Newsletter #2: Breakfast swaps, non-toxic home products, glymph + lymph
The saying that “breakfast is the most important meal of the day” might be true, but probably not for the reasons you think…
Six factors that affect glucose besides food
Diet is a significant driver of blood sugar, but factors like exercise and stress also play a significant role. Here are six key glucose levers
How to stay mentally and metabolically healthy during time off
Four things I learned on my summer vacation about maintaining metabolic health during leisure time—and what happens when it all goes wrong
Newsletter #1: 3 ingredient swaps for a healthy 2024
Happy New Year, and welcome to the FIRST edition of the Good Energy Living newsletter!
5 Strategies for a healthy holiday season
The holidays can be a challenge for healthy habits. Here are tips from Dr. Casey and the rest of the Levels team for thriving through the season.
The direct metabolic links to arthritis, musculoskeletal pain, and healing
Why Dr. Casey Means opted against surgery for a knee injury, and what we know about using optimal metabolic health to support healthy joints.
The Benefits of Cooking for Stable Blood Sugar, Tips from Dr. Casey Means
Called Levels Kitchen, the video series features delicious recipes alongside principles of cooking for metabolic health.
Why The Way Our Food is Grown Matters For Metabolic Health
There’s a critical point to recognize if we are going to achieve optimal health and thrive: You can’t have optimal health of the body without optimal health of the soil that our food is grown in. And vice versa. So if you care about improving metabolic health, it’s time to care about soil.
9 Essential Elements of Metabolically Healthy Meals
Healthy meals aren't just about flat glucose—they're about building a metabolically healthy body that produces and uses energy effectively. Here are nine key elements to constructing optimal meals—plus, eight practical tips you can use.
Energy & How To Get It
Casey is quoted in this fantastic piece by Nick Paumgarten for The New Yorker.
