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Fats – omega-3

Nutritional biochemistry

#124 – AMA #15: Real-world case studies—metabolic dysregulation, low testosterone, menopause, and more

As a follow up to AMA #14 where Peter explained his framework for analyzing labs, this “Ask Me Anything” (AMA) episode focuses on a number of real-world case studies exploring metabolic dysregulation, low testosterone, menopause, hypothyroidism, elevated uric acid, and more. From the examples discussed, you can follow along how our clinical team goes about…

Ketosis

#120 – AMA with Dom D’Agostino, Ph.D., Part II of II: Ketosis for cancer and chronic disease, hyperbaric oxygen therapy, and the effect of ketosis on female health

“The function of the mitochondria and mitochondrial health are the ultimate mitigator of neurodegenerative diseases…just by reducing the potential for reactive oxygen species related damage.” — Dom D’Agostino

Ketosis

#116 – AMA with Dom D’Agostino, Ph.D., Part I of II: Ketogenic diet, exogenous ketones, and exercise

“If you restore insulin sensitivity, you’re better able to access and burn fat.” — Dom D’Agostino

Treatments

#103 – Looking back on the first 99 episodes: Strong Convictions, Loosely Held

“I reserve metformin prescriptions for patients who obviously are in need of it from the standpoint of glucose and insulin regulation, but I don’t view it really as a pro longevity agent yet.” — Peter Attia

Nutritional biochemistry

#83 – Bill Harris, Ph.D.: Omega-3 fatty acids

“I don’t think [omega-6] is the evil that people think it is. The problem is that we need to get more EPA and DHA in our diet, not necessarily get all hung up on omega-6.” — Bill Harris

Cholesterol

#24 – Tom Dayspring, M.D., FACP, FNLA – Part V of V: Lp(a), inflammation, oxLDL, remnants, and more

“Use the correct terminology with everything.” –Tom Dayspring

Cholesterol

#23 – Tom Dayspring, M.D., FACP, FNLA – Part IV of V: statins, ezetimibe, PCSK9 inhibitors, niacin, cholesterol and the brain

“This is what it ultimately comes down to – and it’s the way you practice – you’ve got to individualize everything.” –Tom Dayspring

Nutritional biochemistry

How do some cultures stay lean while still consuming high amounts of carbohydrates?

Many of you have asked this question over the past few months, and I’m sure many more of you have at least contemplated this question at some point.  I know I did.

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