Dr. Chris Knobbe links the surge in chronic diseases—like obesity and diabetes—to the rise of seed oil consumption. From 1922–1987, obesity rose 600% while seed oil intake jumped from 78 to 497 calories/day. Seed oils damage metabolism, promote inflammation, and are nutrient-poor. Once used as machine oil, they now make up ⅓ of U.S. calories. To avoid them: skip packaged foods, eat whole foods, and cook with healthy fats like butter or olive oil.

Exercise triggers the release of irisin, a natural hormone that may help convert white fat to calorie-burning brown fat, improving metabolism and lowering diabetes risk. Brown fat burns energy, while white fat stores it. Cold exposure, genetic factors, and irisin may promote this fat transformation. Increasing brown fat could be a breakthrough for weight loss and metabolic health.

Nopal, a cactus native to Mexico, is low in carbs (1g net per cup), making it keto-friendly. Its pads are used in Mexican dishes like tacos and salads, offering a citrusy, slightly slimy texture. Rich in antioxidants, vitamins, and minerals, nopales support hydration and health. Nopal water is a low-calorie, sugar-free alternative to coconut water. Chef Janine features nopales in seasonal keto dishes like Chicken Enchilada Casserole.

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