The Diary Of A CEO with Steven Bartlett

The Weight Loss Scientist: You've Been LIED To About Calories, Dieting & Losing Weight: Giles Yeo

Feb 2, 2023

Giles Yeo, a Professor at the University of Cambridge, delves into groundbreaking insights on obesity and weight loss. He argues that our brains are wired to crave fat, challenging traditional views on discipline and dieting. Yeo highlights how genetic factors shape our relationship with food, criticizes calorie counting, and advocates for understanding nutrition over mere calorie intake. He also discusses the complexities of modern diets, the myths surrounding gluten, and how community support plays a crucial role in sustainable weight management.

01:50:49

Episode guests

Giles Yeo

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Highlights

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Episode notes

Podcast summary created with Snipd AI

Quick takeaways

Calories are not an accurate indicator of a food's nutritional value or impact on health.

The timing of meals can affect hunger levels, but the best eating pattern depends on individual preferences and lifestyles.

Protein has a higher satiety factor than fat and carbohydrates, making it beneficial for feelings of fullness and reducing overall food intake.

The prevalence of gluten intolerance is lower than the market demand for gluten-free products suggests, with only 3-4% of individuals experiencing genuine intolerance.

Deep dives

Calories and the Inaccuracy of Calorie Counting

Calories are a useful tool for measuring the amount of food consumed, but they do not reflect the quality of the food. The caloric content of a food does not determine its nutritional value or its impact on health. Different foods can have different caloric availabilities, meaning that the body may extract different amounts of calories from the same food depending on how it is prepared or processed.

Practical numbers to help you in your diet

01:29

Why Protein Makes You Feel Fuller and Helps with Weight Loss

01:13

Effects of gluten and lactose intolerance on diet

01:27

The Caloric Difference Between Raw and Cooked Celery

01:06

Intro

2min

The Genetics of Obesity and Food Behavior

27min

Navigating the Obesity Crisis

14min

Understanding Protein and Caloric Misconceptions

10min

Understanding Gluten Intolerance: Myths, Market Trends, and Personal Health Choices

5min

Navigating Dietary Complexities

19min

Unveiling the Truth About Fruit Juices and Sugar

3min

Debunking the Myths of Alkaline Diets and Water

3min

The Role of Community and Aging in Weight Management

12min

10.

Rethinking Exercise and Weight Loss

16min

11.

Engaging Insights on Weight Loss and the Importance of Delivery

2min

Have you tried every diet under the sun but can’t seem to budge the weight, or if you have lost the weight as soon as you stop the diet you put it all back on? What if weight loss had nothing to do with discipline and self control, but your brain was actually designed to want you to be fat?

This is something that Cambridge University Professor Giles Yeo has been researching all through his career, how the brain controls our bodyweight. Dr Yeo examines how our genes have evolved over time to make us crave certain foods, and why people can have totally different relationships with food.

After watching this conversation you won’t see food the same way again, as Dr Yeo exposes why calories shouldn’t be counted, why most diets are the same and unsustainable in the long term and how you can lose weight without losing your love of food.

Giles:

Twitter -

https://bit.ly/3Y9IZF0

Instagram -

https://bit.ly/3Rs5bIj

Giles’ books: Why Calories Don’t Count -

https://bit.ly/3XWPtaL

Gene Eating -

https://bit.ly/3Yc37X6

Follow me:

https://beacons.ai/diaryofaceo

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