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  • Red meat is a nutrient dense food providing important amounts of protein, essential amino acids, vitamins, and minerals that are the most common nutrient shortages in the world, including vitamin A, iron, and zinc.
  • Despite claims by the World Health Organization (WHO) that eating processed meat causes colon cancer and red meat probably causes cancer, the observational data used to support the claims are weak, confounded by multiple unmeasured factors, and not supported by other types of research needed for such a conclusion. Although intervention studies are designed to test the validity of associations found in observational studies, two interventions of low-fat, low-meat diets in volunteers that failed to find a benefit on cancer were not considered in the WHO decision.
  • It is likely that the association of red-meat consumption with colon cancer is explained either by an inability of epidemiology to detect such a small risk or by combinations of other factors such as greater overweight, less exercise, lower vegetable or dietary fiber intake, and perhaps other habits that differentiate those who eat the most meat from those who eat the least.

Full Paper - https://doi.org/10.1093/af/vfy009

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Carnivore Food Pyramid (hackertalks.com)
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Thomas Matcham has a first class master's degree in mathematics from Imperial College London. He has worked as a data scientist in various capacities for 14 years, and has founded two businesses focused on the applications of machine learning. He currently works as a contractor in London. In this video, Tom gives a presentation on causal inference in statistics, and where inferential statistics falls short in establishing conviction in the world.

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Summary

This video features a detailed presentation and discussion on causality in statistics, specifically focusing on the challenges and methodologies of establishing causal relationships within the field of inferential statistics. The guest speaker, Thomas Matcham, a UK-based data scientist with 14 years of experience and a strong mathematical background, provides a deep dive into causal inference, a subfield of statistics concerned with translating associative data into causal understanding. The conversation highlights the fundamental limitations of traditional inferential statistics, which primarily deal with associations rather than causation, and introduces the tools and frameworks—such as randomized controlled trials, causal graphs, and Judea Pearl’s do-calculus—that enable researchers to make more rigorous causal claims.

Thomas emphasizes that inferential statistics, historically and by design, avoids making definitive causal statements. Causality can only be approached with additional structure, such as experimental design or causal inference techniques. The discussion includes examples illustrating the pitfalls of assuming causality from correlation and the importance of understanding alternative causal pathways, confounding variables, and colliders. They explore practical scenarios like cholesterol reduction’s effect on heart disease and agricultural fertilizer’s impact on crop yield, demonstrating how causal inference can help clarify these relationships.

Key concepts such as the limitations of R-squared values in implying causality, the role of d-separation in causal graphs, and the importance of falsification in scientific reasoning are explained. The talk also touches on the cultural and scientific challenges faced by researchers, including the tendency to seek confirmation rather than falsification of hypotheses and the influence of biases and incentives in scientific research. Finally, Thomas encourages a more rigorous and humble approach to interpreting scientific data, advocating for causal inference as a powerful tool to clarify true causal mechanisms and avoid misleading conclusions.

Highlights

  • 🔍 Inferential statistics primarily measures association, not causation.
  • ⚠️ Correlation (e.g., high R-squared) does not imply causality.
  • 🧩 Causal inference uses additional structure (experiments, causal graphs) to rigorously analyze causality.
  • 📊 Randomized controlled trials are a classical but imperfect method to study causal effects.
  • 🔄 D-separation in causal graphs helps identify independent and dependent variables and block confounding pathways.
  • 🧪 Falsification remains central: causal models can only be supported by failing to falsify predictions.
  • 🔄 Scientific culture often favors proving hypotheses rather than disproving them, risking bias in causal claims.

Key Insights

  • 🔗 Association vs. Causation: Inferential statistics traditionally focuses on associations—relationships where variables move together—but these do not necessarily indicate that one causes the other. This fundamental limitation means that statistical significance or correlation coefficients, including R-squared values, cannot alone justify causal claims. Thomas clarifies that even perfect correlations can arise without causality, and causal relationships can exist with noisy, imperfect correlations.

  • 🧪 Randomized Controlled Trials (RCTs) as a Gold Standard with Limits: RCTs randomize the assignment of treatments to control for confounding variables, theoretically isolating the causal effect of an intervention. However, Thomas points out that even well-designed RCTs may fail to rule out all confounders or hidden causal pathways. For instance, dietary interventions may affect heart disease via unexpected mechanisms such as weight loss or blood pressure changes, rather than directly through cholesterol reduction.

  • 🌐 Causal Graphs and d-Separation: Causal inference uses directed graphs to visually and mathematically represent cause-effect relationships among variables. A key concept is d-separation, a method for identifying which variables influence others and which paths can be “blocked” to isolate causal effects. This framework enables researchers to translate intuitive causal hypotheses into testable probabilistic statements, bridging the gap between qualitative causal ideas and quantitative data analysis.

  • 🔄 Falsification as Scientific Principle: In causal inference, researchers begin with a causal model, derive predictions about probabilistic dependencies and independencies, and then test these against observed data. Failure to observe predicted dependencies falsifies the model, aligning with Karl Popper’s philosophy of science. This iterative process refines causal understanding and helps avoid confirmation bias.

  • 🧩 Complexity of Real-World Causality: The presentation’s worked example on fertilizer and crop yield illustrates the complexity of causal reasoning. Variables such as past crop yield, soil properties, and farming practices create intricate causal relationships. Without controlling for all confounding factors and understanding the causal graph, simple associations can be misleading. Only when the researcher controls the intervention (e.g., randomly assigning fertilizer) can a causal claim be more confidently made.

  • ⚠️ Misuse of Statistical Measures in Scientific Debates: The discussion highlights the common misuse of statistics in fields like nutrition and medicine, where studies often overstate causal conclusions based on associative data. Thomas and Eddie note the problem of scientists attempting to confirm rather than falsify hypotheses, sometimes influenced by funding, ideology, or publication pressures. This results in a proliferation of conflicting or inconclusive studies that confuse public understanding.

  • 📚 Emerging Importance of Causal Inference: Judea Pearl’s do-calculus and the formal causal inference toolbox have revolutionized how statisticians and scientists conceptualize and analyze causality. Though initially controversial, these methods are becoming increasingly accepted and provide a rigorous language to discuss and test causal hypotheses. They offer hope for improving scientific rigor in many fields, including epidemiology, economics, and social sciences.

Additional Context and Reflection

This video serves as both an educational primer and a critical reflection on the scientific method in statistics. It stresses that understanding causality requires more than observing data patterns; it requires carefully designed experiments, well-constructed causal models, and an openness to falsification rather than confirmation. The conversation also acknowledges the difficulty of translating intuitive causal ideas into formal mathematical terms, an ongoing challenge for researchers and communicators alike.

The discussion’s relevance extends beyond statistics to broader scientific literacy. In an age of data abundance and rapid dissemination of research, the ability to critically evaluate causal claims is essential for scientists, policymakers, and the public. This video encourages viewers to question simplistic interpretations of scientific data and appreciate the nuanced, rigorous work involved in uncovering causal truths.

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Dr Chaffee talks about the difference between casual carnivore and strict carnivore in terms of performance, feelings, body composition

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Summary

Dr. Anthony Chaffey, a neurosurgical resident and former professional rugby player, shares his strict carnivore diet approach and insights into nutrition, athletic performance, and longevity. He emphasizes eating only animal-based foods—primarily beef—and excludes plants, sugar, artificial ingredients, and plant-derived seasonings or drinks such as coffee. Dr. Chaffey typically consumes two large meals a day, mainly ribeye steaks, adjusting portions based on hunger and exercise intensity. He listens to his body’s taste signals to determine satiety and nutrient needs, often avoiding organ meats which he believes are not essential daily. His diet is grounded in evolutionary biology, citing examples like the Inuit and ancient Ethiopians who thrived on meat-based diets, and he questions conventional nutritional guidelines and supplements, arguing that meat alone provides all necessary nutrients for optimal health.

He rejects the need for supplements, seasonings (except salt), and standard carbohydrate-based foods, explaining how carbohydrates cause insulin spikes, water retention, and misleading muscle “pump” that masks true lean muscle gains. Dr. Chaffey advocates for fat-adaptation, where the body efficiently produces energy from fat and protein, eliminating the need for stimulants like coffee or pre-workouts. He also highlights the importance of lifting heavy weights to muscle fatigue and eating enough to support muscle growth, without calorie counting or forced feeding. His approach fosters a state of feeling “supercharged” with better recovery, no soreness, and an overall transformation in how the body functions. He stresses the importance of purity in diet—removing all non-meat elements—to achieve the best results in health and physical performance.

Highlights

  • 🥩 Dr. Anthony Chaffey eats a nearly 100% carnivore diet, focusing mainly on large portions of ribeye steak.
  • 🔥 He avoids all plants, sugar, artificial ingredients, and even common seasonings and drinks like coffee.
  • ⚖️ Dr. Chaffey believes humans are genetically wired to live around 120 years, citing ancestral populations thriving on meat-only diets.
  • 💪 Muscle gain and athletic performance improve through lifting heavy to failure and eating according to body signals, not calorie counting.
  • 🧬 He challenges standard nutrition science, attributing many health problems to carbohydrates and sugar, not fat or cholesterol.
  • 🥚 Occasionally consumes raw meat and eggs safely, trusting modern food safety standards.
  • 🚫 He experienced increased soreness and impaired recovery after consuming coffee, reinforcing his avoidance of stimulants.

Key Insights

  • 🥩 Purity of Diet is Paramount: Dr. Chaffey stresses that the last 5% of diet purity—avoiding even minor plant-derived ingredients or artificial additives—accounts for 95% of health improvements. This suggests that marginal dietary impurities can significantly impair metabolic function and recovery, highlighting the importance of strict discipline in carnivore dieting for optimal results.

  • 🔬 Evolutionary and Anthropological Evidence Supports Carnivory: He references Inuit populations and historical accounts from Ethiopia to argue that humans evolved on predominantly meat-based diets and that such diets can support longevity up to the genetic potential of 120 years. This challenges the conventional reliance on mixed diets and emphasizes ancestral dietary wisdom over modern nutritional guidelines.

  • Fat-Adapted Metabolism Provides Superior Energy: Instead of relying on carbohydrates or stimulants like coffee, Dr. Chaffey’s metabolism produces energy efficiently from fat and protein. This enables sustained energy, quicker recovery, and reduced muscle soreness. It illustrates the body’s ability to adapt to a ketotic or carnivore metabolism that can outperform carb-dependent energy systems in athletic contexts.

  • 💪 Muscle Growth Depends on Stimulus and Adequate Nutrition, Not Carbs or Calorie Counting: Dr. Chaffey highlights that real muscle gains come from heavy lifting to near failure combined with eating enough meat to satiety. Unlike bodybuilding bulking phases that rely on carbs for glycogen and water retention, carnivore diet muscle growth is lean and sustainable without the “fake” pump from glycogen and water. This offers a paradigm shift in understanding muscle hypertrophy beyond carb-driven models.

  • 🍖 Organ Meats Are Optional, Not Essential: Despite their nutrient density, Dr. Chaffey rarely eats organ meats and believes they are not necessary daily. He reasons that consuming excessive liver, for example, can lead to nutrient overdoses (e.g., vitamin A). This challenges common carnivore dogma that organ meats are indispensable and makes the diet more accessible to those who dislike them.

  • 🥚 Raw Meat and Eggs Can Be Safe and Nutritious: Dr. Chaffey eats raw or lightly cooked meat and eggs, trusting rigorous modern food safety protocols. He dispels myths about raw meat risks, noting produce causes more food poisoning. This insight invites reconsideration of traditional cooking norms and suggests raw animal foods can be safely incorporated in carnivore diets.

  • 🚫 Carbohydrates and Stimulants Impair Recovery and Increase Inflammation: After consuming coffee, Dr. Chaffey experienced increased muscle soreness and stiffness, whereas on a carnivore diet without coffee, he recovered rapidly even after intense workouts. He also explains how carbohydrates cause insulin spikes leading to water retention, fat storage, and a misleading bulky muscle appearance. This points to hidden metabolic harms of carbs and stimulants, advocating for their elimination to optimize recovery and physique.

  • 🧂 Simplicity and Listening to the Body Trump Calorie Counting and Complex Nutrition: Dr. Chaffey never counts calories or worries about micronutrient supplements, trusting that eating whole animal foods until satiety and pushing physical limits naturally regulates intake and meets nutritional needs. This approach contrasts sharply with modern diet culture and emphasizes intuitive eating and evolutionary alignment.

  • 🌱 Avoidance of Plants Due to Toxicity and Anti-Nutrients: The bitterness or aversion to certain plant foods is interpreted as the body’s warning against toxic compounds. This reinforces the carnivore tenet that plants contain harmful substances that disrupt optimal physiology, supporting a meat-exclusive diet.

  • 🥩 Grass-Fed and Older Animals Provide Superior Nutrition and Taste: Dr. Chaffey prefers grass-fed beef, especially from older animals, for better flavor, nutrient density, and fat quality (yellow fat indicating carotenoid content). While grain-fed beef is acceptable, grass-fed is likened to Olympic gold standard versus silver, highlighting quality differences without dismissing practicality or affordability.

  • 🛑 Skepticism Toward Conventional Nutrition Science and Supplements: Dr. Chaffey critiques historical nutritional guidelines and studies, citing biased research funded by sugar companies that wrongly vilified cholesterol and fat. He also questions the need for supplements if eating a pure carnivore diet, underscoring the importance of empirical, individualized evidence over generalized recommendations.

Conclusion

Dr. Anthony Chaffey’s approach to a strict carnivore diet combined with heavy, frequent training offers a compelling model for longevity, health, and athletic performance. His emphasis on purity, evolutionary biology, intuitive eating, and fat-adaptation challenges mainstream nutrition paradigms and resonates with those seeking alternatives to carbohydrate-heavy diets. His insights into muscle growth without carb reliance, safe consumption of raw animal foods, and the elimination of stimulants like coffee provide a holistic framework for optimizing human physiology through animal-based nutrition.

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submitted 1 day ago* (last edited 1 day ago) by jet@hackertalks.com to c/carnivore@discuss.online

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Summary

The video explores the social dynamics and challenges faced by individuals who adopt the carnivore diet and enthusiastically share their experiences with others. The speaker highlights a common reaction: when people announce their success with the carnivore lifestyle—such as weight loss and improved health—friends, family, and colleagues often respond with resistance, skepticism, or even hostility. This resistance is largely driven by a perceived pressure that listeners feel, even when no explicit pressure is intended. The speaker uses a relatable analogy involving social interactions at a bar to illustrate how overt pressure typically causes people to push back, while subtlety and confidence invite curiosity and openness. The key takeaway is that the most effective way to influence others is not through arguments, debates, or preaching but by living the lifestyle confidently and leading by example. Silent proof through transformation tends to generate genuine interest and questions over time, making people more willing to explore the carnivore diet on their own terms. The speaker encourages viewers to share their experiences and reflections on this dynamic, reinforcing community engagement and mutual learning.

Highlights

  • 🔥 People often feel pressured and resist when others talk too much about their carnivore diet success.
  • 🤝 Perceived pressure, not actual pressure, triggers resistance in social conversations.
  • 💡 Leading by example is more effective than debating or preaching about diet choices.
  • 🧩 Confidence and subtlety invite curiosity and openness rather than pushback.
  • 🚫 Too much explanation can unintentionally shut down interest.
  • 🌱 Transformation and living proof naturally attract questions and interest over time.
  • 💬 The speaker invites viewers to share their own experiences and thoughts on this social dynamic.

Key Insights

  • 🔍 Perceived Pressure vs. Real Pressure: The video underscores the psychological concept that people’s resistance is often triggered not by actual pressure but by the perception of being pressured. This distinction is crucial because it means that even well-intentioned sharing can backfire if it is interpreted as pushy or preachy. Understanding this can help carnivore diet advocates communicate more effectively by focusing on non-verbal cues and tone.

  • 🎭 Social Resistance as a Defense Mechanism: Resistance to new ideas—such as adopting a carnivore diet—can be viewed as a natural defense mechanism. People often reject what challenges their existing beliefs or habits, especially if they feel rushed or coerced. This insight suggests that patience and empathy are key when discussing lifestyle changes with others.

  • 💬 Analogy of Social Interaction: The bar scenario provides a powerful metaphor for interpersonal communication. Just as a person seeking a date must avoid coming across as desperate or aggressive, carnivore proponents must avoid overwhelming others with information or intensity. Instead, a relaxed, confident presence invites genuine curiosity and engagement.

  • 🧘‍♂️ Power of Leading by Example: The speaker stresses that embodying the benefits of the carnivore diet through visible, positive changes in health and lifestyle is a more persuasive form of influence than verbal persuasion. This aligns with the psychological principle that actions often speak louder than words, especially in health and wellness contexts.

  • 🕰 Timing and Patience in Influence: The video implies that influence is a gradual process. Immediate conversions or acceptance are rare, but consistent living proof can slowly erode skepticism and inspire questions. This insight encourages advocates to adopt a long-term mindset rather than seeking quick validation.

  • 🛑 Risk of Over-Explaining: When asked about their transformation, some carnivore dieters may feel compelled to provide detailed explanations, but this can sometimes have the opposite effect, causing listeners to disengage. This highlights the importance of concise, confident responses and allowing curiosity to develop naturally.

  • 🌐 Community Engagement and Shared Experiences: By inviting comments and shared opinions, the speaker fosters a sense of community among carnivore diet followers and seekers. This creates a supportive environment where individuals can exchange ideas on navigating social challenges, reinforcing the idea that social dynamics around diet are complex but manageable with collective wisdom.

Overall, the video offers a nuanced understanding of why people react negatively to enthusiastic carnivore diet advocates and provides practical strategies to foster curiosity and openness without triggering resistance. It champions the power of quiet confidence, patience, and example-setting as the most effective tools for inspiring change in others.

Tldw: lead by example, don't info dump as that can create implied expectations.

Implied social pressure can be a real blocker for change

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submitted 2 days ago* (last edited 1 day ago) by jet@hackertalks.com to c/carnivore@discuss.online

https://youtu.be/IlhL-WQ_X2Y

Belinda Fettke is a former Registered Nurse, photographer and the proud Co-Founder of 'Nutrition For Life' in Launceston which provides medically based nutritional care around Tasmania and Australia.

Belinda is also a staunch supporter of the health benefits of Low Carb, Healthy Fat eating and in recent years has taken a more central role in advocating LCHF following the investigation of her husband, Dr. Gary Fettke, by the Australian Health Practitioner Regulation Agency (AHPRA). The investigation focused on Gary’s qualifications to give nutritional advice.

This investigation (which lasted for more than two years) resulted in Gary being issued a ‘caution’ and being advised; ”In particular, that he does not provide specific advice or recommendations on the subject of nutrition and how it relates to the management of diabetes or the treatment and/or prevention of cancer.”

Belinda has now taken over the management of Gary's 'No Fructose' website and social media and she has also created the website isupportgary.com

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Summary

The video transcript presents a detailed critique of the current dietary guidelines, arguing that they are heavily influenced by longstanding religious, ideological, and economic interests rather than purely scientific evidence. The speaker supports Gary, a health professional who was banned from practicing for advocating low-carbohydrate, high-fat (LCHF) diets, and highlights how the dietary guidelines have morphed into rigid, plant-based vegetarian rule books that aggressively exclude alternative nutritional perspectives. The speaker traces the origins of these guidelines to the 19th-century temperance and religious movements, particularly the Seventh-day Adventist Church, which promoted vegetarianism based on visions and moral reform agendas rather than health science. Influential figures and organizations connected to these movements helped shape dietetics education and public health policy, embedding a pro-vegetarian bias that persists today. The transcript also exposes conflicts of interest, including the involvement of experts promoting vegetarianism who are linked to the processed food industry and religiously affiliated companies like Sanitarium. The speaker argues that the guidelines serve vested interests, particularly the cereal and processed food industries, which promote plant-based diets emphasizing grains, soy, and fake meat products while demonizing saturated fats and red meat. Despite the entrenched orthodoxy, there is growing resistance from health professionals advocating for LCHF and fasting approaches. The video closes with a lighthearted musical parody underscoring the rigidity and contradictions of the current dietary dogma.

Highlights

  • 🔥 Gary was banned for promoting low-carb, high-fat diets despite scientific evidence supporting their benefits.
  • 📜 Dietary guidelines have evolved into restrictive, plant-based vegetarian “rule books” rather than flexible advice.
  • ✝️ Origins of vegetarian dietary guidelines are deeply tied to 19th-century temperance and religious movements, especially the Seventh-day Adventist Church.
  • 🥦 Influential nutrition education and dietetics are shaped by proponents of vegetarianism with undeclared conflicts of interest linked to the processed food industry.
  • 🌾 The cereal and grain industry, including companies like Kellogg’s and Sanitarium, have benefited from and helped shape the plant-based nutrition narrative.
  • 🥩 Meat and saturated fats have been demonized historically due to ideology, not science, impacting current food policy and public health messaging.
  • 🎤 The video ends with a satirical song highlighting the contradictions and rigidity of modern dietary guidelines.

Key Insights

  • 🔍 Systemic Bias in Dietary Guidelines: The so-called “dietary guidelines” are not neutral scientific recommendations but rather ideologically driven rulebooks entrenched in a plant-based vegetarian agenda. This bias restricts open scientific debate, as evidenced by the censorship of proponents of LCHF diets like Gary. This reveals a lack of scientific pluralism in mainstream nutrition policy, which stifles innovation and individualized health approaches.

  • 🏛️ Religious and Moral Roots of Nutrition Science: The modern plant-based dietary guidelines stem from 19th-century temperance and religious movements, particularly the Seventh-day Adventist Church. These groups promoted vegetarianism as a moral and spiritual reform rather than solely for health reasons. Their influence persists through dietetics education, research funding, and institutional power, shaping public health policy for over a century.

  • 💼 Conflicts of Interest in Nutrition Education: Key figures influencing nutrition policy and education have undeclared ties to religious organizations and the processed food industry. For example, Professor Mark Wahlqvist, an expert witness in Gary's case, promotes vegetarianism and is connected to Sanitarium, a Seventh-day Adventist-owned company. This raises concerns about transparency and the impartiality of nutrition education and guidelines.

  • 🍞 Processed Food Industry’s Role: The cereal and grain industries, historically linked to religious health reformers, have thrived under the plant-based dietary regime. Companies like Kellogg’s and Sanitarium have been pivotal in embedding grains and processed plant foods into dietary guidelines, promoting soy and fake meats while marginalizing red meat and saturated fats. This commercial interest has likely influenced public dietary advice.

  • 🥩 Demonization of Meat and Saturated Fat: The decline of meat and full-fat dairy in dietary recommendations is less about emerging science and more about ideological and religious beliefs. The vilification of saturated fats and red meat began with the temperance movement and was reinforced by vested interest groups. This has led to public confusion and possibly worsened health outcomes, given the evidence supporting the benefits of healthy fats and animal proteins.

  • 🌏 Global Influence and Legacy: The Seventh-day Adventist Church’s health reform ideology has influenced not only American but also Australian and global dietary guidelines and food industries. Through institutions like Avondale College, Sydney Adventist Hospital, and the Australasian Research Institute, the church continues to shape nutrition research and lifestyle medicine, blending religious beliefs with health policy.

  • 🎭 Resistance and Alternative Narratives: Despite dominant plant-based dogma, there is growing resistance in the healthcare community advocating for low-carb, high-fat diets and fasting as effective health strategies. Gary’s ongoing enthusiasm and the speaker’s critique demonstrate that challenging entrenched dietary orthodoxy requires courage and persistence, highlighting the need for a more evidence-based and pluralistic approach to nutrition science.

Conclusion

The video transcript uncovers the complex, ideological, and commercial forces shaping modern dietary guidelines. Far from being purely evidence-based, these guidelines reflect a legacy of religious temperance movements, vested interests in the processed food industry, and institutionalized vegetarian ideology. The suppression of alternative nutritional viewpoints like LCHF diets illustrates how nutrition science has been constrained by dogma. Understanding this history and its continuing impact is crucial for rethinking dietary recommendations and promoting truly evidence-based, individualized nutrition for better public health outcomes.

The video is great, but the real gem is the follow-up blog post - 'Time to separate Church and Plate' Where she goes into great detail about the religious and temperance motivations embedded in the dietary governing bodies. Most people don't read, heck most people don't even watch long form videos... but this post is a banger, especially the section 'Evolution of the Plant-based dietary guidelines'

It made my blood boil. READ IT - https://isupportgary.com/articles/the-plant-based-diet-is-vegan

My personal bias is adults can eat whatever they want, but when some people see it as their mission to manipulate evidence to coerce others... that is where evil lies. Faith should not justify lies and paternalistically motivated propaganda, and if it is then the fanatics are bad actors and should be ignored if not condemned.

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Max walks through mechanistic signs humans evolved to eat meat.

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Summary

The video presents a compelling argument that humans are biologically carnivores rather than omnivores or herbivores. It emphasizes six key aspects of human biology that align more closely with carnivorous species, challenging the common belief that humans are naturally omnivores or should consume a primarily plant-based diet. First, humans possess highly acidic stomach acid (pH ~1.5), similar to carnivores, which is necessary to safely digest meat and control bacterial growth. Second, humans lack the specialized digestive adaptations to neutralize plant toxins, unlike herbivores and some omnivores that have evolved enzymes or gut microbes to break down these harmful compounds. Third, the human digestive enzymes and absorption mechanisms are highly efficient at processing meat but poor at digesting plant fibers, which leads to undigested plant matter causing digestive discomfort and minimal energy gain. Fourth, the structure of the human digestive tract—with a long small intestine and relatively short large intestine—is typical of carnivores rather than herbivores or omnivores, limiting the ability to ferment and extract nutrients from fiber-rich plants. Fifth, humans require essential nutrients such as vitamin B12, creatine, and taurine that are either absent or poorly absorbed from plants but abundant in animal products, underscoring a dietary need for meat. Sixth, human anatomy, particularly the ability to throw projectiles with power and precision, reflects evolutionary adaptations for hunting rather than herbivory, relying on intelligence and tools rather than large teeth for killing prey. The video concludes by linking these biological traits with anthropological evidence, indicating that early humans thrived on meat-heavy diets and experienced health declines only after the introduction of plant foods, reinforcing the carnivorous nature of humans.

Highlights

  • 🦁 Humans have highly acidic stomachs (pH ~1.5), similar to carnivores like lions and wolves.
  • 🌿 Plants contain natural toxins that humans cannot effectively neutralize due to lack of necessary enzymes and gut adaptations.
  • 🍖 Human digestive enzymes and processes are highly efficient at breaking down meat but struggle with plant fibers.
  • 🔬 Human intestines resemble carnivores, featuring a long small intestine for meat digestion and a short large intestine with limited plant fermentation capacity.
  • 🥩 Humans require essential nutrients like vitamin B12 and taurine, which are only reliably obtained from animal sources.
  • 🎯 Human shoulder and arm anatomy evolved for powerful, accurate throwing, indicating hunting specialization.
  • 📜 Historical evidence shows humans historically ate primarily meat and were healthier before consuming significant plant foods.

Key Insights

  • 🔥 Stomach Acidity Reflects Dietary Role: The extremely low pH of human stomach acid is a critical evolutionary adaptation for consuming meat safely. Since meat harbors more bacteria than plants, carnivores have evolved strong stomach acid to prevent illness. The similarity between human stomach acidity and that of obligate carnivores like wolves strongly suggests humans are biologically adapted to a meat-based diet. This counters the popular view that humans are suited to omnivory or herbivory.
  • ☠️ Plant Toxins and Human Vulnerability: Unlike many herbivores and omnivores that have specialized digestive systems or enzymes to detoxify the vast array of natural plant defense chemicals (biowarfare compounds), humans lack these adaptations. This absence means plant toxins such as glucosinolates can damage human health by interfering with hormone production and nutrient absorption. This biological gap indicates humans are not naturally designed to rely heavily on plants for nutrition.
  • 🍽️ Digestive Enzyme Efficiency Favors Meat: Human digestive enzymes like pepsin, chymotrypsin, and trypsin are highly effective at protein breakdown, a hallmark of carnivorous digestion. Conversely, humans cannot break down cellulose, lectins, and other complex plant fibers due to lack of specific enzymes, resulting in poor nutrient extraction and frequent digestive discomfort such as gas and bloating. This inefficiency undermines the notion that plants are an optimal food source for humans.
  • 🧬 Intestinal Morphology Supports Carnivory: The proportion of small to large intestine length in humans closely mirrors that of carnivores such as lions, with a long small intestine optimized for nutrient absorption from meat and a relatively small large intestine that limits fermentation of plant fibers. In contrast, herbivores have much larger large intestines to process fibrous plants. This anatomical evidence shows humans are structurally unsuited to digesting large amounts of plant material.
  • 🥚 Nutrient Requirements Confirm Meat Dependence: Humans require nutrients like vitamin B12, creatine, carnitine, and taurine that are either absent or poorly bioavailable in plants and must be obtained from animal foods. While herbivores synthesize these nutrients through gut microbiota or convert plant precursors efficiently, humans have limited or no such capacity, making animal consumption essential for optimal health. This nutritional dependency is strong evidence of a carnivorous biology.
  • 🎯 Anatomical Adaptations for Hunting: Humans’ unique ability to throw projectiles with power and precision is an evolutionary trait linked to hunting strategies rather than plant gathering. Unlike carnivores with large fangs for killing prey, humans rely on tools and intelligence, reflected in shoulder and arm structure, to hunt. This behavioral and anatomical adaptation points to a meat-centric evolutionary past.
  • 🕰️ Historical and Anthropological Evidence: Fossil and archaeological records show early humans subsisted primarily on meat, maintaining robust health before widespread consumption of plants. The subsequent introduction of plant foods correlates with increased health issues, suggesting a mismatch between human biology and plant-based diets. This historical context reinforces the biological evidence that humans are naturally carnivorous.

The video challenges widely held dietary assumptions by providing a comprehensive biological framework showing that humans are fundamentally carnivores. The implications for health and nutrition are profound, calling into question modern dietary recommendations that emphasize plant-based eating without considering the evolutionary and physiological context of human digestion and nutrient needs.

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submitted 3 days ago* (last edited 3 days ago) by jet@hackertalks.com to c/carnivore@discuss.online

Knowing how to preserve meat with no refrigeration is an essential survival skill. For thousands of years, meat has been dried in the open air in aired parts of the world. In this video we'll take a look at how to make biltong, an air-dried meat which originated in South Africa's dry climate. The biltong recipe is simple: a vinegar wash and a liberal coating of salt, black pepper, and coriander. Let brine overnight then simply hang the meat out where it'll get good airflow. After a few days you've got a tasty, cured meat snack, kind of like steak on the go. Shelf stable foods are an important consideration for your pantry or for wilderness trips. The shelf life of Biltong depends on its moisture content and the conditions in which it's stored.

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Summary

The video explores traditional meat preservation through making bilong, a South African dried meat product distinct from typical jerky. The presenter emphasizes the importance of preserving meat in survival or wilderness scenarios, where food resources are unpredictable and often abundant only temporarily. Unlike jerky, which is sliced thinly across the grain, bilong is cut with the grain into thicker strips, resembling dried steak. The process involves marinating the meat briefly in a vinegar wash, seasoning it heavily with salt, coriander, and black pepper, and then air-drying it. The black pepper serves both as a flavor enhancer and as a deterrent to insects such as flies and yellow jackets, which can be particularly problematic during summer drying.

The video also addresses common safety concerns about drying raw meat, highlighting that while there is always some risk in consuming raw or minimally processed meat, proper handling, cleanliness during butchering, and exposure to oxygen-rich environments significantly reduce the risk of bacterial growth and dangerous pathogens like botulism. The presenter explains that bacteria need anaerobic (low-oxygen), warm, and moist conditions to thrive, which are prevented by the drying method used for bilong.

Insects, especially yellow jackets, pose a significant challenge as they can quickly consume dried meat left outdoors. To combat this, the presenter moves the drying process indoors to a screened porch and uses heavy pepper coatings to repel insects. The video also touches on potential diseases and parasites in wild game, noting that the risk of illness from properly handled wild meat is generally lower than from many commonly consumed commercial foods.

Finally, the presenter discusses optimal storage techniques for dried meat, noting that dry environments extend shelf life, while humidity shortens it. Bilong should be stored in breathable containers like open bowls or paper bags rather than sealed plastic, which can trap moisture and promote spoilage. For those without access to wild game, beef cuts such as eye of round from a butcher are recommended as suitable alternatives for making bilong.

Highlights

  • 🌿 Bilong is a traditional South African dried meat product, sliced thickly with the grain, unlike typical jerky.
  • 🥩 Proper meat preservation is crucial in wilderness survival to extend the usability of short-term food bounties.
  • 🌶️ The seasoning mix for bilong traditionally includes coriander, black pepper, salt, and a vinegar wash.
  • 🐝 Yellow jackets are a major threat to drying meat outdoors, often requiring indoor drying solutions and heavy pepper coatings for deterrence.
  • ⚠️ Consuming raw dried meat involves some risk, but proper handling and drying in oxygen-rich conditions minimize bacterial growth and pathogens.
  • 💨 Dry, cool environments drastically extend the shelf life of dried meat, while humidity shortens it.
  • 🍖 Bilong can be made at home using accessible cuts like beef eye of round, making it a versatile preservation method.

Key Insights

  • 🌿 Meat Preservation as a Survival Skill: In wilderness situations, food availability is inconsistent, often presenting in short bursts of abundance followed by lean periods. Learning how to preserve meat effectively, as demonstrated through making bilong, equips survivalists and outdoors enthusiasts with a reliable means to extend their food supply and reduce waste, which is critical for long-term sustenance.

  • 🥩 Slicing Technique Influences Texture and Safety: The distinction between jerky and bilong lies both in thickness and grain orientation. Bilong’s thicker slices cut with the grain produce a unique texture and drying profile that supports safe preservation. This method ensures exposed surfaces dry thoroughly, inhibiting anaerobic bacterial growth, including dangerous pathogens like Clostridium botulinum that cause botulism.

  • 🌶️ Role of Seasoning Beyond Flavor: The use of salt, coriander, black pepper, and vinegar is not only traditional but functional. Salt draws moisture out of the meat, aiding drying and bacterial inhibition. Black pepper acts as a natural insect deterrent, crucial for outdoor drying, especially against yellow jackets that can quickly ruin curing meat. The vinegar wash helps to further reduce surface bacteria and adds acidity, creating an unfavorable environment for microbial growth.

  • 🐝 Insect Management is Critical for Outdoor Drying: Yellow jackets and other insects can rapidly infest and consume drying meat, undermining preservation efforts. The presenter’s experience shows that despite heavy pepper coatings, these insects can find exposed spots to invade. This highlights the necessity of alternative drying environments, such as screened porches or controlled indoor spaces, especially in warmer months or humid climates.

  • ⚠️ Understanding and Managing Food Safety Risks: The video emphasizes that while raw or air-dried meats carry inherent risks, these can be minimized through proper hygiene during butchering, exposure to oxygen, and correct drying techniques. The analogy to leafy green consumption—with its well-known foodborne illness risks—helps contextualize and rationalize the acceptable level of risk involved in traditional meat drying practices.

  • 💨 Environmental Conditions Determine Shelf Life: The relative humidity and temperature of the storage environment heavily influence how long dried meat lasts. Low humidity and cool temperatures preserve the meat by preventing moisture accumulation, which can lead to spoilage or mold. Conversely, humid environments require faster consumption or alternative storage methods to avoid degradation.

  • 🍖 Accessibility and Adaptability of Bilong Preparation: While originating from South African traditions and often made from wild game, bilong can be adapted for use with commonly available meats like beef. This adaptability makes it a practical and accessible preservation technique for a wide range of people, not just wilderness experts or hunters. The ability to replicate this at home broadens its applicability for food preservation enthusiasts and those interested in traditional culinary methods.

Extended Analysis

The video’s approach to meat preservation through bilong highlights several critical survival and culinary principles. First, it stresses that survival cooking is not merely about immediate consumption but about strategic planning to manage resources sustainably. This mindset is vital in wilderness survival, where successful hunts or foraging events may produce large quantities of perishable food that cannot be consumed immediately.

The distinction between jerky and bilong showcases how variations in traditional preservation methods reflect adaptations to local environments, available resources, and cultural preferences. Bilong’s thicker slices and grain orientation mean it retains more chewiness and a steak-like quality, offering a different eating experience that can be more satisfying or nutritionally dense than thin jerky strips.

The video also provides a useful primer on microbiology relevant to food safety. It explains bacterial growth conditions and highlights the importance of oxygen exposure in preventing dangerous pathogens like botulism. This scientific insight provides reassurance to viewers concerned about the risks of eating dried, uncooked meat, while reinforcing the necessity of proper handling and drying techniques.

The challenges posed by insects such as yellow jackets underscore the complexities involved in outdoor food preservation. The presenter’s candid recounting of using a beekeeper’s suit to manage aggressive yellow jackets illustrates the real-world difficulties and adaptations required for successful drying in natural settings. This practical advice is invaluable for anyone attempting similar preservation methods in warm or insect-rich environments.

Finally, the discussion on storage and shelf life reminds viewers that preservation is an ongoing process that extends beyond initial drying. Environmental factors can make or break the longevity of preserved meat, and understanding this helps users plan storage and consumption accordingly. The advice to avoid sealed containers and allow the meat to “breathe” reflects traditional wisdom backed by modern food safety principles.

In summary, the video offers a comprehensive guide to making bilong, combining cultural tradition, practical technique, and food safety knowledge to empower viewers with a reliable method of meat preservation suitable for survival situations and culinary experimentation alike.

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A behind the scenes look at my literature process. Print interesting papers, stack them up, when I go to the sauna I grab a few, read and sweat all over them.

My sweating is much more manageable now that I've been doing this for awhile, if I hold the papers a little away from me I only get a few drops of sweat.

I drink 1.5l of water before going in, and 500ml when coming out.

It's a fun way to catch up on the literature, and get some quiet time, life kinda gets paused, everyone leaves you alone, it's very refreshing

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When Dariya Quenneville’s infant daughter was ready for solid food, she skipped the mushed up avocado and banana. On the menu instead? Raw egg yolk and puréed chicken liver.

The child, named Schizandra, then moved on to sardines, butter and ice pops made out of bone broth. She gnawed on leg of lamb.

“She would just teethe on that and soothe herself,” said Quenneville, 31.

Schizandra is what her mom calls a “carnivore baby.” Most of her diet is meat, along with other animal-sourced foods like eggs and butter. “She’s an easy baby,” said Quenneville of her daughter, now almost 2. “I believe that the food in the diet is a very, very big piece of that.”

Full Article - https://archive.is/mRunQ

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submitted 4 days ago* (last edited 4 days ago) by jet@hackertalks.com to c/carnivore@discuss.online

Autoimmune diseases present complex, chronic conditions that often resist conventional treatments, prompting growing interest in dietary interventions. Among these, the carnivore diet—comprising exclusively animal-derived foods while eliminating all plant-based inputs—has gained popularity as a potential strategy for mitigating autoimmune symptoms. Advocates suggest this approach may reduce exposure to dietary antigens such as lectins, oxalates, and FODMAPs, thereby decreasing gut permeability, systemic inflammation, and immune activation. Clinical anecdotes and case series report notable improvements in patients with rheumatoid arthritis, lupus, and inflammatory bowel disease. However, scientific validation remains limited, and long-term health consequences are not well understood. While the diet's high nutrient bioavailability, low processing, and elimination of potentially pro-inflammatory compounds may benefit some individuals, critical concerns persist. These include the absence of dietary fiber, plant polyphenols, and prebiotics essential for maintaining gut microbial diversity and immunological tolerance. Moreover, excessive intake of saturated fats and restricted dietary variety may pose risks for metabolic dysregulation and micronutrient imbalances. Personalized adaptations—such as incorporating low-FODMAP vegetables or low-oxalate leafy greens—can potentially bridge therapeutic benefits with nutritional adequacy. Ethical and sustainability considerations further complicate adoption. A heavy reliance on industrial animal agriculture contradicts environmental goals, though local and regenerative food systems may offer a compromise. This review evaluates current evidence and argues for a cautious, individualized approach. Rather than promoting extreme dietary exclusion, a monitored, phased, and adaptive plan—guided by clinical biomarkers and patient response—offers a more balanced path forward in the nutritional management of autoimmune diseases.

This is a Review, which is a fancy way of saying expert opinion. It does a fairly good job of surveying the current positives of carnivore - while repeating only short term evidence, caution each and every time.

It's a good challenge piece, and outlines the arguments against carnivore as well. The authors have a tremendous bias (The Journal : Advances in Herbal Research)

Full Paper - https://doi.org/10.25163/ahi.8110187

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submitted 4 days ago* (last edited 4 days ago) by jet@hackertalks.com to c/carnivore@discuss.online

Feeding your kids meat and eggs is healthy and nutritious at any age! This seems to upset people who don't know the facts and the truth.

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Summary

Dr. Ken Berry passionately defends and explains the carnivore diet for babies, toddlers, children, teenagers, and adults, addressing recent media coverage and controversies surrounding the topic. He references a balanced Wall Street Journal article, an NBC News feature, and a contentious Fox News interview where he presented the carnivore diet as a natural, nutrient-dense way to feed children, emphasizing meat and eggs as essential foods for optimal growth and brain development. Dr. Berry highlights that meat provides critical nutrients such as B12, iron, zinc, and vitamin C (which many critics wrongly claim is absent from meat). He critiques mainstream pediatric advice promoting variety that includes grains and processed foods, pointing out the prevalence of glyphosate contamination in cereals and the poor nutritional value of such foods.

During the Fox News segment, Dr. Berry strongly rebuts the opposing expert, Dr. Mark Seagull, who claimed that meat is addictive, inflammatory, and lacks essential vitamins like vitamin C. Dr. Berry argues that Dr. Seagull, an internal medicine doctor who does not treat children, lacks understanding of pediatric nutrition and human evolutionary dietary evidence. He offers to engage in a respectful debate to clarify misconceptions.

Dr. Berry also shares personal anecdotes about raising his children carnivore-style, noting their exceptional growth and health. He stresses that the carnivore diet is not a fad but the original human diet dating back thousands of years, backed by anthropological evidence. He further educates viewers about the dangers of ultraprocessed foods, the epidemic of childhood type 2 diabetes linked to carb-heavy diets, and the superior nutrient density of animal-based foods compared to plant-based or grain-based diets.

The video concludes with Dr. Berry answering audience questions about keto, carnivore, skin conditions, blood pressure, and practical feeding tips for children. He invites parents and caregivers skeptical of mainstream nutrition advice to join a supportive community advocating a proper human diet centered on meat and eggs.

Highlights

  • 🥩 Meat and eggs are essential, nutrient-dense foods for human babies and children.
  • 📉 Childhood type 2 diabetes and metabolic diseases are linked to carb-heavy, ultraprocessed diets, not meat consumption.
  • 🍊 Fresh meat contains vitamin C, countering the myth that only fruits and vegetables provide it.
  • ⚖️ The carnivore diet is an ancestral, historically proven way humans have fed babies for millennia.
  • 🥣 Most supermarket cereals contain glyphosate and are nutritionally poor “poverty foods.”
  • ❌ Dr. Berry challenges misinformation about meat being addictive or inflammatory, especially from non-pediatric experts.
  • 🧑‍🤝‍🧑 A supportive community exists for parents feeding their children meat-based diets, countering societal and marketing pressures.

Key Insights

  • 🧬 Nutritional Completeness of Meat for Children: Dr. Berry emphasizes that meat and eggs provide all essential amino acids, healthy fats, vitamins (notably B12 and A), minerals like iron and zinc, and even vitamin C—nutrients critical for rapid growth phases in babies and toddlers. The small stomach capacity of infants makes nutrient density crucial, which cereals and processed vegetable purees lack. This insight challenges the common assumption that plant-based or grain-heavy diets are suitable for early childhood nutrition.

  • 🧪 Scientific and Anthropological Evidence Supports Carnivore Feeding: Contrary to common pediatric recommendations, historical and anthropological data show that humans have traditionally fed babies meat and animal fats first. These practices were trial-and-error-tested over thousands of years, with animal fats believed to promote brain development. This positions the carnivore diet not as a new fad but as a return to evolutionary dietary norms.

  • 🚫 Critique of Processed Foods and Cereal Marketing: Dr. Berry exposes the cereal aisle as a source of glyphosate contamination and nutrient-poor “poverty foods” that require fortification to provide minimal vitamins and minerals. He highlights the role of aggressive marketing in misleading parents about what constitutes healthy baby food, contributing to chronic disease epidemics.

  • 🥊 Media Misrepresentation and Expert Disagreement: The video illustrates how media outlets present divergent views on carnivore diets for kids. While the Wall Street Journal and NBC provided relatively balanced coverage, Fox News featured a controversial rebuttal from Dr. Seagull, who inaccurately labeled meat as addictive and inflammatory. Dr. Berry points out the importance of credentials relevant to pediatric nutrition and calls for evidence-based discussions rather than repeating outdated or unsupported claims.

  • 🧠 The Role of Fiber and Vitamin C Misconceptions: A common pediatric concern is that meat-based diets lack vitamin C and fiber, essential for health. Dr. Berry corrects this by explaining that fresh meat contains vitamin C and that phytonutrients and fiber are not essential nutrients. Thousands of carnivore dieters thrive on zero fiber diets, which challenges the dogma that fiber is indispensable.

  • 🔄 Carnivore Diet as Part of a Dietary Spectrum: Dr. Berry clarifies that the carnivore diet is one end of the “proper human diet” spectrum, which ranges from low-carb to keto to carnivore. This flexibility allows for individualized nutrition strategies based on age, metabolic health, and activity levels, emphasizing that meat and eggs are foundational regardless of exact carb intake.

  • 👶 Positive Outcomes in Children on Carnivore Diets: Personal evidence includes Dr. Berry’s children being in the 99th percentile for height with healthy weights, no metabolic disease, and excellent development. Additionally, many parents report resolution of skin conditions like eczema and acne on carnivore diets, demonstrating the therapeutic potential of animal-based nutrition in pediatric health.

Additional Context

Dr. Berry’s discussion also touches on the broader societal and cultural challenges of adopting carnivore diets for children, including overcoming family skepticism and marketing pressures. He encourages parents to seek community support and reliable information to confidently feed their children nutrient-dense animal foods rather than processed carbs marketed as “healthy.”

This video provides a comprehensive defense of carnivore diets for the entire human lifespan, especially infancy and childhood, supported by clinical experience, evolutionary biology, and critical evaluation of current nutrition dogma and media narratives.

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Struggling to lose weight or even gaining on keto or carnivore? Dr. Eric Westman reacts to Laura Spath’s insights and breaks down the top mistakes that can stall progress — from hidden carbs and overeating to stress, sleep, and emotional triggers.

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Why You're Gaining Weight On A Carnivore Diet! - Doctor Reacts

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In this video, Dr. Eric Westman discusses potential reasons for weight gain on a keto or carnivore diet, responding to insights from Laura Spath. He identifies key factors such as consistency in dietary adherence, the complexities of calorie management including overeating and undereating, and the importance of addressing emotional relationships with food. Dr. Westman emphasizes the need for patients to be both careful and informed about their choices, especially when using these diets for therapeutic purposes.

Key Points

Importance of Consistency

Consistency in sticking to dietary guidelines is vital for success on the keto or carnivore diet. Dr. Westman emphasizes that being too lenient—such as indulging in carbs or alcohol on weekends—can disrupt fat-burning processes, leading to weight gain. He advises strict adherence to gain the intended weight loss benefits.

Caloric Management: Overeating vs. Undereating

Overeating may stem from too much dairy or processed meats, resulting in high calorie intake. In contrast, undereating can lead to metabolic slowdown and weight regain due to the body adjusting its metabolism to lower food intake. Both extremes can hinder weight loss progress.

Impact of Emotional Eating

Dr. Westman stresses that a carnivore diet cannot resolve underlying emotional issues related to food. Even with improved nutrition, individuals must address emotional eating for long-term weight management and stability. Understanding one’s relationship with food is crucial for achieving desired health outcomes.

Factors Beyond Diet

In addition to dietary factors, sleep, stress, and overall lifestyle play significant roles in weight management. Dr. Westman suggests evaluating these aspects to find difficulties in weight loss, as high stress and lack of sleep can lead to weight gain despite dietary efforts.

Consult Clinical Experts for Diet Adjustments

Using keto or carnivore diets should ideally be supervised by medical professionals, especially for those on medication or seeking more aggressive weight loss approaches. It is crucial to consider personal medical history and get tailored advice to navigate these diets safely.

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submitted 6 days ago* (last edited 6 days ago) by jet@hackertalks.com to c/carnivore@discuss.online

Simply put, the major thing that I completely cut off from my diet was carbohydrates - rice, noodles, pasta, ice-cream, pastries, sugar and fruits.

Now, you will ask me, hey what about vegetables? Yes, I also eliminated vegetables save for some herbs and onions/garlic, simply in keeping with the spirit of carnivore.

Have I suffered any ill effects from eating primarily protein and fats? No, not at all. As a matter of fact I am functioning at a much higher level than I have ever had my whole life.

Sections

  1. Weight Loss and Body Recomposition
  2. Mental Clarity
  3. Depression and Anxiety Gone
  4. Boundless Energy and Increased Strength
  5. Better Sleep Quality
  6. Hair
  7. No More Food Cravings
  8. Good Mood
  9. No More Bloating
  10. Restoration of Female Function (Ahem!)

Full Post - https://phonghongbakes.removed/2022/08/confessions-of-malaysian-carnivore.html

A pretty good, and honest, food journey. They are a little out there on edge with their coffee fixation, but it's good to hear all voices.

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submitted 1 week ago* (last edited 6 days ago) by jet@hackertalks.com to c/carnivore@discuss.online

Dr. David Klurfeld—longtime USDA scientist and one of the few insiders to publicly challenge the WHO's classification of red meat as a carcinogen. We go deep into the flawed evidence behind the infamous 2015 IARC report, why nutritional epidemiology often fails to prove causality, and how a small group of researchers helped shape global policy with low-quality science. If you've ever felt confused about meat, saturated fat, or dietary guidelines, this conversation will help you think critically about what “counts” as evidence—and who gets to decide.

We cover:

  • Dr. Klurfeld’s personal journey and lessons from a career in public health
  • Why the 2015 IARC red meat classification was based on weak and inconsistent evidence
  • How observational studies and “allegiance bias” mislead nutrition science
  • The politics of dietary guidelines and the role of the USDA and WHO
  • What the media got wrong—and why red meat remains a nutrient-dense food

Whether you're a clinician, dietitian, or simply trying to make better nutrition decisions, this episode is a powerful reminder that bias, groupthink and weak data can distort science and mislead the public. We need to be discerning about the nutrition and health advice we follow.

Who is Dr. David Klurfeld?

Dr. David Klurfeld is a nutritional scientist and former National Program Leader for Human Nutrition at the USDA’s Agricultural Research Service. He also served as Professor and Chair of Nutrition and Food Science at Wayne State University and Associate Editor of The American Journal of Clinical Nutrition. He has authored more than 200 scientific publications and was one of 22 experts invited to the 2015 IARC working group on red meat and cancer. He is a longtime advocate for scientific integrity in public health policy.

Timestamps

  • 00:00 – Dr. Gabrielle Lyon introduces Dr. David Klurfeld and the controversy around red meat and cancer.
  • 03:18 – Dr. Klurfeld explains his unconventional path into nutrition science and his early influences.
  • 06:07 – He describes how "allegiance bias" distorts nutrition research outcomes.
  • 09:08 – Klurfeld calls the IARC red meat classification “the most frustrating professional experience of my life.”
  • 12:15 – He explains why epidemiology and food questionnaires are unreliable for determining dietary risk.
  • 15:30 – Red meat is misleadingly grouped with engine exhaust and radiation in cancer risk categories.
  • 22:15 – Many IARC scientists had pre-existing biases and used the panel to reinforce prior publications.
  • 26:08 – Klurfeld critiques the misuse of correlation in nutrition
  • 32:06 – He debunks the commonly cited 17% increase in colorectal cancer risk from red meat.
  • 48:44 – Activist groups filed FOIA requests to access years of Klurfeld’s emails during public-private research.
  • 1:09:21 – He explains why nitrogen content alone is an inadequate way to assess protein quality.

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Summary

This comprehensive conversation with Dr. David Clerfeld, a seasoned nutrition scientist and former USDA program leader, critically examines the commonly accepted claims that red meat consumption causes cancer and challenges prevailing nutritional guidelines. Dr. Clerfeld draws from decades of research experience, including his involvement in the 2015 International Agency for Research on Cancer (IARC) working group that controversially classified red meat as a probable carcinogen. He explains the methodological weaknesses in the epidemiological studies used to support this classification, highlighting issues such as observational study limitations, selective study inclusion, and biases within the scientific committee. Clerfeld also critiques the broader nutritional science field for over-reliance on low-quality evidence and the politicization and divisiveness that cloud objective discourse.

The discussion covers the evolution and shortcomings of US dietary guidelines, including their lack of adaptation despite scientific advances and their questionable scientific foundations, especially regarding fat and saturated fat recommendations. Clerfeld emphasizes the complexity of nutrition science, the importance of bioavailable nutrients from animal sources, and the challenges in conducting long-term randomized controlled trials (RCTs) in nutrition. He highlights the need for better biomarkers, personalized nutrition approaches, and transparency in research. The interview further touches on the role of the intestinal microbiome, the inadequacy of current epidemiological methods to account for confounding factors, and the often misunderstood nutritional value of red meat beyond just protein content.

Dr. Clerfeld advocates for a more nuanced understanding of dietary risks, calling for scientific rigor, transparency, and humility in nutrition research and public health messaging. His insights reveal the often-overlooked complexities behind popular nutritional claims, urging consumers, scientists, and policymakers to critically evaluate the evidence and avoid sensationalism.

Highlights

  • 🥩 Red meat, especially unprocessed, has no clearly identifiable cancer risk based on current evidence.
  • 🔬 The 2015 IARC classification of red meat as probably carcinogenic was based on limited and low-quality epidemiological evidence.
  • 📉 Nutritional epidemiology is prone to bias and confounding, leading to unreliable causal claims.
  • 📜 US dietary guidelines have remained largely unchanged since 1980 despite evolving science.
  • ⚖️ The meat industry follows guidelines closely, but the public largely ignores them.
  • 🧬 The intestinal microbiome adds complexity to nutrition and personal diet responses.
  • 🧪 Long-term randomized controlled trials in nutrition are rare, costly, and difficult to execute effectively.

Key Insights

  • 🥩 Red Meat and Cancer Risk: Weak Evidence and Methodological Flaws
    Dr. Clerfeld exposes the shaky foundation of claims linking red meat to cancer. The IARC working group relied heavily on selective epidemiological studies, discarding the vast majority of existing research that did not show an association. Mechanistic studies often involved non-human models with artificial conditions (e.g., calcium-deficient rats fed blood sausage, not typical red meat). This highlights a pervasive issue in nutrition science: conclusions often rest on low-quality, observational data without causal proof, misleading public perception.

  • 🔍 Allegiance Bias and Scientific Groupthink in Nutrition Research
    The interview reveals how personal biases and pre-existing beliefs within scientific committees can shape outcomes. Many IARC experts were vegetarians or had published work supporting meat’s risks, which may have influenced the group’s decision. Dr. Clerfeld stresses that knowing an author’s name often predicts the study’s conclusion, illustrating the problem of intellectual echo chambers. This bias undermines objective science and fuels polarization in the field.

  • 📉 Limitations of Epidemiology in Nutrition Science
    Epidemiology, which observes dietary patterns and health outcomes, cannot establish cause and effect due to variability in data collection methods, recall bias, confounders, and the complexity of human diets. For example, questionnaires differ on frequency versus quantity of meat consumed, making data combining problematic. Confounders like lifestyle, exercise, smoking, and other health behaviors further obscure associations. This complexity demands humility in interpreting findings and cautions against sensational headlines.

  • 📜 Stagnation and Weak Evidence in US Dietary Guidelines
    Despite advances in nutrition science, US dietary guidelines still promote recommendations from decades ago, such as limiting saturated fat to 10% of calories—a figure initially set arbitrarily with little scientific basis. The guidelines were originally designed for a one-size-fits-all diet, ignoring cultural, economic, and personal preferences. The public largely ignores these guidelines, and the food industry adapts to them more than consumers. Dr. Clerfeld calls for a re-evaluation of the evidence grading system in guidelines and for more personalized nutrition approaches.

  • 🧬 Complexity of Nutrition: Beyond Protein and Calories
    Dr. Clerfeld introduces the concept of the “beef matrix,” emphasizing that red meat provides more than protein; it delivers bioavailable micronutrients like iron, zinc, selenium, and vitamins that differ significantly in absorption compared to plant sources. Animal proteins also contain unique bioactive compounds (creatine, carnosine) that may benefit cognition and muscle health. Recognizing these complexities is crucial for making informed dietary choices, especially for vulnerable populations like pregnant women and older adults.

  • 🧪 Challenges in Conducting Long-Term Nutrition RCTs
    Nutrition research struggles with designing and implementing long-term randomized controlled trials, which are the gold standard for causal inference. Such trials are costly, take decades, and face adherence issues. Short-term feeding studies often lack real-world relevance. This limitation means much dietary guidance relies on observational data and surrogate markers, which are prone to error and interpretation challenges.

  • 🌱 The Role of the Microbiome and Personalized Nutrition
    The intestinal microbiome is an emerging factor in nutrition science, influencing how individuals metabolize foods and respond to diets. Current methods focus on fecal samples, which only capture part of the gut environment. The diversity and complexity of gut bacteria mean dietary effects vary widely between people. This supports the move toward personalized nutrition, recognizing that no single diet fits all, and that nutritional needs depend on genetics, lifestyle, microbiome, and health status.

  • 🔄 Need for Transparency, Rigor, and Modesty in Nutrition Science Communication
    Dr. Clerfeld laments the oversimplification of nutrition research in media and public discourse, where single studies or sensational headlines shape public opinion. He advocates for transparent, reproducible research and clear communication that acknowledges uncertainty and evolving knowledge. Food can prevent disease but is not a direct substitute for medicine. Emphasizing a balanced, varied diet and ongoing research is more responsible than definitive claims.

Conclusion

Dr. Clerfeld’s expertise challenges entrenched narratives about red meat and nutrition, urging a critical reassessment of the evidence, scientific processes, and public health policies. His insights highlight the complexity of nutrition science, the pitfalls of overinterpreting observational data, and the importance of nuanced, transparent communication to inform healthier individual and societal choices. This conversation is a call to balance scientific rigor with humility and to reframe nutrition guidance based on robust, reproducible evidence rather than ideology or incomplete data.

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Smokehouse (hackertalks.com)

A smokehouse (North American) or smokery (British) is a building where meat or fish is cured with smoke. The finished product might be stored in the building, sometimes for a year or more.[1] Even when smoke is not used, such a building—typically a subsidiary building—is sometimes referred to as a "smokehouse". When smoke is not used, the term meathouse or meat house is common.

https://en.wikipedia.org/wiki/Smokehouse

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submitted 1 week ago* (last edited 1 week ago) by jet@hackertalks.com to c/carnivore@discuss.online

In general, plant protein intake was inversely associated with mortality in studies in middle-aged adults. Our aim was to evaluate the long-term associations of animal and plant protein intake with mortality in older adults.

During the 20 years of follow-up (mean: 12 years), 811 deaths occurred (292 of cardiovascular- and 151 of cancer-related causes). Animal protein intake was inversely associated with all-cause (hazard ratio [HR] per 1% of total energy from protein increase, 95% confidence interval [CI]: 0.96, 0.93–0.99) and cardiovascular mortality (HR per 1% of total energy from protein increase, 95% CI: 0.93, 0.87–0.98). Plant protein intake showed no association with any of the mortality outcomes, but an interaction with baseline hypertension was found for all-cause and cardiovascular mortality (p < .05).

Animal protein was inversely associated with all-cause and cardiovascular mortality in older adults. Further studies are needed to provide recommendations on dietary protein intake for older adults.

Full Paper: https://doi.org/10.1093/gerona/glab334

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Vinny and I dive into the making of the documentary Animal and why it became such a powerful tool to spread the truth about a meat-based diet. We also explore the surprising overlap between the carnivore and crypto communities, including why both share a philosophy of sovereignty and resilience. Make sure to listen to the full interview to learn more.

Vinny Lingham is a serial entrepreneur, investor, and the producer of the documentary Animal. Best known as a tech visionary and early Bitcoin adopter, Vinny has founded multiple successful companies in the tech and crypto space. His latest passion project, Animal, reflects his personal health journey and commitment to sharing the science and benefits of a meat-based diet for optimal human health.

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Summary

The video features a comprehensive discussion between Judy Cho, a board-certified holistic nutritionist and functional medicine practitioner, and Vinnie Lingham, the producer of the documentary Animal, which focuses on the carnivore diet. The conversation revolves around the healing benefits of a meat-based diet, Vinnie’s personal journey with gut health issues, and the broader implications of adopting a carnivore lifestyle. Vinnie shares how the carnivore diet helped him and his wife overcome autoimmune and gut-related problems, challenging the conventional belief that fiber and plant-based diets are essential for gut health. They also explore the overlap between the carnivore community and the cryptocurrency space, emphasizing shared philosophies of decentralization, self-reliance, and skepticism toward mainstream narratives.

Vinnie recounts his path from tech entrepreneur and crypto investor to documentary filmmaker, motivated by his own health struggles and the healing he experienced through a strict meat-based elimination diet. The documentary Animal was created to provide a clear, evidence-based resource for those curious about or struggling with their health. They discuss the challenges of mainstream media suppression of carnivore diet information and the cultural bias favoring plant-based diets, despite emerging evidence and personal testimonies showing carnivore’s benefits.

The dialogue also touches on practical dietary advice, such as starting carnivore as an elimination diet with beef, salt, water, eggs, and fats like butter or olive oil. They highlight the importance of choosing grass-fed, grass-finished meats over grain-fed to reduce toxins and inflammation. Vinnie shares his personal adaptations, including cycling in small amounts of berries or dairy when traveling, and his ketogenic lifestyle during high-focus activities like professional poker playing.

Additionally, the conversation delves into the economics behind food production, government influence on dietary recommendations, and how inflation has driven the food industry toward cheaper, processed, and less nutritious options. This systemic issue underpins many chronic health problems faced today. The crypto discussion parallels this systemic distrust and the desire for autonomy, with Vinnie advising caution in crypto investments due to their volatility while endorsing diversification with gold and traditional assets.

Ultimately, the video advocates for a carnivore diet as a powerful tool for healing chronic illness, gut health, and inflammation, while encouraging viewers to watch the Animal documentary to better understand the science and stories behind this often-misunderstood approach to nutrition.

Highlights

  • 🍖 The carnivore diet is a powerful elimination diet that can heal gut issues and autoimmune conditions.
  • 🧬 Vinnie Lingham’s personal healing journey highlights the importance of meat-based nutrition for gut and mental health.
  • 🥩 Grass-fed, grass-finished beef is emphasized as the optimal meat source to reduce inflammation and toxin exposure.
  • 🔥 The documentary Animal aims to provide a clear, unbiased look at the carnivore diet amidst mainstream media suppression.
  • 💻 There is a strong philosophical and community overlap between carnivore diet advocates and cryptocurrency enthusiasts.
  • 🥚 Starting carnivore with just beef, salt, water, and eggs is recommended as a practical elimination protocol.
  • 💡 The food industry’s response to inflation and government policies has led to increased processed foods and poor nutrition.

Key Insights

  • 🧠 Gut Healing Without Fiber: Contrary to popular belief, fiber is not always necessary for gut health. Vinnie’s experience and many advocates show that removing plant-based foods and focusing on meat alone can restore gut balance by starving harmful bacteria that thrive on carbohydrates. This challenges entrenched nutrition dogma and opens new paths for treating gut dysbiosis and autoimmune conditions.
  • 🥩 Species-Appropriate Diet: The discussion emphasizes evolutionary biology and human physiology, suggesting humans thrive best on diets aligned with their ancestral eating patterns—primarily animal-based foods rich in saturated fats and bioavailable nutrients. This perspective reframes chronic illnesses as largely diet-related and potentially reversible with appropriate nutrition.
  • 🔄 Elimination and Reintroduction Model: Using carnivore as a strict elimination diet allows individuals to identify food sensitivities and autoimmune triggers. The stepwise reintroduction of foods after healing helps tailor a personalized diet, balancing strict carnivore with tolerable additions like dairy or berries, especially in social or travel contexts.
  • ⚖️ Trade-offs of Carnivore in Strength and Energy: Initial weakness and fatigue are common during adaptation to carnivore (fat adaptation phase). However, with time, many experience increased strength and endurance due to efficient fat metabolism. This counters concerns that zero-carb diets impair athletic performance and highlights the importance of patience during adaptation.
  • 🥩 Quality of Meat Matters: The distinction between grass-fed and grain-fed meat is crucial. Grain-fed meat tends to have a higher omega-6 to omega-3 ratio, more inflammation-inducing compounds, and residual toxins from feed like glyphosates. Grass-fed meat more closely matches ancestral nutritional profiles, reducing inflammation and improving overall health outcomes.
  • 💰 Systemic Food Industry and Government Influence: Government policies, inflation, and corporate interests have systematically pushed cheap, processed vegetable-based foods to keep food prices low amidst economic pressures. This has led to widespread nutrient-poor diets and chronic health decline, creating a hidden public health crisis masked by official narratives and dietary guidelines.
  • 💻 Philosophical Alignment of Carnivore and Crypto Communities: Both groups value autonomy, skepticism of centralized control, and self-optimization. The carnivore diet’s emphasis on biological self-care parallels cryptocurrency’s challenge to traditional financial systems, creating a cultural synergy that fuels both movements. However, Vinnie cautions about crypto’s volatility and recommends balanced investment strategies.

This video is a rich resource for those curious about alternative approaches to healing chronic illness, improving mental and gut health, and understanding the broader societal and economic forces shaping modern nutrition. It encourages an open-minded trial of carnivore as a therapeutic tool and advocates for grassroots sharing of knowledge to bypass mainstream censorship and misinformation.

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submitted 1 week ago* (last edited 1 week ago) by jet@hackertalks.com to c/carnivore@discuss.online

Animal. exposes how outdated agendas have warped our natural relationship with meat-fueling ill health and Big Pharma reliance-and calls us to reclaim our ancestral diet.

For millions of years, humans thrived as meat-eaters. Today, we've never been sicker. Heart disease, arthritis, psoriasis, migraines—modern chronic diseases plague us, yet their roots are surprisingly recent.

animal. explores how returning to our ancestral roots—a high-fat, meat-based diet—can dramatically transform health. Witness stories of people reclaiming their lives, reversing conditions like pre-diabetes and infertility, escaping addiction, and discovering newfound clarity and energy. It's not magic—it's physiology.

You don't have to live on medication, frequent doctor visits, or unnecessary surgeries. It all starts with what you're eating.

You are what you eat. And you've been eating a lie.

Currently on

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Reverse-Seared Steak (www.seriouseats.com)
submitted 1 week ago by xep@fedia.io to c/carnivore@discuss.online

"Traditional cooking techniques inevitably form a gray band of overcooked meat around the outer edges of a steak. Sous vide, thanks to the gentle heat it uses, eliminates that gray band, producing a steak that's cooked just right from edge to edge. "

I sous vide, but would like to try this at some point. Food science is also cool!

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submitted 1 week ago* (last edited 1 week ago) by jet@hackertalks.com to c/carnivore@discuss.online

I DO NOT RECOMMEND YOU EAT RAW MEAT! Cook your meat. Especially meat you buy from other people, you just don't know the chain of custody.

This video is interesting, the meat adventure starts at 29:00

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submitted 1 week ago by xep@fedia.io to c/carnivore@discuss.online

Bart Kay, founder of the Nutrition Science Watchdog YouTube channel interviews Dr Paul Mason where they discuss suggestions that evidence contrary to official dietary guidelines has been hidden from public scrutiny, the role of ketogenic diets for athletic performance, coronavirus and more.

Two of my favourite doctors (the third being Dr Chaffee) chatting on the topic.

Title: Bart Kay interviews Paul Mason

"Bart Kay interviews Paul Mason":

  • Insulin Resistance and COVID-19: Insulin resistance, often linked to processed foods and refined carbohydrates, is strongly associated with severe COVID-19 symptoms. It impairs the immune system's ability to respond to viral infections effectively.
  • Cytokine Storm: Insulin-resistant individuals experience prolonged and elevated cytokine levels during COVID-19 infection, which can lead to severe inflammation and acute respiratory distress syndrome.
  • Vaccine Development: Developing an effective vaccine against COVID-19 is uncertain, and it might be the first effective vaccine against a chronic virus in humans.
  • Risk Factors: Hypertension, diabetes, heart disease, and vitamin B12 deficiency are major risk factors for severe COVID-19 symptoms. These conditions share systemic inflammation and insulin resistance as common underlying factors.
  • ACE2 Receptors: The virus binds to ACE2 receptors, which are more prevalent in diabetic states, potentially increasing the risk of severe infection.
  • Immune System Impact: The virus can debilitate T lymphocytes, which are crucial for fighting viral infections, leading to a more severe infection.
  • Heme Molecule Theory: There is a controversial theory that the virus attacks the heme molecule in red blood cells, but this theory lacks solid scientific evidence and biological plausibility.
  • Economic Impact of Lockdowns: Prolonged lockdowns to flatten the curve may destroy the economy and livelihoods without necessarily reducing the total number of deaths from COVID-19.
  • Herd Immunity: Achieving herd immunity, either through natural infection or vaccination, is the ultimate goal. Identifying and protecting the 15% of the population at higher risk could be a more targeted approach.
  • Dietary Impact on Health: A low-carbohydrate, high-fat diet can significantly improve metabolic health and reduce the risk of severe COVID-19 symptoms. Processed foods and refined carbohydrates contribute to insulin resistance and inflammation.
  • Fiber and Gut Health: High-fiber diets may not be beneficial for everyone, especially those with constipation. The microbiome's health is more influenced by overall diet quality rather than fiber intake alone.
  • Athletic Performance on Low-Carb Diets: Athletes can perform at high levels on a low-carb, ketogenic diet, contrary to popular belief. Proper adaptation and electrolyte supplementation are crucial for optimal performance.
  • Scientific Misinformation: There is a history of deliberate deception and omission of critical data in nutritional and medical research, particularly regarding the benefits of low-fat diets and the harms of high-carb diets.
  • Cholesterol and Infections: Lower cholesterol levels are associated with a higher risk of dying from infections, suggesting that cholesterol-lowering drugs might not be beneficial during infectious diseases.
  • Statins and Health Risks: Statins, particularly potent ones, have been linked to increased mortality and other health risks. The original research on statins was flawed, and their safety and efficacy are questionable.
  • Fiber and Constipation: High-fiber diets can worsen symptoms of constipation, while a low-fiber diet can lead to complete resolution of symptoms in some individuals.
  • Microbiome and Diet: The microbiome's composition is more influenced by overall diet quality rather than specific foods like fiber. Probiotics are only effective if continuously consumed and paired with appropriate dietary changes.
  • Carbohydrates and Athletic Performance: The belief that carbohydrates are essential for high-level athletic performance is based on flawed studies. Athletes can perform well on a low-carb diet with proper adaptation and supplementation.
  • Historical Diet Studies: Historical studies on the benefits of low-fat diets were flawed and delayed in publication, often omitting critical findings that contradicted the prevailing narrative.
  • Academic Dishonesty: There is a pattern of academic dishonesty in nutritional research, where critical findings are omitted or delayed to support a particular narrative, such as the benefits of low-fat diets.
  • Doctors as Victims: Doctors are often victims of misinformation and are taught flawed nutritional advice, which they then pass on to their patients.
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The membership of the current Australian Dietary Guidelines expert committee (of which Dr James Muecke was blocked despite a public promise from the then Health Minister, Greg Hunt) can be found here https://www.nhmrc.gov.au/health-advice/nutrition/australian-dietary-guidelines-review/committees/dietary-guidelines-expert-committee

The chair has previously conducted systematic reviews for the World Health Organisation and they continue to meet behind closed doors. We encourage you to express your concerns about potential bias in the process to committee members.

summerizer

Summary

The video, presented by Dr. Paul Mason, critically examines the history and politics behind the widely accepted food pyramid and its association with dietary guidelines that vilify saturated fat. Contrary to popular belief, the food pyramid was not the product of rigorous scientific consensus but rather the outcome of political influence and flawed research beginning in the mid-20th century. The narrative traces the origins of the saturated fat-heart disease hypothesis to early 20th-century animal studies and highlights the pivotal role of Ancel Keys, a scientist whose biased and politically driven advocacy shaped public health policy despite contradictory evidence. Mason reveals how major studies, such as the Minnesota Coronary Survey, which failed to support Keys’ hypothesis, were suppressed or delayed, contributing to decades of misinformation. The video further exposes how U.S. government policies, influenced by agricultural interests and grain surpluses, led to exaggerated recommendations for grain consumption, exacerbating public health issues like diabetes and metabolic disorders globally, including Australia. Despite emerging scientific reassessments and some experts’ revised views recognizing that saturated fats from natural sources are not linked to heart disease, current dietary guidelines stubbornly resist change. However, recent developments, including a governmental review and parliamentary inquiries into diabetes, offer a cautiously optimistic prospect for future dietary recommendations that align better with scientific reality.

Highlights

  • 🥩 The saturated fat-heart disease hypothesis was rooted in flawed early 20th-century animal studies and politically motivated science.
  • 🧪 Ancel Keys’ biased research and aggressive suppression of dissent shaped decades of dietary guidelines despite contradictory evidence.
  • 📉 The Minnesota Coronary Survey (1970s) found no harm in saturated fats but its results were delayed and partially suppressed.
  • 🌾 U.S. agricultural policies influenced dietary guidelines to promote grain consumption, contributing to the rise of metabolic diseases.
  • 🌍 Australia and other countries adopted similar flawed guidelines, leading to a global increase in diabetes and metabolic disorders.
  • 🔍 Recent scientific reviews challenge the vilification of saturated fats, recognizing that dairy, meat, and eggs do not increase heart disease risk.
  • 💡 Ongoing governmental inquiries and involvement of health advocates like Dr. James Muki provide hope for evidence-based future dietary guidelines.

Key Insights

  • 🧬 Historical roots of the lipid hypothesis were based on inappropriate animal models: The foundational research by Nicolai Anakov using rabbits, herbivores with different physiology, led to a misleading conclusion that dietary cholesterol and saturated fat clog arteries. This species mismatch undermines the validity of applying such findings directly to human nutrition and disease. It emphasizes the importance of choosing appropriate biological models in nutritional science.

  • ⚖️ Science was overshadowed by politics and vested interests: Ancel Keys’ rise to influence was marked by political maneuvering and intimidation of dissenting scientists, which distorted the scientific discourse. His association with the American Heart Association and the involvement of corporate sponsors like Proctor & Gamble highlight how financial and political interests can compromise scientific integrity and public health policy.

  • 🕰️ Suppression and delay of contradictory evidence delayed progress: The Minnesota Coronary Survey, a large randomized controlled trial, showed no benefit in reducing saturated fats but was withheld from publication for over a decade. This delay contributed to the persistence of flawed dietary advice and the entrenchment of the food pyramid, illustrating the dangers of selective data reporting and lack of transparency in research.

  • 🌾 Agricultural economics shaped dietary guidelines: The U.S. government’s response to grain surpluses in the 1970s led to inflated recommendations for grain consumption, which were incorporated into national dietary guidelines. This decision prioritized economic interests over health, inadvertently fueling the rise in metabolic diseases such as diabetes, revealing how policy decisions can have profound unintended health consequences.

  • 🌐 Global adoption of flawed guidelines has widespread health impacts: Australia's adoption of U.S.-inspired dietary goals, largely uncritically endorsed by Professor Stuart Truswell, exemplifies how scientific laziness and ideological bias can propagate poor nutrition policies internationally. The resulting rise in metabolic illnesses underscores the urgency for countries to critically evaluate imported guidelines rather than blindly accept them.

  • 🔄 Emerging scientific consensus is overturning old dogmas: Recent reviews and statements by former guideline committee members Janet King and Tom Brenner acknowledge that saturated fats from natural sources like dairy, meat, and eggs are not linked to increased heart disease risk. This shift suggests that dietary guidelines must evolve in response to accumulating evidence, separating ancient, nutrient-dense foods from modern processed dietary villains.

  • Public advocacy and political engagement are crucial for change: The involvement of health advocates like Dr. James Muki, who successfully lobbied for parliamentary inquiries into diabetes, demonstrates the power of informed activism. Meaningful reform in dietary guidelines requires sustained public pressure, transparency in scientific review processes, and willingness from policymakers to confront entrenched dogma and vested interests.

Additional Context and Analysis

The video underscores a critical lesson in public health nutrition: that scientific conclusions must be based on rigorous, transparent, and reproducible evidence, free from political or commercial influence. The case of the food pyramid exemplifies how policy driven by flawed science and political expediency can lead to widespread public harm, as seen in the rising incidence of metabolic diseases globally.

It also highlights the importance of revisiting and revising public health guidelines as new evidence emerges. The reluctance of guideline committees to re-examine the saturated fat question, even when challenged by robust new data, reflects systemic inertia and a fear of admitting past errors. This resistance jeopardizes public trust in nutrition science and health agencies.

Finally, the narrative calls for greater public engagement and advocacy, recognizing that scientific truth alone is insufficient without political will and public pressure to implement evidence-based policies. The ongoing Australian inquiry into diabetes and participation of figures like Dr. Muki suggest that change, while slow, is possible through transparent review and active civic involvement.

This story serves as a cautionary tale not only for nutrition science but for all areas where science intersects with policy — emphasizing the need for vigilance, transparency, and integrity to truly serve public health interests.

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submitted 3 weeks ago by xep@fedia.io to c/carnivore@discuss.online

I've edited the title because the original is clickbait, and in the spirit of this community I'd like to avoid all forms of engagement farming.

  • Plants and Evolutionary Arms Race: Plants and animals are in an evolutionary arms race, with plants becoming more poisonous to deter animals from eating them, while animals adapt to specific plant poisons.
  • Natural Carcinogens in Plants: Over 20 years ago, it was known that many plants contain numerous natural carcinogens, with some vegetables like Brussels sprouts, mushrooms, spinach, and kale containing over 100 known human carcinogens.
  • Natural vs. Industrial Pesticides: A study found that naturally occurring pesticides in plants are far more abundant and more likely to cause cancer than industrial pesticides.
  • Lectins and Their Harm: Lectins, carbohydrate-based proteins found in most plants, can cause significant harm by binding to insulin receptors, leading to weight gain, leptin resistance, and other health issues.
  • Gluten and Leaky Gut: Gluten can cause leaky gut, allowing harmful substances like lectins to enter the body and cause inflammation and other health problems.
  • Molecular Mimicry and Autoimmunity: Lectins can trigger molecular mimicry, leading to autoimmune diseases where the body attacks its own tissues.
  • Nightshades and Toxins: Nightshade plants like potatoes, tomatoes, and eggplants produce solanine, a deadly poison. Improper storage or preparation can lead to poisoning.
  • Cyanogenic Foods: Some plants, like cassava and almonds, contain cyanide, which can be deadly if not properly prepared or consumed in large quantities.
  • Photosensitizers: Certain plants can make the skin more sensitive to light, leading to severe burns and other health issues.
  • Nutrient Blockers: Plants contain compounds that can block the absorption of nutrients, making plant-based proteins and other nutrients less bioavailable than those from animal sources.
  • Benefits of a Carnivore Diet: Dr. Chaffee and others have experienced significant health improvements, including weight loss, reduced inflammation, and reversal of autoimmune diseases, by adopting a carnivore diet and eliminating plants.
  • Importance of Trying a Carnivore Diet: Dr. Chaffee encourages everyone to try a strict carnivore diet for at least a month to experience the benefits and decide if it's the right way of eating for them.
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submitted 3 weeks ago* (last edited 3 weeks ago) by psud@aussie.zone to c/carnivore@discuss.online

Ingredients

  • Ruminant meat, I used beef
  • Rendered fat from the same, I used suet

Method

  1. Remove any fat from the meat. This can be done before or after drying. It's a nice snack when removed after drying
  2. Dehydrate the meat until it is so dry it can be broken into pieces Meat, so dry it snaps
  3. Grind, smash, or blend the dried meat to add small as practical Blended dried beef
  4. Weigh the dried meat
  5. Weigh out the same weight of rendered fat into a microwave or heat proof container Cold rendered suet
  6. Heat the fat until it is just melted, I use a microwave 1 minute at a time, or starting with 2 minutes if I'm doing more than 1 kg Melted rendered suet
  7. Put the dried meat in a suitably sized mixing bowl
  8. Add the melted fat to the meat, mix well with a wooden spoon Mixed blended dried meat and rendered suet
  9. Empty the mix into a suitable mold. I use a large casserole dish, once it has set reasonably firm, cut it into pieces. This has set completely, and two pieces are already eaten Completely set pemmican molded in a Corning Ware large casserole dish, cut into 8 pieces of which six remain
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Friendly Carnivore

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Carnivore

The ultimate, zero carb, elimination diet

Meat Heals.

We are focused on health and lifestyle while trying to eat zero carb bioavailable foods.

Keep being AWESOME

We welcome engaged, polite, and logical debates and questions of any type


Purpose

Rules

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  2. Stay on topic
  3. Don't farm rage
  4. Be respectful of other diets, choices, lifestyles!!!!
  5. No Blanket down voting - If you only come to this community to downvote its the wrong community for you
  6. No LLM generated posts . Don't represent machine output as your own, and don't use machines to burn human response time.

Other terms: LCHF Carnivore, Keto Carnivore, Ketogenic Carnivore, Low Carb Carnivore, Zero Carb Carnivore, Animal Based Diet, Animal Sourced Foods


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