Oct 24, 2018
Gabor is a food scientist with a masters in molecular biology. He lives in Hungary and is one of these engineers slash scientists who I love talking to who look at nutrition differently. He has a very unique perspective because he works for a big food manufacturer that makes sugary syrups that he believes are harmful. It’s rare point of view.
He’s spends almost all of his free time researching this stuff to help people understand how bad these processed foods actually are. He has a large community on facebook where he shares and discusses this information. He also has some great presentations he’s done you can find online.
We recorded past midnight and I was losing steam at the end and didn’t continue the conversation much. He was talking about a really interesting topic though - the adipose centric model of diabetes. For a long time many people have been talking about the insulin-carbohydrate model of diabetes. There’s a lot to this subject and we’ll get more into it in the coming weeks. I have already recorded an episode covering more of this that will come out next week. It’s basically flipping our thoughts of insulin resistance around. The problems occur when you eat more than your personal fat threshold can take - whether it be carbs, fat, or protein. So the problem is your adipose tissue can’t properly store all the lipids. People start becoming insulin resistant because of their obesity (or overstuffed and inflamed fat cells), instead of becoming obese from the insulin resistance. This may be super boring and esoteric to some, but for others it will be super interesting. I personally am very into it.
There’s a couple weeks left to support the Food Lies film on Indiegogo. Thanks so much - we couldn’t do it without you. Listener and crowd support is the only thing powering this film and podcast right now, so I really appreciate it. Now please listen to the wise words of Gabor Erdosi.