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

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

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

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

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

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

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

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

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

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

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

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

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

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

eat fatty meat until you don't want more

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

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

I should be eating less fat.

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

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

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

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

• 2 egg yolks (room temperature)

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

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

• 1 tsp Dijon mustard, totally optional.

• Pinch of salt

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

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

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

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

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

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

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

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

Source Richelle Lecourt

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

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

Dr Ken Berry on the study

I've been idly looking up different clean chili recipes and ideas. I like the very old style chili, just stewed meat with chilis - Simple and delicious.

Found a super small creator (steve cooksey) <330 subs, who gives a nice example cooking of a simple chili. He has a fun way of stabbing the ground beef with a spatula that isn't super effective, but entertaining.

Full recipe: https://www.diabetes-warrior.net/2020/10/23/minimalist-carnivore-chili/

• ground beef
• chili powder
• cumin
• salt
• black pepper
• cayenne pepper
• paprika
• grated cheese/sour cream
• coffee