My friend @DavidAKesslerMD just submitted a groundbreaking petition to the FDA that could transform American health.
The same doctor who took down Big Tobacco in the 90s is now taking on Big Food - and this could change everything... 👇
Here's what makes this petition so significant:
- Kessler argues these ingredients are the "primary causal determinant" of metabolic harm
- FDA hasn't properly reviewed their safety in 40 years - during which America's obesity crisis emerged
- There's no expert consensus that refined carbs in ultraprocessed foods are safe
- This could trigger a complete remaking of our food supply
The petition specifically targets industrial markers of ultraprocessed foods:
- Corn syrups and glucose syrups
- Maltodextrin and extruded flours
- Refined ingredients combined with emulsifiers and stabilizers
Kessler draws parallels between nicotine addiction and how processed refined carbs hijack our brain chemistry.
Just as nicotine causes addiction and disease, these ingredients are driving chronic illness.
This represents a pivotal moment where rigorous science meets regulatory action...
When we remove the addictive components from our food system, we give people back their ability to make healthy choices. The path to healing our nation's metabolic health crisis is becoming clearer every day.
VICTORY: The HHS, FDA, and USDA are taking action on addressing the health risks of ultra-processed foods! 🎉
This is a major breakthrough.
For years, I’ve been called “radical” for saying that ultra-processed foods are fueling our chronic disease epidemic. Now, for the first time ever, the federal government is creating a uniform definition of what ultra-processed food actually is.
This changes everything.
Here's why this announcement is massive and what it actually means for your health: 🧵
Right now, there's NO official government definition of what makes food "ultra-processed." This has allowed food companies to run wild with confusing labels and marketing tricks.
They slap "all natural" on products loaded with chemicals. They use terms like "made with real fruit" when there's barely any fruit inside. They've blurred the lines so much that parents can't tell what's actually healthy anymore.
The devastating result:
- 70% of packaged foods in America are ultra-processed
Kids get 60% of their calories from these "foods"
- Skyrocketing rates of heart disease, diabetes, cancer & obesity, all linked to UPFs
Think of this like finally having official nutrition labels in 1990.
Before that, companies could make any health claims they wanted. Now we're getting the same clarity for ultra-processed foods.
When the government creates an official definition, it means:
- Consistent research standards
- Clear policy framework
- Consumer transparency
- Industry accountability
BREAKING: Texas just passed a first-of-its-kind law requiring doctors to learn about nutrition.
This could be the shift we need to move medicine from reactive to preventive care.
Let me explain why this is so important and long overdue:
I received almost no nutrition training in medical school. And sadly, that’s still the case for most doctors today.
Less than 25% of medical schools meet the minimum recommended hours for nutrition education. And the training that does exist focuses on outdated topics like scurvy, not chronic disease prevention.
My daughter is a fourth-year medical student.
Despite four decades of progress in science and medicine, she’s received zero nutrition education, just like I did.
This isn’t just a past problem. It’s a present crisis. We’ve known for years that food is foundational to health, and yet the medical system still treats it as an afterthought.
There’s a hidden chemical in many of your favorite crispy, crunchy, golden-brown foods, and it’s not on the label... 🧵
It’s called acrylamide.
Acrylamide is not added to food; it's created when certain foods are cooked at high temperatures (above 248°F / 120°C).
The WHO calls it a probable human carcinogen. The EPA classifies it as likely to cause cancer in humans.
It’s also a neurotoxin, hormone disruptor, and may harm reproductive organs.
How does it form?
When asparagine (an amino acid found in potatoes, wheat, corn, and rice) reacts with refined sugars like glucose or maltodextrin under high heat (>248°F), the
Maillard reaction occurs:
This creates acrylamide, and its more dangerous metabolite, glycidamide, which binds to DNA and causes mutations.
This Harvard MD/PhD lowered his LDL cholesterol more with Oreo cookies than with a statin.
Yes, you read that right...
But before you panic (or celebrate), here's the science behind one of the most fascinating self-experiments I’ve ever seen… 🧵
Nick Norwitz was on a strict ketogenic diet.
His LDL? Over 500.
So he ran an experiment:
Keep everything the same… except add 100g of carbs a day from one source—Oreos.
In 16 days, his LDL dropped 71%.
The statin only dropped it 32.5%.
⬇️
Why did it work?
Because in lean, insulin-sensitive people on a keto diet, the body revs up fat metabolism. That increases production of VLDL particles, which convert into LDL.
Protein is one of the most powerful regulators of your nervous system.
What you eat in the morning directly influences your brain chemistry, your cravings, and your ability to regulate your nervous system throughout the day. 👇
Protein sends your cells a biochemical message: you're safe, you're stable, you're nourished.
Cravings and emotional eating are symptoms of a dysregulated brain-body system—often rooted in disrupted dopamine signaling, unstable blood sugar, and stress overload.
In a randomized study, late-adolescent girls who normally skipped breakfast were given either:
-No breakfast
-A low-protein breakfast (13g)
-A high-protein breakfast (35g)
Only the high-protein group experienced:
-Reduced cravings throughout the day
✔️-Fewer episodes of late-night snacking
-Higher levels of homovanillic acid (HVA)—a key dopamine metabolite