A much needed message! I keep beating this drum to great resistance in an influencer group. The cognitive dissonance is real!!! The latest was bacon grease in coffee! 🤢🤢🤢 I quote Craig often, “Don’t chase ketones; chase results.” People are easily deceived and sadly fall into the cult mentality without effort.
One of the best interviews with so much good info. I was one that got suckered into the high fat low protein and all I gained is more body fat. Gone back to the higher protein, however, I can easily eat a huge amount of protein (over 500g raw weight meat) in one meal and I’m struggling to reduce it so that I’m not overloading my body.
This was great. I needed this again. I lift heavy weights and I feel best on high protein. And enough fat for energy. I tried all the high fat worried about ketones and lower glucose. Gained weight. I’ve started back recently to my high protein again. Plus my muscles felt flat, that’s not for me. My blood work is good.
Thank you for discussing the macros. Keto or carnivore there is fat/energy and protein and there seems to be a lot of misinformation regarding the need for protein. I also enjoyed your conversation with Dr Cywes on this topic.
Curious about increase in A1C. Mine was always low and optimal eating low carb, whole foods, or keto. But then when I went carnviore and was eating a lot of protein (much more than my body weight) my A1C did go up a few points. I’m curious why if it was lower when I was eating carbs. My naturopath was a bit concerned but supports keto and carnviore. Is that because the excess protein becomes sugar? If the body can’t use it or store it, where does it go? Fasting insulin was 3 i think.
There are theories out there, but honestly I don't worry about it too much. A1c by itself, particularly if it's higher than it used to be but still below any perceived dangerous levels, is fairly benign if all your other markers are good or improving. My A1C has been 5.4 to 5.6 going on 6 years now. I'm not worried about it at all.
Thanks! Regarding salt I was taking about 4 to 6 grams a day and that was to much. I was doing that because I was worried about electrolytes. It was Himalayan sea salt. The weird part was I started getting neuropathy a couple months in. I thought it was from glucose being slightly elevated while I adapted. I ran across Bart Kay and he suggests if you went straight into carnivore like I did (which you shouldn't) doing multi say fasts. I was doing a 3 day fast and the only thing I was taking in was the Himalayan salt. The numbness flared up and I took notice. Since then I stopped the Himalayan and just do table salt for now. I don't count any and just salt my 2 maybe 1 meals a day to taste. I think the numbness is improving but Himalayan salt still flares me up. I wonder if I was getting to much of one of the minerals in it and now I'm sensitive to it. If found in general do what makes sense. The huge doses of salt don't make sense to me historically. It seems like if I think of how people historically ate if it doesn't make sense it causes me problems.
It could also be that the Himalayan salt that you're using contains higher than normal amounts of heavy metals such as lead. It's kind of difficult finding affordable brands that aren't. Redmond seems to have some lead but not as high as others.
The general recommendation is to salt to taste with either unrefined sea salt or mined salt. Himalayan salt comes from Pakistan and China where it is harvested in quantity using methods that are hardly ideal (dynamite and massive machines). Redmond Salt is harvested in a far cleaner manner. It is mined in Utah. Re: Electrolytes. Magnesium and Potassium are more of a concern than salt itself. I keep avocados in my regular diet specifically for the potassium.
@@ivermec-tin666 Thanks. Yes I listened to some conflicting voices and was trying to figure it all out. I had some of the same thoughts about the salt. I would have done a lot differently. I would have taken 6 to 8 weeks to transition. Aot of people stop carnivore months and years later due to issues that pop up later. Extended fasts helped this. I would have just salted to taste. I was eating a stick of butter a day and that was to much and doesn't really make sense for me and seemed like it left me with not enough electrolytes somehow. I chased ketones which is unnecessary. I was doing the avacodos thing. That I stopped to because I find my electrolytes are fine without it and no time in history did we have access to avacodos every day. Stephanie Keto Persons recommendations led to a lot of my mistakes. She recommends multiple meals a day, avocados, very little protein and not fasting (the very thing that really helped me.) Bart Kay does a good job showing where she is wrong.
@@jonathanbohl Really excellent points here, especially about taking the time to adapt in stages. Potassium and magnesium are issues for me, and I do experience cramping if I don't supplement periodically one way or another. Presumably these minerals were more prevalent in topsoil a few hundred years ago. I suspect that glyphosate has stripped many minerals out of the food chain. Bart is a fount of actionable information. Yes, I realize that avocados are a bit of a cheat, and that they were not readily available in the past. I enjoy them, and buy them when they are cheap and plentiful. I like them with a steak.
Great interview! Hmmm, the mystery remains for me though: Shouldn't the emphasis - at least starting out for the first three months - be precisely what he says we *shouldn't* do, ie.raise our ketones through higher emphasis on fat? I mean, how else would a beginner become keto-optimized?
Thoughts on fresh orange juice without pulp, it’s an amazing source of flavonoids excellent for adrenals, amazing source of potassium. I drink glass a day . Plus one daily carrot to remove extra estrogen . Works well .thanks to microbiologist Phd Ray Peat
The Pope is the only redeeming value that orange juice has, and that's not saying much. Any benefit you may be getting from juice is all set by the damage that it's causing. It is all of the bad stuff about food with none of the good. You would be better off just eating an orange. Or not having any of it and increasing your red meat intake.
@@coach.bronson transferrin % higher than 40% and ferritin > 200 can increase liver desease risk, alchgeimers, heart disease, gut issues . And many many ppl have low thyroid and predisposition to hold on iron especially women in menopause. So perhaps adding milk to meat is good idea .
You're getting way to much sugar that way. If you want to drink juice at all, drink tomato juice. High in potassium, b vitamins and lycopene. Lycopene is an antioxydant which may help reduce inflammation.
A calorie is a unit of heat... If you torch a french fry in a laboratory, how much heat will it produce? This does not, in any way, have anything to do with what happens inside our bodies if we eat it. Some woman in the 1800's used the term in a paper she wrote, She admitted that she made it up herself! And we've been snookered ever since 😮 We need a new paradigm..... (Pet peve rant of the day...) "Caloric intake of food" is not Science 🤨😫 It is gaslighting.....
You two are the BEST ❤❤❤
A much needed message! I keep beating this drum to great resistance in an influencer group. The cognitive dissonance is real!!! The latest was bacon grease in coffee! 🤢🤢🤢 I quote Craig often, “Don’t chase ketones; chase results.” People are easily deceived and sadly fall into the cult mentality without effort.
Nutrition wins every time
Thank you!
Love listening and learning from Craig!
Thanks!
One of the best interviews with so much good info. I was one that got suckered into the high fat low protein and all I gained is more body fat. Gone back to the higher protein, however, I can easily eat a huge amount of protein (over 500g raw weight meat) in one meal and I’m struggling to reduce it so that I’m not overloading my body.
Thank you!
Great Bronson and Craig
Thanks!
So much to take in!! I don’t know what to eat anymore!
Whole food, mostly red meat, no seed oils. That's a great place to start.
great discussion!!
Thanks!
This was great. I needed this again. I lift heavy weights and I feel best on high protein. And enough fat for energy. I tried all the high fat worried about ketones and lower glucose. Gained weight. I’ve started back recently to my high protein again. Plus my muscles felt flat, that’s not for me. My blood work is good.
Protein builds muscle!
Loved this!
Can you put a link to Craig's book? I think I need to read it after watching this.
Thank you for discussing the macros. Keto or carnivore there is fat/energy and protein and there seems to be a lot of misinformation regarding the need for protein. I also enjoyed your conversation with Dr Cywes on this topic.
Just trying to clear things up!
Curious about increase in A1C. Mine was always low and optimal eating low carb, whole foods, or keto. But then when I went carnviore and was eating a lot of protein (much more than my body weight) my A1C did go up a few points. I’m curious why if it was lower when I was eating carbs. My naturopath was a bit concerned but supports keto and carnviore. Is that because the excess protein becomes sugar? If the body can’t use it or store it, where does it go? Fasting insulin was 3 i think.
There are theories out there, but honestly I don't worry about it too much. A1c by itself, particularly if it's higher than it used to be but still below any perceived dangerous levels, is fairly benign if all your other markers are good or improving. My A1C has been 5.4 to 5.6 going on 6 years now. I'm not worried about it at all.
@@coach.bronson Thank you for the repy and the reassurance!
Thanks! Regarding salt I was taking about 4 to 6 grams a day and that was to much. I was doing that because I was worried about electrolytes. It was Himalayan sea salt. The weird part was I started getting neuropathy a couple months in. I thought it was from glucose being slightly elevated while I adapted. I ran across Bart Kay and he suggests if you went straight into carnivore like I did (which you shouldn't) doing multi say fasts. I was doing a 3 day fast and the only thing I was taking in was the Himalayan salt. The numbness flared up and I took notice. Since then I stopped the Himalayan and just do table salt for now. I don't count any and just salt my 2 maybe 1 meals a day to taste. I think the numbness is improving but Himalayan salt still flares me up. I wonder if I was getting to much of one of the minerals in it and now I'm sensitive to it. If found in general do what makes sense. The huge doses of salt don't make sense to me historically. It seems like if I think of how people historically ate if it doesn't make sense it causes me problems.
Like we said it's one thing I haven't seen a good explanation for. Some people need a lot more than others.
It could also be that the Himalayan salt that you're using contains higher than normal amounts of heavy metals such as lead. It's kind of difficult finding affordable brands that aren't. Redmond seems to have some lead but not as high as others.
The general recommendation is to salt to taste with either unrefined sea salt or mined salt. Himalayan salt comes from Pakistan and China where it is harvested in quantity using methods that are hardly ideal (dynamite and massive machines). Redmond Salt is harvested in a far cleaner manner. It is mined in Utah.
Re: Electrolytes. Magnesium and Potassium are more of a concern than salt itself. I keep avocados in my regular diet specifically for the potassium.
@@ivermec-tin666 Thanks. Yes I listened to some conflicting voices and was trying to figure it all out. I had some of the same thoughts about the salt. I would have done a lot differently. I would have taken 6 to 8 weeks to transition. Aot of people stop carnivore months and years later due to issues that pop up later. Extended fasts helped this. I would have just salted to taste. I was eating a stick of butter a day and that was to much and doesn't really make sense for me and seemed like it left me with not enough electrolytes somehow. I chased ketones which is unnecessary. I was doing the avacodos thing. That I stopped to because I find my electrolytes are fine without it and no time in history did we have access to avacodos every day. Stephanie Keto Persons recommendations led to a lot of my mistakes. She recommends multiple meals a day, avocados, very little protein and not fasting (the very thing that really helped me.) Bart Kay does a good job showing where she is wrong.
@@jonathanbohl Really excellent points here, especially about taking the time to adapt in stages. Potassium and magnesium are issues for me, and I do experience cramping if I don't supplement periodically one way or another. Presumably these minerals were more prevalent in topsoil a few hundred years ago. I suspect that glyphosate has stripped many minerals out of the food chain.
Bart is a fount of actionable information. Yes, I realize that avocados are a bit of a cheat, and that they were not readily available in the past. I enjoy them, and buy them when they are cheap and plentiful. I like them with a steak.
Great interview! Hmmm, the mystery remains for me though: Shouldn't the emphasis - at least starting out for the first three months - be precisely what he says we *shouldn't* do, ie.raise our ketones through higher emphasis on fat? I mean, how else would a beginner become keto-optimized?
By reducing carbs... Taking more exoticness fat or even ketone supplements can help the process but they're not necessary.
Thoughts on fresh orange juice without pulp, it’s an amazing source of flavonoids excellent for adrenals, amazing source of potassium. I drink glass a day . Plus one daily carrot to remove extra estrogen . Works well .thanks to microbiologist Phd Ray Peat
The Pope is the only redeeming value that orange juice has, and that's not saying much. Any benefit you may be getting from juice is all set by the damage that it's causing. It is all of the bad stuff about food with none of the good. You would be better off just eating an orange. Or not having any of it and increasing your red meat intake.
@@coach.bronson I’m wondering is there any concerns about iron overload by eating red meat for women? So you think red meat has enough of vitamin c ?
@@anir8023 No concerns and yes it has enough vitamin c. You need drastically less vitamin c when you remove carbs from your diet.
@@coach.bronson transferrin % higher than 40% and ferritin > 200 can increase liver desease risk, alchgeimers, heart disease, gut issues . And many many ppl have low thyroid and predisposition to hold on iron especially women in menopause. So perhaps adding milk to meat is good idea .
You're getting way to much sugar that way. If you want to drink juice at all, drink tomato juice. High in potassium, b vitamins and lycopene. Lycopene is an antioxydant which may help reduce inflammation.
A calorie is a unit of heat...
If you torch a french fry in a laboratory, how much heat will it produce?
This does not, in any way, have anything to do with what happens inside our bodies if we eat it.
Some woman in the 1800's used the term in a paper she wrote, She admitted that she made it up herself! And we've been snookered ever since 😮
We need a new paradigm.....
(Pet peve rant of the day...)
"Caloric intake of food" is not Science
🤨😫
It is gaslighting.....