In this episode, Dr. Jockers uncovers the real story behind red meat and cholesterol. He breaks down why processed carbs, seed oils, and insulin resistance—not red meat—are driving heart disease. You'll also learn how cholesterol actually supports cell health and hormone balance.
You'll discover how grass-fed red meat fuels your body with essential nutrients like carnitine, zinc, and vitamin B12 while reducing inflammation. Dr. Jockers explains why nutrient quality matters more than quantity and how modern research challenges old diet myths.
If you've ever felt bloated, sluggish, or uneasy after eating meat, this episode shows what's really going on. Learn how low stomach acid, sluggish bile, or gut imbalances may be the issue—and the simple, natural ways to fix them for better digestion and energy.
In This Episode:
00:00 Introduction to Beef Tallow and Seed Oils
00:41 Interview with Steven Rofrano: The Journey of Ancient Crunch
05:39 The Birth of Masa Chips
10:26 Challenges in Perfecting the Recipe
14:14 The Importance of Organic Ingredients
19:37 The Rise of Vandy Crisps
26:39 The Vicious Cycle of Non-Organic Farming
27:58 The Benefits and Drawbacks of Avocado Oil
28:40 Comparing Cooking Oils: Olive Oil, Coconut Oil, and Beef Tallow
30:40 The Science Behind Cooking Oils and Their Properties
37:57 Challenges and Innovations in Healthy Snack Production
40:09 Expanding Product Lines and Future Plans
41:41 The Philosophy of Real Food and Health
45:00 Conclusion and Final Thoughts
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"Seed oils force your body into sugar-burning mode, damage mitochondria, and accelerate aging."
~ Dr. Jockers
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