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Welcome back, everyone. If you care about your health, then what you eat, and what goes into your food, matters. In this episode of The Daily Dose Podcast I sat down with a special guest whose line says it best: “You are MORE than what you eat!” He is Chef Dr. Mike, also known as Dr. Michael Fenster: a cardiologist, professional chef, and professor of culinary medicine, who explores what he calls the food experience.
My hope is that this conversation helps you better understand what to be aware of and how to move forward toward healthier eating habits. As always, this is educational and not medical advice.
Key Takeaways
- Dr. Michael Fenster is a cardiologist, professional chef, and professor of culinary medicine who explores the “food experience.”
- He is the author of books including Ancient Eats and Eating Better Living Better.
- Much of the world’s food is processed, and the conversation looks at how that came about, with productivity and meeting huge demand as major drivers.
- The idea that food can be medicine is not new, but hearing a professional talk about how far we have moved from the natural food matrix is eye-opening.
- Agriculture and sustainability come up as part of the bigger food picture.
- Dr. Fenster explains how and why highly processed foods are made the way they are, which I found to be a real eye opener.
Table of Contents
- Meet the Guest: Dr. Michael Fenster
- The Reality of Processed Food
- Food as Medicine
- Agriculture and Sustainability
- The Road to Sustainable Living
- FAQ
- Educational Disclaimer
Meet the Guest: Dr. Michael Fenster
Dr. Michael Fenster is a cardiologist, professional chef, and professor of culinary medicine. He has authored multiple books, such as Ancient Eats and Eating Better Living Better, and you can find them on his Amazon author page. You may also find his writing in his Psychology Today blog.
In this episode we discuss the work he does around the food experience. As a doctor, he has worked closely with peers to better understand how food affects us today.
The Reality of Processed Food
As you know, much of the world’s food is processed. It has been that way for a long time, and its purpose is mostly about productivity and meeting skyrocketing demand. What I found valuable in the conversation is how Dr. Fenster explains the thinking behind how these foods are made, and why it matters for the choices we make at the grocery store.
I have had my own suspicions for years about the addictive nature of highly processed foods. Dr. Fenster made clear the methods and the scientific approach behind how and why these foods are made the way they are. If you want to go deeper on that, listen to our follow-up clip, The Bliss Point of the Brain.
Food as Medicine
The idea that food can be medicine isn’t new. Ancient civilizations are known to have used plant medicines. What stood out to me is hearing a professional like Dr. Fenster explain how far we have deviated from the planet’s natural food matrix.
I don’t want to oversimplify this. Food is part of the picture, not a cure-all, and the best food choices for you depend on your own health, your culture, and your budget. A registered dietitian or your doctor can help you with that.
Agriculture and Sustainability
We also touch on how food is grown. The way agriculture is practiced today is a sign of some of the problems we face as a society. If a method damages the ecosystem of the soil, it makes sense to look for a more sustainable way to grow food. Yet we are often caught up in politics, infighting, and a lack of interest from the people who can make changes.
The Road to Sustainable Living
Food is survival, so it should have the highest priority. The reality, as I see it, is that many special interests have a strong motive to profit from our biological responses to the foods engineered today. Knowledge is a good first step. Reading labels, cooking more at home, and learning where your food comes from are practical ways to begin.
If you are looking for ways to support your everyday routine, you can also browse our Wellness Support category. Supplements are not a substitute for a balanced diet, and it is wise to check with a healthcare professional before adding anything new.
Thanks for reading, listening, or watching.
FAQ
Chef Dr. Mike is Dr. Michael Fenster, a cardiologist, professional chef, and professor of culinary medicine. He explores the food experience and how eating relates to health and well-being. His books include Ancient Eats and Eating Better Living Better.
He emphasizes understanding how eating affects us and being aware of heavily processed products. He explores the idea of food as medicine and the value of natural, less processed foods.
The episode raises concern about growing methods that harm the soil and ecosystem. It points toward finding more sustainable ways to grow food for the long term.
Food is essential for survival. There are also competing interests and powerful motives to profit from highly processed foods, which can affect the quality of what ends up on our plates.
He explains the methods and scientific approach behind how these foods are engineered, including why many are designed to be hard to stop eating. Understanding this can help you make more informed choices.
Educational Disclaimer
This article is for educational purposes only and summarizes a podcast conversation. It is not medical or nutrition advice and is not intended to diagnose, treat, cure, or prevent any disease. Please consult a qualified healthcare professional or registered dietitian about your own diet and health.
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