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Dr. Ben Bikman & Dr. Ted Naiman Discuss Competing Ideas on All Things Health

Updated: Jun 15, 2021

Dr. Ben Bikman & Dr. Ted Naiman - Peak Human Podcast


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Welcome back, friends! I’m Brian Sanders and this is the Peak Human podcast. I’m also the owner of where you can get all kinds of properly raised meats and the creator of the Food Lies film. We continue to work on the film daily and are just as desperate to finish it and get out to the world as you are. I know it’s taking longer than expected, but we are making something truly special and there are a lot of factors we’re dealing with. It will be worth it, trust me.

This episode today is very special and a long time in the making. I got the top 2 audience favorites on one podcast. This nutrition stuff is so complex, it’s never enough to get one side of the story so I thought I could at least get 2. I try to stay out of giving my opinions in this one. Perhaps 3 would be a crowd. We talk about so many interesting topics such as the carbohydrate-insulin model of obesity, the alternatives to this. The personal fat threshold, the insulin model of disease which is separate from how one becomes overweight. Satiety and how it fits into this. The processing of foods and how it plays in. Basal insulin vs. bolus. THe satiety vs. calorie theory.

Also the big PUFA debate - are they as bad as they’re made out to be? I think they are, but these 2 don’t seem to think there’s anything uniquely problematic with them other than they supply empty calories and we eat way too much of them. So they do think you should cut them out. I try to not interject much. I’m not trying to insert myself too much into these discussions. I have all kinds of guests on with differing opinions to expose people to all the angles of this complex nutrition world. I think something particularly with these guys and PUFAs, especially omega 6, is that they haven’t spent the time to really dig into these details enough. They have busy lives and are focused on other areas of health. Just an idea.

Really we’re looking at the mystery of what goes on with food we eat and its role in disease and/or obesity (which are independent of each other). Everyone should be interested in this to some extent. Maybe not to the level of a 90 minute podcast into some of the small details, but these are important questions that need to be answered.

Dr. Ted Naiman is a board-certified Family Medicine physician in the department of Primary Care at a leading major medical center in Seattle. His research and medical practice are focused on the practical implementation of diet and exercise for health optimization. He has an undergraduate degree in mechanical engineering and utilizes engineering principles when dealing with complex systems such as human health and nutrition.

Dr. Ben Bikman is a researcher and professor specializing in metabolic function, insulin resistance, and the drivers of metabolic disorders. He has a PhD in bioenergetics, he did a postdoctoral fellowship with the Duke National University of Singapore in metabolic disorders, and he’s currently exploring the contrasting roles of insulin and ketones as key drivers of metabolic function.

At my company Nose to Tail we also raise low PUFA, high omega 3 ratio pigs. We do chicken as well. Check that out at

We also have the primal beef which is by far our best seller. It has liver, heart, kidney, and spleen mixed into the grass finished ground beef and tastes spectacular. I keep getting reports of how people’s kids love it maybe even more than they do themselves.

Our seasonings are available with your custom box. I use them every meal actually. I always put the ranch in yogurt as a sauce but I’ll also use the fresh catch on smoked oysters, the primal on any and all meats, and a new thing I did was put the thai seasoning on baked sweet potatoes. That was something special. They are fresh ground and have no fillers or funny stuff.

I just got my new batch of biltong and droewors in. Biltong makes beef jerky a thing of the past. It’s air dried so it’s softer, uses no sugars or preservatives, has extra grass fed healthy fat on it, and of course tastes amazing. We have 5 flavors to try so try them out today at

We also just added a custom cutting board with the Nose to Tail logo etched in. Use it as your plate or just chop up our fine meats on it. All of our boxes have free shipping options whether for the fresh meat or the other products.

For everything else we’re doing check out Join the newsletter there for our weekly roundup of the best content from around the web including our own original articles and videos. That’s all at

Now please enjoy this episode with my pal Brad Marshall.

Also check out our new beef tallow body care products

Biltong (South African air-dried beef specialty)

and custom patch hats

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  • [5:10] The 4 steps of insulin resistance.

  • [7:10] A deep dive into how insulin resistance spreads throughout the body.

  • [12:10] Hypertrophy and Hyperplasia of fat cells.

  • [18:10] Carbohydrate insulin model.

  • [31:10] How refined food plays a role in obesity.

  • [35:55] How processing, cooking, and pulverizing our food can lead to different hormonal reactions.

  • [46:30] Differences between basal and postprandial insulin.

  • [50:10] Obesity is a function of insulin and excessive energy intake

  • [1:01:10] Are PUFAs truly as bad as they are portrayed to be?

  • Soybean Oil Is More Obesogenic and Diabetogenic than Coconut Oil and Fructose in Mouse: Potential Role for the Liver

  • [1:13:50] How refined fats and carbs affect satiation and brain chemistry.

  • [1:22:30] A recap and discussing Brian’s Uganda trip.

[Extended show notes are available to Patreon supporters and members of the Sapien Tribe]


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