Amazon, New York Times, and USA Today bestseller
A current doctor who is a professor at a prestigious American medical school and author of a medical textbook reveals
How to live longer and healthier by breaking free from common myths about disease and aging!
“I lived as I was taught, but my health was ruined!”

The author of this book, Dr. Rifkin, grew up eating a low-fat, high-carbohydrate diet thanks to his mother, who was a professional medical nutritionist. He used seed oils like canola oil instead of saturated fat and ate white omelets with the yolks, which are high in cholesterol, removed.
After becoming a medical school professor, he taught the same knowledge he had learned in medical school as his mother had taught him, and he achieved a position widely recognized in the medical community, receiving millions of dollars in research grants and research support from pharmaceutical companies.
However, the author experienced death at a young age due to diabetes, high blood pressure, dyslipidemia, and arthritis.
How did this illness develop in a person who had been eating a diet prepared by a licensed nutritionist all his life, following the recommendations of health authorities and the Food Pyramid?

What if what we've long believed to be common health advice turns out to be false? What if the various dietary and medication advice doctors give their patients lacks scientific basis? Dr. Rifkin confesses the failures of modern medicine, stating that what we were taught in medical school was like navigating a maze with a faulty map. Without understanding the true causes of chronic diseases like obesity, diabetes, high blood pressure, and heart disease, we've been hurtling down the wrong path, putting us in serious health jeopardy today.
As science advances day by day and new research results continue to emerge, overturning what we took for granted, doctors who fail to keep up with the latest medical updates are still spreading false medical knowledge that has been proven to be false.
The author is concerned about the current reality where unproven lies are accepted as established "facts," and advises on the latest medical "facts" that have been accurately verified based on numerous research papers and statistical data.
Scientific data demonstrates that obesity, diabetes, cancer, and heart disease all stem from metabolic imbalances, offering innovative yet practical solutions to overcome chronic diseases.

It would be a lie to say I had no worries.
Besides, it was confusing.
How could this happen? According to established scientific theory, this should be impossible.
My mother, who raised me, was a nutritionist and a licensed nutritionist.
The diet was followed exactly as recommended by health authorities and as instructed in the food pyramid.
I grew up like this, but I shouldn't be like this at this age.
I, who had been a good model student, was heading towards the gates of the afterlife.
Alarm bells rang in my shocked head.
Something is seriously wrong in the medical community.
I've been hearing nothing but lies all this time, so I was curious about the truth.
--- From "The story of how I went to the gates of the afterlife even though I did what I learned (in medical school)"

Whether in classroom instruction or at academic conferences with other medical professionals, the issue of metabolism was rarely discussed.
Even if rarely mentioned, the ambassador was a simple but important issue, but not as crucial as the treatment of the disease.
It would be nice to take the time to study nutrition, but I figured that wouldn't happen unless a malnourished patient knocked on my door.
Even when I was suffering from high blood pressure and diabetes, I looked at the ambassadors that way, just like everyone around me.
Metabolism is the way your body digests and uses food, and that's it.


In Chapter 1, we mentioned Alzheimer's disease, heart disease, and diabetes, all of which are metabolic diseases.
I had symptoms of two of those diseases, but I never thought about it.
No, the ambassador was the nutritionist's concern.
As 'real medical professionals', we have focused more on treating heart disease when it occurs than on preventing it.
Let alone the idea of ​​treating heart disease 20 years before it occurs.
--- From "Metabolism Lies"

Hill calculated that if Americans could influence their energy balance by just 100 calories a day, “we would prevent weight gain for the majority of the population.”
The solution he recommended to achieve this goal was “the habit of reducing energy intake and increasing physical activity.”
Soon, the advice was to eat less and exercise more.
Hill has actually been a longtime advocate for the value of carbohydrates, especially sugars.
It was said to be a tool for losing weight.
Taubes accused him in his book:
“I even received money from the Sugar Association to write an article arguing that sugar is necessary even in diet plans.
It was hypothesized that a high-carbohydrate, especially sugar-laden, diet would 'in fact reduce the likelihood of overeating, rather than increase it, as some popular diet theories claim.'


Here's what Hill wrote:
“The theory that sugar intake immediately increases insulin levels, which then leads to excess fat storage, is unproven and biologically implausible.” To fully understand the context of Hill’s views, it’s worth considering where his funding came from.
Hill admitted to receiving consulting fees from Coca-Cola, Kraft, and Mars (maker of Snickers, M&Ms, and Mars chocolate bars).
These are companies that make and sell processed foods that are loaded with sugar and carbohydrates.
--- From "Obesity Lies"

So, what is the optimal blood glucose level? We've already introduced the diagnostic values ​​for diabetes suggested by the American Diabetes Association.
But we didn't talk about the numbers that should be considered normal.
That's a pretty low number.
Let's find out your ideal blood sugar level.
A normal human blood sugar level is about 90 mg/dL.
This figure is equal to 5 mM (millimoles per liter, mmol/L).
Since the molecular weight of the glucose molecule C6H12O6 is approximately 180 g/mol, the total amount of glucose normally carried in the blood and circulating in the body is approximately 4 g (assuming the blood volume of an average adult is 5 liters).
Just one teaspoon.


Beyond this point, no matter how much, your body will work tirelessly to get rid of the excess.
Because sugar dissolves directly into the bloodstream, when we consume more than this small amount of sugar or refined carbohydrates, our body sounds an alarm and activates the insulin system to protect us from high blood sugar levels.
So, to avoid triggering an insulin reaction, you should consume less than a teaspoon of sugar.
How much would that be in food terms? Just one slice of bread contains about five teaspoons.
While one teaspoon satisfies the body's needs, the remaining four teaspoons trigger an insulin response.
--- From "Diabetes Lies"

A figure in the mural is force-feeding food to a goose.
This would be the first record in history of fatty liver disease.
To make foie gras, you must first feed the ducks or geese something they don't normally eat.
Even that should be eaten in larger quantities than usual.
What on earth are they forcing me to eat? First of all, it's not alcohol.
In theory, 'drunken foie gras' is possible.
This is a scene where one of the macronutrients is force-fed.
Since it is a macronutrient, it would be one of fat, protein, or carbohydrates.
At first glance, it's easy to assume that the Romans or Egyptians were trying to create fatty liver geese, so they fed them fat.


But recent research suggests that eating cholesterol and saturated fat doesn't necessarily cause atherosclerosis, the buildup of fatty plaque in the blood vessels that can lead to heart attacks.
Pliny gives the answer.
Instead of the French word foie gras, he called it iecur ficatum in Latin.
'Iekur' means liver, and 'picatum' comes from the word ficus, which refers to figs.
Ultimately, the key ingredient that made the liver oily was not fat or even protein, but figs, or more precisely, the sugar contained in figs.
So the culprit is carbohydrates.
--- From "Fatty Liver Lies"

Is that really true? Does high LDL make you more prone to heart attack?

The question turned out to be wrong.
LDL alone is not a good predictor of heart attack risk.
Rather, it is better to observe the actual blood vessels and see if there is any damage.
Fortunately, you don't have to cut into your skin to see your veins.
You can do a computed tomography scan of your heart.
Simply put, it is taking a CT scan.
Instead of guessing from numbers, a CT scan can be used to observe atheromatous plaques forming in blood vessels through X-ray images.
So we can more accurately assess the risk of heart attack.


A study of 23,143 patients with varying LDL levels found no correlation between LDL and the risk of atherosclerosis.
Instead, calcified atheromatous plaques in the arteries were the major risk factor.
The less plaque there was, the lower the risk.
And the more plaque there was, the greater the risk. LDL levels and plaque levels did not correlate.
A 2009 study published in the American Heart Journal reported that three-quarters of 136,905 patients hospitalized for heart disease had normal LDL levels.
Bottom line is, LDL isn't as important as people claim it is.
--- From "Cardiovascular Disease Lies"

The year was 1901.
The Germans needed a better lubricant for their U-boat submarines.
German scientists have figured out how to create a partially solidified fat by adding hydrogen to liquid vegetable oil.
The recipe was later sold to Procter & Gamble, and the American company decided to market the oil as a cooking oil for baking and frying.
It is a shortening product called Crisco.
It's just a shame that trans fats have emerged and heart disease has skyrocketed.
Crisco later changed its recipe slightly, reducing trans fat to less than 0.5 grams per serving.
It was a trick that allowed the trans fat content to be listed as 0g on the product's nutritional information label.


Procter & Gamble then paid the American Heart Association $1.7 million to promote its new Crisco oil, spreading the lie that cooking with it was healthier than using animal fats.
I try to avoid eating seed oils and vegetable oils as much as possible.
They are loaded with omega-6 fatty acids (linoleic acid), which cause inflammation.
These eight oils are often promoted as “healthy vegetable” oils.
That's not true.
Butter, beef tallow, and ghee, an Indian type of ghee.
Healthy oils include coconut oil, palm oil, olive oil, and avocado oil.

--- From "Health Design"