YouSaid · the spoken record

Max Lugavere

lines on the record: 128
first: 2023-02-20
most recent: 2023-02-20
sittings or episodes: 1
sources: podcast

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“Fat free Greek plain Greek yogurt, I think is a great high protein, low cost, low calorie food. You know, you couldn't generally couldn't make that in your kitchen. You could if you really wanted to put in the time and effort, dark chocolate is something that tends to be made in a plant, right? But we know that there are significant benefits to the consumption of dark chocolate. I think food manufacturers are becoming wise to this. And so now you'll find like various high protein options that are shelf stable and the like. And it really has to be determined on a case-by-case basis.”
2023-02-20 · The Diary of a CEO · The No.1 Health Expert: The One Food (WE ALL EAT) That's Slowly Hurting Us!: Max Lugavere · IDENTIFIED FROM THE TRANSCRIPT
“Great question So, I would say that as a screening tool, ultra processed foods, you generally want to avoid them. As a Diagnostic tool, our individual food products that happen to be ultra-processed necessarily bad by virtue of their processing, not all the time. And some examples of some ultra-processed foods that I think are actually quite good, although again, they are in the minority, would be, for example, like whey protein. You couldn't make whey protein, or most of us couldn't make whey protein in our kitchens, right?”
2023-02-20 · The Diary of a CEO · The No.1 Health Expert: The One Food (WE ALL EAT) That's Slowly Hurting Us!: Max Lugavere · IDENTIFIED FROM THE TRANSCRIPT
“Calories. A person, your average person is consuming. Coming from these ultra processed foods, and we know that people are metabolically unwell. And we know also that the food industry has lied to us so many times in the past as they continue to put profit over consumer health and well-being. I think it's totally reasonable to want to know what's in your food. And so, yeah, so if you can't identify and therefore recreate the product in question, chances are it's an ultra processed food product.”
2023-02-20 · The Diary of a CEO · The No.1 Health Expert: The One Food (WE ALL EAT) That's Slowly Hurting Us!: Max Lugavere · IDENTIFIED FROM THE TRANSCRIPT
“With regard to the assimilation process, right? With a fruit smoothie, you no longer have to chew fruit. You now suddenly get to drink your fruit. Ultra processed foods, and you could do all of those, by the way, in your kitchen. So that's the distinction. Ultra-processed foods are foods that you couldn't possibly make in your own kitchen. They tend to be shelf-stable. They tend to, so you tend to find them in the aisles of our supermarkets. They have long shelf lives. They come in packages. They tend to have long ingredients lists oftentimes with ingredients that you don't recognize. So that right there is a key. You know, some people listening to this might say, oh, well, that's a naturalistic fallacy. Not everything that we can pronounce is good for us and not everything that we can't pronounce is bad for us, right? I think that's a pretty poor argument. I actually think that it's reasonable in a time where 60% of the case.”
2023-02-20 · The Diary of a CEO · The No.1 Health Expert: The One Food (WE ALL EAT) That's Slowly Hurting Us!: Max Lugavere · IDENTIFIED FROM THE TRANSCRIPT
“Not a ton, to be honest. I try to minimize my consumption of ultra-processed foods, which are, I can define that if you want, because it's a term that I feel like I use a lot these days. I tend to use it as if everybody knows what I'm talking about. But essentially, you have unprocessed food, which is like what you'll find around the perimeter of your supermarket, right? Meat, fish, eggs. Vegetables, fruit. Then you have minimally processed food, so ground beef, for example, has been minimally processed, right? When you cook that beef, you're essentially processing beef, right? You're processing food when you cook it. A fruit smoothie is essentially processed fruit because you're taking some of the steps away”
2023-02-20 · The Diary of a CEO · The No.1 Health Expert: The One Food (WE ALL EAT) That's Slowly Hurting Us!: Max Lugavere · IDENTIFIED FROM THE TRANSCRIPT
“Of these fake fibers and some of the artificial or some of the, you know, the sugar alcohols because they can really wreck your gut.”
2023-02-20 · The Diary of a CEO · The No.1 Health Expert: The One Food (WE ALL EAT) That's Slowly Hurting Us!: Max Lugavere · IDENTIFIED FROM THE TRANSCRIPT
“These purported fibers actually act like fiber once in our bodies. And so overconsumption of those fibers can cause all kinds of digestive upset. A lot of people will get like incredibly bloated, like all kinds of inconvenient digestive issues when they overconsume them. And you'll see those a lot in sugar-free products. Then you've got artificial sweeteners. You've got other non-caloric sweeteners like Stevia, monk fruit. There are sugar alcohols, which sugar alcohols are an umbrella category. And underneath that umbrella, you've got sugar alcohols that I think are pretty good, actually, like erythritol and xylitol. And then you have others like maltitol and sorbitol, where if you overconsume those, again, more digestive upset. So you just really want to be careful with the non-caloric sweeteners that you're ingesting, making sure ultimately that you're not ingesting too much, particularly”
2023-02-20 · The Diary of a CEO · The No.1 Health Expert: The One Food (WE ALL EAT) That's Slowly Hurting Us!: Max Lugavere · IDENTIFIED FROM THE TRANSCRIPT
“Other ways they'll add fake fibers like chicory root fiber or tapioca starch fiber. The FDA is currently investigating whether or not these fibers, because the whole point of fiber is that we don't digest it. It's something that passes through us, maybe gets fermented by gut microbiota in our large intestine. But it's unclear as to whether or not”
2023-02-20 · The Diary of a CEO · The No.1 Health Expert: The One Food (WE ALL EAT) That's Slowly Hurting Us!: Max Lugavere · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, that's a great question. And I haven't gotten asked that anywhere else. It's definitely worth talking about. So a lot of like sugar free products today will use, there's a number of ways to make a product palatable and still say that you have that there's no added sugar. So one way is manufacturers will use a compound called meltodextrin, which is essentially sugar. It's very sweet. It's technically a complex carbohydrate, so they don't have to list it as sugar. But it breaks down almost immediately into pure glucose. So it's actually a glucose polymer. So it's like molecules of glucose bound together in a way that's very easy for the body to break down.”
2023-02-20 · The Diary of a CEO · The No.1 Health Expert: The One Food (WE ALL EAT) That's Slowly Hurting Us!: Max Lugavere · IDENTIFIED FROM THE TRANSCRIPT
“20 teaspoons of pure sugar. This is sugar. extracted from the food matrix. So this isn't sugar and fruit. This is just the added sugar that we're consuming by way of these food-like products that Americans And Brits and people increasingly around the world in developed societies are overconsuming today.”
2023-02-20 · The Diary of a CEO · The No.1 Health Expert: The One Food (WE ALL EAT) That's Slowly Hurting Us!: Max Lugavere · IDENTIFIED FROM THE TRANSCRIPT
“The other problem, which isn't necessarily a health problem, but it's a problem with regard to dose, because as I mentioned, dose makes the poison. One of the biggest issues with added sugar is that it's our consumption of it is insidious, meaning it's just hidden everywhere, whether it's commercial bread products or sauces or sugar sweetened coffee drinks. We tend to just consume a ton of it. Average adult today is consuming something like 77 grams of added sugar every single day. If you want to just like visualize that, that's almost 20 teaspoons of pure sugar.”
2023-02-20 · The Diary of a CEO · The No.1 Health Expert: The One Food (WE ALL EAT) That's Slowly Hurting Us!: Max Lugavere · IDENTIFIED FROM THE TRANSCRIPT
“One in two people is trending towards obesity, not just being overweight, but like obese. One in two. So out of every other person, that person has clinical obesity. And one in two people also have some degree of glucose dysregulation. And glucose is essentially sugar. So for your average person for most people, most people today have some degree of metabolic dysfunction. The vast majority, in fact, do. And so for that person, sugar really is something, added sugar in particular is something that really ought to be minimized, if not altogether avoided. Now, a little bit here and there, it's not going to be a problem. No single food can sway your health in any one direction, both either towards health or towards disease, but it's really, I think, important to be mindful of all of the many different places of added sugar in the modern food supply.”
2023-02-20 · The Diary of a CEO · The No.1 Health Expert: The One Food (WE ALL EAT) That's Slowly Hurting Us!: Max Lugavere · IDENTIFIED FROM THE TRANSCRIPT
“Of the operating system that told them that when we encountered sweet foods or even savory foods for that matter, because salt is actually a very valuable nutrient as well, that we shouldn't stop consuming them because we don't know when the next feast is going to be, right? It was like there were periods of feast and famine. And so our brains and our ultimately our palates and our willpower are doing exactly what they're programmed to do. So you're fighting against millennia. You're fighting against millions of years of evolution when you try to moderate your consumption of those foods. And I think that's the real problem with added sugar. We tend to overconsume it. We don't tire of eating it. It gives foods this quality of being hyperpalatable. And it also has a number of inconvenient, let's just say, hormonal effects that when we really go overboard, you know, aren't doing our health any favors. But for your average person today, I mean, we live in a world where at least here in the United States,”
2023-02-20 · The Diary of a CEO · The No.1 Health Expert: The One Food (WE ALL EAT) That's Slowly Hurting Us!: Max Lugavere · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, it's like the pint of ice cream, right? We've all had that experience of going over to the freezer. Breaking out the pint of ice cream, flipping the top, taking a spoonful, only intending on having that spoonful. And then before you know it, you're looking at the bottom of the pint, right? I've been there, everybody I know has been there. It's just a, the problem is that people tend to think that it's a moral failure, right? That they screwed up when they're unable to moderate their consumption of those kinds of foods, whether it's ice cream or cupcakes or cookies or what have you. But the issue is the real understanding here is that it's not a moral failure. We're designed to overconsume those foods because they light up fireworks in our brains reward centers because they're so calorie dense. And now we live in a time where we've solved for the food scarcity problem, right? We have food overabundance. This is the first time in human history where there are more overweight people walking the planet than underweight people. So we've solved that issue. But our brains, I mean, they're still operating on version 1.”
2023-02-20 · The Diary of a CEO · The No.1 Health Expert: The One Food (WE ALL EAT) That's Slowly Hurting Us!: Max Lugavere · IDENTIFIED FROM THE TRANSCRIPT
“Mostly you'll find it most concentrated in fruit, obviously, which is like the primary source of naturally occurring sugar in the produce section of the supermarket and whole fruit. But the most pernicious source of sugar today is the added sugar. The sugar that is added by food manufacturers to ultra-processed foods, usually with the intent of making those foods hyper palatable. Basically, these foods, one of the major problems with most ultra-processed foods is that they push your brain to a bliss point beyond which self-control becomes really difficult, if not altogether impossible.”
2023-02-20 · The Diary of a CEO · The No.1 Health Expert: The One Food (WE ALL EAT) That's Slowly Hurting Us!: Max Lugavere · IDENTIFIED FROM THE TRANSCRIPT
“Well, that's the kind of answer that you should expect from somebody who really knows what they're talking about. The biggest problem, I think, today with regard to sugar is added sugar. So it's not sugar that's naturally found in food. All plant foods have some quantity of sugar. Even kale has a tiny amount of sugar.”
2023-02-20 · The Diary of a CEO · The No.1 Health Expert: The One Food (WE ALL EAT) That's Slowly Hurting Us!: Max Lugavere · IDENTIFIED FROM THE TRANSCRIPT
“And it continued to, you know, watching my mom decline over the following years was really, I mean, it was just so incredibly hard that it just further cemented my mission to try to understand all that I could about these conditions. Because by the time you show up to your doctor's office, a lot of people ask why me, right? It seems like these diagnoses are something that the condition that we're being diagnosed for. Happened overnight, right? But it's not like most of these conditions, the kinds of conditions that are now saddling modern society take years, if not decades, to develop. And so to me, what that suggests is we have an we have incredible agency to change our destiny and to change the way really ultimately Most of us are aging today. And so, yeah, so I just became obsessed. And I still am.”
2023-02-20 · The Diary of a CEO · The No.1 Health Expert: The One Food (WE ALL EAT) That's Slowly Hurting Us!: Max Lugavere · IDENTIFIED FROM THE TRANSCRIPT
“I didn't like a year that first year I wasn't even sleeping. I was just trying to read anything I could get my hands on. And then ultimately that search broadened out where I started reaching out to experts. Actual scientists who are now ushering in the concept of dementia as a preventable condition. And I started asking them questions. And so yeah, that was a journey that began about 10 years ago, but it was really motivated by that sort of initial incident where my mom was first diagnosed.”
2023-02-20 · The Diary of a CEO · The No.1 Health Expert: The One Food (WE ALL EAT) That's Slowly Hurting Us!: Max Lugavere · IDENTIFIED FROM THE TRANSCRIPT
“Out of, I mean, it wasn't even a choice. I couldn't focus on anything else, anything but trying to understand to the best of my ability why this happened to my mom. And I'm not a medical doctor. I didn't take an academic route. I didn't, you know, get a PhD. But I had always been passionate about health and nutrition and fitness and exercise science. I actually started college on a pre-med track. I'm not saying that that is a, you know, could ever be a replacement for the rigors of, you know, going through the academic channels. But I knew where to find research because I had worked as a journalist after college. And so what I did was I just immediately dove into the medical literature. And it was really difficult to understand at first, but it's something that you read and you read and you read and you cross-reference and you watch, you know, you read books, you watch TED talks. I left no stone unturned. I was like, you know, I didn't.”
2023-02-20 · The Diary of a CEO · The No.1 Health Expert: The One Food (WE ALL EAT) That's Slowly Hurting Us!: Max Lugavere · IDENTIFIED FROM THE TRANSCRIPT
“Doing what any millennial with a data plan would do, I went home and I sat on the or I went back to the hotel and I sat on the couch in the suite and I started Googling Alzheimer's disease, Parkinson's disease, because those were the indications for the drugs that my mom was given. And that was the first time in my life that I'd ever had a panic attack. Like I, you know, I felt short of breath. I felt the room starting to close in on me. And it was, that was a real turning point in my life, learning that my mom had an incurable, progressive condition. And that was the point at which I.”
2023-02-20 · The Diary of a CEO · The No.1 Health Expert: The One Food (WE ALL EAT) That's Slowly Hurting Us!: Max Lugavere · IDENTIFIED FROM THE TRANSCRIPT
“So we had a we took out a couple nights at a holiday inn across the street from a hotel and we show up at the hospital. They assemble a team around the patient. And it was there that week that my mom was diagnosed for the first time with a neurodegenerative condition. The diagnosis was unclear, but she was prescribed drugs for both Alzheimer's disease and Parkinson's disease at the same time. Not knowing anything about either of those conditions. I mean, what I did know about those conditions were misconceptions. And some of them were, for example, that their old person's conditions, that they are somehow genetically predetermined.”
2023-02-20 · The Diary of a CEO · The No.1 Health Expert: The One Food (WE ALL EAT) That's Slowly Hurting Us!: Max Lugavere · IDENTIFIED FROM THE TRANSCRIPT
“Nobody could give us answers. And I'm from, as I mentioned, New York City, and so we have access in New York to cathedrals, to academic medical insight, right? And so in all of those instances, I was just met with a total lack of clarity, and it was really frustrating for me and my family. One physician would think that it was depression, for example, and prescribe my mom a SSRI drug, which are so commonly taken these days Her symptoms continued to get worse, and ultimately we had to take a trip to the Cleveland clinic. So in the United States, Two, I guess, highest regarded hospitals in the country are the Mayo Clinic and the Cleveland Clinic. I mean, there are probably others in that tier as well. But the reason why we felt the need to travel to the Cleveland Clinic was because they're known for taking on very complex medical cases.”
2023-02-20 · The Diary of a CEO · The No.1 Health Expert: The One Food (WE ALL EAT) That's Slowly Hurting Us!: Max Lugavere · IDENTIFIED FROM THE TRANSCRIPT
“It was around the year 2011. She was 58, roughly at the time. And I had been living in Los Angeles and my mother was home in New York City. I would routinely check in with my mom on the phone and at a certain point she started to complain to me about brain fog. And I thought that that was just par for the course of getting older. It's not a term that was in my lexicon, but brain fog, you kind of have a sense of what someone's talking about when they say that. Started to spend more and more time in New York. I was actually in between jobs at the time. And because of that and because my mom's symptoms seemed to be a little bit worse than just some passing phase, I started going with her to doctor's appointments.”
2023-02-20 · The Diary of a CEO · The No.1 Health Expert: The One Food (WE ALL EAT) That's Slowly Hurting Us!: Max Lugavere · IDENTIFIED FROM THE TRANSCRIPT
“I consider myself a health and science journalist with a point of view, I suppose. I'm a filmmaker, I'm a podcaster, I'm an author, but ultimately my mission in life, I think my purpose in life is to To help people, is to help people feel better, live longer, live healthier, and to avert ultimately the kinds of conditions that my mom struggled with for so many years.”
2023-02-20 · The Diary of a CEO · The No.1 Health Expert: The One Food (WE ALL EAT) That's Slowly Hurting Us!: Max Lugavere · IDENTIFIED FROM THE TRANSCRIPT
“Oh man, what a place to start. I, um, I do what I do because the most important person in my life, my mother, Was very ill from a very young age. And that was the most traumatic, seeing her go through what she went through was the most traumatic thing I've ever had to endure in my life. And ultimately, it led to me losing her. And when a loved one gets sick, had I struggled with any kind of like health condition, it probably wouldn't have been the motivating force in my life that my mom was for me. But because it was my mom, because it was somebody who really was such a beautiful person and who aspired her whole life to be healthy, seeing her succumb to illness, it was a call to action to me to learn as much as I possibly could about health and nutrition and to share that knowledge as I was acquiring it with ultimately anybody who would listen. And so what I do.”
2023-02-20 · The Diary of a CEO · The No.1 Health Expert: The One Food (WE ALL EAT) That's Slowly Hurting Us!: Max Lugavere · IDENTIFIED FROM THE TRANSCRIPT
“She passed away. It was just so incredibly hard. There were times I thought about suicide. It really showed me how fragile life is. We have incredible agency to change our destiny and to change the way really ultimately most of us are aging today.”
2023-02-20 · The Diary of a CEO · The No.1 Health Expert: The One Food (WE ALL EAT) That's Slowly Hurting Us!: Max Lugavere · IDENTIFIED FROM THE TRANSCRIPT
“Red meat is not associated with the health problems we've been told for decades. People will try to censor you in talking about it, but we know that animal products in particular contain nutrients that are very supportive of good mental health. And there have been a number of studies that have shown that particularly vegan diets put people at increased risk or depression, at least a doubling of risk. I mean, food is so powerful. It's medicine. I get passionate about this because my mom was a vegetarian. It's clear that her low meat diet didn't protect her. Was a period where she got really bad really fast.”
2023-02-20 · The Diary of a CEO · The No.1 Health Expert: The One Food (WE ALL EAT) That's Slowly Hurting Us!: Max Lugavere · IDENTIFIED FROM THE TRANSCRIPT
“He's just the best in the world at what he does. There's a lot of misinformation out there. And so my passion is to know what's true. So when it comes to sugar, your average adult today is consuming 77 grams of added sugar every single day. That's almost 20 teaspoons. But the issue is we're designed to overconsume those foods, so you're fighting against millions of years of evolution.”
2023-02-20 · The Diary of a CEO · The No.1 Health Expert: The One Food (WE ALL EAT) That's Slowly Hurting Us!: Max Lugavere · IDENTIFIED FROM THE TRANSCRIPT