Nourished by Science

I recently joined Dr. Andreas Eenfeld on his YouTube channel to discuss blood sugar spikes, insulin resistance, glucose intolerance, the personal fat threshold hypothesis, and many other topics.

We also touched on the recently published study of coronary atherosclerotic plaque progression in lean-mass hyperresponders on a ketogenic diet.

I also shared a bit about my academic career and why I left academia, which I don't think I have talked about before.

7 months ago | [YT] | 16

Nourished by Science

Results are in: Almost 300 of you responded to the question I asked yesterday. Interestingly, most of you did NOT find the correct answer. Let me explain.

Why the first answer option was incorrect: If we gain weight, we can become insulin resistant, but not necessarily so. If we gain weight and our body can store all of this additional body fat in our subcutaneous fat depots, then this will not result in insulin resistance or glucose intolerance. However, if we start accumulating more fat in our visceral and ectopic fat depots, we would become insulin resistant to some degree. I explain this more in this video here:

Causes of Insulin Resistance: The Personal Fat Threshold
https://youtu.be/cP57oM8lBaU?si=HrxeS...

Why the second answer option was incorrect: If we become insulin resistant, the question now is whether our body can fully compensate for this insulin resistance by producting more insulin. If the body can produce more insulin, we will remain fully glucose tolerant. In other words, insulin resistance does not always lead to glucose intolerance. I explain this more in these two videos here:

The Regulation of Blood Sugar: Everything You Need to Know:
https://youtu.be/Yg9AS2sfY9Y?si=hjqcu...

Beta-Cell Dysfunction: The Overlooked Cause of Type 2 Diabetes, and How to Measure It:
https://youtu.be/gdqp-j9bxMI?si=ynPvy...

Therefore, the only answer that is always correct is the third: We become glucose intolerant when our beta-cells can not produce enough insulin. The emphasis here is on the word 'enough': enough for our level of insulin sensitivity.

This is a complex topic, but it is very much worth understanding fully.

7 months ago (edited) | [YT] | 41

Nourished by Science

Little quiz:

When do we become glucose intolerant? Please select your answer below.

(If you are not confident in your answer here, I recommend watching the two videos linked below)

The Regulation of Blood Sugar: Everything You Need to Know:
https://youtu.be/Yg9AS2sfY9Y?si=FCqIs...

Beta-Cell Dysfunction: The Overlooked Cause of Type 2 Diabetes, and How to Measure It:
https://youtu.be/gdqp-j9bxMI?si=YXvYQ...

Cheers
Mario

7 months ago | [YT] | 58

Nourished by Science

Amazing news: YouTube just announced that it will add a new feature to newly uploaded videos: auto-dubbing. This means that while I record my videos in English, you can switch the audio (not just the subtitles) to German, Spanish, Portugese, French, Italian, Indonesian, Japanese, or Hindi.

If you didn't know, you can already switch on subtitles automatically translated into many languages for many videos. Pick your language under 'Settings' and switch on 'cc' (closed captions). As far as I have been able to check, these translations are pretty accurate.

1 year ago | [YT] | 66

Nourished by Science

As many of you know, I am a reviewer at Red Pen Reviews, where we review to which degree popular nutrition books are based on scientific evidence:

www.redpenreviews.org/

Over the past 12 months, we reviewed the following books:
- Dr. Robert Lustig: Metabolical
- Dr. Michael Greger: How Not to Diet
- Ben Carpenter: Everything Fat Loss
- Dr. Jason Fung: The Diabetes Code
- Evelyn Tribole and Elyse Resch: Intuitive Eating
And to be published later this month: Peter Attia: Outlive

I am also working on a review of Jessie Inchauspe's book Glucose Revolution.

The November 2024 funding drive is approaching fast, and we’d like you to help us choose which books to include in the drive!

Please let us know which books you’d like us to review in 2025 by posting below.

Thank you

Cheers
Mario

1 year ago | [YT] | 55

Nourished by Science

You can now support NOURISHED BY SCIENCE on PATREON!

Over the last few months, several of you have let me know that you would like to support the channel regularly. That is a very kind gesture that I very much appreciate, and so I have set up a Patreon page for the Nourished by Science YouTube channel:

www.patreon.com/NourishedbyScience

In case you don't know, Patreon is a platform that allows online creators like me to receive support directly from viewers of my YouTube videos and readers of my blog posts. The platform also provides some additional tools for us to directly interact with each other.

As you may be aware if you have watched several of my videos, the Nourished by Science YouTube channel is a rather ambitious project because I aim to create videos based on the cumulative evidence on a topic rather than on my opinion, an anecdote, or one or two cherry-picked papers. I also publish a blog post with each YouTube video in which I discuss the science in more detail and provide links to all scientific references. Links to these blog posts can be found in the description box below each video.

I also have a policy not to engage in sponsorships or affiliate marketing or any other relationship to any interest related to the content I make. These make up the majority of income for most YouTubers. My income related to sponsorships, affiliate marketing, or other relationships with industry interests, such as consulting, is precisely $0.

I pursue this strategy because I feel strongly that we should base important decisions, such as those affecting our health, only on the highest level of evidence that considers all of the science, and that information should not be affected by conflicts of interest or biases.

1 year ago | [YT] | 37

Nourished by Science

I am working on a video about different forms of intermittent fasting, such as alternate-day-fasting (ADF) and the 5:2 diet. The video will cover effects on body weight and fat mass as well as blood glucose regulation (i.e., glycemic control, insulin sensitivity, insulin secretion, glucose tolerance).

Do you have any questions about this topic that you would like to see covered in the video?

1 year ago | [YT] | 34

Nourished by Science

Enrollment into the Nourished by Science Community is now open again, but only for one week.

This private online community offers a comprehensive program in which we systematically tackle all of the diet-related chronic disease risk factors, aiming for optimal long-term health and well-being. If you have enjoyed the videos on this channel, but feel that you need more support and guidance on how to act on the information to reduce your chronic disease risks, this community is for you.

Learn more here:

community.nourishedbyscience.com/

1 year ago | [YT] | 23

Nourished by Science

I recently had a lengthy conversation about blood glucose spikes with Dr. Gil Carvalho from the YouTube channel NUTRITION MADE SIMPLE. That conversation was published on Gil's channel today:

https://youtu.be/nfHTKDRXPFE?si=UL5g_...

1 year ago | [YT] | 19

Nourished by Science

Enrollment into the new Nourished by Science Community is closing TODAY!

This private online community is a comprehensive program in which we systematically tackle all of the diet-related chronic disease risk factors, aiming for optimal long-term health and well-being.

Learn more here:

community.nourishedbyscience.com/

1 year ago | [YT] | 24