Nowadays you can find protein added to almost anything - pancakes, popcorn, crackers, pasta, granola, and so much more. Many people, from bodybuilders to surgery patients, are intereted in designing their diets around getting "enough" protein. But is there a chance everyone is overdoing it?

On this episode of On Nutrition, we talk with registered dietitian nutritionist Dr. Su-Nui Escobar about the best natural sources of protein, the formula to calculate how much protein our bodies actually need, and her favorite recipes for getting enough.

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Bright orange cheese puffs. Daffodil-yellow snack cakes. Lime green soda. These are clearly ultra-processed foods. But, what about your frozen veggie burger, your protein cookie, or even that whole wheat bread you buy at the grocery store? You might not think you eat ultra-processed foods, but unless you’re living 100% farm-to-table, you probably do. So, are ultra-processed foods as scary as they sound? Should we stop eating them altogether… and is that even possible?

On this episode of Mayo Clinic on Nutrition, we talk with Dr. Stephen Kopecky about the ultra-confusing world of ultra-processed foods.

Purchase Dr. Kopecky's book, Live Younger Longer, from Mayo Clinic Press today.

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Do you have feedback, questions or topic suggestions? Email us at mcppodcasts@mayo.edu.

Alcohol can be a social lubricant at awkward happy hours, or a way to take the edge off after a long day. But over time, how can regular drinking lead impact our sleep, dispositions, or even our likelihood of developing cancer?

On this episode of On Nutrition, we talk with registered dietitian and Culina Health founder Vanessa Rissetto about how to escape the cultural pressure to drink, and her extreme path to quitting cold turkey.

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Find us online at Mayo Clinic Press for more health and wellness articles, podcasts and books.

Do you have feedback, questions or topic suggestions? Email us at mcppodcasts@mayo.edu.