Do humans need carbohydrates to survive?

No. There is no biological requirement for dietary carbohydrates. Your body can make all the glucose it needs through gluconeogenesis, a natural process that converts protein and fat into glucose. I have lived on a low-carb and ketogenic way of eating for years, and fat and ketones are efficient, stable fuel sources. Some people enjoy including small amounts of carbohydrates, and that is a personal choice, but they are not essential for survival or for good metabolic health.

Do seed oils support heart health?

I do not believe they do. Seed oils are marketed as heart healthy, but they are highly processed, unstable fats that oxidize easily. Their high omega-6 content promotes inflammation when consumed in excess, especially alongside refined carbohydrates, which is exactly how most people eat them. I have found, and the research backs this up, that lowering seed oil intake and choosing stable fats like butter, tallow, olive oil, and animal fats improves inflammation markers, satiety, and overall metabolic stability.

Is fiber essential for digestion?

I do not think so, and this is one of the more contrarian things I say, but I stand behind it. Plenty of people digest food perfectly well without much fiber at all, especially on low-carb or carnivore diets, where bloating and inflammation often improve or disappear entirely. The idea that fiber is required for bowel function comes from population studies, not controlled clinical research. When your gut is inflamed or irritated, I have seen reducing fiber calm symptoms, lower bloating, and support more predictable digestion, not less.

Does meat cause cancer?

The evidence linking fresh, unprocessed meat to cancer is weak and mostly observational. Many of these studies group processed meat, smoking, sugar intake, and other lifestyle factors together under the umbrella of high meat consumption, which makes it nearly impossible to isolate meat itself as the cause. What I find far more convincing as a driver of cancer risk is chronic inflammation, metabolic disease, smoking, alcohol, and ultraprocessed food, not a steak or a piece of grass-fed beef.

Does eating fat make you gain fat?

No. In my experience and in the research I trust, fat gain is driven primarily by chronically elevated insulin and excess carbohydrate intake, not by eating natural fats. Healthy fats from meat, eggs, seafood, and dairy keep blood sugar stable and improve satiety, which naturally reduces overeating. I have watched this play out again and again, people lose weight more easily once they stop fearing fat and remove sugar and ultraprocessed carbohydrates from their diet instead.

Is diabetes inherited?

Not in the way most people think. Genetics can influence susceptibility, but type 2 diabetes is a metabolic condition driven by chronic carbohydrate overload and rising insulin resistance. Families often share eating habits, not inherited diabetes. When people lower carbohydrates, reduce sugar, and stabilize insulin, blood glucose often improves significantly. Lifestyle, not genetics, is the dominant driver, and that is genuinely good news because it means you have more control than you have been told.

How do I know if I have insulin resistance?

There are signs you can watch for even without a doctor's visit, though I always recommend getting your fasting insulin and glucose checked when you can. Persistent fatigue after meals, stubborn belly fat that will not move no matter what you do, sugar or carb cravings that feel impossible to ignore, and skin tags or darkened patches of skin around the neck or underarms are all signals worth paying attention to. I missed these signs in myself for years before I understood what they meant.

How much protein do I actually need?

More than the standard recommendation suggests. The official guideline of around 50 grams a day is, in my opinion, far too low for most women, especially after 40 when we are actively working to preserve muscle mass. I calculate protein based on bodyweight, generally around 0.7 to 1 gram per pound of your goal or lean bodyweight. Protein is the foundation of a metabolically healthy diet, not an afterthought.

Does salt cause high blood pressure?

I do not believe salt is the real culprit. The mechanism behind most high blood pressure is insulin resistance, not sodium intake. When insulin is chronically elevated, it affects blood vessels and fluid retention in ways that have far more to do with your metabolic health than how much salt you put on your food. I do not restrict salt in my own diet, and I have not seen a good reason to recommend it to others either.

Does cholesterol cause heart disease?

No, and this is one of the most important things I want women to understand. Cholesterol is not the cause of cardiovascular disease. Insulin resistance is the real driver of arterial damage and inflammation over time. Cholesterol has been treated as the villain for decades, largely because it was an easier story to tell and an easier number to medicate, but it is one of the most essential molecules your body produces.

What are oxalates, and why do you avoid most nuts and seeds?

Oxalates are natural compounds found in many plant foods, including nuts, seeds, and certain vegetables, and they can interfere with mineral absorption and contribute to issues like joint pain and kidney stones in some people. When I moved away from nuts and seeds, I personally noticed real changes, including the disappearance of joint pain I had quietly accepted as normal for years. I do not think every plant food is dangerous, but I do think most people eat far more oxalate-rich foods than they realize, and it is worth knowing what you are actually consuming.

If you have a question you do not see answered here, reach out anytime. I am always glad to give you a clear, honest answer and help you find your way through all the noise out there.