The
Daily
Fix
Rest
Greek Lemon Chicken with Arugula and Fennel Salad
What is the Cause of Obesity?
Rest day
Pan-seared chicken thighs marinated in lemon, garlic, and oregano, served alongside a crisp arugula and fennel salad with a bright lemon-olive vinaigrette.
How “Logic” Can Lead One Astray
Enjoy the recovery time, or make-up anything you missed from last week.
Ingredients
2 skin-on, bone-in chicken thighs
2 Tbsp butter (for cooking)
1 Tbsp lemon juice
1 tsp lemon zest
1 clove garlic, minced
½ tsp dried oregano
Salt and pepper, to taste
1 cup arugula
¼ cup fennel bulb, thinly shaved
2 Tbsp red onion, thinly sliced
4 Tbsp crumbled feta cheese
2 Tbsp olive oil (for dressing)
1 Tbsp lemon juice (for dressing)
½ tsp Dijon mustard (for dressing)
Salt and pepper, to taste (for dressing)
Macronutrients
Protein: 45g
Fat: 65g
Carbs: 7g
Preparation
In a small bowl, combine lemon juice (1 Tbsp), lemon zest (1 tsp), minced garlic (1 clove), dried oregano (½ tsp), salt, and pepper. Rub the marinade over chicken thighs (2) and let sit for at least 15 minutes or up to 2 hours refrigerated.
Heat a skillet over medium heat and melt butter (2 Tbsp). Add marinated chicken thighs and cook for 6–7 minutes per side until skin is golden brown and meat is cooked through. Let rest for 5 minutes before slicing.
Meanwhile, assemble the salad: toss arugula (1 cup), shaved fennel (¼ cup), sliced red onion (2 Tbsp), and crumbled feta (4 Tbsp) in a bowl.
Whisk together olive oil (2 Tbsp), lemon juice (1 Tbsp), Dijon mustard (½ tsp), and salt and pepper to taste. Drizzle the dressing over the salad and toss gently to coat.
To serve, place dressed salad on plates, top with sliced lemon chicken, and garnish with an extra squeeze of lemon if desired.
In this presentation, Dr. Richard Johnson explored why obesity and related conditions such as diabetes, hypertension, and Alzheimer’s have surged since the late 19th century. He argues that traditional calorie-centric views overlook the deeper evolutionary and biochemical drivers of these diseases. Drawing on animal studies and historical trends, he shows how humans, like hibernating bears or migrating birds, are wired to store fat in response to environmental cues. In nature, fructose signals animals to overeat and conserve energy before periods of scarcity, but in today’s world of constant sugar availability—especially from processed foods and high-fructose corn syrup—this ancient survival mechanism has become maladaptive.
Johnson explained how excess fructose disrupts energy regulation by inducing leptin resistance, lowering cellular ATP, and increasing uric acid, which promotes oxidative stress and mitochondrial dysfunction. These processes trigger weight gain, insulin resistance, and fat accumulation in organs, linking dietary sugars to obesity, diabetes, cardiovascular disease, and even neurodegeneration. He emphasizes that obesity is not simply about eating too many calories but about how certain nutrients hijack biological pathways. To reverse the epidemic, Johnson advocates reducing refined sugar intake, moderating fructose consumption, improving carbohydrate quality, supporting mitochondrial health through lifestyle strategies, and addressing uric acid levels—shifting the focus from calorie counting to targeting the metabolic roots of modern disease.
A 10-minute summary of the webinar is now available for free to anyone, while the full webinar is available for Medical Society Members and MetFix affiliates.
FRIDAY 250912