Soy: From Field to Fork, and the Protein Confusion in Between

Raw Milk, Whole Milk, and Dairy Myths: Separating Fact from Fiction

In this episode of Rooted & Restless, Marianne Smith Edge talks with Lauren Twigge, RDN and a dairy farmer dairy daughter about all things dairy -from the growing interest in raw milk, the science behind pasteurization, and the evolving landscape of dairy products. Together, they explore common misconceptions about milk safety, discuss the role of whole milk in healthy diets, and the resurgence of cottage cheese popularity. Lauren also provides insight on growing up on a dairy farm and how those experiences shaped her commitment to animal care, nutrition education, and consumer trust. What We Cover: • Why raw milk is gaining popularity and what consumers should know about the risks • How pasteurization works and why it remains a critical food safety tool • The resurgence of cottage cheese, Greek yogurt, and other dairy foods • Tips for finding dairy products that fit your nutritional needs and preferences Whether you're curious about raw milk, wondering which dairy products best fit your lifestyle, or simply looking for evidence-based answers to common questions, this episode delivers a balanced and informative look at one of our most familiar foods. Guest: Lauren Twigge, MCN, RDN, LD Owner, Lauren Twigge Nutrition, PLLC Website [www.laurentwiggenutrition.com] LinkedIn [https://www.linkedin.com/in/laurentwiggenutrition/] Instagram [https://www.instagram.com/thedairydietitian/] Pinterest [https://www.pinterest.com/nutritionatitsroots/_saved/] Facebook [https://www.facebook.com/thedairydietitian]

What’s Really in Our Food? Separating Fear From Fact

In this episode of Rooted & Restless, Marianne Smith Edge talks with Dr. S. Liza Lockwood, an emergency medicine physician, medical toxicologist, and medical affairs lead with Bayer U.S. Crop Science. She joins Marianne to talk about food safety, pesticides, natural toxins, and how scientists evaluate risk. Together, they explore why public concerns about chemicals in food often differ from actual scientific risk. What We Cover • Why toxicologists say “the dose makes the poison” • Natural toxins in foods and plants • How toxic substances contributed to medical discoveries • The difference between hazard and real-world risk • How modern agriculture improves food safety and food security • What consumers should know about pesticides and crop protection Marianne and Liza break down common questions about food safety, including naturally occurring toxins in foods, how farmers protect crops from mold and disease, and what consumers need to know about pesticides. They also explain the differences between U.S. and European pesticide regulations and why there’s an important distinction between something being potentially harmful and posing a real-world risk. Guest: Dr. S. Eliza Lockwood, MD DFACMT, Medical Affairs, Bayer U.S. Crop Science Twitter: @DrLizaMD Web:  http://www.bayer.com

Seedless Blackberries and Pitless Cherries Are Coming — Here's How

What if fruits and vegetables could taste better, last longer, and be easier to grow all while reducing food waste? Marianne Smith Edge, MS, RDN sits down with Anabel Rivas, M.S., Director of Crop Technical Development at Pairwise, to explore how gene-editing technology is transforming the future of fresh produce. Anabel shares how Pairwise is developing innovations like seedless blackberries and pitless cherries and why these types of advancements could help address challenges related to flavor, shelf life, sustainability, and climate resilience. What We Cover: • What CRISPR gene editing actually is — in plain language • How gene editing differs from traditional breeding and GMOs • How innovations like seedless blackberries and pitless cherries are developed • How crop innovation can reduce food waste and resource use • The role of technology in sustainable agriculture and climate resilience From berry breeding to breakthrough food innovation, this is how science and agriculture are coming together to shape the next generation of fresh foods. 🔗 Resources mentioned: Pairwise [pairwise.com] 🔗 Connect with Anabel Rivas: LinkedIn [linkedin.com/in/anabel-rivas-3b961374] 🎙️ Listen to Rooted & Restless on: Spotify | Apple Podcasts | Amazon | iHeart Radio 📲 Follow Marianne Smith Edge: Website [agrinutritionedge.com] #RootedAndRestless #MarianneSmithEdge #CRISPR #GeneEditing #Pairwise #FoodInnovation #FutureOfFood #SeedlessBlackberries #PitlessCherries #FoodScience #NutritionPodcast #RegisteredDietitian #FoodSystem #WhatWeEat #FoodTruth #SustainableAgriculture #FoodWaste #EvidenceBasedNutrition #AgriNutrition #Produce

Does MSG Really Cause Headaches?

In this episode of Rooted & Restless, Marianne Smith Edge talks with Mary Lee Chin, MS, RDN and owner, Nutrition Edge Communications about glutamate (MSG). Together, they explore how one ingredient became the center of food fears, cultural misconceptions, and decades of misinformation. Mary Lee shares the origins of MSG and how the term “Chinese Restaurant Syndrome” emerged from a racially charged narrative in the late 1960s.They also discuss what current science says about MSG—and why it may even help reduce sodium intake while maintaining flavor. What We Cover * The discovery of MSG and umami * Foods that naturally contain glutamate * The origins of “Chinese Restaurant Syndrome” * How cultural bias shaped MSG fears * What current research says about MSG safety * Why context matters when discussing food ingredients Along the way, food, culture, science, and a few baseball stories are shared—all in one conversation. Guest: Mary Lee Chin, MS, RDN LinkedIn [Linkedin.com/in/mary-lee-chin-ms-rd-3a35004] Facebook [https://facebook.com/mary.l.chin.9⁠] Instagram [https://www.instagram.com/maryleechin] Resources: https://msgfacts.com/about-monosodium-glutamate-msg/ [https://msgfacts.com/about-monosodium-glutamate-msg/]

When Nature Bites Back: The Rise of Alpha-Gal Syndrome

In this episode of Rooted and Restless, Marianne Smith Edge sits down with Dr. Heather Norman-Bergdolf, assistant extension nutrition professor at the University of Kentucky, to unpack the growing reality of alpha-gal syndrome—a food allergy linked to Lone Star tick bites. As cases rise across Kentucky and much of the Midwest and Eastern U.S., they unpack the science behind this unusual condition, why symptoms can appear hours after eating red meat and other mammal-based foods, and the everyday challenges of navigating food labels and outdoor life. What We Cover: • How alpha-gal syndrome develops after tick bites • Why reactions to red meat and dairy are often delayed • Hidden mammal-derived ingredients in foods and products • Cross-contamination and food preparation challenges • Tick prevention and outdoor safety tips • New research and the possibility of reintroducing foods over time Alpha-gal syndrome may change what’s on the plate, but with awareness, prevention, and support, flavorful food and active outdoor lifestyles can still be enjoyed. Resources: https://publications.mgcafe.uky.edu/sites/publications.ca.uky.edu/files/FCS3-646-Food-Allergens-Alpha-Gal--Remediated.pdf [https://publications.mgcafe.uky.edu/sites/publications.ca.uky.edu/files/FCS3-646-Food-Allergens-Alpha-Gal--Remediated.pdf] https://www.nytimes.com/2026/03/25/nyregion/alpha-gal-meat-allergy-deaths.html [https://www.nytimes.com/2026/03/25/nyregion/alpha-gal-meat-allergy-deaths.html]