In this episode I speak with heart surgeon, Dr. Philip Ovadia MD, about metabolic health, diet, science, cholesterol, insulin resistance, the US government food pyramid, Ancel Keys and the cholesterol - saturated fat -heart disease hypothesis. We discuss medical education, health insurance, scientism, and some of the obstacles doctors and scientists face with “group think.” Dr Ovadia tells his story of how lost 100 pounds changed everything he learned about fat and food. He explains that while half of the patients who have heart attacks or heart surgery have normal levels of cholesterol, over 90% have insulin resistance. He argues that metabolic health is not only important for heart health, but for mental health, and plays a key role in preventing cancer and Alzheimer’s disease. We discuss a number of themes including
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Problems of Crony Capitalism and Subsidies
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How the Government Food Pyramid makes you fat
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Metabolic Health and Covid
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The Campbell Effect and how bad science has dominated medicine
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Weston Price
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Insulin Resistance
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Diabetes
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Saturated Fat
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Pharmacuetical Industry and Medication
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Seed Oils
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Health Insurance and the need for new models
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The connection between metabolic health and mental health
This episode and podcast is for informational purposes and does not provide medical advice.
Biography
Dr. Philip Ovadia MD is a board certified cardiac surgeon and founder of Ovadia Heart Health. He grew up in New York and graduated from the accelerated Pre-Med/Med progra at the Pennsylvannia State University and Jefferson Medical College. This was followed by residency in General Surgery at the University of Medicine and Dentistry at New Jersey and a fellowship in Cardio-thoracic Surgery at Tufts-New England Medical School. Learn more about Dr. Ovadia at www.ovadiahearthealth.com
Resources
See books below
Campbell’s Law
Dave Feldman on Cholesterol
Podcast with Jay Richards on Fasting and the Ketogenic Diet
Podcast with Diana Rodgers on Food, Meat and Health
Podcast with James Madden on Embodied, Embedded Persons
Podcast with Joel Salatin on Food and Farming
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