Realized this podcast from Mikki Williden also belongs on this Dr Naiman thread.
Dr Naiman offers clear concise descriptions of Insulin Resistance, Personal Fat Threshold, Blood Markers (why fasting insulin is less useful than LC doctors claimed) and more.
https://podcast.mikkiwilliden.com/164
Starting at minute 51, he explains in great detail how The P:E Diet has merged into the all encompassing Satiety Per Calorie. The four components to SPC (protein, energy, fiber, hedonic factor). explain the success of every diet on earth, why 20 TC is harder to do in the real world, and how SPC does work in the real world. (Ratios! Eat the fresh, fall apple after a meal of Protein and Vegetables) Or eat 3 oz of carrots (35 cal.) not the 3 oz of pepperoni (430 calories) or 3 oz of beef stick (240 cal)
Mikki asked about the Twitter backlash to SPC. Why anyone in any camp (LC, LF, vegan) has to overcome their cognitive bias. If LC explains all obesity, then how does the world have millions of healthy people eating high carb? Ted himself was strapped down to the Dunning-Kruger Effect with keto
, but now this model is anti-fragile, it encompasses all diet approaches and if something else works, it will be incorporated.
If anyone is going to try HAVA, this last part, only 27 minutes long, is a great explanation how it works, and why it worked for weight loss and continues to work so well for me in maintenance. By following both Dr Naiman and Marty Kendall (his contribution is explained near end) I have in effect been doing the HAVA SPC approach for 3 years. This will be easier with one SPC score, but either way works.
Quote:
Mikki speaks to Dr Ted Neiman, science communicator and whole food diet expert, all about protein and satiety. They talk about how Ted became interested in nutrition (from a vegetarian background) and how his patients opened his eyes to the various ways which with we could use diet to arrive at optimal health outcomes. They discuss how Ted’s approach has evolved from protein:energy ratio to encompass much more around satiety related to other factors (fibre, micronutrients, and the hedonic nature of food). Ted outlines the satiety per calorie index (his new book is focused on) and why this could be the best tool to determine the best approach with regards to food (as they iron out a few wrinkles). They also discuss the biomarkers that Ted is most interested in when ordering tests for his patients, personal fat threshold and how this relates to health, and other topics which are in the realm of metabolic health. An insightful conversation!
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