Wayne Sutton explores why removing foods can be more powerful than adding more supplements, and why elimination diets, including carnivore, have become so popular. He also looks at the role of fermented foods and makes the case for personalized nutrition over food ideology. In this solo episode, Wayne shares his own experience with Crohn’s, IBS, inflammation, brain fog, and reintroducing foods to see what changes. He also walks through research on elimination diets, red meat, low carb eating, processed meat, and fermented foods. Key topics Wayne argues that many people feel worse because they tolerate too many foods poorly, not because they need more “superfoods.” Elimination diets work by creating a baseline, then reintroducing foods one at a time to see what triggers symptoms. He notes elimination diets are used clinically for food allergies, intolerances, and gastrointestinal conditions. Carnivore is presented as an aggressive elimination diet because it removes sugar, grains, seed oils, alcohol, ultra-processed foods, and many common triggers. Wayne cites a 2021 survey of 2,029 adults on carnivore, reporting that 95% said their health improved, while also noting the study was self-reported and not randomized. He challenges the idea that red meat automatically harms the heart, referencing randomized trial data that did not show major differences in LDL, HDL, total cholesterol, or blood pressure. He distinguishes unprocessed red meat from processed meat, noting that processed meat has been linked to higher all-cause mortality in large analyses. He explains why low carb research matters, since carnivore is an extreme form of carbohydrate restriction. Wayne questions the blanket claim that everyone needs lots of fiber, especially for people with digestive issues like Crohn’s, IBS, and IBD. He shares his own pattern of feeling better on strict or mostly carnivore, then getting brain fog, fatigue, and inflammation back when he reintroduces certain foods. Fermented foods like yogurt, sauerkraut, and kimchi are highlighted as a separate but interesting category because they may improve microbiome diversity and reduce inflammatory markers. The bigger point, Wayne says, may be real food versus industrial food rather than plant versus animal.