Unpacking Ultra-Processed Foods & Why Calories Don't Tell the Whole Story

In this episode of the Health Optimization Medicine Podcast, Boomer Anderson, Dr. Ted Achacoso, Dr. Scott Sherr, Dr. Allen Bookatz, and Dr. Jup Kuipers explore:

• Are All Calories Equal? Why can two meals with nearly identical calories and macronutrients produce different metabolic responses?
• What Makes a Food Ultra-Processed? How does the NOVA classification distinguish ultra-processed formulations from foods that are simply canned, frozen, or otherwise processed?
• What Happens After You Eat? What did a controlled meal study reveal about glucose, insulin, and energy metabolism after ultra-processed and minimally processed meals?
• Can Ultra-Processed Foods Influence How Much You Eat? What do controlled dietary trials reveal about calorie intake, appetite, satiety, and body weight?
• What Role Does the Gut-Brain Connection Play? How might food processing and formulation influence appetite signals, food reward, and the body's response to a meal?
• Does Food Texture Matter? What does research on eating rate suggest about the relationship between food structure, energy intake, and body composition?
• Why Isn't One Biomarker Enough? How can clinical metabolomics help clinicians look beyond glucose and conventional markers to assess broader metabolic patterns?
• How Does HOMe Approach Nutritional Health? What roles do bioenergetics, the gut-immune system, exposomics, and evolutionary medicine play in understanding how food affects cellular function?
• What's One Practical Change You Can Make? How can you choose less-processed foods that are enjoyable, convenient, and affordable, while observing how dietary changes affect your own health?

What We Discuss:

00:00 – Two Lunches, Same Calories, Different Responses
01:20 – Why Calories and Macros Don't Tell the Whole Story
01:56 – What Counts as Ultra-Processed Food?
02:37 – Why HOMeHOPe Starts at the Cell
04:02 – Clinical Metabolomics: The Metabolic Dashboard
04:23 – The Matched-Meal Study
05:10 – Glucose, Insulin, and Different Responses
06:14 – Food Processing, the Brain, and Reward
07:04 – Why Glucose Alone Misses the Story
07:54 – The NIH Trial: Ultra-Processed vs. Unprocessed Diets
08:57 – The Eight-Week Dietary Trial
10:03 – The HOMeHOPe Pillars
11:00 – One Practical Change at the Grocery Store
12:47 – Are High-Protein Foods Still Ultra-Processed?
13:23 – Personalizing Nutrition with Metabolomics
14:38 – Can Food Texture Change How Much We Eat?
15:43 – Designing Individualized Nutrition Studies
16:51 – Flip the Package, Read the Label 
18:08 – From Disease Management to Health Optimization
19:24 – Clinical Metabolomics and Further Learning

Full Transcript:

[00:00:00] Boomer Anderson: Quick quiz. Two lunches, same calories, same protein, same carbs, same fats. One came out of a factory, the other came out of a kitchen. Same lunch? 

[00:00:11] Dr. Jup Kuipers: Well, your nutrition label says yes. 

[00:00:13] Dr. Ted Achacoso: Your cells have a second opinion. 

[00:00:15] Dr. Scott Sherr: So who do we trust? The label or the cells?

[00:00:22] Dr. Allen Bookatz: Welcome to the HOMeHOPe Podcast. I'm Dr. Allen Bookatz, an emergency physician and Health Optimization doctor. With me are Dr. Scott Sherr, a board-certified internist and HOMe doctor; Dr. Jup Kuipers, a general practitioner and a HOMe doctor based in Amsterdam; Dr. Ted Achacoso, founder of HOMeHOPe; and Boomer Anderson, CEO of HOMeHOPe and Health Optimization practitioner.

[00:00:44] Dr. Allen Bookatz: Today's question: Do calories and macros tell the whole story about ultra-processed food? This month, a study in Nature Metabolism put two mashed meals head-to-head and watched what the body did with each one. We'll unpack it, [00:01:00] add three more trials, and finish with one change you can make in the grocery aisle this week.

[00:01:04] Dr. Scott Sherr: And we'll keep one question running the whole way through. Not just what a food does to your disease risk, but what it does for the cells that you have to use it. 

[00:01:11] Boomer Anderson: Finally, guys, an episode where my lunch is the guest. And it's under oath. 

[00:01:20] Dr. Scott Sherr: Here's the $64,000 question. If two meals match on calories and macros, why would your body treat them differently, Jup?

[00:01:27] Dr. Jup Kuipers: Well, because a nutrition label is like a shipping invoice. It tells you what's in the box. It doesn't tell you how the box was packed or how fast it gets delivered. So your body responds to the delivery, the structure of the food, how quickly it breaks down, and the signal it sends on the way. 

[00:01:43] Dr. Scott Sherr: And why should a clinician care if someone is already hitting their numbers?

[00:01:47] Dr. Jup Kuipers: Because hitting the numbers and feeling well are two very different results. Mm-hmm. The numbers describe what went in. Health is about what the cells could do with it. 

[00:01:56] Dr. Allen Bookatz: Okay, guys, before we go further, let's just get some definitions in place here. Let's [00:02:00] define ultra-processed. Otherwise, like every can, right, or box in the pantry is a suspect here.

[00:02:06] Dr. Jup Kuipers: So the NOVA system calls them industrial formulations built from substances pulled out, out from food or chemically changed, plus additives that make them tastier or more appealing. Canning, freezing, or pickling doesn't put a food in that group by itself. 

[00:02:21] Boomer Anderson: So happy right now because my frozen peas are in it then.

[00:02:25] Dr. Jup Kuipers: For now. Completely. So are your grandmother's pickles. Pr- processing is a spectrum. The useful question, however, is what is processing, what this processing did to the food structure and what is added. 

[00:02:37] Dr. Scott Sherr: So where does HOMeHOPe start, Dr. Ted? 

[00:02:39] Dr. Ted Achacoso: Oh, well, Scott, with the basic cell. Every organ is built from cells, and the basic cell is what they all have in common.

[00:02:45] Dr. Ted Achacoso: Illness medicine works at the level of organs, uh, which makes it downstream. HOMeHOPe works upstream at the cell, and food is one of the th- things arriving there three or four times a day. 

[00:02:59] Dr. Jup Kuipers: And we start with [00:03:00] a positive definition of health, not just the absence of disease, but the right balance between building up, or anabolism, and breaking down, catabolism, according to the stage of life the biological organism is in.

[00:03:12] Dr. Jup Kuipers: Just because you're not sick doesn't mean you're healthy. It only means that you're not sick. 

[00:03:16] Boomer Anderson: Please pers- please, please, please personify this. Like, give me a person, not a definition. 

[00:03:22] Dr. Jup Kuipers: So in my teaching, I use a illustrative case. Marcus is 52. 24 lab results, every one of them in the normal range, and he asks, "Then why don't I feel well?"

[00:03:32] Dr. Jup Kuipers: And he's told, "Well, everything's normal. It's probably just your age." A normal range is a survival range. HOMeHOPe asks what optimal looks like for Marcus. 

[00:03:43] Dr. Allen Bookatz: Okay, that's for Marcus, but for food, not harmful isn't necessarily the finish line we're looking at either. 

[00:03:49] Dr. Ted Achacoso: Exactly. Illness medicine asks what's wrong.

[00:03:52] Dr. Ted Achacoso: HOMeHOPe asks what's right. For a meal, that means asking what it does for cells that eat it, not only whether it raises a [00:04:00] disease risk, and that changes what we measure. 

[00:04:02] Boomer Anderson: All right, doctor, we need to translate what we measure for somebody holding a sandwich. 

[00:04:07] Dr. Jup Kuipers: Picture your car's dashboard. Metabolites, the small molecules your body makes and uses, are the warning lights.

[00:04:13] Dr. Jup Kuipers: Clinical metabolomics reads that dashboard for one person. What's running low? What's building up? What's out of balance? And food is one of the biggest sources of what shows up there. 

[00:04:23] Dr. Scott Sherr: All right, so let's get into this new study, Jup. What did they actually do? 

[00:04:26] Dr. Jup Kuipers: A team led by Zach Hutelin and Alexandra DiFeliceantonio brought in 32 young, healthy weight adults on two separate mornings after an overnight fast, and each time they ate a meal of about 300 calories.

[00:04:41] Dr. Jup Kuipers: One ultra-processed, one not, and in random order. 

[00:04:44] Dr. Allen Bookatz: Okay, well how close were those meals matched? 

[00:04:47] Dr. Jup Kuipers: Very closely. So calories, protein, fat, carbs, fiber, sodium, even glycemic index, all within about 1.5%. Then each person spent three hours in a room-sized chamber that measures [00:05:00] every breath with blood drawn along the way.

[00:05:03] Boomer Anderson: Hmm, three-hour breakfast in a glass box. I've certainly had worse Mondays 

[00:05:07] Dr. Allen Bookatz: So other than new mental illness, what else came back? 

[00:05:10] Dr. Jup Kuipers: So total blood sugar over the three hours, no difference, but the shape was different. After the minimally processed meal, glucose rose faster and then settled. After the ultra-processed meal, it tended to linger.

[00:05:25] Dr. Scott Sherr: Hmm. And how about insulin? Yep. 

[00:05:26] Dr. Jup Kuipers: Much higher after the ultra-processed meal. For about 40 minutes to two hours even, metabolomic rates stayed higher too, and the mix of fuel the body was burning shifted. 

[00:05:37] Boomer Anderson: Hold the phone. Same calories, more energy burned. That sounds like a feature, not really a bug. 

[00:05:44] Dr. Jup Kuipers: It's not a weight loss trick.

[00:05:46] Dr. Jup Kuipers: This was one morning meal in young, healthy adults over three hours, so it shows the immediate response, not years of eating. What it does show is that the body handled an identical calorie load differently and needed more insulin to do it. 

[00:05:59] Dr. Allen Bookatz: Couldn't they just [00:06:00] have eaten ultra-processed food, like, much quicker?

[00:06:03] Dr. Jup Kuipers: The opposite. In this study, it took them about a minute and a half longer to finish. They liked both meals equally and felt, felt equally hungry and full. 

[00:06:11] Dr. Scott Sherr: There was a brain piece to this too, right? Yep. 

[00:06:14] Dr. Jup Kuipers: Yes. 52 people had a brain scan while bidding on pictures of food. Their bids didn't differ, but in the striatum, the part of the brain that learns what food is worth, the signals tracking those bids ran in opposite directions for the two kinds of food.

[00:06:28] Boomer Anderson: So my wallet says, "Hey, same price," but my brain's quietly making a different receipt. 

[00:06:34] Dr. Ted Achacoso: And that's the gut talking to the brain. For a very long time, what a food did after we swallowed it taught the brain what the food was worth. A formulation can keep the flavor and change the delivery. 

[00:06:46] Dr. Jup Kuipers: That is why highly processed diets sit on my own list of evolutionary mismatches, and the authors point to structure.

[00:06:54] Dr. Jup Kuipers: Many ultra-processed foods are designed to break down fast in the mouth into a soft, [00:07:00] easy-to-swallow mass. Great for pleasure. It may change digestion too. 

[00:07:04] Dr. Allen Bookatz: Okay, so for those of us who see clients or patients, if you checked only the glucose total, then you would essentially call these two mea- meals identical, right?

[00:07:15] Dr. Ted Achacoso: That's a single marker habit, Allen. Illness medicine looks for one disease marker at a time, and it looks for patterns in disease without first learning the patterns of health. In HOMeHOPe, normal isn't optimal. One reading is never the whole network. Here, glucose alone missed the story. 

[00:07:31] Dr. Jup Kuipers: So the HOMeHOPe version of this study repeats it in each person several times.

[00:07:36] Dr. Jup Kuipers: Read glucose and insulin together, add a metabolomic profile of amino acids and organic acids, and measure something people actually feel, like focus two hours later, for example. Then ask whose networks shift and which way. 

[00:07:49] Dr. Scott Sherr: Now let people eat as much as they want. 

[00:07:52] Dr. Allen Bookatz: That's, uh, that's what I'm talking about, Scott.

[00:07:54] Dr. Allen Bookatz: That's Kevin Hall's n- 2019 trial at the NIH. 20 adults lived on a research ward for four [00:08:00] weeks. Two weeks they ate ultra-processed food, and two weeks they ate unprocessed food. The menus were matched closely for calories, sugar, fiber, sodium, other macronutrients, and people ate as much as they liked.

[00:08:13] Dr. Allen Bookatz: Think of it as like a buffet here. And on the ultra-processed diet, they ate about 500 calories more a day, and they actually gained two pounds. But on the unprocessed diet, they lost about two. 

[00:08:23] Boomer Anderson: 500 extra calories a day without trying? This is my most efficient work ever. 

[00:08:29] Dr. Jup Kuipers: They also ate faster on the ultra-processed diet, and its solid food packed more calories into every bite.

[00:08:35] Dr. Jup Kuipers: So this compares whole diets. On the unprocessed diet, a fullness hormone called PYY went up and the hunger hormone ghrelin went down. 

[00:08:43] Dr. Ted Achacoso: The gut was sending clearer messages. A HOMeHOPe version keeps the free eating, then follows each person's appetite signals, nutrient status, and metabolomic pattern, and asks who finishes the two weeks better nourished, not just who ate less.

[00:08:57] Dr. Scott Sherr: This third trial took it home, Jup. 

[00:08:59] Dr. Jup Kuipers: [00:09:00] Literally. In Samuel Dicken's trial in England, 55 adults had all their food delivered for two eight-week stretches. Both diets followed the UK's healthy eating guide. One was minimally processed, one ultra-processed. People lost weight on both, about 2% on the minimally processed diet and about 1% on the ultra-processed diet.

[00:09:20] Boomer Anderson: Both diets lost weight. Somewhere a headline writer, a good copywriter is crying. 

[00:09:27] Dr. Allen Bookatz: Uh, well, didn't the minimally processed diet also do better on body fat, triglycerides, and cravings control, right? But what was interesting is that if we're following things like cholesterol and lipids, the LDL went the other way.

[00:09:41] Dr. Allen Bookatz: So it actually fell more on the ultra-processed diet. How do we explain that? 

[00:09:46] Dr. Ted Achacoso: Well, this is exactly why HOMeHOPe reads patterns instead of crowning one number, Allen. That trial's main outcome was weight. A HOMeHOPe version makes health the main outcome. Each person's nutrient status, [00:10:00] metabolic balance, and daily function with weight as one reading.

[00:10:03] Dr. Scott Sherr: Jup, where do the HOMeHOPe pillars come in here? 

[00:10:06] Dr. Jup Kuipers: So bioenergetics, one of our pillars, asks what happened to the fuel? The gut-immune system pillar follows the messages from the gut to the brain. Exposomics looks at what comes in alongside the calories, like emulsifiers and flavorings, and exposure we can track instead of guess about.

[00:10:25] Dr. Ted Achacoso: And evolutionary medicine ties it together through the cell danger response, the cell's defend and repair program. It switches on when a threat outruns the cell's capacity. So there are two levers, lighten the load and build capacity. Helping a cell response resolve is core HOMeHOPe expertise, and the order is confirm, stabilize, restore, then challenge.

[00:10:47] Dr. Ted Achacoso: A dependable nourishing meal is one of the simplest ways to s- stabilize and restore. 

[00:10:52] Boomer Anderson: So lunch is really just a part of the repair crew. 

[00:10:55] Dr. Jup Kuipers: Mm-hmm, and clinical metabolomics is the site inspector. It tells us whether the crew got the [00:11:00] materials it needed. 

[00:11:00] Dr. Allen Bookatz: Okay, so now is the time for the one cent solution.

[00:11:05] Dr. Allen Bookatz: What is the smallest useful change someone can make this week? 

[00:11:09] Dr. Jup Kuipers: Turn the package around. The nutrition panel gives you the numbers. The ingredient list tell you how the food was made. If it lists things you'd never keep in a kitchen, like hydrolyzed proteins, high fructose corn syrup, emulsifiers, or flavor enhancers, it's an ultra-processed formulation.

[00:11:28] Boomer Anderson: Sounds like my shopping cart's about ready to take a trip through customs. 

[00:11:31] Dr. Jup Kuipers: Just one item. Pick something you buy every week and find a less processed version you will enjoy and can afford. Oats instead of a flavored cereal bar. Plain yogurt with fruit instead of a dessert styled one. 

[00:11:43] Dr. Scott Sherr: Anything from the texture research for the carts here, Jup?

[00:11:46] Dr. Jup Kuipers: Choose the version you have to chew. 

[00:11:49] Dr. Scott Sherr: Mm-hmm. 

[00:11:49] Dr. Jup Kuipers: Corn on the cob over corn puffs. A whole orange over orange juice. In the texture trial we'll get into in a minute, food built for slower eating led [00:12:00] people to eat less. 

[00:12:01] Boomer Anderson: Yeah, it's funny you mention corn on the cob. That's the OG slow food, and it's also the original flossing challenge.

[00:12:08] Dr. Allen Bookatz: Ah. I have two questions. The first is what, what about people that don't have teeth? Okay. We'll, we'll save that one maybe for a later podcast. But what if the less processed version actually costs more? Think about people's wallets here. 

[00:12:20] Dr. Jup Kuipers: Then pick a different swap. Oats, beans, eggs, frozen vegetables, and seasonal fruit are usually inexpensive.

[00:12:27] Dr. Jup Kuipers: If a swap doesn't fit the budget, it won't last. 

[00:12:29] Dr. Ted Achacoso: And keep convenience in the plan. Nobody has to cook from scratch every night. One swap you repeat teaches you more than a heroic week that falls apart by Thursday. 

[00:12:40] Boomer Anderson: This is so true. I've had hero- many heroic weeks that they all ended on Thursday. 

[00:12:45] Dr. Allen Bookatz: Thursday's not a bad Friday.

[00:12:47] Dr. Allen Bookatz: All right, what about the healthy ultra-processed foods out there, right? We're talking protein bars, plant-based burgers, right? Yeah. Uh, some type of, you know, AI-generated 

[00:12:59] Dr. Ted Achacoso: meat. California [00:13:00] stuff? 

[00:13:00] Dr. Allen Bookatz: Yeah. 

[00:13:02] Dr. Jup Kuipers: Hmm. Read them the same way, Allen. A high-protein label doesn't change how the food was made. In Dicken's trial, a guideline following ultra-processed menus still helped people lose weight, just less than the minimally processed one.

[00:13:19] Dr. Jup Kuipers: So they can have a place, they just shouldn't be the whole plan. 

[00:13:23] Dr. Scott Sherr: Now for the clinicians listening, what changes in the consultation, Jup? 

[00:13:26] Dr. Jup Kuipers: Ah, the question. Instead of are you hitting your calorie target, we ask, "What is this meal doing for you?" We take a careful food history and then use clinical metabolomics to compare the client's pattern with optimal ranges, balance what off, and measure again.

[00:13:42] Dr. Allen Bookatz: Uh, it sounds awfully like lifestyle medicine, doesn't it? 

[00:13:45] Dr. Ted Achacoso: It's a different destination. Hmm. Lifestyle medicine prescribes lifestyle to treat diseases and uses disease markers to assess progress. HOMeHOPe prescribes lifestyle, nutritional, and behavioral modifications to optimize health and uses health [00:14:00] markers to assess progress.

[00:14:01] Dr. Ted Achacoso: The purpose decides what you measure. 

[00:14:03] Dr. Scott Sherr: And what should someone notice after the swap, Jup? 

[00:14:05] Dr. Jup Kuipers: Whether the meal carries them to the next one, how the afternoon feels, cravings, digestion, and sleep. Jot it down for two weeks. If something's off, change the amount or the food before adding anything else. 

[00:14:18] Boomer Anderson: Uh, this sounds like something I can grab onto, a two-week study with one participant, me.

[00:14:24] Boomer Anderson: I, I can't drop out of that one. 

[00:14:26] Dr. Ted Achacoso: That's evidence-informed individual care in miniature, or evidence-informed medicine. One person, one clear question measured over time. It's also how HOMeHOPe would design the next study. 

[00:14:38] Dr. Scott Sherr: Ah, so here's the finding that sharpens all of this. What if the real issue isn't processing at all, but how fast a food lets you eat?

[00:14:45] Dr. Jup Kuipers: Ciarán Forde's team tested exactly that. 41 adults ate two ultra-processed diets for two weeks each. Both were matched for taste, portion size, calories served, energy density, and v- variety. The difference they designed was [00:15:00] in texture to make eating slower or faster. On the slower diet, diet, people ate about 370 fewer calories a day and lost nearly half a kilo of body fat, though their weight didn't change.

[00:15:11] Dr. Allen Bookatz: Ah, so here's where having teeth might be actually somewhat helpful here. Inside the ultra-processed category, texture changed how much people ate. 

[00:15:20] Dr. Jup Kuipers: Exactly. 

[00:15:21] Dr. Ted Achacoso: Well, that depends whether or not your teeth are broken. Especially your molars. 

[00:15:27] Dr. Jup Kuipers: Yes. They changed the food themselves, so it doesn't tell us that simply telling people to chew longer would do the same.

[00:15:35] Dr. Jup Kuipers: It tells us the physical meal is worth studying. 

[00:15:37] Boomer Anderson: All right, so the next study needs two participants: uh, a food engineer and a stopwatch. 

[00:15:43] Dr. Ted Achacoso: And a health question. Here's the HOMeHOPe design. Cross processing with texture so we can finally separate the two. Run it in each person over several rounds and measure how fast they actually eat.

[00:15:54] Dr. Ted Achacoso: Read glucose and insulin together, a metabolic profile and gut fullness signals, plus an [00:16:00] outcome people care about, like afternoon energy or recovery after a brisk walk. 

[00:16:04] Dr. Allen Bookatz: Okay, and so where does, say, like the individual sit in that study? 

[00:16:08] Dr. Jup Kuipers: At the center, of course. Uh-huh. We profile each person's starting diet and metabolism first, so we can ask which food property help which person.

[00:16:17] Dr. Scott Sherr: What result would matter if weight never moved? Yep. 

[00:16:19] Dr. Jup Kuipers: A reproducible improvement in that outcome people care about, with the metabolomic pattern moving toward optimal. That's a health finding, and none of today's four trials were designed to detect it. 

[00:16:31] Dr. Ted Achacoso: That's the HOMeHOPe research agenda. Health as the main outcome, measured one person at a time.

[00:16:37] Dr. Ted Achacoso: Evidence-based illness medicine asks what works for the average. HOMeHOPe asks what works for this person and then measures it. Individualization doesn't replace evidence. It's where evidence meets the individual. 

[00:16:51] Dr. Allen Bookatz: All right. It's time for our three takeaways. Dr. Ted, start us on what is our first of our three takeaways.

[00:16:58] Dr. Ted Achacoso: One, the nutrition [00:17:00] label is an invoice, not a verdict. In this month's experiment, meals matched on calories and macros produced different insulin and metabolic responses. HOMeHOPe reads what your body does with a meal, not just what the label lists. 

[00:17:14] Dr. Allen Bookatz: Boomer, what's our second takeaway? 

[00:17:16] Boomer Anderson: All right, number two.

[00:17:18] Boomer Anderson: Uh, this is obvious to everybody, but your gut actually talks to your brain. Across these trials, processing and texture shifted insulin, fullness hormones, cravings, and how much people ate. Read the ingredient list, choose your foods that you have to chew, and listen to what your body tells you. 

[00:17:36] Dr. Allen Bookatz: All right, Dr.

[00:17:37] Dr. Allen Bookatz: Jup, what's our third takeaway? 

[00:17:38] Dr. Jup Kuipers: Number three, just make one swap and stick with it. Pick a food, a food you buy every week, choose a less processed version you enjoy and can afford, and notice what changes. And for clinicians, HOMeHOPe turns that swap into detect, balance, and measure again. 

[00:17:53] Dr. Scott Sherr: All right, so to conclude here, so let's go back to our two lunches with the same matching labels.

[00:17:58] Dr. Scott Sherr: Jup. 

[00:17:58] Dr. Jup Kuipers: Yes. The label [00:18:00] graded the ingredients, the body graded the delivery, and the brain kept its own notes. HOMeHOPe reads all three of those. 

[00:18:08] Dr. Allen Bookatz: Mm, awesome. All right, so now time to put my ER acute care medicine hat on. When someone comes in with a heart attack or a broken leg, illness medicine is superb. But for chronic diet-driven conditions, the main answer has been more drugs and more procedures.

[00:18:23] Dr. Allen Bookatz: Started once a disease number crosses a line. It drives with a rear view dashboard. 

[00:18:29] Dr. Ted Achacoso: HOMeHOPe drives with a forward-looking one, finding balance early, correct it, and optimize function before any disease number ever moves. Preventive medicine works to prevent diseases across populations. HOMeHOPe optimizes the health of the basic cell in each person and preventing disease outcomes as side benefit.

[00:18:48] Dr. Jup Kuipers: Which is why I tell clinicians HOMe isn't alternative medicine, it isn't functional medicine, it's foundational medicine. 

[00:18:56] Dr. Scott Sherr: Hm. And when someone says HOMeHOPe needs illness medicine's permission [00:19:00] to ask these questions, Dr. Ted? 

[00:19:02] Dr. Ted Achacoso: A framework that deals with illness has no authority over a framework that deals with health.

[00:19:06] Dr. Ted Achacoso: HOMeHOPe stands on its own, and it has sparked a global movement of clinicians asking better questions. 

[00:19:11] Boomer Anderson: So really here my lunch just got promoted from a calorie count to, to a clinical variable. 

[00:19:17] Dr. Ted Achacoso: Exactly. Disease is managed, health is optimized, and it starts with what's on your plate tomorrow. 

[00:19:24] Dr. Allen Bookatz: Okay. So if you are a clinician and want to read your client's metabolic dashboard, start with our clinical metabolomics at the HOMeHOPe Academy, then build on today's essentials modules, uh, bioenergetics, the gut-immune system, exposomics, and evolutionary medicine.

[00:19:40] Dr. Allen Bookatz: You'll find that at homehope.org/collections. 

[00:19:44] Boomer Anderson: And for everybody else, turn one package around this week. 

[00:19:48] Dr. Ted Achacoso: The label lists the ingredients, your cells write the review. 

[00:19:51] Dr. Allen Bookatz: Thanks all for listening to the HOMeHOPe Podcast, where your health gets its own question. See you next [00:20:00] time

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