ReThink Health with Dr. Autumn Smith

IN THIS EPISODE What if rising rates of depression, anxiety, and aggression are connected to what's missing from our plates? In this episode of the ReThink Health Podcast, I sit down with Dr. Joseph Hibbeln, a psychiatrist, distinguished visiting professor at the University of Bristol, and one of the world's leading experts on omega-3s and the brain. He has spent 40 years studying how the fats we eat shape our moods, behavior, and relationships. This conversation means a lot to me. About 13 years ago, I was struggling with depression, anxiety, and substance use. I changed my diet for digestive reasons, and over the next year my mental health transformed so dramatically that I went back to school to understand why. I also lost an aunt who lived with bipolar disorder, and I often wish I'd known then what I know now. Dr. Hibbeln's path was personal too. Growing up with a brother who struggled with severe mental illness led him into a career searching for answers. In our conversation, he makes a powerful case that the changes to our food supply over the past century aren't just a physical health problem. He believes they affect how we think, feel, and treat one another, and that restoring the brain's critical nutrients could benefit families, communities, and society as a whole. You'll learn: How many people may be falling short on omega-3s, and why the amount you need depends on how much omega-6 you eat What happened to homicide rates across countries as diets changed, and what clinical trials show about omega-3s and aggression The staggering economic cost of violence and repeat offenses, and how much better nutrition might save The difference between EPA and DHA, and why your brain depends on both The omega-3-rich chicken developed for the U.S. military, and how it could change school and prison meals Why Dr. Hibbeln believes fear of mercury in fish may be doing more harm than good for babies' brains Which type of omega-3 supplement the research supports most for mood How giving omega-3s to kids reduced their aggression and, surprisingly, changed their parents' behavior too If you or someone you love has struggled with mental health, this episode offers hopeful insights and important questions to ask both yourself and your doctor.   HELPFUL RESOURCES Paleovalley Omega-3 Complex >>> Feed your brain the omega-3s it's built from, to support mood, focus, and healthy brain function. Save up to 20% on Paleovalley Omega-3 Complex.

IN THIS EPISODE What if your bloating, gas, or reflux had a deeper story to tell? In this episode of the ReThink Health Podcast, I sit down with my dear friend Dr. Izabella Wentz, a pharmacist, bestselling author, and one of the most trusted voices in functional medicine for thyroid health. Her new book takes on a condition that affects millions of people and often leaves them without answers: irritable bowel syndrome, or IBS. This topic is personal for both of us. Izabella was diagnosed with IBS in pharmacy school. Over time, her symptoms grew to include anxiety, hair loss, acid reflux, and joint pain, and she was eventually diagnosed with Hashimoto's.  I also struggled with IBS and was told it was stress, handed a few remedies, and wished good luck. Learning to work with food and digestion changed everything for me. Izabella explains why an IBS diagnosis is a starting point, not an answer. Drawing on her training as a pharmacist and her work with thousands of clients, she shares why there's no one-size-fits-all IBS diet and why your symptoms are clues worth following. She also explains how an unhappy gut may be connected to issues far beyond digestion, from mood to autoimmunity. You'll learn: The many possible root causes of IBS, including infections, enzyme gaps, hormone imbalances, mold, and medications Why some infections may linger long after a stomach bug or food poisoning seems to be gone How H. pylori may set the stage for reflux, food sensitivities, and SIBO, plus a simple toothbrush tip to avoid reinfection The surprising connection between vitamin B1 (thiamine) and digestion How nickel sensitivity, including from cutlery and certain foods, may affect your gut The food additives Izabella avoids most, including some common in "keto" snacks Why some people react to raw vegetables, and what it may mean if you only feel good on a carnivore diet The tests Izabella uses to uncover root causes, and how to think about food sensitivity testing Simple mealtime habits and supplements Izabella uses to support digestion If you've been told your digestive symptoms are "just IBS," this episode offers a new way to look for answers and better questions to bring to your healthcare provider. HELPFUL RESOURCES Paleovalley 100% Grass Fed Bone Broth Protein >>> Nourish your gut lining with the collagen, gelatin, and amino acids found in real bone broth, in an easy, delicious powder. Save up to 20% on Paleovalley Bone Broth Protein.  

IN THIS EPISODE What if one of the most widely accepted pieces of nutrition advice was never backed by solid evidence? In this episode of the ReThink Health Podcast, I sit down with Nina Teicholz, investigative journalist and author of the New York Times bestseller The Big Fat Surprise. It's one of my favorite books. In fact, it was the first one I read that pulled together the full history of how saturated fat, animal foods, and vegetable oils came to be viewed the way they are today. Nina wasn't always a critic of low-fat diets. She was a vegetarian for more than 20 years and struggled with her weight. When a magazine assigned her a story on trans fats, she began calling researchers and found that many were afraid to talk to her. That fear sparked nearly a decade of research and thousands of scientific studies. In our conversation, Nina traces the story from the arrival of Crisco in 1911 to today's dietary guidelines. She explains how vegetable oils went from industrial byproducts to "heart-healthy" staples, how one charismatic scientist shaped national policy, and why large clinical trials that challenged that policy were left unpublished or ignored for decades. You'll learn: Why researchers have been afraid to question the low-fat, low-saturated-fat message, and what happens to those who do The flaws Nina found in the Seven Countries Study, the main evidence behind early fat guidelines The large clinical trial whose results went unpublished for 17 years, and what it found What more than 20 recent scientific reviews have concluded about saturated fat and heart disease How conflicts of interest may shape the committees that write national nutrition policy The food rating system that scored sugary cereals higher than eggs and beef What Nina believes the research shows about seed oils, oxidation, and inflammation Why dietary cholesterol is no longer listed as a "nutrient of concern," and why most people never heard If you've ever felt confused by conflicting nutrition advice, this episode will help you understand where it came from, and give you better questions to bring to your healthcare provider. HELPFUL RESOURCES Paleovalley 100% Grass Fed Beef Sticks >>> Enjoy a nutrient-dense, protein-packed snack made from 100% grass fed and grass finished beef, with no seed oils or added sugar. Save up to 20% on Paleovalley 100% Grass-Fed Beef Sticks.  

IN THIS EPISODE Is grass fed beef really worth the extra money? And how do you know you're getting what you pay for? In this episode of the ReThink Health Podcast, I sit down with Dr. Lucas Krusinski, an assistant professor of animal science whose research looks at how farming practices change the nutrients in our food. I read many of his papers while preparing for my own dissertation on beef nutrient density, so this conversation has been a long time coming. Dr. Krusinski explains why not all beef is created equal. He walks us through how a cow's diet, pasture diversity, and feed supplements can change the omega-3s and plant compounds that end up on your plate. He also shares findings from his newly published paper on a surprising gap in the food system: many labels promise better nutrition, but almost none actually test for it. He even shares early results from a study in which he tested 40 brands of beef liver supplements. What he found may change how you shop for them. You'll learn: Why "grass fed" and "pasture-raised" labels may not tell you as much as you think The one nutrient Dr. Krusinski would use to judge the quality of beef, and why How a national survey found huge differences in the omega-3 content of beef that was all labeled "grass-finished" The levers ranchers can pull to raise omega-3s in beef, including pasture diversity, hay, fermented forage, and flaxseed What testing 40 beef liver supplements revealed about vitamin A, minerals, and quality How eggs, chicken, and pork compare to beef when animals are raised on pasture How Dr. Krusinski shops for beef, including the visual clues he trusts more than labels Whether you're a conscious meat shopper or a rancher who wants to raise more nutritious food, this episode will help you look past the label to make more informed decisions. HELPFUL RESOURCES Paleovalley Beef Organ Complex >>> Support energy, immunity, and overall vitality with pure, grass fed organ meats. Save up to 20% on Paleovalley Beef Organ Complex.  

IN THIS EPISODE What if we've been looking at cancer the wrong way for more than 70 years? In this episode of the ReThink Health Podcast, I sit down with Dr. Thomas Seyfried, a professor of biology at Boston College and author of Cancer as a Metabolic Disease. For decades he has asked a question most of oncology stopped asking long ago: what if cancer isn't driven mainly by bad genes? This conversation is deeply personal for me. My dad battled cancer three times, and I recently lost him. Two of my close friends, one in her 40s and one in his 50s, are facing cancer right now. Dr. Seyfried's work was a source of hope for our family, and I know cancer touches almost everyone's life. Dr. Seyfried explains why he believes cancer is primarily a mitochondrial metabolic disease. His argument builds on the work of Nobel laureate Otto Warburg and on his own lab's research into how cancer cells rely on two fuels: glucose and glutamine. He walks us through the nuclear transfer experiments that challenged the gene-centered view of cancer. He also explains why cancer cells "ferment" for energy instead of "breathing" like healthy cells. You'll learn: Why Dr. Seyfried believes the gene mutations found in cancer are an effect of the disease rather than its cause The difference between fermentation and respiration, and why cancer cells keep fermenting even when oxygen is present Why he says glucose and glutamine must be targeted together, and how his "press-pulse" strategy works How to use the Glucose-Ketone Index to see where your metabolism stands Why ketones are often called a "super fuel" for healthy cells How alcohol, portion size, exercise, stress, and fasting affect your glucose ketone index (GKI) What forever chemicals and rising childhood obesity may mean for cancer rates in kids What a day of eating and living looks like for a researcher who has studied cancer for 40 years If you or someone you love has been touched by cancer, this episode offers a different perspective and practical tools to bring to your conversations with your healthcare team. HELPFUL RESOURCES Paleovalley Essential C Complex >>> Support immune health and antioxidant defenses with full-spectrum vitamin C, sourced from three organic superfoods. Save up to 20% on Paleovalley Essential C Complex.

IN THIS EPISODE What if the most overlooked nutrient in your diet isn't a vitamin or a mineral, but a simple amino acid your body already makes? In this episode of the ReThink Health Podcast, I sit down with Dr. Joel Brind, a biochemist with over 50 years in medical research and the author of The Glycine Miracle. Dr. Brind has spent nearly two decades studying glycine, and he makes the case that this "nonessential" amino acid may actually be the body's primary regulator of inflammation. Unfortunately, most of us are falling short by as much as 10 grams a day… which translates to a shockingly wide range of health problems today. You'll learn: Why glycine is technically "nonessential," and why your body likely can't make nearly enough of it on its own Why meat eaters surprisingly have less glycine in their blood than vegans How glycine acts as a molecular gatekeeper, controlling whether immune cells stay calm or launch a full inflammatory response Which modern eating habits may be driving a glycine deficiency Why higher natural glycine levels translate to a lower risk of major cardiac events New research on how restoring glycine to aging cells can reverse markers of mitochondrial aging Why Dr. Brind believes chronic, unresolved inflammation after everyday injuries like sunburns or sprains isn't actually "normal" The difference between getting glycine from food, collagen, magnesium glycinate, or a standalone supplement, and what each does and doesn't provide Practical, everyday ways to close the "glycine gap" without overhauling your entire diet If you've ever wondered why nagging aches, poor sleep, or slow recovery seem to be your "normal," this conversation offers a compelling, science-backed reason why they might not have to be. HELPFUL RESOURCESPaleovalley Bone Broth Protein Powder >>> Support your body's daily glycine needs with Paleovalley Bone Broth Protein Powder. Save up to 20% on Paleovalley Bone Broth Protein.

IN THIS EPISODE Are our brains shrinking? According to my guest this week, the answer is a resounding yes… and he's been warning us about it since 1972. In this episode of the ReThink Health Podcast, I sit down with Dr. Michael Crawford, a pioneering nutritional scientist and one of the first researchers in the world to identify DHA (docosahexaenoic acid) as essential to brain development and function. Nearly 40 years ago, his lab discovered that primates deprived of omega-3 fatty acids developed severe self-harming behavior, hair loss, and psychological distress that reversed once DHA was restored to their diet. Since then, the evidence has only grown. Dr. Crawford walks us through the astonishing story of how the human brain evolved in the sea over 500 million years, why larger-bodied animals are actually worse at making their own DHA, and why average human brain capacity is rapidly shrinking. We also get into the controversial and often misunderstood topic of mercury in seafood, why pregnant women may be doing more harm than good by avoiding fish, and what groundbreaking new research is revealing about DHA's role in brain development before birth. You'll learn: Why brain tissue is fundamentally different from the rest of the body, and why government nutrition guidelines miss this entirely The staggering economic cost of brain disorders, and why it now outpaces heart disease and cancer combined The real reason ultra-processed foods are stripped of omega-3s, and why that matters more than you might think The truth about mercury in seafood, and why its "danger" is far less significant than we've been told What Japan's coastal restoration projects can teach us about rebuilding our own fisheries and food systems The best food sources of DHA, including surprising picks for people who don't eat fish If you're not eating seafood on a regular basis, this episode makes a compelling case for why that one change could matter more than almost anything else you do for your brain. HELPFUL RESOURCES Paleovalley Omega-3 Complex >>> Support brain, heart, cellular, and whole-body health with 1,050 mg of clean, bioavailable omega-3s per serving. Save up to 20% on Paleovalley Omega-3 

IN THIS EPISODE Is your morning coffee helping or hurting your health? The answer may depend on much more than how many cups you drink. In this episode of the ReThink Health Podcast, I sit down with nutritional biochemist Stephen Cherniske, author of Caffeine Blues, for a nuanced look at one of the most widely consumed compounds in the world: caffeine.  Rather than labeling caffeine "good" or "bad," Stephen explains why your dose, timing, genetics, and individual response can completely change how caffeine affects you. Stephen (who still drinks coffee himself) encourages understanding your own physiology and using caffeine strategically rather than mindlessly; a distinction that becomes especially important since people can metabolize and respond to caffeine very differently. You'll learn: Why caffeine doesn't actually give your body energy (and what it does instead) The research-backed benefits of caffeine for cognition, memory, athletic performance, and metabolic health Why the same amount of caffeine may make one person feel great and another anxious, jittery, or unable to sleep How caffeine can interfere with deep, restorative sleep even when you think you're sleeping just fine How your heart rate and sleep quality may provide clues about your personal caffeine tolerance Why caffeine timing matters (and when Stephen recommends cutting yourself off for the day) Why tea may feel different from coffee for people who are sensitive to caffeine What to look for when choosing a high-quality decaf coffee If coffee is one of the first things you reach for every morning, this episode will help you stop thinking about caffeine as simply "healthy" or "unhealthy" and start asking a much more useful question: How is it actually affecting you? HELPFUL RESOURCES Paleovalley Polyphenol-Dense Organic Coffee >>> Enjoy clean, organic coffee made with antioxidant-rich beans and rigorously tested for purity. Try Paleovalley Polyphenol-Dense Organic Coffee today for up to 20% OFF!

IN THIS EPISODE Most of us hear the words "processed meat" and immediately think unhealthy. But is a traditionally fermented salami really the same thing as an ultra-processed meat snack packed with sugar, fillers, and additives? In this episode of the ReThink Health Podcast, I sit down with Dr. Frederic Leroy, a professor and food scientist who has spent decades studying animal-source foods, fermentation, food processing, and human nutrition. Dr. Leroy explains why lumping every processed meat into one category misses some important details. (Humans have been drying, curing, smoking, and fermenting meat for thousands of years, and traditional products can look very different from modern ultra-processed versions!) It's a refreshingly nuanced conversation that moves beyond "processed meat = bad" and asks a much more useful question: What kind of processing are we actually talking about? You'll learn: The difference between traditionally processed and ultra-processed meat products What the WHO's processed-meat classification actually tells us about hazard vs. risk Why much of the processed-meat research relies on observational data, and why that matters How traditional fermentation, curing, drying, and smoking preserve meat How to spot a higher-quality processed meat by reading the ingredient list What nitrates and nitrites actually do in cured meats (and why celery-derived nitrate is still the same molecule) What we know (and don't know) about probiotics, postbiotics, and bioactive peptides in fermented meats Dr. Leroy's simple framework for building a nourishing diet without following rigid food rules If you've been avoiding ham, salami, jerky, or meat sticks because you've heard that all processed meat is unhealthy, this episode will help you understand the important differences that rarely make it into nutrition headlines. HELPFUL RESOURCES Paleovalley 100% Grass Fed Beef Sticks >>> Get convenient, high-quality protein from Paleovalley 100% Grass Fed Beef Sticks HERE for up to 20% off!