Judy Cho interviews Dr Paul Mason in a wide ranging and interesting conversation. Learn why the Masai have high rates of autoimmune disease , why omega 6 fats in grain fed meat are not a problem and why carnivores might have high HbA1c levels.

*Dr Mason has now learnt that low angle shots are not flattering, and will not rest his phone on the desk again (technical issues were experienced with the internet).

More about Judy can be found at her website: nutritionwithjudy.com .

0:00 Intro
0:44 Thoughts on saturated fats and seed oils
9:57 Seed oils and diabetes 
16:18 PUFAs in meats and HbA1c 
24:00 Study on corn and antinutrients absorption
28:07 Seed oil study
31:01 Thoughts on carbohydrates for athletes
41:56 Thoughts on SHBG and testosterone
44:34 Thoughts on thyroid markers
49:10 Dairy and casomorphin
56:07 Calcium on a carnivore diet
1:00:08 Thoughts on glucose that feeds the brain
1:08:20 Where to find Dr. Paul Mason
1:10:02 Outro

The Carnivore Diet is one of the most controversial health trends. Is it a legitimate path to better health, or a dangerous fad diet? In this video, we unpack common Carnivore and Meat Myths. We approach questions with nuance, rather than dogma. Together we will unveil basic truths about the state of scientific evidence, fiber, vitamin C, athletic performance, disordered eating and more. This video will be eye-opening, “provocatively reasonable,” and valuable irrespective of your chosen diet. Let’s stop “beefing with beef” just for the sake of it, and think with our brains, rather than our guts.

References: https://staycuriousmetabolism.substack.com/p/meat-the-myths-top-8-carnivore-diet?r=40ekz2

^^^^^ This reference newsletter is jam packed!

Chapters
0:00 – The Carnivore Diet Controversy 
0:59 – Myth 1. There is No Evidence for Carnivore
3:22 – Myth 2. Vitamin C, Scurvy and Nutrient Deficiencies 
6:15 – Myth 3. Without Fiber, You Won’t Poop
8:52 – Myth 4. Carnivore Diet Will Harm Athletic Performance 
11:44 – Myth 5. Carnivore Diet Will Give You a Heart Attack 
14:30 – Myth 6. Carnivore Diet is an Eating Disorder
15:50 – Myth 7. Carnivore Diet is Bad for the Brain
17:53 – Myth 8. Carnivore Diet Mean

There is a delightful interview with Stephanie Seneff, which you should watch just to see someone demonstrate the shear joy of science.

https://youtu.be/C71Wu6YDadc 1 hour

Her website is here https://stephanieseneff.net/

She wrote this book "Toxic Legacy How the Weedkiller Glyphosate Is Destroying Our Health and the Environment"

TLDR: the long term effects of glyphosate are not great, and poorly characterized, the science we currently have widely published has lots of industrial bias (paid for, short studies, etc). Glyphosate is found on MOST PBFs in our food chain (and by extension ASFs!)

Dr (Phd) Seneff said she only eats fully organic food without pesticides

cross-posted from: https://lemmy.world/post/5207990

This is a 1 year old archived thread on the popularity of carnivore. I found the discussion interesting, though no one was throwing studies around, one person noted the catch 22 that research can't be done on carnivore because it would be unethical to assign people to the diet because it has no research on it

I bought half a beef liver and parted it out into ~100g pieces, vac packed them and put them into the freezer, but kept 80g out to have today for lunch

I don't think I could have eaten a lot, it's so very very rich, but I expected it to taste good because it's so nutritious and wow was it good.

I fried it in a smoking hot cast iron pan for about 20 seconds each surface.

I know it's not just me but could others here comment? On meat or not.

I find often I need to exercise, I'm just itching to use my resistance training set until failure (and then, after an hour resist doing it again) or go for a bike ride - it's a half hour up hill ride from here to most places I go, and I'll ride hard to the top of that hill and see what speed I can get on the way back, just to burn off what feels like excess energy

A very informative conversation between a researcher and a practicing clinician.

Dr. Matthew Phillips is a clinical and research neurologist and the director of neurology at Waikato Hospital, Hamilton, New Zealand. His foremost passion is to explore the potential feasibility, safety, and efficacy of metabolic strategies, particularly fasting and ketogenic diets, in creating alternate metabolic states that may benefit people with a variety of neurological disorders. His team conducted the world’s first randomized trials involving a ketogenic diet in people with both Parkinson’s and Alzheimer’s disease, as well as the first published application of a fasting and ketogenic diet protocol in people with amyotrophic lateral sclerosis and Huntington’s disease. He is currently conducting a clinical trial in glioblastoma, which combines standard treatments with the most intensive fasting and ketogenic diet protocol ever applied to a group of patients with advanced cancer.

metabolicneurologist.com x.com/drmclphillips

the paper they talk about https://pubmed.ncbi.nlm.nih.gov/35656107/

It helps that we're right. That it can't be bad to eat what humans have eaten for 2 million years.

But 2 recent things I've looked at were studies done a few decades ago and shelved because they didn't get the "right" answer, but were recovered recently and published showing the lipid hypothesis was wrong and the cause of metabolic disorder was carbohydrates

They were suppressed in the 70s and 80s, now they are published. Dietary guidelines in Australia (one of the biggest wheat exporters) now allow low carb for treating type 2 diabetes.

I do believe we're watching a change in consensus (which as always is progressing one death at a time - perhaps it's good that the other side is committed to a metabolically dangerous path)

"You can tell when an idol is being worshiped because human beings are sacrificed" - with reference to the food epidemiological studies used to prop up the current dietary guidelines

This one's a video by a scientist trained in animal nutrition who turned the tools he used to design feed for animals onto the human food supply. It's a depressing story.

TLDW: Most food in the food supply is grain. Grain is not protein complete, specifically it lacks lysine. Practically everyone is lysine deficient. To be healthy you need at least half your food to be animal sourced.

Humans classed as obligate carnivores when? We need animal sourced food to thrive although we can get by on plants with supplementation.

Youtube, 27 and 5 sixths minutes.

See also Dr. Peter Ballerstedt blog

Eat meat, sleep better.

I have found on zerocarb much more than low carb is sleep

I fall asleep hard and quickly. I wake 7 hours later fully awake immediately. Dreams happen, last night I had two different ones that I recalled when I woke. But as soon as I was awake I could immediately be up and doing stuff.

Alcohol messes with this in all dimensions - slower falling asleep, fuzzier wake up. It's so much better when sober. Sometimes I simply can't fall asleep because I'm too drunk.

RIP Barry Groves 1936-2013

1:27 Chaotic dietary recommendations and the rise in chronic disease.
3:00 What are we designed to eat?
4:30 Wild animals don’t read diet books or hire personal trainers!
5:25 Why body typing is nonsense.
6:38 Which mammals are designed to eat a high-fat diet?
7:43 How a gorilla’s low-fat diet is NOT a low-fat diet…
10:21 How a ruminants high-carb diet becomes a no-carb diet!
12:42 Why carnivorous animals prefer the fatty parts of their prey.
13:42 Primitive human cultures also ate and preferred high-fat diets.
14:55 Where should our dietary fats come from?
15:20 All primates are NOT vegetarians!
16:28 Primates have been reclassified as omnivores.
17:27 Cave paintings depict hunting, not fruit-picking…
18:08 What ancient poop can tell us about the human diet.
19:30 The impact of climate change on the human brain.
23:10 Why vegetable fats are suitable for brain development.
24:30 Kleiber’s Law.
26:30 Where does energy for the brain come from?
28:19 Small brain, big gut. And the other way around…
29:50 How the Lord dissed Cain’s fruit offering but accepted Abel’s fat.
32:48 Greek meat-thology. 🙂
34:43 The dietary wisdom of cannibals…
37:49 What Mediterraneans really eat!
40:10 Historical causes and modern evidence for a shrinking brain.
43:40 Ancel Keys and his fraudulent CHD data.
44:46 How does an old-fashioned food cause a brand new disease?
46:38 How can you have a fat-free cream when cream is fat?
47:10 The incredible shrinking vegan brain.
49:34 Civilized man is the planet’s only chronically sick animal!
51:59 The answer to our problems.

I have a theory: Sports Medicine doctors have the mindset that they are trying to improve immediate performance, they are looking for direct measurable effects. They are the natural experimenters of modern medicine.

Where as most other types of doctors are helping to manage people, and don't really have the expectation that their patients will improve. (Accepted the normality of irreversible degradation)

The LCHF/Keto/Carnivore space is filled with Sports Medicine doctors, more so then any other - at least that is the impression I get.

Vilhjalmur Stefansson's book detailing his time with the Inuit, his eating meat only, the study of him and a fellow explorer's exclusive steak diet, the rise of modern standard American diet.

TLDR : Weak Science, Low Relationship, Healthy User Confounders - Nothing burger.

Results: The dementia analysis included 133,771 participants (65.4% female) with a mean baseline age of 48.9 years, the objective cognitive function analysis included 17,458 female participants with a mean baseline age of 74.3 years, and SCD analysis included 43,966 participants (77.1% female) with a mean baseline age of 77.9 years. Participants with processed red meat intake ≥0.25 serving per day, compared with <0.10 serving per day, had a 13% higher risk of dementia (hazard ratio [HR] 1.13; 95% CI 1.08-1.19; plinearity < 0.001) and a 14% higher risk of SCD (relative risk [RR] 1.14; 95% CI 1.04-1.25; plinearity = 0.004). Higher processed red meat intake was associated with accelerated aging in global cognition (1.61 years per 1 serving per day increment [95% CI 0.20-3.03]) and in verbal memory (1.69 years per 1 serving per day increment [95% CI 0.13-3.25], both plinearity = 0.03). Unprocessed red meat intake of ≥1.00 serving per day, compared with <0.50 serving per day, was associated with a 16% higher risk of SCD (RR 1.16; 95% CI 1.03-1.30; plinearity = 0.04). Replacing 1 serving per day of nuts and legumes for processed red meat was associated with a 19% lower risk of dementia (HR 0.81, 95% CI 0.75-0.86), 1.37 fewer years of cognitive aging (95% CI -2.49 to -0.25), and a 21% lower risk of SCD (RR 0.79, 95% CI 0.68-0.92).

Discussion: Higher intake of red meat, particularly processed red meat, was associated with a higher risk of developing dementia and worse cognition. Reducing red meat consumption could be included in dietary guidelines to promote cognitive health. Further research is needed to assess the generalizability of these findings to populations with diverse ethnic backgrounds.

https://pubmed.ncbi.nlm.nih.gov/39813632/ https://doi.org/10.1212/WNL.0000000000210286

Sounds really bad! But, Association is not causation, "could" also means "cloud not"

(I can't find the full paper, if you know a link please share it, I want to read the full paper)

Prospective cohort study, epidemiology, another slice of the Nurses Health Study, and the HPFS. Observational Research, cannot prove causation. The Hazard ratio is 1.13, that's nothing. You have to be at least 2 to even justify further research (unless there is an agenda). As a reference the hazard ratio for smoking was 30!

As always in observational studies, healthy patient confounders need to be considered. The person ignoring current advice eating pizza, fast food, etc is considered a "meat eater", but the person following the guidelines is more or less vegetarian (no processed meat, no red meat at least, not smoking, not drinking) at this point. The big difference between these groups? SUGAR AND CARBS.

Even with this massive confounder the Hazard Ratio was only 1.13 (1.0 means NO Correlation at all)

From this tiny data point, the news is flooded with "Red Meat Causes Dementia"

The research director at Harvard has a well established PBF bias, as well as funding from industry. This paper is just one is a series (there will be another for the next news cycle with the same hazard ratios, saying the same thing). At BEST this type of low probability correlation should be used to setup a real study, a RCT... not to set policy or demonize red meat.

Recall our previous discussion of how you slice the data looking for relationships is just as important as the results with a large body of observational data https://lemmy.dubvee.org/post/2623649

I was surprised today that I seem to have put on some extra fat. Obviously there are pathways for protein to fat and fat to fat, but one piece of advice from the subreddit where I started was

eat fatty meat until you don't want more

I followed that, the other was for setting the fat percentage

Eat more fat if digestion is too slow (code for difficult pooing) eat less if it's too fast (loose poo)

I should be eating less fat.

I think I'll change my standard order from Scotch fillet (I think that's rib eye fillet in American) to half Scotch fillet and half something lean

Or I could exercise a lot more. They say you can't outrun a cheeseburger, you definitely can't outrun the fat in a 2 inch Scotch fillet cooked to very very blue

Christmas and New year's drinks may have also contributed either directly (is there a booze to fat pathway?) or by offsetting the food I need

(Fat versus muscle judged by Tanita body composition scales with hand conductors)

Ken goes through the red meat hit list.

For our friends who prefer articles and data you can see the same information here. https://www.dietdoctor.com/low-carb/skeptical-doctors

Berry also cites his references in the video description

RCT's replacing animal fat with vegetable oil: Sidney Diet Heart Study:  https://www.bmj.com/content/346/bmj.e...

8 year long randomized controlled trial in humans Minnesota Coronary Experiment:  https://www.bmj.com/content/bmj/353/b...  

5 year long randomized controlled trial in humans

Corn Oil in Treatment of Ischemic Heart Disease:  https://www.ncbi.nlm.nih.gov/pmc/arti...

2 year long randomized controlled trial in humans

If they could do it, why can't we?

• 2 egg yolks (room temperature)

• 1 cup liquid (not hot!) bacon fat/grease

• 2 tsp vinegar OR lemon juice. All that is required is acid. Technically acetic acid exists in the human body naturally, could also technically be extracted from insect sources. YMMV, but it opens up a lot of options.  

• 1 tsp Dijon mustard, totally optional.

• Pinch of salt

1. Slightly warm the bacon grease in a saucepan and melt over low heat. Do not let it get too hot! It needs to be relatively room temperature!

2. While the fat is warming, separate your egg yolks from the whites placing the yolks in the bottom of the wide mouth jar. (Save the egg whites for adding back to the mayo to make it softer and easier to spread once refrigerated.)

3. Add your apple cider vinegar, salt and mustard (if using) to the egg yolks.

4. Blitz the yolk mixture with the immersion blender until combined.

5. Once the grease is melted and cooled, slowly pour a small amount of butter into the yolk mixture while blitzing with the immersion blender (about 30 seconds) moving the stick blender up and down and around to ensure ingredients are well combined. You will notice that it immediately begins to emulsify. This is what you want!

6. Continue to run your immersion blender while slowly slowly adding the cooled, melted bacon grease until completely combined. EXPERT TIP: Work your stick blender up and down to incorporate the melted butter and to ensure proper emulsifying.

7. Once all the bacon grease is added, you can choose to add the egg whites (this results in a softer, spreadable mayo when it is refrigerated) continue to blend for another 45-60 seconds moving the stick blender around to insure all ingredients are incorporated.

8. Use warm or seal with the lid and store in the fridge for 3-4 weeks (if it lasts that long!)

Source Richelle Lecourt

All you need to know to kick start your carnivore diet journey with an carnivore expert.

a very friendly conversational discussion about carnivore curious people, discussing the stigma, the difficulties; A very nice introduction, approachable.

One criticism I've heard online, and had people ask me, is - don't you get bored of eating meat all the time?

My whole life, I've always become bored with food, I need to rotate, I need variety in the diet. But when doing Carnivore that urge is gone.

But now, I literally eat the same thing everyday and I'm perfectly happy, any variation seems like too much work.

Buckle up! This is a 400 page book published in 1888 discussing the benefits of a ASF diet

It's sad how much we "knew", but didn't use in the last 150 years, how many lives could have been improved?

In this book Salisbury putting people on Red Meat and water (indian diet), he found he could reverse rheumatoid arthritis, Ulcerative colitis, gout. He specifically was interested in how the Red Meat diet improved Tuberculosis, and how those already on a red meat diet were far less susceptible to Tuberculosis

The fact this book is old does NOT INVALIDATE IT. This doctor was able to visit and live amongst people who ate "carnivore" diets, and compare their health vs people eating lots of PBF. That is a unique perspective we don't have access to anymore. This is a time capsule that should be the basis of more modern research.

https://collections.nlm.nih.gov/catalog/nlm:nlmuid-62210780R-bk

https://archive.org/details/b2150796x/page/n7/mode/2up

A bit on James Salisbury - https://en.wikipedia.org/wiki/James_H._Salisbury

He did, in fact, invent the Salisbury steak.

his advocacy of a meat-centered diet to promote health, and the term Salisbury steak for a ground beef patty served as the main course has been used in the United States since 1897.

Salisbury recommended this recipe (somewhat different from modern Salisbury steak recipes) for the treatment of alimentation (digestive disorders):

Heat the muscle pulp of lean beef made into cakes and broiled. This pulp should be as free as possible from connective or glue tissue, fat and cartilage. [...]

Previous to chopping, the fat, bones, tendons and fasciae should all be cut away, and the lean muscle cut up in pieces an inch or two square. Steaks cut through the centre of the round are the richest and best for this purpose. Beef should be procured from well fatted animals that are from four to six years old.

The pulp should not be pressed too firmly together before broiling, or it will taste livery. Simply press it sufficiently to hold it together. Make the cakes from half an inch to an inch thick. Broil slowly and moderately well over a fire free from blaze and smoke. When cooked, put it on a hot plate and season to taste with butter, pepper, salt; also use either Worcestershire or Halford sauce, mustard, horseradish or lemon juice on the meat if desired. Celery may be moderately used as a relish.[5]

Look at that, no carbs in Salisbury's version of the Salisbury steak.

A helpful WHO resource listing the natural toxins in the food we eat.

None of those toxins are found in ASF (animal sourced foods). The Carnivore diet avoids all of them. Keep being awesome.

This Roman recipe is called salsum sine salso, which means salt-fish without salted fish and it's actually in the seafood section of the Apicius recipe collection. The original recipe suggests that the prepared liver should be placed in a fish mold so when served it would look like a fish, since I didn't have a fish mold, I used a regular container. The recipe doesn't specify how it should be eaten so I served it as a pate, since the result isn't too different from a pate.

Ingredients:
500g chicken liver
1 tsp salt
1 tsp black pepper
Olive oil 

Recipe: clean the chicken liver, first with cold water and then by cutting off any tissue. In a pan, heat some olive oil, then add the liver and fry it for around 5 minutes (the liver should be slightly pink inside). Transfer the liver to a food processor and add the salt and black pepper, blend it all together until it has a pate texture. Drizzle some olive oil on top and let it cool.

Dr. Westman is one of the most well spoken, thoughtful, and science focused doctors I'm aware of. He does not sugar coat (heh) the known science; it's always worth while to listen to him

cross-posted from: https://aussie.zone/post/16925718

It's a 1 year old study but pretty strong and highly relevant

Dr Ken Berry on the study