Chef Dr. Mike

Board-certified Interventional Cardiologist, Professional Chef, and Professor of Culinary Medicine @umontana. Reshaping the relationship between food and health

[Chef Dr. Mike @ChefDrMike]

Let us take a moment and remember those brave and selfless souls who paid the ultimate price; that we might enjoy our precious freedoms. In the same breath, let us give thanks to all, past and present, who have and are serving to defend what was purchased with treasured blood.
#Memorialday #military #bravesouls #HonorTheFallen #RememberAndHonor #USA #Freedom #Veterans #Military #Service #Gratitude #AmericanFlag #ChefDrMike

[Mark Hyman, M.D. @drmarkhyman]

I used to roll my eyes at gratitude journals. Then I looked at the data.

People who practice gratitude consistently have 23% lower cortisol levels — leading to reduced stress, improved sleep, and better immune function.

Lower cortisol means less inflammation.. less inflammation means slower aging.

[Carlos A. Monteiro @CMonteiro_USP]

Just what the doctor ordered: Brazil’s drive to ditch UPFs from hospital menus
Following the successful reduction of ultra-processed foods in schools, scientists and politicians hope to improve patient health with locally grown and freshly prepared meals👏
https://t.co/wwdyaWbjHy

[Carlos A. Monteiro @CMonteiro_USP]

Healthy Eating Research released new recommendations to help policymakers address UPFs in the U.S. Developed by a diverse expert panel, they provide practical criteria to identify UPFs for policy purposes and policy options to reduce their consumption. https://t.co/Jch7Xu3phB

[Chef Dr. Mike @ChefDrMike]

Take-away Tuesday
In the spirit of the original Sherlock Holmes serial stories, we bring you PART 2 of a previously undiscovered case…

🔎 Sherlock Holmes and The Case of The Vanishing Vitality

A curious tale involving Sherlock Holmes, Dr. John Watson, a seemingly innocent sandwich…
…and a mystery that strikes at the very heart of modern health.

Told as a 3-part serialized adventure.
Part 1: https://t.co/dcrhzyViFP
Part2: https://t.co/cqQJ53cQun

Want to go deeper into the science behind the story?
Discover Food as Information in:

Dinner with God: Understanding The Language of Food
https://t.co/Out3mmsj7h

“I loved this ridiculously good book so much. Hilarious, weird, scholarly, unique. The idea that food is language and information is so powerful and explanatory, and it lays the foundation for a new paradigm so brilliantly.” ~ Professor Chris van Tulleken, University College London Hospitals

If food is a language…it’s time to learn how to speak it.
Get your copy now:
https://t.co/IuMUfZczDO

[Chef Dr. Mike @ChefDrMike]

Happy Mother's Day!!!

[Gary Brecka @thegarybrecka]

The war on red meat ignores the most important variable.

Processing.

Unprocessed red meat from quality sources, grass-fed beef, bison, lamb, has a very different nutritional profile and inflammatory impact than ultra-processed deli meats packed with nitrites, fillers, and preservatives.

Quality matters. Processing matters. Source matters.

Eat real meat. Avoid the factory-processed version. The distinction is everything.

[Chef Dr. Mike @ChefDrMike]

Take-away Tuesday
In the spirit of the original Sherlock Holmes stories—first unveiled as serialized mysteries in The Strand Magazine—we bring you a previously undiscovered case…

🔎 Sherlock Holmes and The Case of The Vanishing Vitality

A curious tale involving Sherlock Holmes, Dr. John Watson, a seemingly innocent sandwich…
…and a mystery that strikes at the very heart of modern health.

Told as a 3-part serialized adventure.
Part 1: https://t.co/y4E9HhQOZ9

Want to go deeper into the science behind the story?
Discover Food as Information in:

Dinner with God: Understanding The Language of Food
https://t.co/dP2Ijaybos
“It’s amazing—brilliant. I honestly don’t have words to fully express how much pleasure I had reading it. It is such an important contribution.”
— Carlos A. Monteiro

If food is a language…it’s time to learn how to read it.
Get your copy now:
https://t.co/dDPvc544Ij

[Chef Dr. Mike @ChefDrMike]

What exactly is "Food as Information (FAI) Theory? Check out my new syndicated feature at The Wiki Observatory! https://t.co/rSrG8PKKgE #FoodAsInformation #CulinaryMedicine #HealthyLiving #ChefDrMike

[GMOScience @GMOScience]

@ValerieAnne1970 Thank you for sharing this and I've been reporting on genetically modified microbes and synthetic biology ad nauseam!

Here is a slide from a free talk I'm doing tomorrow April 16 at 10AM PST for The Real Truth About Health:

[Valerie Anne Smith @ValerieAnne1970]

You think you're just eating "cheese"?

Think again.

90% of the American cheese on store shelves right now is made with a lab-engineered fake rennet called FPC — fermentation-produced chymosin.

And it was originally developed and patented by Pfizer in 1990. Yeah, *that* Pfizer.

Here's how they did it: They took the gene for chymosin (the key clotting enzyme from a calf's stomach), spliced it into Aspergillus Niger — black mold — using CRISPR gene-editing tech, then let the mold ferment in giant vats like some dystopian bio-reactor. The result? A synthetic enzyme that's cheaper, faster, and more consistent than the real thing.

Big Food loved it. No more baby calves. No supply limits. Just endless, uniform cheese bricks rolling off the line. FDA called it "substantially equivalent" to real rennet and gave it GRAS status with zero long-term human safety studies — just a 90-day rat trial. Sound familiar?

The worst part? This stuff isn't even listed properly.

On ingredient labels it hides behind vague wording:
- "enzymes"
- "microbial enzymes"
- "vegetarian rennet"
- or just plain "rennet"

And here's where it gets insidious: Plenty of people are getting bloating, digestive distress, skin issues, or straight-up allergic reactions after eating cheese... and they blame "dairy." But a growing number are realizing it's not the milk — it's the A. Niger residue or the GM process itself triggering the problem.

Real animal rennet? That's the traditional calf-stomach enzyme our ancestors used for thousands of years. It works with your body. No hidden mold genes.

Want the real stuff?

How to actually avoid this garbage:
- Look for labels that specifically say "animal rennet" or "calf rennet"
- Skip anything that says "microbial," "vegetarian," or just "enzymes"
- Buy European imports, artisanal, or raw-milk cheeses (they still use the old-school stuff)
- Certified Organic or Non-GMO Project Verified is safer (many ban FPC outright)
- Best move: find a local cheesemaker who tells you exactly what they use

They turned one of the oldest, most nutrient-dense foods on earth into another ultra-processed Franken-food and hoped you'd never notice.

Stop eating their science experiment.

Your gut (and your ancestors) will thank you.

[Chef Dr. Mike @ChefDrMike]

Take-away Tuesday

More praise for "Dinner with God: Understanding The Language of Food":

“It’s amazing—brilliant. I honestly don’t have words to fully express how much pleasure I had reading it. It is such an important contribution.”
~ Professor Carlos A. Monteiro, MD, PhD, Emeritus Professor, School of Public Health, University of São Paulo (Originator of NOVA Classification System for UPFs)

Check out the book here, now available!
https://t.co/nqoHYnWGso

[Chef Dr. Mike @ChefDrMike]

Monday Rewind!
If you missed Part 2 in last week's column, check it out here:
https://t.co/2AIeWRahWA

Or catch The Language of Food podcast:
https://t.co/mnWsmvhNyR

Don't forget to check out Chef Dr. Mike's latest book, now available!!
https://t.co/CpXGc9oh0W

Praise for The Language of Food:
“I loved this ridiculously good book so much. Hilarious, weird, scholarly, unique. The idea that food is language and information is so powerful and explanatory, and it lays the foundation for a new paradigm so brilliantly.”
~ Professor Chris van Tulleken, University College London Hospitals, University College London, Author of the US (NYT) & UK (Sunday Times) best-selling book, Ultra-Processed People: Why We Can't Stop Eating Food That Isn't Food.

[Chef Dr. Mike @ChefDrMike]

Friday Feasts!
Inspiration for the weekend.
Peach and Red Wine Lamb à la Matignon

Check out Chef Dr. Mike’s new book, Dinner with God: Understanding The Language of Food. https://t.co/glFZEdszAa

#FridayFeast #CulinaryMedicine #HealthyEating #LambRecipe #ChefDrMike #Foodie

[Chef Dr. Mike @ChefDrMike]

The Language of Food Podcast:
From Tokens to Grammar: Behind The Language of Food Part 3

Podcast (~15 min): https://t.co/Am9L89zKPV
Source: https://t.co/dAGX1A59sp

This podcast explores the concept of food as information, arguing that our bodies function as predictive systems that rely on consistent dietary signals to maintain metabolic stability.
Using a computer processor analogy, the author explains how ultraprocessed foods create "informational noise" by delivering mismatched or exaggerated sensory and metabolic cues.

While the body can handle occasional inconsistencies, persistent prediction errors eventually overload regulatory mechanisms, including the gut microbiome and hormonal pathways.
This gradual systemic drift away from balance is proposed as the underlying driver of chronic metabolic diseases like obesity and diabetes. Ultimately, health may depend on the informational coherence of our diet rather than just isolated nutrients or calories.

Chef Dr. Mike’s new book, Dinner with God, is now available: https://t.co/pTwdiD5zB8

[Chef Dr. Mike @ChefDrMike]

Wisdom Wednesday!
From Tokens to Grammar: Behind The Language of Food, Part 3.

Read Part 3, the conclusion, here: https://t.co/2AIeWRahWA

Chef Dr. Mike’s new book, Dinner with God (now available), reframes food as information—showing why what food means matters more than what it contains, and why that changes everything. Link to the book: https://t.co/OQJtQvc333

[Chef Dr. Mike @ChefDrMike]

Take-away Tuesday

This podcast explores the concept of food as information, arguing that our bodies function as predictive systems that rely on consistent dietary signals to maintain metabolic stability.
Using a computer processor analogy, the author explains how ultraprocessed foods create "informational noise" by delivering mismatched or exaggerated sensory and metabolic cues. While the body can handle occasional inconsistencies, persistent prediction errors eventually overload regulatory mechanisms, including the gut microbiome and hormonal pathways.
This gradual systemic drift away from balance is proposed as the underlying driver of chronic metabolic diseases like obesity and diabetes. Ultimately, health may depend on the informational coherence of our diet rather than just isolated nutrients or calories.

Video Podcast: https://t.co/E3IYoP1pAG

Source Article: https://t.co/2AIeWRahWA

Don't forget to check out Chef Dr. Mike's latest book, now available!
https://t.co/nqoHYnWGso

[Chef Dr. Mike @ChefDrMike]

Monday Rewind!
If you missed Part 2 in last week's column, check it out here: https://t.co/YFOhk2OPzT

Or catch The Language of Food podcast: https://t.co/A8x02sBmU4

Don't forget to check out Chef Dr. Mike's latest book, now available!!
https://t.co/CpXGc9oh0W

Praise for The Language of Food:
“I loved this ridiculously good book so much. Hilarious, weird, scholarly, unique. The idea that food is language and information is so powerful and explanatory, and it lays the foundation for a new paradigm so brilliantly.”
~ Professor Chris van Tulleken, University College London Hospitals, University College London, Author of the US (NYT) & UK (Sunday Times) best-selling book, Ultra-Processed People: Why We Can't Stop Eating Food That Isn't Food.

#CulinaryMedicine #FoodAsMedicine #HealthyEating #Nutrition #Longevity #Wellness #FoodScience #HealthPodcast#MedicalNutrition #EatWell #FoodLovers #Foodie #HealthTips #FoodForThought #WellnessJourney #LinkedInNews #Leadership #Healthcare#PublicHealth #Science #NutritionScience #Wellbeing #HealthAndWellness #Inspiration #FoodIndustry #HealthyLiving #EatSmart #FoodEducation #WholeFoods #GutHealth #Microbiome#ChefDrMike #DinnerWithGod

[Chef Dr. Mike @ChefDrMike]

Friday Feasts!
Inspiration for the weekend.
Crawfish Etouffee Tart with Cajun Sauce

Be sure to check out Chef Dr. Mike’s new book, Dinner with God: Understanding The Language of Food. https://t.co/CEcNSG4wcx available now.

#FoodAsMedicine #CulinaryMedicine #HealthyFood #EatWell #Foodie #Wellness #ChefLife #DinnerWithGod #WeekendEats #InstaFood #FoodPhotography #WeekendInspiration #FoodLovers #ChefDrMike #FoodBook2026 #DeliciousMeals

[Chef Dr. Mike @ChefDrMike]

The Language of Food Podcast:
From Tokens to Grammar: Behind The Language of Food Part 2

Podcast (~15 min):https://t.co/A8x02sBmU4

Source: https://t.co/YFOhk2OPzT

This podcast explores the concept of "food grammar," arguing that the physical structure of what we eat is just as important as its nutritional content.
The podcast uses a linguistic analogy to explain that while ultraprocessed foods may contain the same "words" or nutrients as whole foods, their broken structural patterns confuse the body’s internal systems. 
Natural foods deliver information in a predictable sequence that allows the metabolism and brain to synchronize effectively. In contrast, industrial processing strips away these essential biological signals, leading to metabolic dysfunction and a loss of regulatory precision. Ultimately, true nutrition depends on the grammar of food rather than just a list of chemical ingredients or nutrients.

Chef Dr. Mike’s new book, Dinner with God, is now available: https://t.co/giSNRwOlaO

#FoodPodcast #HealthyEating #UltraProcessedFoods #NutritionScience #FoodPolicy #WholeFoods #ChronicDiseasePrevention #FoodEducation #DietaryPatterns #FoodAsInformation #Healthcare #Wellness #Leadership #BookLaunch #ChefDrMike #FoodIndustry #PublicHealth #Podcast #ListenNow