Why Exercise is Hard and How to Make it Easier & Food Pairings that Taste Sensational


Manage episode 282813294 series 1321194
By Mike Carruthers / OmniCastMedia / Westwood One Podcast Network / wwopodcasts@westwoodone.com and Mike Carruthers / OmniCast Media / Westwood One Podcast Network. Discovered by Player FM and our community — copyright is owned by the publisher, not Player FM, and audio is streamed directly from their servers. Hit the Subscribe button to track updates in Player FM, or paste the feed URL into other podcast apps.

One of the benefits of houseplants is that they clean the air in your home or office - right? Well, not exactly. Houseplants are great and they do offer some benefits, but cleaner air is not one of them. This episode begins with a discussion about this that I know you will find interesting. https://www.cnn.com/2019/11/12/health/plants-do-not-clean-indoor-air-trnd-wellness/index.html

Exercise is difficult. 80% of us don’t exercise much. If exercise is so important, why is it so hard to do? Are we programmed to be lazy? Well, actually, yes. Daniel Liberman professor of biological sciences and human evolutionary biology at Harvard University joins me to explain why it is so hard to stick with exercise and offers some effective strategies that can help make it easier to incorporate physical fitness into your life. And the really good news is that it doesn’t take much to see huge benefits. Daniel is author of book, Exercised: Why Something We Never Evolved to Do Is Healthy and Rewarding (https://amzn.to/3bHF51h).

Why does tickling make some people laugh? In fact, some people laugh at the mere threat of being tickled while others aren’t ticklish at all. Listen as I reveal the scientific explanation for this and why you can’t tickle yourself. https://www.britannica.com/story/why-cant-you-tickle-yourself

Chocolate and peanut butter just go together. And so do a lot of other foods. Listen to this fascinating explanation of why certain foods just go well together like kiwi and oyster or chocolate and bacon as well as other combinations you would never imagine. My guest for this conversation is food scientist Bernard Lahousse co-author of the book The Art and Science of Foodpairing (https://amzn.to/3oPv9GJ).


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