On top of health care taking over the economy, 39% of health expenditures are government-controlled.

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Someone can look fit, have a flat stomach, eat well and still have insulin resistance. How is that possible? It's partly about what you can't see. TOFI stands for “Thin Outside, Fat Inside.” It describes people who appear lean but may carry excess fat around their organs or in their liver. Why does this matter? → BMI doesn't tell the whole story. It measures weight against height but cannot distinguish muscle from fat or show where fat is stored. → Internal fat can affect insulin function. Excess fat around organs and in the liver is associated with metabolic dysfunction and insulin resistance. → South Asians may be at risk at lower BMIs. A normal BMI doesn't automatically mean your metabolic health is fine. → Look beyond the weighing scale. Family history of diabetes, abdominal fat and abnormal blood sugar or triglyceride levels may warrant further assessment, regardless of weight. What can you do to support insulin sensitivity? → Pair carbohydrates with protein and fibre. Try dal, curd or eggs alongside rice or poha. → Limit sugary drinks, including sweetened chai and fruit juice. → Walk for 10 minutes after meals and include regular physical activity, especially strength training. → Prioritise adequate sleep and manage stress. The real goal isn't simply to lose kilos. It's to improve metabolic health. Someone can be heavier and metabolically healthy, while someone who looks slim may have underlying metabolic issues. Your weight is one piece of information, not the whole picture. [Insulin resistance, TOFI, metabolic health, visceral fat, liver fat, blood sugar, diabetes prevention, South Asian health, insulin sensitivity, nutrition education]

How many of these 7 healthiest foods are you incorporating into your diet every single day? 1. Sauerkraut Raw sauerkraut is a rich source of beneficial microbes and one of the most potent probiotics. It is high in fiber, low in carbs, and a great source of vitamin C. Sauerkraut is rich in glutamine, vitamin K2, vitamin U, and phytonutrients like sulforaphane. 2. Arugula This vegetable is low in oxalates, high in nitric oxide, and supports the endothelial layer of the arteries. 3. Wild-caught salmon Wild-caught fatty fish are the best source of omega-3 fatty acids. Salmon is rich in selenium, which helps bind to mercury and remove it from the body, so you don't have to worry about mercury when you consume it. 4. Cod liver Cod liver has the most omega-3 fatty acids of any food and is a potent source of healthy fat. 5. Grass-fed hamburger Grass-fed and finished ground beef is one of the best superfoods there is! It's loaded with B vitamins, zinc, iron, carnosine, creatine, and other essential nutrients. Opt for organic ground beef with a higher fat content for maximum benefits. 6. Brazil nuts Brazil nuts contain the highest amount of selenium of any food, which is essential for healthy thyroid and immune function. Selenium protects the reproductive system and also helps prevent hair loss. 7. Extra-virgin olive oil This healthy fat helps extract phytonutrients from your salad. It is beneficial for heart and cellular health and has potent anti-inflammatory, antioxidant, and anti-clotting properties. The decisions you make from morning to night all contribute to your overall health. Get the daily routine that keeps me feeling 18 in my 60s: drbrg.co/4j7uIGy And for more on these 7 healthy foods, check out this video: drbrg.co/4yJJOXv Dr. Eric Berg, DC, not MD; information only

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I’ve decided to put tonight’s newsletter right here on X for followers : I’ve spent years encouraging people to eat more animal protein, reduce their carbohydrate intake, and stop fearing foods like eggs, beef, and butter. And I stand by that advice. I’ve watched people transform their metabolic health by making those changes. I’ve seen improvements in weight, blood sugar regulation, energy, and overall well-being that simply weren’t happening when they were following conventional dietary advice. But there’s something happening in the nutrition world right now that I think deserves a closer look. In our enthusiasm for animal-based nutrition, are we forgetting what plants can do for human health? Let me explain. Long before I became known for my work in metabolic and hormonal health, I spent years studying botanical medicine. Western herbal medicine. Traditional Chinese herbal medicine. The biochemistry of naturally occurring plant compounds and their effects on human physiology. And one thing became very clear to me: Plants are not simply sources of carbohydrates, fiber, and vitamins. They are also extraordinarily complex chemical factories. They produce thousands of biologically active compounds, many of which interact with human physiology in fascinating ways. Consider a few examples. Berberine, found in plants such as barberry and goldenseal, has been studied for its effects on glucose metabolism, insulin sensitivity, and cellular energy regulation. Curcumin, a compound found in turmeric, has been investigated for its influence on inflammatory signaling pathways. Sulforaphane, produced when compounds in broccoli and other cruciferous vegetables are activated, influences cellular defense pathways involved in antioxidant protection and detoxification. Quercetin, found in onions, capers, and various other plants, has been studied for its antioxidant and immune-modulating properties. And these are just a handful of examples. Some of our most important medicines were originally discovered in plants or developed from plant compounds. That should tell us something. Here’s where I differ from some of the carnivore community. I agree that animal foods provide some of the most bioavailable and nutritionally valuable protein available to humans. I agree that many people, particularly those struggling with insulin resistance and metabolic dysfunction, benefit tremendously from reducing their carbohydrate intake. And I agree that humans can survive without consuming dietary carbohydrates. But here’s where I draw a distinction. Just because carbohydrates are not essential nutrients doesn’t mean plants have no medicinal value. Those are two entirely different arguments. A plant doesn’t have to be an essential food to contain compounds capable of influencing human physiology. And we shouldn’t confuse the nutritional value of a plant with its potential medicinal properties. There’s another distinction worth making. I’m not suggesting that everyone needs to start eating large quantities of grains, legumes, fruit, or starchy vegetables. In fact, for many of the people I work with, that would be counterproductive. I’m suggesting that we recognize the difference between using plants as a major source of calories and appreciating plants as sources of biologically active compounds. Those are not the same thing. A person can follow a predominantly animal-based, low-carbohydrate diet while still benefiting from carefully selected vegetables, herbs, spices, and, when appropriate, botanical preparations. And no, that doesn’t mean everyone needs another bottle of supplements. After more than 30 years in clinical practice, here’s what I’ve learned. Nutrition is not a religion. It shouldn’t be a competition between carnivores, vegetarians, keto advocates, and everyone in between. It’s about understanding human physiology and choosing the foods and therapeutic tools that best support the individual