Medical Myths, Legends & Fairytales podcast

Top Myths About Carbs and Weight Gain With Dr. Stephan Guyenet

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Between the latest online fads and the crazy media headlines, it’s easier than ever to get confused about your health. If you want to make better decisions about your health today so you can feel better and live longer, you’ve come to the right place.

 

Do you feel like your cravings are out of control?  Are you worried that the sugar in carbs and fructose is sending your insulin on a roller coaster that is the culprit behind your weight gain? And why is it that the amount and types of food we intend to consume rarely line up with our actual dietary intake? I know how frustrating it can be to change your dietary plan and continue to fail in your attempt to lose weight. And while there are limitations to the idea that carbs are the culprit behind weight gain, there are some truths that I want to make sure you are aware of as well.  

 

I’m joined today by Dr. Stephan Guyenet, scientist, author of The Hungry Brain, and creator of the Red Pen Reviews website to discuss the facts and myths behind our cravings and our instincts. Dr. Guyenet explains the role that carbs play in our health and weight loss (or gain) and offers insights into the reasons that all too often, we eat more than we intended to. He sheds light on the best way to sort out the highest quality information available in the myriad of health books and offers some simple and very doable ways that anyone can retrain their brain to crave the foods that will optimize health and minimize cravings, starting today. 

 

Key Takeaways:

[1:08] Today’s topic is the relationship between carbs, sugar and weight gain.

[2:27] Dr. Guyenet dives right into the carbohydrate-insulin hypothesis as an explanation that humans too often eat more than they planned to.

[7:22] Do carbs really cause a net accumulation of fat in your body? Dr. Guyenet says no and explains why a low-carb diet may or may not result in successful weight-loss. 

[9:50] Understanding the insulin and brain-related studies that show genetic differences between people with higher and lower levels of body fat.

[16:23] What are some of the alternative reasons that we eat more than we want to? Dr. Guyenet examines homeo- and non-homeostatic eating options including energy needs, proximity to food, satisfaction levels, and social situations. 

[20:24] Is there one magical switch in the brain that can regulate the mechanisms that trigger hunger and encourage fatness? GLP-1 drugs may be the answer to overcoming the brain mechanisms to achieve effective weight loss. 

[26:48] How have obesity and weight loss standards shifted over the last few decades? Calorie intake, access to food, outsourcing food preparation and variety of foods all play a role. 

[33:50] The American diet never really went low-fat, and we’re eating more processed, high-calorie foods than ever on top of that. 

[37:50] The brain is always looking for the best deal, even with caloric intake. Your brain will always crave an easily accessible mix of carbs and fats, even if it’s not the healthiest choice.

[40:42] Will focusing on less processed foods result in durable changes in your overall health? Dr. Guyenet details some of the studies and diets that compare weight loss against calorie intake with processed and unprocessed foods. 

[45:42] Common misconceptions consumers have surrounding the durability of the calorie intake model. Do you really need to count calories to lose weight?  

[50:41] Will cutting 3,500 calories from your diet each week result in losing one pound of weight each week? Dr. Guyenet says no and explains why.

[57:31] Red Pen Reviews is a resource that will evaluate the quality of content in diet and health books so that you’re not misled in your weight loss efforts. 

[1:07:36] Dr. Guyenet highlights the importance of avoiding overeating by consuming food that is satisfying and filling but not hyper-palatable. 

[1:09:52] Do you have a topic you’d like me to cover? Contact me on Facebook or Instagram using #medicalmyths.

 

To learn more: 

www.drchristianson.com

Dr. Christianson on Instagram
https://www.instagram.com/dralanchristianson/?hl=en

Dr. Christianson on Facebook
https://www.facebook.com/DrAlanChristianson/

Comprehensive Thyroid Care Telemedicine

Stephan J. Guyenet, PhD

The Hungry Brain: Outsmarting the Instincts That Make Us Overeat by Dr. Stephan Guyenet, PhD.

Red Pen Reviews

@whsource on Twitter

 

Tweetables:

“The carbohydrate-insulin hypothesis mechanisms look great on paper, but the problem is that it’s just not true when you study it in real life.” — Dr. Stephan Guyenet

 

“The amount of fat that you accumulate on your body is the difference between how much fat you’re eating and how much fat you’re burning.” — Dr. Stephan Guyenet

 

“Your brain regulates you to higher body fatness, and that’s why losing weight is so hard. Your brain will resist losing weight.” — Dr. Stephan Guyenet

 

“Too often the truth behind your failed diet is that you were misled by bad math in a magazine article.” — Dr. Stephan Guyenet

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    Top Myths About Carbs and Weight Gain With Dr. Stephan Guyenet

    1:08:29

    Between the latest online fads and the crazy media headlines, it’s easier than ever to get confused about your health. If you want to make better decisions about your health today so you can feel better and live longer, you’ve come to the right place.   Do you feel like your cravings are out of control?  Are you worried that the sugar in carbs and fructose is sending your insulin on a roller coaster that is the culprit behind your weight gain? And why is it that the amount and types of food we intend to consume rarely line up with our actual dietary intake? I know how frustrating it can be to change your dietary plan and continue to fail in your attempt to lose weight. And while there are limitations to the idea that carbs are the culprit behind weight gain, there are some truths that I want to make sure you are aware of as well.     I’m joined today by Dr. Stephan Guyenet, scientist, author of The Hungry Brain, and creator of the Red Pen Reviews website to discuss the facts and myths behind our cravings and our instincts. Dr. Guyenet explains the role that carbs play in our health and weight loss (or gain) and offers insights into the reasons that all too often, we eat more than we intended to. He sheds light on the best way to sort out the highest quality information available in the myriad of health books and offers some simple and very doable ways that anyone can retrain their brain to crave the foods that will optimize health and minimize cravings, starting today.    Key Takeaways: [1:08] Today’s topic is the relationship between carbs, sugar and weight gain. [2:27] Dr. Guyenet dives right into the carbohydrate-insulin hypothesis as an explanation that humans too often eat more than they planned to. [7:22] Do carbs really cause a net accumulation of fat in your body? Dr. Guyenet says no and explains why a low-carb diet may or may not result in successful weight-loss.  [9:50] Understanding the insulin and brain-related studies that show genetic differences between people with higher and lower levels of body fat. [16:23] What are some of the alternative reasons that we eat more than we want to? Dr. Guyenet examines homeo- and non-homeostatic eating options including energy needs, proximity to food, satisfaction levels, and social situations.  [20:24] Is there one magical switch in the brain that can regulate the mechanisms that trigger hunger and encourage fatness? GLP-1 drugs may be the answer to overcoming the brain mechanisms to achieve effective weight loss.  [26:48] How have obesity and weight loss standards shifted over the last few decades? Calorie intake, access to food, outsourcing food preparation and variety of foods all play a role.  [33:50] The American diet never really went low-fat, and we’re eating more processed, high-calorie foods than ever on top of that.  [37:50] The brain is always looking for the best deal, even with caloric intake. Your brain will always crave an easily accessible mix of carbs and fats, even if it’s not the healthiest choice. [40:42] Will focusing on less processed foods result in durable changes in your overall health? Dr. Guyenet details some of the studies and diets that compare weight loss against calorie intake with processed and unprocessed foods.  [45:42] Common misconceptions consumers have surrounding the durability of the calorie intake model. Do you really need to count calories to lose weight?   [50:41] Will cutting 3,500 calories from your diet each week result in losing one pound of weight each week? Dr. Guyenet says no and explains why. [57:31] Red Pen Reviews is a resource that will evaluate the quality of content in diet and health books so that you’re not misled in your weight loss efforts.  [1:07:36] Dr. Guyenet highlights the importance of avoiding overeating by consuming food that is satisfying and filling but not hyper-palatable.  [1:09:52] Do you have a topic you’d like me to cover? Contact me on Facebook or Instagram using #medicalmyths.   To learn more:  www.drchristianson.com Dr. Christianson on Instagram https://www.instagram.com/dralanchristianson/?hl=en Dr. Christianson on Facebook https://www.facebook.com/DrAlanChristianson/ Comprehensive Thyroid Care Telemedicine Stephan J. Guyenet, PhD The Hungry Brain: Outsmarting the Instincts That Make Us Overeat by Dr. Stephan Guyenet, PhD. Red Pen Reviews @whsource on Twitter   Tweetables: “The carbohydrate-insulin hypothesis mechanisms look great on paper, but the problem is that it’s just not true when you study it in real life.” — Dr. Stephan Guyenet   “The amount of fat that you accumulate on your body is the difference between how much fat you’re eating and how much fat you’re burning.” — Dr. Stephan Guyenet   “Your brain regulates you to higher body fatness, and that’s why losing weight is so hard. Your brain will resist losing weight.” — Dr. Stephan Guyenet   “Too often the truth behind your failed diet is that you were misled by bad math in a magazine article.” — Dr. Stephan Guyenet
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    Does Meat Have to Come From Animals? with Dr. Elliot Swartz

    35:46

    Between the latest online fads and the crazy media headlines, it’s easier than ever to get confused about your health. If you want to make better decisions about your health today so you can feel better and live longer, you’ve come to the right place. Humans eat meat. Right or wrong, the fact is that over 92% of individuals from most cultures around the world consume meat on a daily basis, regardless of the environmental, humanitarian, and global quality of life impacts that this diet entails. But what if we could eat meat without raising animals? Meat alternatives offer animal protein without the animals. Whether you call it clean meat, cell-based meat, or cultured meat, these new options have the potential to disrupt the meat industry by offering products that are sterile and safe at a fraction of the environmental impact. I’m joined today by Dr. Elliot Swartz, Ph.D. — a senior scientist at the Good Food Institute, a company that is pushing meat alternative research and technology forward — to discuss the defining characteristics of cultivated meat and how stem cell biology and tissue engineering have made it possible to grow cells without having to slaughter an animal. With a background as a cellular and molecular neuroscientist, Dr. Swartz understands why the world needs meat alternatives more than ever before, and he shares the exciting research that is making the possibility of meat alternatives in supermarkets and restaurants more of a reality than ever before. Key Takeaways: [1:08] Today’s topic is meat alternatives — what they are and why the world needs them more than ever before. [2:49] Why is there a need for meat alternatives? The answer starts with facts about industrial animal agriculture, biodiversity law and antibiotics. [5:17] How stem cell biology and tissue engineering have made it possible to grow cells without having to slaughter an animal and the correct way to define cultivated meat. [8:20] A look at how cultivated meat fits into the meat alternative spectrum and some of the specifics of the methodology behind each type of cultivated meat. [11:01] The process of cultivating meat — from taking a cell biopsy sample to the lab to producing stem cells that can create sausage or chicken breasts — and the differences between stem cells and fully grown animal tissue. [15:33] The animal that stem cell tissue is taken from does not need to be genetically modified, meaning the entire meat cultivation process can be GMO-free. [16:37] Why would a neuroscientist be interested in food? Dr. Swartz shares the education and lab experiences that led him to the food industry and how working at The Good Food Institute has encouraged him to become flexitarian. [23:29] How can researchers grow large volume meat alternatives in a sterile environment without antibiotics, and what does that mean for the safety of the product and the health of the everyday consumer? [27:19] Dr. Swartz predicts when meat alternatives are going to hit the shelf based on global rules and regulations and the potential for reducing environmental impacts by creating sustainable meat alternatives. [32:04] From a thermodynamic perspective, the possibilities that come with producing meat alternatives are massive when decreasing the animal caloric feed-to-outcome ratio. [33:22] Additional animal alternatives that may disrupt the meat industry are currently being researched, including the production of leather and gelatin. [34:52] Resources to learn more about the meat alternative industries. [37:11] Do you have a topic you’d like me to cover? Contact me on Facebook or Instagram using #medicalmyths. To learn more: www.drchristianson.com Dr. Christianson on Instagram Dr. Christianson on Facebook The Good Food Institute - https://gfi.org/ Tweetables: “Industrial animal agriculture has a lot of different negative externalities associated with it, and producing meat in a different way can mitigate a lot of these problems.” — Dr. Elliot Swartz “Generally cultivated meat offers a 1- to 2- caloric equivalent to produce one calorie of meat. The efficiency gains there are massive.” — Dr. Elliot Swartz “Not only is the meat industry being disrupted by these technologies, but the meat by-product industry is being disrupted as well.” — Dr. Elliot Swartz “I hope someday my son will tell his grandchildren that we ate animals for food and we drove our own cars.” — Dr. Christianson
  • Medical Myths, Legends & Fairytales podcast

    How does the Thyroid affect the Heart? with Steven Masley

    23:47

    Between the latest online fads and the crazy media headlines, it’s easier more than ever to get confused about your health. If you want to make better decisions about your health so you can feel better and live longer, you’ve come to the right place.   If you have thyroid disease, you are most likely to get heart disease. Hypothyroid causes weight gain, lowers your energy, raises your cholesterol and increases the heart disease risk. People who have uncontrolled heart disease can have more cardiovascular risks.   (1:00) - Cardiovascular risks in relation to Thyroid diseases (2:40) - Gender misconceptions and risk factors (3:45) - Symptoms of Heart disease  (5:15) - Steps on preventing heart disease (5:47) - Circulation and sexual function (7:05) - Natural prevention and medications (9:20) - Cardiac surgeries and procedures (10:20) - Primary food to eliminate for prevention of heart disease (12:00) - Healthy food for the heart (12:55) - Probiotic rich food (13:33) - Fiber and Microbes (13:52) - Trimethylamine N-oxide (TMAO) organic compound (14:22) - Mediterranean diet (17:25) -  The 30-Day Heart Tune-up book campaign   Steven Masley, MD, is a physician, nutritionist, trained chef, and creator of the top health program on PBS, 30 Days to a Younger Heart. He is a fellow of the American Heart Association and the American College of Nutrition and a Clinical Associate Professor at the University of South Florida.   His latest best-selling book is the new and revised The 30-Day Heart Tune-Up: A Breakthrough Medical Plan to Prevent and Reverse Heart Disease. His work has been seen by millions on PBS, the Discovery Channel, The Today show, and many other outlets.   For more details, visit his website, www.drmasley.com.      Did you find this episode helpful? Let us know by leaving a review! Visit these links to learn more: https://www.drchristianson.com/ Dr. Christianson on Facebook Dr. Christianson on Instagram Subscribe for more Medical Myths, Legends, & Fairytales: Apple Podcasts  https://podcasts.apple.com/us/podcast/medical-myths-legends-fairytales/id1467232418 Spotify https://open.spotify.com/show/0HaZ75TpOCazsRQSG0AOFs YouTube https://www.youtube.com/user/Alannmd/videos
  • Medical Myths, Legends & Fairytales podcast

    Is gluten healthy or not?

    14:05

    Between the latest online fads and the crazy media headlines, it’s easier more than ever to get confused about your health. If you want to make better decisions about your health so you can feel better and live longer, you’ve come to the right place.   People talked about how they cut out Gluten and improve their thyroid functions, but there are studies showing that those who have Celiac Disease have a higher rate of having Thyroid Disease. Let’s explore Iodine, Gluten, and their relation with Thyroid and other diseases.   Gluten and commercial bread products (0:45 ) Celiac Disease (1:57) Iodine in Gluten (2:25) Iodine in baked goods (2:45) Iodine used as a material for manufactures (3:25) Bread diet for medical treatments (4:08) Gluten-free products vs. home-made products (6:05) List of grain commercial products with high iodine content (6:52) Are grains healthy or not? (9:22) Effects of grain-free diet (12:29)   What changes are you going to apply on your diet? Let us know what you learned from this episode by leaving a review! Connect with me through these links:   https://www.drchristianson.com/ Facebook Instagram Subscribe for more Medical Myths, Legends, & Fairytales: Apple Podcasts https://podcasts.apple.com/us/podcast/medical-myths-legends-fairytales/id1467232418 Spotify https://open.spotify.com/show/0HaZ75TpOCazsRQSG0AOFs YouTube https://open.spotify.com/show/0HaZ75TpOCazsRQSG0AOFs  
  • Medical Myths, Legends & Fairytales podcast

    How much dairy is healthy for you?

    11:13

    Between the latest online fads and the crazy media headlines, it’s easier more than ever to get confused about your health. If you want to make better decisions about your health so you can feel better and live longer, you’ve come to the right place.   Dairy foods may be the largest single contributor of Iodine, but it may still vary from different factors and sources. How much dairy food is considered healthy for you?   Dairy food sources and their Iodine content (0:45) Iodine as a contaminant (2:38) Teat-dipping practices in milk (3:16) Iodine fortification in cattle feed (4:15) Organic dairy products (5:00) Canola Plant or Rapeseed (5:48) Non-dairy options (6:23) Carrageenan in dairy products (7:00) Non-dairy products and brands (7:30) How much Iodine are there in specific dairy foods? (9:20)     Did you find this episode helpful? Let us know by leaving a review! Visit these links to learn more: https://www.drchristianson.com/ Facebook Instagram   Subscribe for more Medical Myths, Legends, & Fairytales: Apple Podcasts https://podcasts.apple.com/us/podcast/medical-myths-legends-fairytales/id1467232418 Spotify   https://open.spotify.com/show/0HaZ75TpOCazsRQSG0AOFs YouTube    https://www.youtube.com/user/Alannmd/videos  

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