The Model Health Show

Some of the key principles to creating a healthy body are the incredibly simple: eat whole foods, drink water, get quality sleep, and move your body. But if metabolic health is truly that easy, why are so many of our citizens struggling with excess body fat, insulin resistance, and chronic illness? The answer to this question is complex, but one major contributing factor at play is the deception in food marketing. 

The best way to navigate deceptive terms and strategies is to educate yourself, and that’s what today’s guest is here to do. Max Lugavere is an author, health and science journalist, and podcaster with a mission to teach others about eating real, health-promoting foods for longevity, cognitive performance, and overall wellness. On today’s show, Max is sharing some of the commonly consumed foods that are detrimental to metabolic health. 

You’re going to hear Max’s insights on nutritional labels, how to determine the difference between healthy fats and unhealthy fats, plus three things you should seek out when you make food choices. You’ll also learn about how to fortify your health in a pandemic, how to build grit and resilience in your mind and body, and so much more. So click play, listen in, and enjoy this interview with Max Lugavere! 

In this episode you’ll discover:

  • Why you should avoid commercial fruit smoothies. 
  • What the cephalic stage of digestion is.
  • The differences in how the body digests fructose and glucose.
  • Why you need to read the label on your olive oil.
  • How and why processed oils are deodorized.
  • The incredible health benefits of extra virgin olive oil. 
  • The origins of grapeseed oil.
  • Why grain and seed oils damage our mitochondria.
  • How margarine is made.
  • Differences between partially hydrogenated fats and fully hydrogenated fats.
  • The health benefits of butter.
  • How the low-fat movement of the past damaged our brain and metabolic health. 
  • Why food marketing can be so confusing for consumers.
  • The way your body processes the calories in whole foods vs. processed foods.
  • How much sugar the average America eats per year.
  • A distinction between folate and folic acid.
  • Why eating while distracted can eat to a higher caloric consumption. 
  • Why satiety is a key to metabolic efficiency. 
  • The role hydration plays in weight loss.
  • Three defining characteristics that make a food satiating.
  • How discomfort creates grit.
  • The importance of consuming a variety of nutrients.

Items mentioned in this episode include:

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