For episode 1 click here
In our latest interview with board-certified physician Dr. Peter Rogers, we explore the fascinating connection between what’s on your plate and what’s happening in your brain.
Why you should watch:
Dr. Rogers delivers eye-opening insights about how high-fat meals (yes, even the “healthy fats”) create “blood sludge” – a condition where your red blood cells stick together, dramatically reducing oxygen delivery to your brain and other vital organs. Just one high-fat meal can reduce oxygen to your brain by up to 30% for hours!
Key highlights from this information-packed session:
* Why all dietary fat (not just saturated fat) contributes to atherosclerosis
* How fiber protects both your gut AND your blood-brain barrier
* The shocking impact of leaky gut on brain inflammation and cognitive decline
* Why common foods and habits promote excessive blood clotting
* The connection between kidney function and brain health
* How processed foods and chemicals damage your microglia (your brain’s immune cells)
If you’re concerned about maintaining sharp cognitive function as you age or want to understand why so many people experience brain fog, memory issues, and cognitive decline, this interview provides crucial scientific context.
Dr. Rogers backs everything with research while explaining complex mechanisms in accessible terms. His no-nonsense approach cuts through nutrition myths and offers practical insights for protecting your brain health.
Previous episode:
https://projectwaistline.com/?p=46396