Metabolic Freedom: Insulin Resistance, Seed Oils, And What 90 Days Of Carnivore Did To My Cholesterol | The Ben Azadi Show #1384

Your blood sugar can look perfectly normal for up to 14 years while insulin resistance quietly builds underneath.

Dave Asprey and I get into why most doctors never test for it, why the restaurant "tallow fries" you ordered may not be what you think, and what happened to my cholesterol, gut bacteria, and inflammation markers after 90 straight days of carnivore.

93% of Americans are metabolically unhealthy. In 2018, that number was 88%. It's getting worse, not better.

And most people won't find out until years after the damage starts, because the test that could catch it early usually isn't ordered.

There's no medication for high insulin, so why check?

In this conversation, Dave Asprey and I go after the things that keep people stuck as sugar burners: high insulin, seed oils hiding in "healthy" menu items, oxalates in so-called superfoods, and the idea that your metabolism slows down just because you got older.

Spoiler: a 6,800-person study says otherwise.

What if your labs look fine and you're still years into a metabolic problem?

In this episode, I sit down with biohacker Dave Asprey to talk about why so many people are stuck burning sugar, and what it takes to get your metabolic flexibility back.

We start with insulin, the marker most doctors skip, and why a fasting insulin over 6 may be a warning sign even when your glucose and A1C look normal.

Dave and I also break down why high insulin, not salt, may be what's pushing your blood pressure up.

From there, we get into seed oils and why "high smoke point" doesn't mean what most people think. A study on cooking oils found that the oils with the highest smoke points produced the most harmful polar compounds, while one oil most people are told not to cook with produced the least.