-containing foods Resources and research on carbohydrates  This podcast episode is a collaboration between Sound Bites® and Potatoes USA, the nation’s potato marketing and research organization, representing more than 2,500 potato farming families. Potatoes USA is committed to providing the nutrition science community with evidence-based information about the role of potatoes in healthy lifestyles.  Full shownotes and resources at: https://soundbitesrd.com/202

The physiological impacts of eating carbohydrate-containing foods are much more complex and individualized compared to dietary protein and fat; yet, there is still no globally accepted way to define ‘carbohydrate quality’. While some researchers often rely on the Glycemic Index as a leading marker for the quality of carbohydrate-containing foods, the research does not align with this approach. In fact, published studies continue to question the variability, reliability, and utility of the Glycemic Index, especially among the general population.    During this episode, you will hear from cardiovascular physiologist Sid Angadi, PhD, FACSM, and food and nutrition scientist Julie Miller Jones, PhD, CNS, CFS, as they take a deep dive into the latest science and recommendations surrounding carbohydrate-containing foods. Tune in to learn about the limitations with using glycemic index as a marker of carbohydrate quality and get up-to-speed on the research that’s currently underway to develop a new definition for quality carbohydrate-containing foods. Tune in to this episode to learn about: <ul> <li>Consumer confusion about carbohydrates and their role in a healthy diet</li> <li>What the current nutrition guidance says about carbohydrates</li> <li>The complexities of carbohydrate-containing foods</li> <li>How the nutrition science community currently defines carbohydrate quality</li> <li>Resistant starch, fiber and other nutrients in carbohydrate-containing foods</li> <li>The evolving scientific literature on the Glycemic Index as a marker for carbohydrate quality</li> <li>Insights on how to best define quality carbohydrates moving forward</li> <li>The strengths and limitations of epidemiological research versus randomized controlled trials and the appropriate way to relay findings from both types of research</li> <li>Takeaways for the public, health professionals and the research community regarding carbohydrate-containing foods</li> <li>Resources and research on carbohydrates</li> </ul> This podcast episode is a collaboration between Sound Bites® and Potatoes USA, the nation’s potato marketing and research organization, representing more than 2,500 potato farming families. Potatoes USA is committed to providing the nutrition science community with evidence-based information about the role of potatoes in healthy lifestyles.  Full shownotes and resources at: <a href="https://soundbitesrd.com/202" rel="nofollow" target="_blank">https://soundbitesrd.com/202</a>

202: Defining “Quality Carbohydrates” – The Latest Science & Recommendations – Dr. Siddhartha Angadi & Dr. Julie Miller Jones

On a recent radio segment focused the heatwave at the time, The Show on NPR affiliate KJZZ-FM reached out to Siddhartha Angadi, assistant professor in the College of Health Solutions at Arizona State University for comment. He says healthy people are resilient in the face of heat. Listen for more.

Surviving In The Summer Sun - Siddhartha Angadi