It's Never JUST Food!

Episode 12: Honey...the ancient sweet made by bees (and why it’s one of the most faked foods on earth)

Episode Description Honey is one of the rare foods we eat that’s essentially a finished, shelf-stable product made by another species. Bees do the work, we take the credit.  Join me as we dive deep into the world of honey exploring its history, process, health benefits and more! In this episode * The oldest known evidence of humans harvesting honey * Why bees make honey   * Who does what in the hive: queen, drones, workers * How honey is made from nectar   * How honey is extracted from comb  * Why honey tastes different   * Raw vs “regular” honey, filtering and why crystallization is normal * Manuka honey: what UMF means and why it’s so expensive * Honey fraud: why it’s one of the most counterfeited foods and what tests are actually reliable * Health evidence  Connect with Noha * Topic requests: itsneverjustfood@gmail.com * Follow the podcast on ⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠ [⁠https://www.instagram.com/itsneverjustfoodpodcast/] * Follow Noha on: ⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠ [https://www.instagram.com/foodiesinthekitchen_/⁠ ] and ⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠ [⁠https://www.tiktok.com/@foodiesinthekitchen_⁠]  * Learn more about working with Noha ⁠⁠⁠⁠⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠⁠⁠⁠⁠ [www.foodiescoach.com] References mentioned in the episode * Joint Research Centre, European Commission. (2023). Food fraud: How genuine is your honey?   * European Commission, EU Agri-Food Fraud Network. (2023). EU coordinated action “From the Hives” (Honey 2021–2022).   * European Anti-Fraud Office (OLAF). (2023). No money for fake honey – From investigation to legislation.  * Atlas Obscura. (2021). A 7,500-Year-Old Cave Painting of Humans Gathering Honey. * Best Bees. (2022). Hive Hierarchy: Drone Bee, Worker Bee, and Queen Bee.  * Cochrane. Oduwole, O., et al. (2018). Honey for acute cough in children.  * Centers for Disease Control and Prevention (CDC). (2026). Foods and Drinks to Avoid or Limit: Honey before 12 months.  * UMF Honey Association. (n.d.). UMF Certification Comparison.   * Tashkandi, H. (2021). Honey in wound healing: An updated review.   * Chrysostomou, D., et al. (2024). Medical-Grade Honey Is a Versatile Wound Care Product for the Elderly.

Episode 11: Kimchi. History, fermentation science and why it’s more than “spicy cabbage”

Episode Description Kimchi is often treated like a trendy fermented side dish, but it started as a practical survival food and became a cultural cornerstone long before it hit Western grocery stores. In this episode, we go deep into kimchi’s historical roots, how it evolved over time, the science of fermentation, what “probiotics” actually means and what human research suggests about potential health effects.  In this episode * What kimchi is  * The early history of kimchi and how it evolved over time * The chili pepper timeline * Traditional kimchi-making and storage methods vs modern refrigeration and commercial production * Fermentation science * Probiotics: what kimchi can be, and what that word actually requires * What human studies and RCT reviews suggest about potential health effects  * The major types of kimchi  Connect with Noha * Topic requests: itsneverjustfood@gmail.com * Follow the podcast on ⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠ [⁠https://www.instagram.com/itsneverjustfoodpodcast/] * Follow Noha on: ⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠ [https://www.instagram.com/foodiesinthekitchen_/⁠ ] and ⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠ [⁠https://www.tiktok.com/@foodiesinthekitchen_⁠]  * Learn more about working with Noha ⁠⁠⁠⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠⁠⁠⁠ [www.foodiescoach.com] References mentioned in the episode * Surya, R., et al. (2023). Kimchi throughout millennia: a narrative review on the early history and evolution of kimchi.  * UNESCO Archives (2012). Kimjang, Making and Sharing Kimchi. UNESCO Intangible Heritage multimedia archive.  * Cho, J., Lee, D., Yang, C., Jeon, J., Kim, J., Han, H. (2006). Microbial population dynamics of kimchi, a fermented cabbage product.  * Lee, S.H., et al. (2015). Source tracking and succession of kimchi lactic acid bacteria during fermentation. * Song, E., et al. (2023). Effects of kimchi on human health: a scoping review of randomized controlled trials.   * Lee, W., et al. (2024). Effects of kimchi consumption on body fat and intestinal microbiota in overweight and obese adults: a randomized, double-blind, placebo-controlled trial.  * Cha, J., et al. (2024). Does kimchi deserve the status of a probiotic food?

Episode 10: Pizza and its 1000 years of evolution

Episode Description Believe it or not, pizza didn’t start as a global “fast food.” It started as practical street food in Naples, then became a craft, then became a symbol and eventually became a mass-produced product category in a lot of places. In this episode, we explore the history behind pizza, a popular legend, cultural trends and everything in between. In this episode * The earliest known written mention of “pizza”   * Pizza in Naples during the 1700s–1800s * The first pizzeria and what we know from historical records * The Margherita story     * The UNESCO recognition of Neapolitan pizza-making as a cultural practice * Pizza styles beyond Neapolitan (Italy + global styles) * How pizza became industrialized * Pizza meal prep Connect with Noha * Topic requests: itsneverjustfood@gmail.com * Follow the podcast on ⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠ [⁠https://www.instagram.com/itsneverjustfoodpodcast/] * Follow Noha on: ⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠ [https://www.instagram.com/foodiesinthekitchen_/⁠ ] and ⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠ [⁠https://www.tiktok.com/@foodiesinthekitchen_⁠]  * Learn more about working with Noha ⁠⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠⁠ [www.foodiescoach.com] References mentioned in the episode * Mattozzi, Antonio. (2015). Inventing the Pizzeria: A History of Pizza Making in Naples.  * National Geographic. (2022). Pizza Margherita may be fit for a queen, but was it really named after one? * UNESCO Intangible Cultural Heritage. (2017). Art of Neapolitan ‘Pizzaiuolo’.  * Bon Appétit. (2018). What Is the Difference Between a Calzone and a Stromboli?  * History Today. (2016). History of Pizza.

Episode 9: The fascinating world of ultra-processed foods, Part 2

In Part 2 of this ultra-processed foods series, we go behind the curtain. Not the boring org chart stuff. The unexpected roles and design choices that shape the experience of eating ultra-processed foods, like crunch sound, texture engineering, aroma design, and how foods are built to dissolve and “go down” fast. In this episode * What it really means to “design” a food experience * The crunch and sound piece  * Texture engineering * Aroma design * Melt and flavor release * Packaging as a crunch and texture protector  Connect with Noha: * Topic requests: itsneverjustfood@gmail.com * Follow the podcast on ⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠ [⁠https://www.instagram.com/itsneverjustfoodpodcast/] * Follow Noha on: ⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠ [https://www.instagram.com/foodiesinthekitchen_/⁠ ] and ⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠ [⁠https://www.tiktok.com/@foodiesinthekitchen_⁠]  * Learn more about working with Noha ⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠ [www.foodiescoach.com] References mentioned in the episode * Monteiro, C. A., et al.(2019). Ultra-processed foods: what they are and how to identify them. Public Health Nutrition.   * Fazzino, T. L., et al.(2019). Hyper-palatable foods: development of a quantitative definition and application to the US food system database. Obesity.   * Spence, C. (2017). Crispness, the sound of food, and the perception of texture. Flavour.   * Foodspiracy: Why ultra-processed foods are irresistible and how they impact our health. The Nature of Things

Episode 8: The fascinating world of ultra-processed foods, Part 1

Ultra-processed foods are everywhere, but most people don’t fully know what the term means. In Part 1 of this two-part series, we start from the beginning: how the modern ultra-processed food concept emerged, why it was created, and how the NOVA classification system defines ultra-processed foods today.    In this episode * The history behind processed foods * What “ultra-processed” means  * The modern origin of the term and why researchers introduced it * NOVA 101: the four groups and what makes a food ultra-processed Connect with Noha: * Topic requests: itsneverjustfood@gmail.com * Follow the podcast on ⁠⁠⁠⁠Instagram⁠⁠⁠⁠ [⁠https://www.instagram.com/itsneverjustfoodpodcast/] * Follow Noha on: ⁠⁠⁠⁠Instagram⁠⁠⁠⁠ [https://www.instagram.com/foodiesinthekitchen_/⁠ ] and ⁠⁠⁠⁠TikTok⁠⁠⁠⁠ [⁠https://www.tiktok.com/@foodiesinthekitchen_⁠]  * Learn more about working with Noha ⁠⁠⁠⁠here⁠⁠⁠⁠ [www.foodiescoach.com] References mentioned in the episode * Monteiro, CA. (2009). Nutrition and health. The issue is not food, nor nutrients, so much as processing. Public Health Nutrition.  * Monteiro, CA., et al. (2010). Increasing consumption of ultra-processed foods and likely impact on human health: evidence from Brazil. Public Health Nutrition.   * Monteiro, CA., et al. (2019). Ultra-processed foods: what they are and how to identify them. Public Health Nutrition.   * Braesco, V et al. (2022). Ultra-processed foods: how functional is the NOVA system? European Journal of Clinical Nutrition. * Sadler, CR., et al. (2022). Processed food classification: conceptualisation and challenges in practice. European Journal of Clinical Nutrition. * da Silva, JT., et al. (2025). Defining ultra-processed foods: a systematic review of classification systems and operational definitions.  * United States Department of Health and Human Services, United States Department of Agriculture. (2025). Ultra-Processed Foods: Request for Information. Federal Register. * Health Canada. (2022). Limit highly processed foods. Canada’s Food Guide.