Erynn Kay - 'Is Low Carb Enough? A Look at Food Quality and Ancestral Principles'
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- Опубликовано: 25 июл 2024
- Erynn Kay graduated from Northern Arizona University in 2005 with a Bachelors of Science in Microbiology. She then went on to earn a Masters of Medical Science in Physician Assistant Studies at Midwestern University in Glendale, Arizona in 2009.
Erynn is a board certified, licensed Physician Assistant who works along side Dr. Jeffry Gerber (Denver’s Diet Doctor) in Colorado. Her specialties include general primary care, treatment of metabolic disease, gastrointestinal issues as well as Pediatrics and Women’s Health.
Erynn’s true passion is healing disease primarily through nutrition. After searching for several years for answers to her own health challenges, she stumbled upon the Paleo diet and has never looked back! For the past seven years, she has followed a Paleo lifestyle and spends time regularly reading and researching the newest literature in functional medicine to best assist her patients, as well as getting involved in the Paleo community of Denver. 
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Very intriguing video! Thank you for your research! 🙏🙏🙏
The highly processed seed oils marketed as 'vegetable oil' are typically already highly oxidized - rancid - but are chemically deodorized so we don't all vomit when we get near them.
Long before Dr. Price, teeth had been used as a way to gauge the overall health and development of a creature - Man or animal. We've all heard the saying about not looking a gift horse in the mouth; it was not just about age, but the quality of the nutrition the animal was on and it's development could be assessed by checking the teeth. During WWI, military recruits were screened using their teeth. Those with poor dentition were rejected.
So, yes, Dr. Price focused on the health of the teeth and the development of the structure of the skull, with a focus on the bone development necessary to allow for food dentition - because he was a denstist - but also because this is an excellent way to quickly see if growth and development were optimal or near optimal - or if poor nutrition did not allow optimal development and health.
Thank you Ms. Kay for doing this presentation that goes beyond the efficacy of a low carb/keto diet to reduce weight, inflammation, and reverse insulin resistance/diabetes. So many times in the low carb/keto community, people get so fixated with macro-nutrient ratios, and the aforementioned benefits that abiding by such ratios provide, that they overlook food quality, and how food quality is equally important to long term health. What was really eye opening about this presentation was not only how destructive poor food quality is to the person consuming it, but how it has generational implications. Most people view food consumption as a personal thing. They view it in isolation. When people get confronted with this very important notion, that bad food choices can have pernicious effects for your children, and your descendants further down the line, maybe people will think twice before indulging in the crap that passes for food in our modern food environment. In the movie "Gladiator", Russell Crowe's character Maximas has a famous line: "What we do in life echoes in eternity". The same can be said of our food. Those Twinkies and soda you are consuming everyday is not just causing your waistline to expand, it is potentially hurting your future son or daughter, and your grandchild. This should be required viewing for all those people who want to be parents.
Reminds me of my grandmother. She has never had a cavity. Shes about 70 now. Remember her talking about how she didnt get how we all had so many cavities and shes never had one. But she grew up on a farm in Maine getting the majority of her food from there. Had a different diet than the rest of us. Shed buy some meats etc from the store but all her veggies she grew in like 5 different gardens. Remember her eating lots of green beens. Pretty much every day.
Clarification: Conventionally raised chickens, in both meat and egg production, have ZERO access to leafy greens, fresh or otherwise. They also have NO access to sunlight. If the chicken meat or eggs come from the supermarket, they came from a huge industrial-style operation. Their version of 'cage free' means that the birds live on the floor of a warehouse type building with thousands of other chickens and not a lot of room. The industrial version of 'free-range' means that there is a small opening in one side of the warehouse, often leading out to a small concrete paved apron on the side of the building. A few of the laying hens in one of these warehouses may occasionally find their way out there.
Meat chickens, even in 'free-range' (industrial version) are generally not allowed access to the outdoors for the first few weeks of life, and they are harvested at or shortly after 8 weeks of age. Again, most of these 'free range' birds will have limited access to the outdoors, as described for laying hens.
If you want quality food, find real farmers in your area who have a passion for raising healthy, happy animals on natural, species appropriate diets. These animals will have access to the outdoors, often 24/7. Whether herbivores or omnivores, their animals will have access to pasture in season.
If you can't find a farmer like that in your area, try White Oak Pastures in Georgia, Polyface Farms in Va, West Wind Acres in NY, Greener Pastures in MO, Nourished by Nature in ND. All these, except Polyface, will also ship. It's the next best thing to local.
The facilities of these farmers will generally not be fancy, but above all you will notice that these people care about what they are doing. Try their products. You will enjoy the superior flavor. The nutritional benefits will just be a bonus.
My lovely granie lives in the countryside and has a small farm - she only produces food for herself, not for sale. She keeps maybe like a dozen of free roaming hens and I will testify to the superior flavour and texture and weight and smell and oilyness. It cannot be mistaken for a industrial egg, even a fancy eco one. It's a shame more and more people don't even know how eggs, milk or even certain meets and veggies are supposed to taste. Lately I brought eggs and cucumbers from the farm to just give to my friends as a treat. They enjoyed it a lot. The same cannot be said about the "raw" milk ;)
Eatwild.com is a great place to find farmers like the ones you describe.
The problem that ordering from this online vendor will run out your pocket for one chicken plus shipping
In the U.K. look for the Soil Association logo or certification
Tons of great information in just 31 minutes and very well presented.
Fantastic talk. I will be showing this to my keto support/education group next week!!! Bravo! Loved the interjection of humor and sound effects :)
Very helpful talk Erynn, thank you!
Very informative, highly entertaining & excellent presentation. This is one of the best "talks" on the internet.
Very well delivered presentation. Interesting too.
Thank you. I love the information. Giving it to my Adventist group.
she is cute and quirky.
full of great, relevant information.
thanks for the upload
The content of information is fantastic. I found the interruptions of some of the sounds a bit distracting....
Thanks for your hard work.
Milk - Homogenization is done to prevent the cream from rising. Prior to homogenization, people would sometimes shake their milk, or stir it, if they did not want to skim the cream off the top. This is achieved by first separating the cream from the milk, then forcing the butterfat portion (cream) through a screen with tiny holes under high pressure (not by shaking). This reduces the size of the fat globules, which then remain suspended in the milk.
As Kay states, this process tends to increase the oxidation of the butterfat, and also allows the artificially smaller fat globules to more readily cross the gut wall prior to being digested - especially in people with 'leaky gut' (which can be caused by plant lectins, glyphosate, and other factors).
The butterfat is then added back to the skim milk to meet the butterfat level indicated on the label: 3.25 for 'whole' milk, 2%, etc. Even the American industrial Holstein, on pasture and a high-forage diets, can produce milk as high as 4% butterfat - but fewer and fewer dairy cattle are being managed this way.
Jersey cows, and other heritage breeds, can produce milk as high as 5% butterfat or more whn fed an all-forage diet- pasture, and stored pasture, hay, etc. The milk of the cows of the Masia was reported to be as high as 8% butterfat.
As milk prices paid to farmers have more and more frequently been little over the cost of production, and too often below, herd sizes have shifted from an average of around 40-60 +/- in the 1960s and 1970s, to hundreds, and now 1,000 is common in the East, with herds numbering in the many thousands becoming common in the Midwest and West. This means that pasturing these cows is logistically impossible (unless mobile milking parlors become widely adopted; which would also require gov't inspectors to approve them).
The personal relationship that the dairy farmer and his family, and perhaps a hired hand or two, once had with every cow on the farm is not possible on this scale. As more mega-dairy operations move in, more and more of the remaining pasture-based dairy farms are being forced to sell out - with families of cows that have often been in the farmers' family for generations being lost, and sometimes the land and family home, as well.
Regulations have (intentionally?) made it more and more difficult for farmers to sell their milk directly to the public - forcing them to sell to fewer and fewer processors, and they must simply take whatever price is offered. Several of these processors were found guilty of price fixing during a time when many farmers were force out- yet the processors posted higher than ever earnings. Yet the court-awarded millions, when divided up among the many farms they cheated, was too little, too late for too many.
BTW - 'Dairy' was the term for the room or building where milk was strained, cooled, and often made into other products - from naturally clabbered milk (like the 'curds and whey' Miss Muffet ate), yogurt, cheeses, etc. 'Products from the dairy' became 'dairy products' , which became confused with the milk itself. Diary cows supplied the dairy. House cows supplied the house, which were also called family cows. These cows were often as much pets as livestock.
Excellent Talk
It should be noted that, in addition to milk, fruit juices and vegetable juice are usually pasteurized. V8, tomato juice, and all the sweet fruit juices. Of course, those are best avoided, especially the sweet fruit juices, as they contain little nutrition and a lot of fructose.
Brilliant useful lecture. Many thanks.
Great info
'Extra nutrient dense foods... were given preferentially to parents to be... growing children... and lactating women.' This contrasts sharply with the images we have been fed of the strongest men in 'primitive' groups taking the best, most nutritious foods - which are the most flavorful - for themselves.
Going back farther, early humans typically lived in egalitarian groups. And their brains, prior to
the adoption of agricultural crops as staples, averaged 10% larger than the brains of humans today.
Seriously. People vastly underestimate how compassionate and social humans were to one another. It’s in our nature to care for each other and treat each other as equals
I'm probably just showing my age and sounding picky.
But, I found some of the sound bits detracting from what was otherwise a great presentation.
Thank you..
Yeah, she could've edited/adjusted the sound levels better
I'm a young person who loves memes and vines and the like, and I found the sound bits detracting too.
Yeah, but she’s a cutie!
Just added a wee bit of fun. And we all certainly need plenty of that ....
Yes. You are showing your age😁. I’m only 70 and found the sound effects helped me focus on the points she was making and also to remember them.
Excellent points about the significant differences between 100% grassfed 'unfooled around with' milk and other dairy products: not high-temp cooked, fat globules not artificially reduced in size aka homogenization, and truly whole. Commercial milk is separated, then recombined to a 'standard' of 3.25% butterfat for 'whole' milk. The fresh squeezed (not pasteurized) milk we get runs 5-6% butterfat! It is also higher in protein and minerals, CLA, Omega 3, etc. It is organic and 100% 'grassfed' from traditional breed dairy cows that are moved to fresh pasture every day. And it never touches plastic.
This milk and the products we make from it in our makeshift dairy (the kitchen) are so different from the stuff sold in the supermarket. Bonus: this milk and products made from it are so DELICIOUS!! In the absence of sugar and chemical additives, flavour is our guide to nutrition.
Where from?
One step closer to perfect nutrition.
Homogenization is an interesting story and it started in the early 19 century. Back then dairy farmers would compete with each other, for who has the highest fat content in their milk. Back then when people made cheese, and butter from milk They wanted a higher fat content. It was the dairy industry that set the standards for whole milk fat. So basically what they did was take the fat of out of the milk and they would put it back to a specific amount. So there would be no more competition and everybody’s milk would be the same. So compared to raw milk you can say that today’s milk is a highly processed food. And the way they homogenized milk is that they put it through a mesh at 10,000 pounds per square inch pressure which breaks up the milk fat to the same exact size molecule. That then can be put back and mixed in with milk without the fat going to the top. It was a marketing decision.
I KNEW THIS SINCE THE 80'S THE PROBLEM IS LOW INCOME FAMILIES CANT AFFORD HEALTHY ORGANIC GRASS FED FOODS.
That is the biggest problem 1 pound of grass fed beef cost almost 3 times than the regular one and if you are a big family 😰
After the 60” LCD TV, latest smartphones and sneakers, designer jeans, expensive fast food several times a week you mean? In the first world, we only need prioritise. The people who really can’t afford quality food aren’t in western democracies.
Very informative, she has a great sense of humor and helped inspire me to want to eat wiser!!
Nice!
In addition to lactose intolerance, some people also have difficulty with the casein protien in milk. This may be caused by the higher temperatures of the flash pasteurization process, which has now replaced the older batch pasteurization method most everywhere (though a few diary farms that sell milk directly to the public still use it). Or it may be caused by the A1 casein mutation, which is found in many commercial dairy cows.
A2 milk, the original type, which is also the type found in the milk of goats, sheep, and humans, is available. This may be one of the reasons that some who cannot drink cows' milk have no problem with goat milk. Ask your local dairy farmer if their cows are A2 A2. It costs money to test the cows, so be prepared to pay a little more for A2 milk.
Lactose intolerance, as Kay mentions, is seldom an issue when people consume unprocessed milk. Raw, unprocessed milk contains both lactase, the enzyme that digests lactose, and beneficial bacteria, aka probiotics, which convert lactose to lactic acid.
Milk from 'grassfed' cows, especially Jerseys, Devons, and other heritage breeds, is higher in butterfat and other nutrients, and proportionately lower in lactose.
We have personally known quite a few people who could not drink milk from the supermarket who enjoyed milk from the cow.
RealMilk.com (No affiliation)
A rare or blue strak or a nice rare salmon is great in butter. Thank you very much. It's good stuff.
An additional reason was that even pasteurized dairy that is not homogenized will result in the "cream floating to the top." It was noted that shoppers tended to buy the milk that had the thickest "cream line." Also shaking raw milk produces butter. Homogenization, as I understand it, is where the milk is forced at high pressure through very small holes. Holes so small that the fat globules have to rupture to go through the holes.
Actually Crisco was an industrial waste product that was discovered to be similar in appearance and behavior to lard. At the time Crisco was originally marketed, I don't believe that the producers had any idea that there could be any problem with the product. A situation likely similar to Kellogg and his cereals.
Great information, very interesting!! Helps the she is very easy on the eye!!
she mentions studies claiming that raw milk helps childhood asthma (iirc), I would like to see those
Info on unprocessed milk preventing and/or helping relieve childhood asthma:
www.realmilk.com/health/raw-milk-protective-against-asthma-and-allergies/
articles.mercola.com/sites/articles/archive/2016/02/09/raw-milk-asthma-allergies.aspx
In addition to the whey protein mentioned as beneficial (note that this is not the highly processed whey protein powder), there are a number of enzymes, vitamins - including Vit C - naturally occurring beneficial bacteria, aka probiotics, immune factors, and other nutrients including DHA, EPA, and CLA (Omega 3 fatty acids) in unprocessed milk which are diminshed or destroyed by the processing.
With reasonable handling, raw milk does not putrify, as processed milk does. (The milk in supermarkets has gone through more than simply heat treatment, aka pasteurization.) The growth of pathogens, when introduced to raw milk, is suppressed and the pathogens are sometimes even eliminated.
hhmmm odd that I am first. Great stuff as always! .....now I wish I had a cat video to add at the end......doh
In Spain raw milk is hard to find. And they say you have to boil it before drinking it. I think nobody would dare not to do that.
Really interesting talk, thank you. Whenever previous generations' diets are brought up I wonder about how do some of the popular keto products fit in like almond flower, coconut flower, erythrol, psyllium husk powder. Coconut flower is a staple in my kitchen, the other ones not so much, and allows me to not feel deprived by eating keto but I can't imagine that's what our ancestors ate. Or did they?
Our distant ancestors probably ate mostly animals, as a variety of evidence shows. Stable carbon isotopes, which accumulate up the food chain, like mercury in fish which accumulates in larger fish that eat smaller fish, have shown that early humans ate not just herbivores, but also omnivores (poultry and pork come from omnivorous species still widely consumed in the US today) and very likely other carnivores as well, according to work done at the Max Plank Institute.
Coprolites, fossilized feces, contain evidence of what the human or other animal ate. Coprolites from early humans show no plant matter or seeds, both of which are found in the coprolites from omnivores and herbivore species.
'What We Are Designed to Eat' by Barry Groves, PhD offers more info and references: ruclips.net/video/qhnYEkS-0PE/видео.html
Many foods that Paleo and keto eaters consume contain substances that may cause harm. Almonds, for instance, are high in oxakates. I'm not sure about coconuts or coconut flour, but many commonly consumed foods, including 'healthful' vegetables, contain phytates, lectins, and/or oxalates:
Dr. Paul Mason 'How Lectins Impact Your Health...' ruclips.net/video/mjQZCCiV6iA/видео.html
Dr. Zoe Harcombe 'What About Fiber' ruclips.net/video/4KrmpK_Lckg/видео.html
Sally K. Norton ';;; the Overconsumption of Plants, Risking Oxalate Toxicity'
ruclips.net/video/i7ArmIYGH0s/видео.html
Every now and them we eat some carbs, but it is difficult to feel deprived with thick, golden 100% grassfed Jersey cream, yogurt from the same milk, heritage breed pork raised on pasture and fed fruit, acorns, etc and minimal organic grain, pasture raised true free-range poultry, which are allowed to mature enough to have flavor (chicken in supermarkets is generally around 8 weeks old), and well-marbled 100% grassfed beef and lamb.
There are island populations that lived largely on coconuts.
Also fish of course.
@@Jefferdaughter Thanks for the links.👍🏾❤
wow. I learned all of this on my own, living through it coming back from a long term bout of veganism. brilliant presentation.
I found the music/sound effects to be too loud and disruptive to the talk
Far too loud. Unnecessary.
11:20 I’m literally proud that I can digest lactose, diary, etc, of any kind, perfectly lol. I’ll brag about it
If you want to see a lot more on this subject each week, watch Dr. Ken Berry.
But even boiling milk doesnt kill all of the pathojen organisms. So we have to use pasteurized milk. Can you answer my question. Thanx for video.
I grew up with boiled milk, never had any problem other than having delicious cream to make delicious treats (with sugar but be creative). Then the EU came to us and it was outlawed almost overnight, all good things were outlawed, everything was standardized and homogeneized, plastified and mass produced... we used to buy lots of stuff to small producers selling home to home, all that was banned.
I still got some asthma but I believe it was because of huumid climate, pollution, school bullying stress and heavy medication for every other infancy disease... on the good side I might be dead otherwise, so I can't judge the physicians too hard I guess, Paleo-infancy with no modern medicine was a Russian roulette.
Excellent talk, would like to see some discussion on the toxicity threshold of fat soluble vitamins because you know there some who go a little crazy on the pro's of organ meats without realizing there is a con of such a thing as TOO MUCH!! Go lumberjacks
We need the choice, I will always pay more for better eggs, meat, everything. Unfortunately often there is no choice.
More information on the nutrition researchers Ms Kay refers to is available from the Weston a. Price Foundation, which makes copies of his book, 'Nutrition and Physical Degeneration' available - AND supports efforts to protect the rights of independent farmers for produce and sell food directly to consumers; www.westonaprice.org/
And the Price-Pottenger Nutrition Foundation price-pottenger.org/
ex vegan here. but I want to know if switcthing to keto/carnivore are also good for our environment? im against at factory farm and conventional dairy farm too
Grazing animals improve the health of soil as they graze through their manure. Growing plants for food means you need to put manure from animals or petrochemicals into the soil to keep it fertile, plants also need you to dig up the ground which destroys the topsoil.
I love all that stuff but it is a lot of work from looking for the best foods, more expensive, etc. I used to eat liver and brains when little but I hate that now mostly brains. Liver was not that bad but I'm not sure if I want to eat it now.
Try making your own liver pâté. It’s quite easy and there’s lots of recipes online.
How do we explain modern cats raised on non raw diets yet no fertility issues?
Good question
Found this in Wikipedia:
"At the time of Pottenger's Study the amino acid taurine had been discovered but had not yet been identified as an essential amino acid for cats. Today many cats thrive on a cooked meat diet where taurine has been added after cooking. The deficient diets lacked sufficient taurine to allow the cats to properly form protein structures and resulted in the health effects observed. Pottenger himself suspected that there was a missing nutrient.
They catch and eat mice, frogs and insects.
The homogonization part.... So your saying that if I put my raw milk in the blender to make a smoothie I'll be altering it and making it less healthy??
It’s “possible” statements based on it makes sense without science support. Eg. we put on weight because we seek more nutrition in low nutrition food.
That thing about cats being unhealthy, I know this is in different ball courts, but wonder if that actually had an influence in the apparent increase of people with autism?
I've been thinking about that for some time myself. Thinking I wonder what the mother ate and her mother ate. If it influenced the kid/grandchild
These are good programs. Leave the sound effects for the childrens shows.
Cattle, the plural of bovines of all genders is cattle.
Is it safe to eat raw liver?
Don't eat dog liver: whole Antarctic expeditions have gone extinct because of that, because of vitamin B12 overdose. Herbivore liver should be safe though, lots of Siberian peoples eat liver and other inner organs raw, not so much raw meat though. Personally I still prefer it fried with onions and pimento.
Luis, I believe you are referring to polar bear liver.
@@LuisAldamiz - Dog liver is commonly consumed in some Asian countries, though apparently it is cooked. The B vitamin are water soluble, which makes an overdose unlikely. Arctic explorers, on the other hand, have reportedly overdoesed on Vit D from eating polar bear liver, which is exceptionally high in that fat soluble vitamin. Most Americans, on the other hand, are likely deficient in that vitamin.
You just explained why MILK gives me severe arthritis but cream and butter does not. Thank you very much.
Love her sense of humor
Isn't omega 6 to 3 supposed to 4 to 1?
No
Complete truth. Raw better.. ? except Lectins in many vegetables. Poison, unless cooked.
Yeah most mayo is like 70% soybean oil.
Yeah I was fooled by that. I make my own now. It’s very easy.
At 07:35 she said Pottenger was extracting adrenal glands from cats & giving the tissue to his patients. That doesn't sound quite right, and if he was doing that, it seems disgusting.
This is the real truth for human health right here. Raw is the key if you want protein. On carbs you need that mixed to give the body some energy for digestion. No sugar/overcooked potatoes/no rice/no corn/no grains especially with gluten. Enzymes that goes with the food are the key. Otherwise you feed with 60% the bad guys from your gut (fungi mostly), and get insuline spikes and finalise with chronic ilness. Also ventilate and insulate your environment (house/car) to limit exposure to mold with trigers ilness in all body. White hair is a sign. Most alcoholics have white hair because of the mycotoxins released by fungi which is predominantly in a bad microbiome.
Well if you don’t want insulin spikes you keep the carbs low. No sugar no starch. Real food.
Products from the dairy... dairy products, aka milk products. The dairy is where milk is handled and other products made from it. A dairy farm supplies the dairy with milk.
We tend to drop words to simplify our speech - from 'dairy products' to 'dairy' (which people who know what a dairy really is are less likely to do).... then what? Dair? Then 'Duh'??
Sorry if this seems to be much ado about not much, however the purpose of language is clarity of communication. Especially when we are educating other people.
(Then again, the average human brain is 10% smaller than the average human brain was 10,000+ years ago - before grains and other crops became staples in the human diet. Add to that the low fat & high refined carbs diet... pollution... EMF... toxic 'vegetable' oils... etc - and it is a wonder we can think at all! And that we don't all have more health problems- like Pottenger's cats! Hmmm... come to think of it, assisted reproduction, aka 'fertility clinics' are a growth industry.)
But pasteurization of milk also stops tuberculosis, etc. So there you are - treatment = you get live but may not be entirely healthy, raw = you might live but your health is great until the germs get you.
All dairy cattle, all cattle in fact, in developed nations are tested for TB and brucellosis. In the USA, many States have not had a positive TB cow (or other animal) for decades.
As with most diseases, we are most likely to get TB from other humans, or from unsanitary conditions or practices- like food handling without adequate washing of the hands; or from raw or undertreated sewage in rivers, etc as happens when heavy rain events overwhelm sewage treatment plant capacity, or during massive flooding, etc.
Are you aware that experiments in which raw milk and pasteurized milk has been inoculated with pathogens showed that then pathogens (germs) did not grow in the raw milk, but flourished in the PASTEURIZED milk? Also, see 13:33 on 1,600 people sickened by pasteurized milk: ruclips.net/video/9BILdZDB-Xo/видео.html There are many, many more examples out there, but they are not publicized.
>>>
While there has not been one single death due to raw milk between 1998 and 2008, the United States' largest recorded outbreak of Salmonella resulted from pasteurized milk. However, the CDC never issued a specific Morbidity and Mortality Weekly Report
for this outbreak… The incident, which occurred between June 1984 and
April 1985, resulted in 200,000 illnesses and 18 deaths! Yet this and
other outbreaks of illness resulting from the consumption of pasteurized
milk are kept from public knowledge, and escapes warnings from both CDC
and FDA. >>>
Yet people get sick and even die from consuming salad greens, cantelope, etc.
ttps://articles.mercola.com/sites/articles/archive/2012/01/14/mark-mcafee-raw-milk-update.aspx
It's weird that we never hear of people getting ill from pasteurized milk or milk products - or dying from consuming cantelopes, but officials make a big fuss over unprocessed milk. I wonder why...
It was fascinating to read, a few years back, that scientists discovered that there are more non-human cells in and on the body than humans cells? Yes, healthy people. Yes, these are germs! In fact, we cannot live without 'germs'. Not for very long, and not in health.
Modern cooked meat cats have zero problems mating.
Where does this "carbs cause inflamation" come from? It was here, very early on, and then a long section about Western A Price. Price found all cultures knew of the importance of at least some animal products and additionally almost all cultures were high carb.
Sugars and starches, what most people mean when they say 'carbs', do cause inflammation. ruclips.net/video/iCQmfRMwHfA/видео.html After all, no one means broccoli or cauliflower when they say 'carb loading'.
By the time Price did his research, many humans were already living in degraded environments, where the large game animals had been hunted to extinction or nearly so. Stable isotope analysis of ancient human remains has revealed that early humans ot around 90% of their calories from animals- fat and protein. Scientists studying these things are saying that, 'Humans did not evolve to eat meat; humans evolved BECAUSE they ate meat. Meat, of course, being a combination of protein and fat, and the preferred game animals of early humans were up to 50% FAT. ruclips.net/video/seciYFjRWeE/видео.html
There is more info out there, but that will get you started.
All very interesting to contemplate, eh?
I will refrain from adding the links t
there is a huge difference between natural whole food carbs...and processed carbs like bread..pasta..white rice and twinkies...and by the time many of us..myself included ..decide to go lchf...we are already very sick and can do without even healthy carbs
.at least until we fix what is broken..and even if we fix what is broken and occassionally induldge in a sweet potato or a bannana..we should never return to eating processed carbs
@@ch.5884 - Good, better, best... or OK, bad, worse? All starches are made of sugar molecules - glucose - linked together, and break down into sugar soon after being consumed, even whole food carbs - though they may not contaiin the processed oils and other chemicals found in Twinkies and other processed foods and food-like substances.
Yet even 'healthy whole grains' and other carb sources like potatoes contain substances that are harmful to humans. Aside from the toxic chemical residues on nearly all foods produced by our industrialized ag system. Grains, for instance, are sprayed with herbicides when ripe, to speed 'dry down' in the field.
Dr. Paul Mason talks about many of the toxins found naturally in grains and many other plants commonly eaten as food: "How Lectins Impact Your Health...' ruclips.net/video/mjQZCCiV6iA/видео.html
Sally K Norton on oxalate toxicity: ruclips.net/video/i7ArmIYGH0s/видео.html
Dr. Georgia Ede, MD '...The Risks and Benefits of Eating Plants' ruclips.net/video/YdRBFiBWQZQ/видео.html
Jefferdaughter - Depends on the grain. Barley for brewing is usually organic. Wheat for flour is not unless it’s specifically labeled as such.
Did she say linoleic Acid was good for us. I thought Stearic Acid and Palmatic Acid was better because of the high F/N ratio.
Otherwise I agree with everything else.
Sooo. Anyone got a good raw liver smoothie recipe?
I mix it with ground beef and make delicious burgers, medium rare.
ewe...But...paper thin sliced raw liver wrapped around an olive..insert tooth pick...nah..forget it..still ewe..cant do raw liver..but cooked calves liver is yummy
Sorry, but that sounds disgusting. Liver cooked on the outside and just warm in the inside is more appealing. A friend cooked a 100% grassfed beef liver from a heritage breed beef animal, in a pan on the stove with just enough water to keep it from sticking, and did not overcook it. It is still difficult to believe, but that was the most delicious thing I have ever eaten. We still talk about that 'dessert liver'! lol!
Try making your own liver pâté. It is cooked but at quite a low heat.
What really bothers me about the grass vs grain fed argument is it can deter people from adopting a healthy animal based diet by creating a buy in wall. You can still be plenty healthy without paying for grass fed/pastures/organic. If you're worried about o6:o3 then eat salmon. The amount of omega 3 in grass fed beef is a joke compared to salmon or sardines. Plus, the beef is ala. The fish is dha and epa, which are just far superior. That really needs to be in the presentation.
If you’re lucky enough to have a grocery store that sells Australian beef buy it. 100% grass fed and it’s at least 4 to 5 dollars a pound less than American. Also Australian lamb.
You don't need need to shove the music at us.
This is quite depressing
we are doomed. The only people who can have a real food diet are the farmers.
The music and sound effects make the presentation worse and harder to watch.
The sound effects ruin this presentation. We’re not kids.
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I wish there was more of a distinction between the blanket statement 'its been genetically modified' with a negative connotation, as opposed to WHAT was modified. Our ability to genetically modify things is an amazing, safe, and massively impactful technology. It is also a double edged sword. It can be used to do massive good, or cause massive problems. When corn is modified to produce way more starch and be resistant to pesticides so they can spray toxic chemicals all over the place indiscriminately, it causes problems. But that does not mean we should be angry at all GMOs.
In spite of the promotion we are fed by their ad agencies, there has been very little, if any, net advantage to the lab-created GMOs, whether created through trans-genic methods or mixing up the gene of life form though CRISPR technology. These things are very different from selective plant breeding, which uses the same techniques that nature uses to develop strains of plants that fit certain environments and needs.
GMO crops have failed to live up to the promise of better yields, or better anything, except for their ability to withstand repeated applications of different kinds of highly toxic chemicals - which has led to the contamination of surface water, ground water, non-GMO crops, organic crops, fish, wildlife, farm workers, and children who live nearby.
When under environmental pressure, (drought, other weather extremes, etc), the yields are often markedly lower than traditionally bred crops.
GMO corn has been bred to contain an insecticide in every single cell of the plant - including the grain that we eat. When alternative exist, animals, including wildlife like deer, will avoid feeding on GMO corn and other GMO crops in the field, or after harvest. This reduces crop damage from wildlife, but there is no way to remove the insecticide, known a Bt toxin, from the corn when ripe.
Gut bacteria can take up the gene sequence that codes for the Bt toxin, which came from a soil bacteria, and was forced into the DNA of the corn plant, and produce that toxin in the gut of animals that consume it. This can include humans.
Transgenic GMOs can finally answer that age old riddle, 'What do you get when you cross an elephant and a rhino?' Traditional plant breeders select the plant that do best in a particular environment, and produce the traits they are seeking: vigor, hardiness, yield, quality. Doing this over many generations will result in crops more and more adapted to thrive in those conditions, and have more of the things the breeders are selecting for- yield, etc. Plant breeders may hand pollinate certain individual plant to speed the process. Or they may cross genetically different strains. Or they may even cross closely related plant species, which often happens in nature, too.
To create GMOs, genes from totally unrelated organisms are violently forced past many layers of defense the organism has to prevent this - from range, pollen compatability, bloom time, etc... on down to the sub-cellular level. There are always countless failures. Thousands, even millions of monsters are created (this is the term for significantly deformed organisms). Only a tiny few come out with the traits the Frankenstein plant creators were looking for. These plant are cloned, and the seed is produced from them.
As we might expect, the DNA so unnaturally forced into unrelated species can not be controlled. These genes have escaped to wild plants, to traditionally bred non-GMO crops (or formerly non-GMO), and have contaminated organic farms, destroying these farms livlihoods. The genes for herbicide resistance, for instance, have jumped to the weeds. Yet these corporations are not penalized for failing to keep their patented crating under control. Or for allowing it to damage other's crops.
GMO soybeans are slathered with toxic herbicides, which are taken up into the cells of the plant, including the beans. These chemicals, along with the synthetic chemical insecticide s, fungicides, and synthetic chemical fertilizers that industrial-style agriculture relies on, have contaminated essentially every body of water in ag regions, much of the groundwater, the wildlife, and the RAIN. Even human bodies. Including newborn babies (the young of humans).
All this is needless, as food and feed, including corn, soy, cotton, etc can be produced using sustainable and even regenerative methods. One farmer in North Dakota who farms about 3,0 00 acres is living proof: Gabe Brown 'Treating the Farm Like an Ecosystem' It's about working with nature, instead of the 'man vs nature' approach. It works, even in the cold and low rainfall of ND. ruclips.net/video/uUmIdq0D6-A/видео.html
Gabe is fun to listen to, as well. He shares his transition from a conventional farmer growing GMO crops and spraying chemicals, to an eco-farmer.
The corporations that made these crops have not allowed independent research to prove or disprove any possible harm from consuming them. Those who sounded the alarm have had their careers ruined, or worse. Yet a scientist in Australia did a feeding study on pigs, comparing the group raised on GMO feed with the pigs raised on 'regular' feed, which still contained some GMOs, as it is difficult to get away from them completely. Yet the difference in the two groups when harvested at 4 months or so was striking. EVERY single animal that was fed GMO feed (mostly corn and soy, plus a vitamin-mineral mix, which is the standard pig ration in industrial pig facilities) had significant inflammation of the GI tract. The uterus of the female pigs were consistently abnormally large. Since these were market hogs and not breeding stock it was not known what affect this would have on their fertility. However, many hog farmers are reporting fertility issues with their stock that they have not experienced before- and their parents and grandparents had not seen before, either.
Monsanto, and the other corporations involved, including DuPont, Syngenta, etc, have managed to play both sides against the other - by convincing the FDA that these novel organisms were 'not substantially different' from non-GMO crops - while convincing the US Patent office that they were new and unique. Since there is a specific ban on patenting life forms in the US Constitution, Monsanto (now owned by Bayer) had to lobby the court system for years to get that waived. Our nation's Founders did not want anyone to own the food supply - but we ignored their warning.
These corporations have bought out most of the seed companies in the USA, and much of the world, leaving farmers with fewer and fewer options. And thee patented GMO cops are a lot more expensive than traditionally selected seed was. Instead of being able to save seed from their crops each year to plant the next year, farmers have been forced to buy new seed each year. When they could save their own, which is 'illegal' under the plant patent), over time the crops adapted to the soils and weather conditions of each region, and even each farm. Even when farmers did NOT BUY THE GMO SEED, and tried to save their seed as they always had, contamination via pollen carried by wind or insects, or spilled from trucks going by was considered a breech of contract/ patent violation by Monsanto and some of the other companies, and THEY SUED THE FARMERS - even though it was MONSANTO et al that FAILED TO PREVENT THEIR CREATION FROM TRESPASSING onto farms where it was not wanted. Farmers lost everything they had, including farms that had been in the family for generations.
CRISPR technology is being hailed as better than transgenics, because they simply scramble the genetic code within the organism. However, since the expression of any genetic trait is the result of a complex interplay between the environment, the DNA, and epigenetic mechanisms - which we are only beginning to understand, releasing GM organisms created via CRISPR is a violation of the precautionary principle - at best.
Like transgenic GMOs, these have not been tested for safety in any way.
Hope this helps to explain why some people would rather avoid contact with these unnatural organisms.
USA quality of meat questionable. Be aware.
Somebody help me out here. Who is the food god deciding what it means to be deficient? Who decides how much is enough? I'm curious because for a million years we ate the same thing that bears eat and we did a damn good job of surviving and multiplying. Are we now being scienced to death? If we eat what our GI system easily digests, and we are energetic and alert and sleep well and shit well, who should give an f-bomb about whether we have enough of this molecule or that molecule? We have enough science to know that plant material doesn't set well with us, that we have to be alchemists to prepare a plant food so that it harms us only a little and not a lot. Black widow spiders have protein and minerals and vitamins, so thank God they're too gross-looking to eat, or nutrionists would be telling us how to properly prepare our spider entrees. She doesn't mention oxalates. Spinach is loaded with this very harmful toxin, and so are avocadoes and almonds. So is wheat, and soy. All plants are toxic and we all know this. We can't boil away all this poison, and there are gut bugs that metabolize plant matter right back to nearly the same toxic level as before we began our Doctor Voodoo preparation process. We can't win for losing. Bears, when they're not gorging on meats, eat flowers and berries and young sprouts in order to put on fat for the winter sleep. (Bears can not digest vegetables. Neither can we.) Okay. But we don't hibernate. We don't need to get fat for the winter. We can skip the plant stuff and certainly not miss it. But veggies look so attractive on our plate. And we can garnish them with sauces. But in the end, we're really just eating "spiders."
Yes! Yet... most people have no idea that almost every plant commonly eaten contains harmful substances - toxins, oxalates, lectins, phytates, 'anti-nutrients'... and much of their supposed nutrient content is either bound into compounds and completely unavailable to human digestion - or it is in the wrong form for our bodies to use - or it is really a toxin being touted as a nutrient.
Thankfully, many mammals, birds, fish, and shellfish are digestible, nutritious, and tasty!
So is unprocessed milk from pastured cows. Especially the rich, creamy milk from Jersey, Devon, and other heritage breeds on an all-forage diet. With probiotics, Omega 3s, CLA, EPA, DHA, all the known vitamins, minerals in the right forms for absorption and use, and in the right proportions, immune factors, beneficial enzymes, casein unaltered by heat... milk contains everything humans need to thrive. Almost no one is allergic to unproccessed milk, and the few who are most always do well with A2 milk - from cows that lack the A1 mutation - or goats, sheep, mares, camels, reindeer, yaks, or water buffalo. People take care of the animals, and the animals provide excellent nutrition., When well cared for, these animals (and more) can all produce more milk than their own young require. Symbiosis- it's a beautiful thing.
Whatever you choose to eat - enjoy!
Many nutritional deficiencies have been figured out through observation of symptoms. Rickets and Vit D is one example. Scurvy and Vit C is another example, (though fresh meat and unprocessed milk, not just fruits or veg are also good sources). Yet your point remains and is one that is worth repeating: In the absence of things that interfere with our natural feedback, our bodies will tell us what foods we need to thrive, and in what amounts. However, so many people have been trained out of how to listen to their own bodies and instincts, and they have become confused by the advice of 'esperts'.
Science is the pursuit of knowledge. When science is co-opted as a tool for corporations and others to achieve their own goals... that is not real science anymore, and yes we have been and are being 'scienced to death'.
Cats are carnivores and depend on taurine in raw meat. Cooked meat destroys taurine. A taurine deficiency can explain the chronic illnesses in cats. This explanation was not in the presentation. Why?
All cats eat cooked meat these days and we have no problem with cat extinction- I call BS.
Because they add the missing amino acid
Hopeful information for a healthy diet, but I think the 95% lower income population of the planet including the western fortress impoverished citizens will struggle to eat this utopian way. A mainly white, 1st world, upper middle class diet is great for you and your well to do contemporaries, but please provide alternatives for the rest of the world.
And we stop eating meat and fish. One good way to sterilizilation.
Salt is important? Please elaborate, considering the fact that most modern populations are consuming more salt than is healthful and is associated with raised blood pressure..
Easy. Which large nation has the longest life-span? Which large nation has the highest salt intake? Ok, Ok, correlation doesn't mean causation ;-) Answer: Japan. The issue maybe a relative thing. I'll suggest 800 milligrams is too low and 12 gram is too much. Frankly, the scientific evidence to support the recommended salt intake of < 5.8 g/day is virtually non-existent. Your precious international org suggests keeping the salt dose around 5 or 6 grams. That is a much higher dose of salt than I consumed for decades. Anyway, I've increased my salt intake and my BP is lower and not higher than it was in the past. Salt reduction is said to have significant side effects by way of increases in renin, aldosterone, noradrenalin, adrenalin, cholesterol and triglycerides. I've a rather physically active life compared to many who think themselves exercise fit. Run a Google search with adrenal fatigue and salt as search words.
You'll need more salt if you eat veggies but if you eat meat only for flavor. Herbivores often make true expeditions in order to get their salts, carnivores not really.
@@LuisAldamiz - Ah, but this is because carnivores consume blood, which has a similar concentration of salt as sea water. The Masai, an inland tribe in Africa famous for living essentially entirely on the milk, blood, and meat of their cattle and goats, did not need salt because they consumed blood.
It is well established that those eating a low carb diet need more salt than those eating a lot of carbohydrates, because carbs signal the kidneys to hang onto salt. Those on a very LCHF or nutritional ketosis diet will need even more salt, as Dr., Stephen Phiney explains in 'The Case for Nutritional Ketosis' ruclips.net/video/_evJd_iZZzs/видео.html
When humans harvest animals for food, most of the time we throw the blood away. Not always; blood puddings and blood sausages, and other dishes were, and still are, enjoyed by some people around the world. In the USA, the blood is immediately drained, so there is essentially none left.
The reddish liquid that comes out of meat that has been bled is not blood:
articles.mercola.com/sites/articles/archive/2014/10/25/myoglobin-red-meat.aspx
Salt is a critically important nutrient. Without salt, we would die. This is why we have sayings like someone being 'worth his salt.' The word salary comes from salt, too.
Rethinking guidelines on sodium - which we get via salt - 44:36
ruclips.net/video/RYXYfxmQV2A/видео.html
To sum, the lowest rate of death by all causes was between 4-5 grams o sodium a day - which is about 8-10 grams of salt per day (salt is roughly half sodium and half chloride).
Unprocessed, pre-pollution sea salt is best. Commercial table salt is typically stripped of other valuable trace and micro-trace nutrients, superheated which changes its structure, and has harmful chemicals added so that 'when it rains, it pours'. Himalayan or Redmond natural trace mineral salts are tasty, and less dehyrating to the tissues than the processed stuff. (Yup, big corporations have even managed to mess up salt.)
High blood pressure is more often caused by sugar (and starch is sugar) than salt:
articles.mercola.com/sites/articles/archive/2015/02/25/sugar-blood-pressure.aspx
YES, help yourself and cut that stupid music out. It's annoying.
Sorry lady which races are you talking about? As far as I know there is only one, homosapien.
Impossible to watch for me and for anybody else with Misophonia. The lip/tongue smacking sounds preceding every second sentence are too extreme. Talk slower, drink water every few minutes and be conscious of what your doing. Please.
worst mouth noises ever! right off the bat, can't listen! someone should teach this woman about public speaking. it's a shame I was looking forward to her presentation.
LadyJAtheist
In my opinion, your the one that has a problem.
@@yoso585 it's called misophonia, and I'm not the only one who has it. It's sickening, so yes I DO have the problem, and I also (as a teacher and voice over artist) have a problem with people who don't know how to elocute without "uhm" or mouth smacking in between every other sentence. You're getting paid a shit tonne of money to do these speeches, learn how to speak properly.
Was it a grass-fed cow industry funded study? Are you paid by a particular animal product industry? The only reasonable explanation that you would be making such ludicrous recommendations that are so in contrast to the most important international health org's recommendations is that you are a paid industry consultant or a supplement pusher. Which one is it?
Well Luca M: Are you paid by the conventional cow industry? Are you a PR astrotrufer? Yes, you have to wonder about sources and biases. Ag is shot thru with pro-chemical industry PR.
@@nameremoved4010 😂😂😂😂You made my night TY....btw were you paid off by comedy central to make that statement
Have you seen this presentation? Dr. Georgia Ede on the 'EAT Lancruclips.net/video/YdRBFiBWQZQe/видео.htmlt Report'
S;poiler alert: It was funded and promoted by the huge Industrial Crop Agriculture Complex and the Processed Food & Beverage Industry.
There is very little money in dairy production. Like everything else, the money is in the processing. Even though dairy processors squeeze the farmers (they were found guilty of colluding and price fixing, but the millions awarded by the courts to the families who were cheated was too little, too late for too many of them), the tax subsidized grain and soy crops are much cheaper ingredients than milk or meat. So products like Velveeta, with a little real cheese and a lot of processed seed oils (deceptively marketed as 'vegetable' oils though they have nothing to do with vegetables) are more profitable to make and sell than real cheeses - to name just one example.
By the way, did you check any of the references Kay provided at the end of her presentation?? RealMilk.com has more information, for those who are interested.
Dr. Paul Mason on vegetables and other plants we commonly eat: ruclips.net/video/mjQZCCiV6iA/видео.html
Whatever you choose to eat, enjoy!
PS - The Swiss people Price studied lived almost entirely on milk and milk products, plus some meat, though the meat animals were often sold. The rye and other things made up a tiny percentage of their diet. His book goes into this in more detail. People from those high alpine villages have also told me of their food traditions.