Podcast 325: The Missing Link Between Food, Aging, and Metabolic Health with Dr. Michelle Davenport


On this week’s episode, WHOOP Global Head of Human Performance and Principal Science Dr. Kristen Holmes sits down with Nutrition Scientist and Registered Dietitian Dr. Michelle Davenport to explore how her science-backed, water-based cooking method can support metabolic health and longevity.

Dr. Michelle Davenport studies the impact of advanced glycation end products, or AGEs, which are harmful compounds formed when sugars bind to proteins or fats during high-heat cooking. Dr. Holmes and Dr. Davenport dive into how AGEs accelerate aging, fuel chronic disease, and what role water-based cooking might play in slowing the damage.

Episode Chapters

0:35 - Dr. Michelle Davenport’s water-based cooking

3:05 - Metabolic health and food culture in the United States

5:39 - What is water-based cooking?

6:49 - Using water-based cooking as a dietary strategy

10:06 - Dr. Davenport’s favorite marinade to try this summer

10:47 - What are AGEs and how do they accelerate aging?

14:09 - Benefits of antioxidants and anti-inflammatory foods

16:33 - Why are life expectancies decreasing in America?

19:24 - Lacking culture around food in the US

21:38 - Understanding the basics

29:25 - Michelle’s wake-up call with nutrition

33:04 - What are the biomarkers for damage caused by AGEs?

35:08 - AGEs and the effects on neurodegenerative disease

38:58 - What can you start doing today to reduce AGEs?

42:12 - Water quality in water-based cooking

44:20 - Dr. Davenport’s go-to meals