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. http://indiegogo.com/projects/food-lies-post   Show Notes Gabor is a food scientist with a masters in molecular biology calling in from Hungary He works for a big food manufacturer making sugary syrups Asked to give a presentation on food processing and the short term metabolic effects https://www.youtube.com/watch?v=8rcfvRGZsDs Long term negative effects would have included seed oils but they only gave him 35 minutes People says processed carbs are bad but nobody asks why or how He doesn’t trust textbooks so he goes to original sources and studies He studied the digestive system, physiology, and mechanisms of how food is digested and the hormone responses If we eat evolutionary appropriate foods like meat, tubers, and berries, for example, the sensors in our small intestine and resulting hormone signaling is fine If we eat flour and ground starches it's very different and not fine But humans have been processing food for all of history? Looks at this with cooking of food vs. raw food, pre-digesting proteins Studies looking at eating a whole apple and a blended apple with all it’s pulp (not just the juice which would be different) - more glucose and insulin response to blended apple THings aren't the same once you break down the structure of the plant Questioning nutrition labels because of this After this surge of glucose, insulin dips below baseline a couple hours later and you become hypoglycemic. And then hungry. Studies show this is also when self-reported satiety kicks in As well as ghrelin surge (which is the hunger signaling hormone) Glycemic index and glycemic load can be thought of proxies for how processed something is or “lacking plant structure” This is why we get inconsistent studies when we use observational data using glycemic index or load as a proxy Fiber is a better indicator because usually these people aren't adding back in fiber - it means they are eating whole foods Also if you destroy the plant structure by processing then add fiber back in it’s not as good - you already destroyed the structure But some fiber is good