Author

About the Author
You probably first saw Dr. Simpson on TikTok or Instagram or Facebook or Twitter. Dr. Terry Simpson received his undergraduate, graduate, and medical degrees from the University of Chicago, where he spent several years in the Kovler Viral Oncology laboratories doing genetic engineering. Until he found he liked people more than Petri dishes. After a career in surgery, his focus is to make sense of the madness, and bust myths. Dr. Simpson, an advocate of culinary medicine, believes in teaching people to improve their health through their food and in their kitchen. On the other side of the world, he has been a leading advocate of changing health care to make it more "relationship based," and his efforts awarded his team the Malcolm Baldrige award for healthcare in 2018 and 2011 for the NUKA system of care in Alaska and in 2013 Dr Simpson won the National Indian Health Board Area Impact Award. A frequent contributor to media outlets discussing health related topics and advances in medicine, he is also a proud dad, author, cook, and doctor “in that order.” For media inquiries, please visit www.terrysimpson.com.

The Bank of Muscle: Your Retirement Account Isn’t Your 401(k)

The Bank of Muscle: Why Your Real Retirement Account Isn’t Your 401(k) I used to think retirement planning was all about money. Put enough away, let compound interest do its thing, and someday you’ll enjoy the rewards. As I’ve gotten older, however, I’ve come to appreciate another form of savings that may be just as…

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Did the Food Pyramid Make America Fat?

Real Pyramids are more fun If you read some low-carb sites, or Gary Taub’s books, you will find the contention that the food pyramid – the last one being in 2011 – put America into a low fat, high carb diet responsible for today’s obesity. That the government food pyramid misled a generation of people,…

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The Scientists Who Built the Modern Snack

How We Eat Most of us think we know what we eat. However, nutrition researchers have learned a frustrating lesson over the years: asking people what they ate yesterday is often less accurate than anyone would like. Although food diaries and surveys can provide useful information, memories are imperfect, snacks are easily forgotten, and portion…

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Taste Buds Everywhere: Your Body’s Hidden Food Sensors

Taste Isn’t What You Think It Is Most people believe taste happens on the tongue. That idea seems obvious because food enters the mouth, the tongue recognizes flavors, and the brain decides whether something tastes good or bad. However, modern science has revealed a much more fascinating story. Taste receptors are scattered throughout the body,…

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Diabetes, Weight Loss, Remission or Cure

Why bariatric surgery, fasting, and GLP-1 drugs can put type 2 diabetes into remission—and why the story is far more complex than sugar.

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The Science of Hangovers: Why Most “Cures” Fail

Hangovers are more than dehydration. Here’s the real biology behind alcohol, hangover supplements, IV drips, and why time still wins.

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Why Food Became Engineered to Defeat You

The food system was not engineered to make you obese. It was a result of natural selection at a grocery store. Truth is we need engineered foods

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What I Eat on a GLP-1 And Why It Changes

Let’s Start With What Nobody Tells You When people start a GLP-1, they are told what to avoid. What side effects to expect, and sometimes how much protein they should be eating. While that information has its place, it misses the part that actually changes your day-to-day life. Because what really shifts is not just…

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GLP-1 The First Month: Tips for the new user

The first month of the GLP-1 journey can follow one of three pathways. In this article we go through those pathways as well as give you tips to avoid trouble.

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