178. Unveiling the Corruption of Our Dietary Recommendations - Dr. Gary Fettke

05.30.2022 - By Nutrition with Judy

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I'm excited to sit down with Dr. Gary Fettke. We talk about his story, how our dietary recommendations was corrupted and much more. Make sure to listen to the full interview to get the full details. 

Dr. Gary Fettke is an orthopedic surgeon practicing in Launceston, Tasmania, Australia. He has a major interest in preventative medicine and encourages his patients to lose weight before undergoing surgery. Although his specialty is surgery, he believes it is much better to help people avoid surgery if at all possible by taking preventative measures, which often involve altering their diet.

In recent years Dr. Fettke has focused on the role of diet in the development of diabetes, obesity and cancer. He has been speaking out on the combined role of sugar, fructose, refined carbohydrates and polyunsaturated oils linking together to be behind inflammation and modern disease.

He has incurred the wrath of regulatory bodies for his stand on public health, but he and his wife, Belinda, remain active defending the benefits of a low-carb and healthy fat living. Their ongoing work has uncovered the vested interests and ideologies shaping nutritional guidelines at an international level.

We discuss the following: Dr. Gary Fettke vs. Big FoodNutritional recommendationsThoughts on the low-carb dietThoughts on breakfast being the most important meal of the dayThoughts on bland cerealThe villainization of meatFood addictionThe impact of the pandemic on our lives_____
RESOURCESInstagram: https://www.instagram.com/isupportgary/ Facebook: https://www.facebook.com/belindanofructose/ Twitter: https://twitter.com/FructoseNo Website: http://www.nofructose.com/ Supporting Dr. Gary Fettke: https://www.isupportgary.com/ ____ CHECK OUT MY BOOK, Carnivore Cure SIGN UP FOR MY WEEKLY NEWSLETTER _____  ADDITIONAL RESOURCES Nutrition with Judy Articles Nutrition with Judy Resources Cutting Against the Grain Podcast _____  FIND ME

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