When weight loss stalled despite intense workouts, one well-known biohacker changed his approach and saw dramatic results. His story challenges conventional diet rules and has reignited debate about fats, plant “anti-nutrients,” and what truly drives body composition.
How the biohacker’s experiment began and what failed
Dave Asprey, author of Head Strong, spent years experimenting with his body. He tried strict regimes, including a raw vegan phase. He trained hard — ninety-minute sessions most days. Yet his waistline barely moved.
Frustration grew. He says symptoms persisted and physical problems, like cracking teeth, surfaced. Those issues pushed him to question accepted nutritional wisdom.
What Asprey says about oxalates and inflammation
Asprey points the finger at oxalates, compounds abundant in many plant foods. He claims they bind to minerals and create crystal-like deposits.
He argues these deposits contributed to chronic inflammation and to his dental damage. After removing high-oxalate foods, he says inflammation dropped and his health improved.
Common high-oxalate foods he cut out
- Spinach and kale
- Almonds and many other nuts
- Sweet potatoes and beets
- Raspberries and certain berries
Reintroducing fats: butter, grass-fed beef and bacon
Perhaps the most controversial turn was what he added back to his plate. Foods long demonised for fat content became staples.
Asprey embraced butter, grass-fed beef, and bacon. He says these fats increased satiety and curbed cravings. That shift, he claims, helped him lose weight where exercise and calorie control had failed.
“The right types of fat don’t make you fat,” he often says, asserting they help the body regulate hunger and energy.
What the science and critics say
Nutrition experts caution that individual anecdotes do not equal universal truth. Oxalates can contribute to kidney stones in susceptible people, but widespread crystal deposition in soft tissue is debated.
Meanwhile, dietary fat’s role in weight is complex. Fats are calorie-dense, but they also slow digestion and promote fullness. That can reduce overall calorie intake for some people.
Balanced perspective from researchers
- Oxalate sensitivity varies between individuals.
- Many factors affect weight: hormones, sleep, stress, and microbiome.
- High-fat diets can help some people lose weight, but they are not a guaranteed solution.
Why satiety matters more than calories for some people
Asprey’s account highlights how feeling full changes behaviour. When hunger is controlled, compliance becomes easier. He argues that eating more dietary fat led to fewer hunger-driven lapses.
Satiety can be a powerful lever in long-term weight control. For many, sustainable eating patterns beat short-term restriction.
Practical food swaps and steps he used
- Remove or limit high-oxalate plant foods if you suspect sensitivity.
- Increase whole-food sources of fat: butter, fatty fish, grass-fed meat in moderation.
- Focus on protein at meals to support muscle and fullness.
- Monitor symptoms and work with a clinician before making extreme changes.
Questions to ask before trying his approach
- Do you have a history of kidney stones or mineral imbalances?
- Have you tested for nutrient deficiencies after long restrictive diets?
- Can you sustain higher-fat meals without overeating calories?
- Will a healthcare professional review lab work and symptoms?
What to watch for if you experiment yourself
Track measurable markers: weight, waist size, energy, digestive symptoms, and lab results. Be alert to changes in cholesterol and blood markers if you increase saturated fats.
Individual responses vary widely. What worked for one prominent biohacker may not map directly to another person’s biology.
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Naomi is a clean beauty expert passionate about science-driven skincare and natural remedies. She demystifies ingredients and shares routines that empower readers to glow — naturally.