Dr. Chana Davis chats with Dr. Alison Bernstein, a neuroscientist (who specializes in toxicity), mom, and science communicator. Drs Davis and Bernstein discuss toxicology fundamentals and the daily choices we face at the grocery store and in our kitchens.
Practical highlights: Science-based produce shopping = more domestic, less stress about the “”dirty dozen”” and organic. Science-based cooking = more cast iron, less (heating) plastic & non-stick.
Toxicology fundamentals: How do we measure risk? Is natural always safe? When is synthetic risky – and when is it safe? How do scientists evaluate toxicity? A nuanced look at “”the dose makes the poison””. How does science inform regulations?
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Dr. Bernstein is an assisant professor of Translational Neuroscience at Michigan State University. Her work focuess on neurotoxins and pesticides. She holds a PhD in genetics and neuroscience from Washington University in St. Louis and completed postdoctoral training at Emory University where she focused on neurotoxicology and epigenetics in Parkinson’s disease. She is also a passionte science communicator, who helps parents make evidence-based decisions through her work with the SciMoms.
This interview was recorded March 6, 2020 (prior to major US Coronavirus outbreak).
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Get Real Health dives into health headlines, fads, and fears, so that you can make smart, healthy choices. Dr. Chana Davis (PhD, Stanford genetics) interviews leading medical research experts who share practical advice and speak candidly about what science has taught us – and what we don’t yet understand.
Access more of Dr. Davis’ work at fueledbyscience.com or on social @fueledbyscience.