The Science Of Simplicity: Why We Need To Stop Overcomplicating Health

Once a top hedge fund manager on Wall Street, Jason Karp's life was defined by speed, stress, and success. But in his early 20s, things took a sharp turn. Despite thriving professionally, his health was deteriorating. Doctors handed him grim diagnoses: multiple autoimmune conditions and a degenerative eye disease that would supposedly leave him blind by 30.

Their solution? Lifelong medication and a resigned acceptance of decline.

On the mindbodygreen podcast, Karp explains that what started as a desperate attempt to regain his health evolved into a deep investigation into the human condition—how we live, eat, and connect to the world around us. He immersed himself in ancestral health practices, began studying long-living populations (like those in the Blue Zones), and started making changes to his lifestyle.

That transformation was more than personal. It sparked a mission: make healthy living actually accessible. Together with his wife and brother-in-law, Karp co-founded Hu Kitchen—a health-forward restaurant and snack brand that gained cult status for its no-compromise stance on ingredients. Think: no seed oils, no preservatives, just nutrient-dense, real food that tastes incredible.

If Karp's personal healing arc has taught him anything, it's that wellness doesn't require expensive tools, fancy biohacks, or robotic discipline. In fact, that approach might be doing more harm than good.

"I became neurotic about my health," he admits, reflecting on a phase where he obsessed over his sleep score, bedtime, and the perfect diet. "We've overcomplicated what it takes to live a healthier life."

In Karp's eyes, one of the most overlooked threats to our health isn't something we eat or inhale—it's something we carry. Chronic stress, he says, is the hidden driver behind many of today's most common diseases.

From persistently elevated cortisol levels to disrupted sleep and prolonged social isolation, the physiological toll of stress can quietly chip away at well-being. He explains that stress can magnify the impact of other unhealthy habits and accelerate disease progression.

That's why Karp champions the fundamentals: regular movement, quality rest, natural light, and, most critically, human connection. Health, he argues, isn't built solely in the kitchen or the gym—but in relationships, community, and a sense of belonging.

One of Karp's most impassioned critiques takes aim at the U.S. food regulatory system—a system, he argues, that prioritizes profit and convenience over public health. At the heart of his concern is the GRAS policy—"Generally Recognized As Safe"—which allows food companies to self-certify new ingredients as safe without independent FDA oversight.

"It's a travesty," he says bluntly. "There's a long list of substances—from Red Dye No. 3 to asbestos—that were once stamped 'safe' until we discovered the long-term damage." In his view, this loophole gives companies free rein to introduce synthetic additives into the food supply, often without rigorous safety testing or long-term studies.

Karp contrasts this with the European model, where the approach is far more cautious. "Over there, it's guilty until proven innocent. Here, it's innocent until proven guilty," he explains. The result? Multinational food companies often produce safer, cleaner versions of their products for European markets—formulas that exclude artificial dyes, preservatives, and additives banned overseas. But in the U.S., those same products are often made with cheaper, potentially harmful ingredients.