340 - Keto vs Carbs: What Actually Fixes Insulin Resistance with Drew Harrisberg

Every October, a sea of pink ribbons reminds us that breast cancer touches millions of lives. But how often do we talk about what may contribute to its development, and what we can do to help prevent it? In this powerful episode, renowned breast cancer surgeon Dr. Kristi Funk, founder of the Pink Lotus Breast Center and bestselling author of Breasts: The Owner's Manual, takes us through some surprising factors that may influence breast cancer risk, the role nutrition and lifestyle can play, and common myths that deserve debunking. Join us for a deep dive into the latest scientific evidence on breast cancer prevention, and what it could mean for your health. What we discuss: How Dr. Funk's views on breast cancer prevention have broadened over the course of her career.

At over 400 pounds, Tim Kaufman lived on fentanyl, painkillers, vodka and fast food. His blood pressure hit 255/115. Today he has lost 200 pounds on a whole-food, plant-based diet and races half Ironman triathlons. Tim explains how a 30-day juice fast and Forks Over Knives changed his life, and how cutting dairy ended his joint pain and eczema. He shares what he eats in a day and how he lives with Ehlers-Danlos syndrome. He talks about coming back from spine surgery and an ankle fusion. He also tells the story of a type 2 diabetic in his cooking class who reversed his diabetes. What we discuss: Tim shares his condition as a child and how it led him to live a life of physical and emotional pain

"Willpower is just a part of it. Change really happens when you change your environment." Dave Wegener is a high school visual arts teacher, husband and father. He grew up overweight, loved McDonald's and called himself a volume eater. In 2016 he hit 335 pounds and his triglycerides were at 424. His doctor wanted to put him on medication. Dave said no. He made a deal with his doctor instead. He would eat fewer calories, draw every meal in a sketchbook food journal and walk 30 minutes a day. Those small steps led him to Forks Over Knives and a whole food, plant-based diet. He went on to lose over 100 pounds. Dave is open about his slip-ups, including gaining weight back during the pandemic. That's what makes his story so relatable. In this episode he shares how he handles cravings, how he eats well at work and the one breakfast swap that started it all. What we discuss: Dave's journey from 335 pounds to over 100 pounds lost, without meds

What happens when you take one of America's most culturally diverse food cities and put plants at the center of the plate? Ellen Kanner takes us deep into the flavors, traditions, and food memories that shaped her as a fifth-generation Miamian, chef, and author, sharing how she reimagines beloved dishes without losing the flavors, textures, and cultural meaning that make them special. Along the way, she shares her "Rule of One," challenges some of the biggest myths about plant-based cooking, and makes a compelling case for approaching food as a full-body experience. It's a delicious conversation about culture, identity, creativity, and opening the door to endless culinary possibilities. What we discuss: How Ellen learned to cook.

Physiotherapist, nutritionist, and The Proof is in the Plants author Simon Hill joins Dotsie and Alexandra to trace how a single terrifying moment reshaped his entire career, and what the evidence really says about eating for a long, healthy life. When Simon was 15, he watched his father, just 41 years old with no prior health issues, suffer a heart attack right in front of him on a remote Sunday afternoon. That day, combined with a growing frustration over the "bro science" he was fed while working with elite AFL and VFL athletes, sent him back to school for a master's in nutrition science and set him on a lifelong, evidence-based mission. In this conversation, Simon explains why our genes load the gun but our lifestyle pulls the trigger when it comes to chronic diseases like heart disease, type 2 diabetes, and dementia. He unpacks the gut microbiome and why anyone coming off a low-fiber Western diet should ramp up plants gradually, treating fiber like a gym program rather than going gung-ho overnight. Dotsie and Simon trade practical, failure-proof tips for making beans and legumes easier to digest, and Simon delivers a masterclass in "lectinology," dismantling the fear-based claims of The Plant Paradox with a clear look at what the science actually shows.