Why subscribe?
I’m a physical chemist. For most of my life I followed the dietary advice we’ve all been given, and I got steadily sicker while calling it aging. Then I changed what I ate and recovered in ways that advice said were impossible. Being a scientist, I couldn’t let that go — so I spent the last year investigating why, and wrote a book about what I found.
This newsletter is where the investigation continues.
There is also a second book on the way. More Butter is the companion to the first — not the argument this time, but the life behind it: how a man trained to diagnose complex systems spent most of a lifetime failing to diagnose himself, what getting well actually cost, and the mistakes I made along the way, including the ones I am still correcting. Subscribers will hear about it first.
The book, Butter in My Coffee, is the account of how the food advice that governed American eating for seventy years was built, who profited from it, and what it did to the people who trusted it. But an investigation like that doesn’t end when the book ships. New research keeps arriving. Old claims keep deserving a second look. And there’s a great deal — mechanisms, history, the occasional public argument — that didn’t fit between two covers.
So here you’ll find:
The chemistry, explained plainly — what the substances now dominating our diet actually do in the body, and how we know.
The history and the money — how the advice got made, and why it’s been so hard to correct.
The reasoning out loud — how to tell a strong claim from a weak one in a field crowded with both, including the ones I make.
I’m not selling a protocol, a supplement, or a program. I don’t tell you what to eat. I tell you what I’ve learned, how I learned it, and where the evidence points — carefully, with the sources, and willing to be shown wrong.
If you’ve ever wondered why we’re this sick, and why the explanation has been so strangely hard to come by, you’re in the right place.
— V. E. House
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