You can find Dr. Paul Mason here: ruclips.net/user/DrPaulMason. You can read the NwJ article about PUFAs here: nutritionwithjudy.com/the-truth-about-pufas-polyunsaturated-fatty-acids/
Paul Mason is awesome! Always humble, very clearly spoken, well-read, and knows how to weigh clinical evidence against published research. I never get tired of listening to him.
Weren't diesel engines originally designed to be run on peanut oil... just Googled it, yes they were, and it is what they ran on when introduced at the 1900 World Fair in Paris
Judy. Your focus to ask the right questions is rare. Thank you. This reflects your one on one experience with your patients. Your ability to actually listen. Together with your ability to stay up to date with the mega data info flooding people. .. and you always question. Thank you. Also Paul Mason ... straight to the point. No fluff. No ego. Make a high value pair. Appreciate all your time and work to provide us with real info we would never be able to afford to receive. Life saving medical info ... we receive for free. Bless you. 🙏
I always list Dr. Mason as one of my top docs for nutrition info ... he really solidified his position as #1 with this interview. He's so good at assessing studies and what they actually show, rather than what a superficial assessment shows. Model scientist!
@@Appleblade Exactly. The camera was right at his waist while his shoulders were farther back. His hands also looked like they were bigger than his head. But some people just want to find something to nag about.
This podcast with Dr. Paul Mason was very informative! Judy asked a lot of really great questions that I was concerned with. Especially the questions about carnivore long term and very low insulin levels becoming a concern to some carnivore Drs' in some long-term carnivore individuals. Also, the concern of PUFA's in grain-fed meat being bad for you because of higher Omega 6 levels that Dr. Mason says is not a concern of PUFA oxidation because you are not eating rancid meat, but fresh meat, and the only downside of eating grain-fed vs. grass-fed is the nutrient profile of grain-fed being lower in some key nutrients which you can make up for in other sources such as wild salmon or oysters. The PUFA grain-fed meats that I like to eat was a worry before since I like the taste of beef that is grain-fed steaks so much more as well as the lower cost than grass-fed only beef.
Since most people these days have good access to a high quantity of high quality meat it's not so essential to get the absolutely most out of every meal.
Judy, this video was pure fire! I love how you are asking key questions carnivores get worried over - like the PUFA issue. So happy to hear some well reasoned talk back to that. People are fearing it just because it has a POTENTIAL to oxidise, but as Paul said, we dont eat rotten meat aha! I also believe I have heard before that arachadonic acid is important for repair in the body. I also find it so interesting that a flat line of glucose is better than a rapid rise and falling. I recall hearing that back from another gentleman who is very knowledgeable on diabetes, who said it was the spike that is more the issue. I think that is SO important for people to hear. I think things like adding back fruit and stuff could be taken as not being dogmatic, and sure, eat what you want since its your life, but eating fruit and honey will cause those spikes, and sure they come down quickly, but well the damage is done in the spike, so I think its misinformed to say it is harmless. Anyway, love your work
Belisa you make a really good point and I would recommend that you visit Dr. Ken Berry in conversation with Dr. Saldino who lives in the tropics and found that he could not just live as a pure carnivore due to sleep issues and stomach problems so he reintroduced fruit and honey because its abundant and the natives eat it and he now has no problems. I would love to hear what those two doctors had to say about the spike issue but what I did like about that talk was there was a VARIATION from the DOGMA. I'm not in favor of DOGMA and I feel there a little bit too much of that on both sides of the aisle --meaning vegetarian/ vegan and carnivore/ keto or ketovore. THIS puts me off and I surely wish there would be more of a conversation of different ideas presented
I would appreciate another video just breaking down a little further what you touched on regarding what deficiencies we would have from eating grain fed and exactly how the *rainbow of meats" is an easy fix (love that term btw, stealing that LOL) Every video is insightful. Every guest speaker leads me to more knowledge, one of my favorite finds the awesome Paul Mason. The science based information, the debunking fears of this holy grail way of eating... I LOVE IT ALL!!! REAL knowledge is what I'm actually hungry for NOM NOM NOM!
I retired, at age 53, due to extreme metabolic fatigue. My job of 35 years, was to design tests and assess the results of factors that affected power and efficiency of the Boiler and Turbine cycles. This means that I had to be really good at testing one of one, not double blind, controlled study of multiple participants. And my tests had to be able to keep the generator running and making power. I'm almost 57 now, and I'm transitioning towards carnivore. I only get about 10 grams of carbs from vegetable sources and another 5-8 from eggs and liver. When I started this journey, I was already below 10% body fat by DEXA scan, and very strong. As I get lower on my carb intake my strength is definitely falling but I'm able to workout for 3-4 hours at a time, without fatigue. My general health is definitely improving and I feel that eventually, due to better health, my strength curve will begin to trend back upwards.
@@marianking1379 Because I enjoy it. I can. It's free once the gym membeship is paid for and I'm retired on a fixed income. At least I was, that is until 6 weeks ago, when my former employer begged and made me an offer I couldn't refuse, to come back, after 3.5 years of retirement.
Should not be working out for 3 or 4 hours, lol very bad for your overall health and immune system. Short quick high intensity workouts with rest days between lead to better overall health and strong immune system.
Thanks to videos like Yours I am not using any plants oils... I literally put them where they belong to, eg lubricants for the heavy machinery. And yes they are working brilliantly there. My body is heading on animals products. Thanks once again for your educational channel.
I appreciate the discussion. I keep noticing that nearly everything gets oversimplified even in communities that are zeroing in on the truth of what could be healthy, communities that do better with discussions. I think there is still a lot more for us to learn in future to keep refining our understanding of these things. One big issue for me is just the experience of "cleaner" and better raised meats and dairy having made a huge difference in myself and my daughters over the years compared with conventional, and somewhat differently in each of us as my girls got the change at their two different ages of early onset puberty vs not there yet AND one of them and myself have terrible immune systems but the older dear daughter's immune system seems quite strong anyway by comparison to her sister and myself. But then I notice in the carnivore community people seem to talk almost exclusively about the fats and almost never about hormones and antibiotics at all, or any other aspect of the things we came to understand differences made from various sources.
Judy thank you for addressing absolutely every doubt or question that ever arises with regard to the health of long term carnivore. It was so good to hear them all discussed in one place!
Hi Judy thank for all you do. I am a subscriber . I am going to start Carnivore way of eating to heal my my body my journey is not for weight loss. You are so through, well read and extremely polite . Can’t get enough of your videos. Thank you so much. Will let you know how I fare.
Thank you Judy & Dr. Mason. I'll listen to this at least 3-4 times. Calcium is a concern as I am dairy free. If I don't supplement my nails are like tissue paper.
Yes, was concerned myself. I eat boneless skinless chicken breast to avoid as much omega 6 as possible. But good to know it’s not so necessary to avoid in fresh meat.
Excellent interview and excellent info. Much like many commenters, I never get tired of Dr. Mason's knowledge and delivery. Thank you for bringing him on!
Excellent topic that needs to be talked about more. So many in the carnivore community think if you eat pork and chicken that you will get a heart attack or other disease from the omega 6.
I blame the fear mongerers. Instead of figuring out how to improve this way so it’s wellness for all, they selfishly made it about their n=1 and proving it’s right for n= everyone.
I read the title "Are Grain-Fed Animals Safe on Carnivore" I clicked on the video to know the answer. The video: ONE HOUR and 13 minutes 😅 I'll just google the answer. Thank you. Here's the answer "If you're eating a properly formulated carnivore diet, your choice of grass-fed or grain-fed beef matters much less from a health perspective." Took 10 seconds!
Grass-fed beef is more nutritious than grain-fed, with higher levels of vitamin E, carotenoid precursors to vitamin A, and healthy fats. Grass-fed beef is leaner and may taste different due to the variety of grasses consumed, affecting the beef's flavor.
@@elizabethpalumbo6516 It's true, but it doesn't have that significant of an edge to make a difference worthy of avoiding the non-Grass-Fed. I heard it from Doctors and nutritionists as well. Grass-fed has a slight edge only, because the animal's bodies, ruminant animals, are able to filter most of the bs out and give you good meet.
@@David-R.Disagree about slighly. Looking on corn fed is like looking in a different direction, bcs most corn fed beef also take on antibiotics and hormones.
@@mirekcieslowski2134 i’m going to look into that. Thanks for mentioning it though. The only thing I know is that ruminant animals are able to detoxify all the harmful things from plants and it doesn’t get into their meat. But not so sure about hormones or antibiotics. But I’m definitely going to research that. I appreciate you.
I am familiar with Dr. Paul Mason, and I like him a lot. This is my first exposure to Nutrition with Judy. I really like her. I will have to view more her channel as well.
This was an awesome discussion. Paul Mason is brilliant with the science itself as well as with disseminating it's meaning. He and Bikman are my 2 favorites. Thanks for this video.
Thank you for this interview with Dr Paul Mason. I enjoy and learn from every one of his presentations, but in this one his audio was somewhat muffled and difficult to follow, at least for me. Judy, your mic was very good. Thank you both for your contribution to educating the masses on how to be healthy! ❤️
Tis my theory that those who are doing Carnivore and feel they need a sugar rush prior to working out, are in fact likely in a low carb, low fat, high protein. This potentially kicks them out of ketosis and thus feel and want the sugar. Or they are just sugar addicts and can’t admit to it. Kudos to Dr. Mason. Big fan. If I ever get to Oz I’ll give you a ring. Cheers, Dr. Ginge. Judy excellent, excellent questioning. Another superb podcast.
It’s so confusing when there are messages of being metabolically flexible and not always being in ketosis. I’ve never in 4 yrs experienced the benefits of ketosis so I just keep carnivore with some veg if I eat out.
@@tracy3812 if you are an honest carnivore then you are in ketosis most of the time. You should be satiated enough by animal fats that you only eat once or twice a day. The rest of the time while insulin is low you will be in low level (0.5-1.5) ketosis and oxidising fat stores. You get the benefits of both.
Great, Gratitude for this class of understanding and mental clarity, Continue on the right path, and together we will achieve real health for every human being who is tired of being so sick, Health Warriors
Kudos on booking Dr. Mason! I have followed him since I started my keto/carnivore journey in March 2020. This was a great conversation, especially Dr.Mason’s perspective on the nutrition in grain-fed beef. So informative!
If there was any doubt previously, Judy, your interview with Paul Mason places you squarely into the Bigs. His wealth of knowledge is Promethean fire- a fact that has not gone unnoticed by YT and it’s masters. Good luck
I agree about it being difficult to find fatty meat in the grocery stores because they ultra trim. I raised my own steer this last year. I don't know if the butcher trimmed the fat or if there just wasn't that much fat on him. He was a Jersey.
Its always refreshing to listen to Dr. Mason, I really respect his inviting yet factual approach. Some doctors are just condescending as hell especially the vegan kind.
At the Seed Oil conference last month, there was an speaker who presented about the industry’s challenge with the stability of the PUFAs. One slide said that PUFA emulsions have like 10k the quantity of hydroxides compared to animal PUFAs. I haven’t watched Dr Mason talk about this yet, but it makes sense to me theoretically/mechanistically that the problem is the excess of unstable compounds (which depends on a number of factors, like oxygen exposure etc.) as opposed to the 6:3 ratio. Frankly I’m not concerned about PUFA in Whole Foods. It’s the PUFAs in processed foods and oils that I’ll avoid permanently
@@MrBrowntr At most I would imagine the fats on the surface of the meat will oxidize because they're exposed to the highest heat, but the inside of, say, a steak, isn't going to get to 300 F+ under normal circumstances, so the actual amount of oxidized fats you get from the meat should be relatively low.
Thank you so much Judy! You asked just the questions that I needed answered. I have found clarity! Dr. Mason is so intelligent, but it requires much intelligence to ask the right questions. When you form a question you give birth to the answer simultaneously, and we have just received our answers.
Judy, thank you for your highly-qualified contribution to everyone’s health. Two questions 1. If you still want to sometimes incorporate apple (which is fructose) in your diet, how long should you wait between eating meat and having the apple so the fructose in the apple doesn’t negate the absorption of the meat’s benefits? 2. After your discussion about uric acid w Dr WEstman, do you still eat sardines and how often now? Thank you, you are so excellent
My ldl is high. My heart Dr panic. My cac is almost 0. I hope he is learning from me so he can really help others. Carnivore diet still has alot of work to do. Thanks Judy
Great interview, I've followed Paul for a few years now. 👍 I do high intensity short duration weight workouts as well as sprinting and I do not find that carbohydrates help me at all I'm just as effective on a low-carb diet. And a low-carb diet has helped me regain Optimal Health.
Oh Judy you are so winsome and believable! Always great teaching guests like Dr. Paul Mason , plus you are a polished interviewer, thank you young lady !
What a wonderful presentation. I was wondering about dairy and several other things that were clarified. I feel I can optimize my carnivore lifestyle now. So grateful! Brook
I watched this video after running around my city looking for grass-fed beef. Because I thought the omega-3:omega-6 imbalance in grain-fed beef would make me sick.
33:27 the section on uric acid competing with ketones is interesting, and another helpful detail to know about why there may be a temporary performance dip before our bodies finish becoming keto-adapted.
Thanks, just filled out the form to do a 3 month subscription to Nutrisense. I've been wanting to see how various foods are interacting with my blood sugar and try to figure out why sometimes I feel tired even though I'm not eating carbs. Love listening to your podcast while I'm driving for work each day!! The RUclips is better in case there are charts or other written information, but I can still get quite a lot just from listening. Plus, I'm still in the stage where immersion helps to keep me motivated. I truly appreciate many of the things you have pointed out, such as how eating liver may not be beneficial and perhaps to tone down on the sardines. I was consuming 2 oz of liver 2x per week for a while. Now I'm just eating it occasionally. For some reason, I actually like it. lol. Also, anything from Paul Mason is always awesome!
Regarding the milk causing constipation, I find that any night that I have yogurt or kefir drink, the next day my bowel movement would be smoother. Big note though, I only drink my home made yoghurt, not store bought. It's super easy to make, super cheap compared to the sugar / junk loaded store bought one.
If I'm understanding correctly the grain fed animals aren't consuming High amounts of PUFAS just the raw grains that PUFAS are processed from. Also, I live in a AG county and have ranch friends that raise pasture and open range beef and some finish them on organic grains for the last two months prior to processing.
great video, doctor tells great truth about dairy ... real carnivore diet must be done like in paleolithic, no living thing uses dairy after weaning. I was convinced by those who promote raw dairy products in the carnivore diet ... and after 2 years I found myself with a destroyed colon. now i am healing my colon by eliminating all dairy products including ghee butter and using bone broth, ruminant meat, water e salt
If you cant afford or dont have easy access to organic grain or grass fed meat, then just go for regular grocery or market meat. Still better than processed. I just take good quality omega 3s when i eat market meat. Same thing with being a vegetarian. Its hard or expensive to get pesticide or chemical free Greens or fruits unless you grow them yourself and you need a big fertil land if you want to sustain you or your family. Best way is to wash them properly to remove as much of the chemicals as possible.
I agree with what you say about grain fed vs grass fed meat, but Dr. Paul Mason says there is no such thing as good quality Omega 3 supplements. They are all rancid, oxidated and damaging to our health. He recommends getting your Omega 3s from real food such as fresh salmon.
@@Slopo777 unfortunately there is no wild store bought salamon here. yes i also heard about that but i still take it nontheless and that is why i always make sure to quick deep moderate heat fry my foods in either cold pressed coconut oil or virgin coconut oil. I also eat a lot of pure grass fed beef fat to make sure i get a lot of omega 3s. Grass feed beef fat is very cheap here in the Philippines and very abundant. its 1 US dollar for a kilo and its almost always purely organic when you buy it from the wet market. If it has a strong musky aroma when you cook it and has this distinct taste specially if it came from a Bull, its most often grass fed, almost similar to taste and smell of meat and fat taken from wild game. The very tasty and pleasingly aromatic fat and fatty beef meat are expensive and most of the time they are grain fed or fed semi processed excess or waste material from fruits to fatten them up at a stage in their life before Slaughter. My farm Is located right beside the largest wagyo cattle ranch here in the Philippines and i know a bit of their practices. .... Just Sharing.😊
Just furthering the PUFA and pork issue… it was interesting to note that Dr Zsofia Clemens from Paleo Medicina did say that they found that there was an issue with pork in the USA and that it was suboptimal compared with the pork in Hungary, something that she eats alot of over there. I wonder what it could be ? Perhaps glysophate in the feed?
IIRC pigs make bodyfat based on what they eat while a cow converts most of the incoming fats into or produced in body as saturated.You can buy actual grass fed grass finished pigs that have a great fatty profile.
PFAS found in drinking water. It raising concern for lawmakers now. One serving of fish could be equal to drinking one months worth of this water. Its not a game.
Hi Judy/Dr. Paul, I understand the case of toxicity and oxidation against vegetable seeds oil, but I have not seen too much study actually studying toxic products and oxidize products in super market seeds oil. Also, I understand that hexane and some kind of chemicals are also used to extract fish/krill oils, but we don't really talk about it also. What are the amount of the chemical are left in the seeds oils after the processing? What kind of dose is toxic and do know what direct impact they have on health? Same for seeds oils in super market shelves, how much oxidized products are there in those bottles and what kind of dosage is harmful enough. I feel that the biggest problem when talking about toxicity and oxidation of seeds oils, we don't have enough study that directly measures the oils in super shelves and those in deep fryers in fast food restaurants to convince people and health agencies to avoid it.
@@NutritionwithJudy A 100 points question would be about raw vs. cooked food . There are epic discussions in the community about this topic . Great podcast structure Judy.
Also ‘I’ do better with some carbs in my diet and carbs aren’t bad, :). Look at the hadza. I also lift more weight when I eat carbs 💪🏻. I also get cramps on zero carbs. Same as Paul Saladino .
@GhillieWorm Another way to look at it is that a lot of gym/workout folks are striving for designer physiques, and levels of performance, that are a luxury, not a necessity. For you, carbs may be better because of what you're trying to accomplish. Yes, a lot of people are at the lazy couch potato end of the spectrum but that is also a luxury. Discussing regular people doing normal active living (daily walking/movement, lifting/moving things, chores, etc.) is a better guage. Many regular folks are having great success and in much more important areas than gym performance (resolving long-standing health issues, etc.)
7:04 I wish I had asked my doc this question when I recently informed him of my new carnivore lifestyle and he proceeded to verbally abuse me for making such a horrible choice, specifically noting that saturated fat will kill me. I immediately fired him and started looking for a new doc, but at least now I know how to reply to that statement if/when it comes up again 👍🏻
Very interesting! He answered a lot of questions I get asked. Maybe make your own yogurt to make sure it is all cultured with no additives? And if you make your own bone broth and cook it about 72 hours it is very high in calcium. Especially interesting to me was the glucose versus ketone info. And needing to be on carnivore 3-6 months to be fully adapted for athletes. Unfortunately I do not do twitter.
Great information on many topics, the answer of the main title was at the end of the video and I guess I missed what Dr Mason said or thought of grain fed beef.
Most people can no buy grass fed in the uk its so expensive i get amazing results eating the budget mince beef and eggs and streaky bacon and pork chops.
What!? I live in the UK, I think you’re saying it’s hard to get grain fed? Usually you’d be lucky to find grain finished in the UK, I haven’t seen grain fed.
@@Insomniac4791 I agree…The UK and New Zealand (my home country) and to a certain extent Australia (where I live) pasture-rich and produce comparatively less grain than the USA. Fully grain-fed beef is the exception rather than the norm and is more expensive than grass-fed beef. Contrast that to the US where industrialised feedlots for cattle are the norm and massive tracts of land across the wheatbelt produce grains which in part support the feedlots at much less cost than pasture-raised cattle. The feedlots predominate and that is the generally the cheaper type of beef in the US. I have several US friends who can’t tolerate the ‘strong’ taste of grass-fed beef (and sometimes even lamb/mutton) and they find it tough in comparison to fully grass-fed beef. Being used to eating grass-fed ruminant meat, I find the grain-fed and even grass-fed/grain-finished beef to beef to be more tender, but tasteless in comparison. In both NZ & Australia, fully grain-fed beef is a specialty item and very expensive in my experience. Interesting differences all round 😊
Ketones competing with uric acid for excretion in the kidneys explains why I still have elevated uric acid levels after putting my gout in remission. It will be interesting to see if they continue to lower in the future.
@@CreatingintheWaiting I'm ketovore. Meat based with regular avocado consumption for potassium, fat and enjoyment. I also have vegetables from time to time. I test annually and yes, my levels were elevated last year with no gout. My pain and stiffness were gone in a matter of weeks after starting keto. 1.5 years later and my joint crystals were completely dissolved.
You can find Dr. Paul Mason here: ruclips.net/user/DrPaulMason. You can read the NwJ article about PUFAs here: nutritionwithjudy.com/the-truth-about-pufas-polyunsaturated-fatty-acids/
Had to listen twice, incredible info!
Your getting it is ‘it
Paul Mason is awesome! Always humble, very clearly spoken, well-read, and knows how to weigh clinical evidence against published research. I never get tired of listening to him.
One smart man!
I agree wholeheartedly. I just wish his audio was a bit clearer so we could more easily hear what he has to say.
I don't like that as an argument against seed oils. It's a non-sequitor.
Salt, baking soda, lemon juice, and vinegar can all be used as cleaners.
Regarding seed oils, I always think of Nina Teicholz’ comment that seed oils were originally used as lubricants-for machinery.
Great book!
@@NutritionwithJudy Nina is OG.
They make great alternative as a fuel for diesel engines
Weren't diesel engines originally designed to be run on peanut oil... just Googled it, yes they were, and it is what they ran on when introduced at the 1900 World Fair in Paris
@@Paul-hl5ls well I learn something every day. I bet the exhaust smelled appetising
Judy. Your focus to ask the right questions is rare. Thank you. This reflects your one on one experience with your patients. Your ability to actually listen. Together with your ability to stay up to date with the mega data info flooding people. .. and you always question. Thank you.
Also Paul Mason ... straight to the point. No fluff. No ego. Make a high value pair.
Appreciate all your time and work to provide us with real info we would never be able to afford to receive. Life saving medical info ... we receive for free. Bless you. 🙏
Thank you. I appreciate the kind words. I will always try to share information that will help us all heal ♥️
I agree. Thank you Judy.
Judy's abilities are exemplary
I always list Dr. Mason as one of my top docs for nutrition info ... he really solidified his position as #1 with this interview. He's so good at assessing studies and what they actually show, rather than what a superficial assessment shows. Model scientist!
He's wonderful! and I agree, he's a true researcher, scientist and genuinely cares to help people heal and thrive.
But if he's unable to keep his own weight down, it makes you wonder.
@@gothops2632 LOL ... r u saying he looks fat? I think that was the camera angle. ;))
@@Appleblade Exactly. The camera was right at his waist while his shoulders were farther back. His hands also looked like they were bigger than his head. But some people just want to find something to nag about.
@@Appleblade definitely the camera angle
All of the FDA recommended dietary requirements are controlled by big pharma payoff’s to politicians
Yes, I talk in detail about this with Dr. Gary Fettke. (coming soon)
ill people are customers. That simple
This podcast with Dr. Paul Mason was very informative! Judy asked a lot of really great questions that I was concerned with. Especially the questions about carnivore long term and very low insulin levels becoming a concern to some carnivore Drs' in some long-term carnivore individuals. Also, the concern of PUFA's in grain-fed meat being bad for you because of higher Omega 6 levels that Dr. Mason says is not a concern of PUFA oxidation because you are not eating rancid meat, but fresh meat, and the only downside of eating grain-fed vs. grass-fed is the nutrient profile of grain-fed being lower in some key nutrients which you can make up for in other sources such as wild salmon or oysters. The PUFA grain-fed meats that I like to eat was a worry before since I like the taste of beef that is grain-fed steaks so much more as well as the lower cost than grass-fed only beef.
Since most people these days have good access to a high quantity of high quality meat it's not so essential to get the absolutely most out of every meal.
Could this man ‘be’ any smarter? lol.. he is most definitely a trusted source. Great interview Judy !!
I was so concerned when my A1C rose on carnivore! I appreciate Dr. Mason teaching us why!! Great interview!
Dr Paul is an excellent teacher. His Low Carb Down Under channel is superb.
This was very informative AND the very repectful when the other is speaking : no interruption which is nice for us listeners
Judy, this video was pure fire! I love how you are asking key questions carnivores get worried over - like the PUFA issue. So happy to hear some well reasoned talk back to that. People are fearing it just because it has a POTENTIAL to oxidise, but as Paul said, we dont eat rotten meat aha! I also believe I have heard before that arachadonic acid is important for repair in the body. I also find it so interesting that a flat line of glucose is better than a rapid rise and falling. I recall hearing that back from another gentleman who is very knowledgeable on diabetes, who said it was the spike that is more the issue. I think that is SO important for people to hear. I think things like adding back fruit and stuff could be taken as not being dogmatic, and sure, eat what you want since its your life, but eating fruit and honey will cause those spikes, and sure they come down quickly, but well the damage is done in the spike, so I think its misinformed to say it is harmless. Anyway, love your work
Belisa you make a really good point and I would recommend that you visit Dr. Ken Berry in conversation with Dr. Saldino who lives in the tropics and found that he could not just live as a pure carnivore due to sleep issues and stomach problems so he reintroduced fruit and honey because its abundant and the natives eat it and he now has no problems.
I would love to hear what those two doctors had to say about the spike issue but what I did like about that talk was there was a VARIATION from the DOGMA. I'm not in favor of DOGMA and I feel there a little bit too much of that on both sides of the aisle --meaning vegetarian/ vegan and carnivore/ keto or ketovore. THIS puts me off and I surely wish there would be more of a conversation of different ideas presented
I would appreciate another video just breaking down a little further what you touched on regarding what deficiencies we would have from eating grain fed and exactly how the *rainbow of meats" is an easy fix (love that term btw, stealing that LOL)
Every video is insightful. Every guest speaker leads me to more knowledge, one of my favorite finds the awesome Paul Mason. The science based information, the debunking fears of this holy grail way of eating... I LOVE IT ALL!!! REAL knowledge is what I'm actually hungry for NOM NOM NOM!
Such great information. Must have Dr Paul back as a returning guest.
Dr. Mason and Judy. Perfect combination. Thank you!
One of your best podcasts. Can't go wrong with Dr Mason because he's so knowledgeable and explains things so clearly.
Yeah if i was going to nominate someone to lead debate team Carnivore vs Vegan it would be Dr Mason…so you been gett some great guests Judy !
His work on the myth of the need for fiber is where I point anyone asking how carnivores can possibly poop.
Dr. Mason interviewed by Judy? Is it my birthday?
❤❤ Thanks for the chuckle!
I retired, at age 53, due to extreme metabolic fatigue. My job of 35 years, was to design tests and assess the results of factors that affected power and efficiency of the Boiler and Turbine cycles. This means that I had to be really good at testing one of one, not double blind, controlled study of multiple participants. And my tests had to be able to keep the generator running and making power. I'm almost 57 now, and I'm transitioning towards carnivore. I only get about 10 grams of carbs from vegetable sources and another 5-8 from eggs and liver. When I started this journey, I was already below 10% body fat by DEXA scan, and very strong. As I get lower on my carb intake my strength is definitely falling but I'm able to workout for 3-4 hours at a time, without fatigue. My general health is definitely improving and I feel that eventually, due to better health, my strength curve will begin to trend back upwards.
Why on god's earth would anyone exercise 3-4 hrs a day , did l read that right ???
@@marianking1379 Because I enjoy it. I can. It's free once the gym membeship is paid for and I'm retired on a fixed income. At least I was, that is until 6 weeks ago, when my former employer begged and made me an offer I couldn't refuse, to come back, after 3.5 years of retirement.
Should not be working out for 3 or 4 hours, lol very bad for your overall health and immune system. Short quick high intensity workouts with rest days between lead to better overall health and strong immune system.
@@beardumaw24 Stop talking nonsense. Shesh.
@@marianking1379 Lots of people work out for that long or longer. Ask a pro swimmer, for instance.
Paul is a star. Thx for having him.
I always learn something new when I listen to Dr Paul Mason. Great interview
I wish dr Paul Mason write a book/manual with his view on labs and how to read it.
Great podcast, thank you.
What an incredible interview!! Thank you Judy and Dr Mason. SO EYE OPENING. ❤️❤️❤️
Yes, we must stop the nonsense about pufa in meats and understand the risks of seed oils from proper POV
Thanks to videos like Yours I am not using any plants oils... I literally put them where they belong to, eg lubricants for the heavy machinery. And yes they are working brilliantly there. My body is heading on animals products. Thanks once again for your educational channel.
I appreciate the discussion. I keep noticing that nearly everything gets oversimplified even in communities that are zeroing in on the truth of what could be healthy, communities that do better with discussions. I think there is still a lot more for us to learn in future to keep refining our understanding of these things. One big issue for me is just the experience of "cleaner" and better raised meats and dairy having made a huge difference in myself and my daughters over the years compared with conventional, and somewhat differently in each of us as my girls got the change at their two different ages of early onset puberty vs not there yet AND one of them and myself have terrible immune systems but the older dear daughter's immune system seems quite strong anyway by comparison to her sister and myself. But then I notice in the carnivore community people seem to talk almost exclusively about the fats and almost never about hormones and antibiotics at all, or any other aspect of the things we came to understand differences made from various sources.
Fascinating information shared by Dr. Paul Mason, evoked by excellent questions from Judy! Wonderful interview, so educational!
So true on ANY and ALL dairy for me. Causes multiple autoimmune reactions and extreme severe constipation on top of it! :/
Exceptional interview and information. Thanks so much for this one!
Very welcome!❤
Judy thank you for addressing absolutely every doubt or question that ever arises with regard to the health of long term carnivore. It was so good to hear them all discussed in one place!
I love Dr Paul Mason. I'm so glad Judy is interviewing him. I'm always looking for his videos, that are just too rare.
Hi Judy thank for all you do. I am a subscriber .
I am going to start Carnivore way of eating to heal my my body my journey is not for weight loss. You are so through, well read and extremely polite . Can’t get enough of your videos. Thank you so much. Will let you know how I fare.
Thank you Judy & Dr. Mason. I'll listen to this at least 3-4 times. Calcium is a concern as I am dairy free. If I don't supplement my nails are like tissue paper.
Consider sardines with bones in tact and K2. Oftentimes low calcium is missing cofactors rather than the calcium itself
@@NutritionwithJudy Thank you Judy 😊
Take egg shell power . Easy
I found taking mega folate made a huge difference to my deep ridged flimsy yet brittle nails, they changed within a week
@@NutritionwithJudy
Which are calcium cofactors?
The same cofactors for Vitamin D3?
Vitamin K2
Magnesium
Any others?
Thanks for clearing up the eating O6 vs consuming through seed oil. Thank the lord I keep my chicken wingies!
Muy bueno
Yes, was concerned myself. I eat boneless skinless chicken breast to avoid as much omega 6 as possible. But good to know it’s not so necessary to avoid in fresh meat.
I'd rather eat factory-farmed beef with GMO grain-fed than any plant
You ain't lying.
Excellent interview and excellent info. Much like many commenters, I never get tired of Dr. Mason's knowledge and delivery. Thank you for bringing him on!
Galactic Brain Dr. Paul Mason once again doesn't disappoint.
When he goes into the weeds, it feels like I'm in a Master Class. Same with Dr. Chaffee.
Excellent topic that needs to be talked about more. So many in the carnivore community think if you eat pork and chicken that you will get a heart attack or other disease from the omega 6.
I blame the fear mongerers. Instead of figuring out how to improve this way so it’s wellness for all, they selfishly made it about their n=1 and proving it’s right for n= everyone.
When meat is cooked do the PUFAs get Oxidised
I read the title "Are Grain-Fed Animals Safe on Carnivore" I clicked on the video to know the answer.
The video: ONE HOUR and 13 minutes 😅 I'll just google the answer. Thank you.
Here's the answer "If you're eating a properly formulated carnivore diet, your choice of grass-fed or grain-fed beef matters much less from a health perspective."
Took 10 seconds!
Grass-fed beef is more nutritious than grain-fed, with higher levels of vitamin E, carotenoid precursors to vitamin A, and healthy fats. Grass-fed beef is leaner and may taste different due to the variety of grasses consumed, affecting the beef's flavor.
@@elizabethpalumbo6516 It's true, but it doesn't have that significant of an edge to make a difference worthy of avoiding the non-Grass-Fed. I heard it from Doctors and nutritionists as well. Grass-fed has a slight edge only, because the animal's bodies, ruminant animals, are able to filter most of the bs out and give you good meet.
@@David-R.Disagree about slighly. Looking on corn fed is like looking in a different direction, bcs most corn fed beef also take on antibiotics and hormones.
@@mirekcieslowski2134 i’m going to look into that. Thanks for mentioning it though. The only thing I know is that ruminant animals are able to detoxify all the harmful things from plants and it doesn’t get into their meat. But not so sure about hormones or antibiotics. But I’m definitely going to research that. I appreciate you.
Thanks - I genuinely wondered
A hugh fan of Dr Mason. Thank you
Me too!
Thank you Dr Mason for this and all your low carbohydrates videos.
I am familiar with Dr. Paul Mason, and I like him a lot. This is my first exposure to Nutrition with Judy. I really like her. I will have to view more her channel as well.
This was an awesome discussion. Paul Mason is brilliant with the science itself as well as with disseminating it's meaning. He and Bikman are my 2 favorites. Thanks for this video.
Thank you for this interview with Dr Paul Mason. I enjoy and learn from every one of his presentations, but in this one his audio was somewhat muffled and difficult to follow, at least for me. Judy, your mic was very good. Thank you both for your contribution to educating the masses on how to be healthy! ❤️
My husband and I also had trouble understanding Dr. Mason due to poor sound quality.
Tis my theory that those who are doing Carnivore and feel they need a sugar rush prior to working out, are in fact likely in a low carb, low fat, high protein. This potentially kicks them out of ketosis and thus feel and want the sugar. Or they are just sugar addicts and can’t admit to it. Kudos to Dr. Mason. Big fan. If I ever get to Oz I’ll give you a ring. Cheers, Dr. Ginge. Judy excellent, excellent questioning. Another superb podcast.
Was very interested on his experience with long term ketosis being safe. Another great interview full of information!
He’s a fan for sure!
It’s so confusing when there are messages of being metabolically flexible and not always being in ketosis. I’ve never in 4 yrs experienced the benefits of ketosis so I just keep carnivore with some veg if I eat out.
@@tracy3812 if you are an honest carnivore then you are in ketosis most of the time. You should be satiated enough by animal fats that you only eat once or twice a day. The rest of the time while insulin is low you will be in low level (0.5-1.5) ketosis and oxidising fat stores. You get the benefits of both.
Great,
Gratitude for this class of understanding and mental clarity,
Continue on the right path, and together we will achieve real health for every human being who is tired of being so sick,
Health Warriors
Holy 🐄 you got the Maestro himself
haha, he was wonderful ❤
Kudos on booking Dr. Mason! I have followed him since I started my keto/carnivore journey in March 2020. This was a great conversation, especially Dr.Mason’s perspective on the nutrition in grain-fed beef. So informative!
If there was any doubt previously, Judy, your interview with Paul Mason places you squarely into the Bigs. His wealth of knowledge is Promethean fire- a fact that has not gone unnoticed by YT and it’s masters. Good luck
I agree about it being difficult to find fatty meat in the grocery stores because they ultra trim. I raised my own steer this last year. I don't know if the butcher trimmed the fat or if there just wasn't that much fat on him. He was a Jersey.
Its always refreshing to listen to Dr. Mason, I really respect his inviting yet factual approach. Some doctors are just condescending as hell especially the vegan kind.
i love you. Both for bringing so much information to the community and world, but also for being such a sweet and beautiful person.
At the Seed Oil conference last month, there was an speaker who presented about the industry’s challenge with the stability of the PUFAs. One slide said that PUFA emulsions have like 10k the quantity of hydroxides compared to animal PUFAs.
I haven’t watched Dr Mason talk about this yet, but it makes sense to me theoretically/mechanistically that the problem is the excess of unstable compounds (which depends on a number of factors, like oxygen exposure etc.) as opposed to the 6:3 ratio. Frankly I’m not concerned about PUFA in Whole Foods. It’s the PUFAs in processed foods and oils that I’ll avoid permanently
Whay happens to the PUFAs on meat whem the meat is cooked. Would it noy oxidise like the seed oils?
@@MrBrowntr At most I would imagine the fats on the surface of the meat will oxidize because they're exposed to the highest heat, but the inside of, say, a steak, isn't going to get to 300 F+ under normal circumstances, so the actual amount of oxidized fats you get from the meat should be relatively low.
Thank you Judy and Dr. Paul Mason, I learned a lot and have even more confidence in my WOE.
Thank you so much Judy! You asked just the questions that I needed answered. I have found clarity!
Dr. Mason is so intelligent, but it requires much intelligence to ask the right questions. When you form a question you give birth to the answer simultaneously, and we have just received our answers.
I have a much better understanding about PUFAs now. Mason is incredible and hopefully, I can schedule an appointment with him in the near future.
Judy, thank you for your highly-qualified contribution to everyone’s health. Two questions 1. If you still want to sometimes incorporate apple (which is fructose) in your diet, how long should you wait between eating meat and having the apple so the fructose in the apple doesn’t negate the absorption of the meat’s benefits? 2. After your discussion about uric acid w Dr WEstman, do you still eat sardines and how often now? Thank you, you are so excellent
Have the same question. We shouldn’t mix fats and carbs, but how long can we wait in between?
Oh brother, now sardines are an issue.
@@glorioskiola According to Bart Kay, it would be around 72 hours.
Your content deserves to go viral!!!🎉🎉🎉
Judy, thanks so much for this interview. All your content is great and this one was a masterpiece
My ldl is high. My heart Dr panic. My cac is almost 0. I hope he is learning from me so he can really help others. Carnivore diet still has alot of work to do. Thanks Judy
Great interview, I've followed Paul for a few years now. 👍 I do high intensity short duration weight workouts as well as sprinting and I do not find that carbohydrates help me at all I'm just as effective on a low-carb diet. And a low-carb diet has helped me regain Optimal Health.
Dr Mason is the real deal
DR.Mason you are so loaded with Healthy nutrion information. Thankyou for Sharing.
Oh Judy you are so winsome and believable!
Always great teaching guests like Dr. Paul Mason , plus you are a polished interviewer, thank you young lady !
What a wonderful presentation.
I was wondering about dairy and several other things that were clarified. I feel I can optimize my carnivore lifestyle now.
So grateful! Brook
How's the carnie life going?
Thanks for asking Chris.
I's going quite well
I still have to wash it down with grape Zevia.
Best wishes.
I watched this video after running around my city looking for grass-fed beef. Because I thought the omega-3:omega-6 imbalance in grain-fed beef would make me sick.
thats what ive been doing, trying to find grass fed thinking the grain fed will cause inflammation
33:27 the section on uric acid competing with ketones is interesting, and another helpful detail to know about why there may be a temporary performance dip before our bodies finish becoming keto-adapted.
Thanks, just filled out the form to do a 3 month subscription to Nutrisense. I've been wanting to see how various foods are interacting with my blood sugar and try to figure out why sometimes I feel tired even though I'm not eating carbs. Love listening to your podcast while I'm driving for work each day!! The RUclips is better in case there are charts or other written information, but I can still get quite a lot just from listening. Plus, I'm still in the stage where immersion helps to keep me motivated. I truly appreciate many of the things you have pointed out, such as how eating liver may not be beneficial and perhaps to tone down on the sardines. I was consuming 2 oz of liver 2x per week for a while. Now I'm just eating it occasionally. For some reason, I actually like it. lol. Also, anything from Paul Mason is always awesome!
Regarding the milk causing constipation, I find that any night that I have yogurt or kefir drink, the next day my bowel movement would be smoother. Big note though, I only drink my home made yoghurt, not store bought. It's super easy to make, super cheap compared to the sugar / junk loaded store bought one.
What's that recipe look like?
If I'm understanding correctly the grain fed animals aren't consuming High amounts of PUFAS just the raw grains that PUFAS are processed from. Also, I live in a AG county and have ranch friends that raise pasture and open range beef and some finish them on organic grains for the last two months prior to processing.
Correct.
Thank you Judy you are wonderful.
great video, doctor tells great truth about dairy ... real carnivore diet must be done like in paleolithic, no living thing uses dairy after weaning. I was convinced by those who promote raw dairy products in the carnivore diet ... and after 2 years I found myself with a destroyed colon. now i am healing my colon by eliminating all dairy products including ghee butter and using bone broth, ruminant meat, water e salt
Note: 42’ 46’ Very good podcast. Needed to rewatch it after time passed.
If you cant afford or dont have easy access to organic grain or grass fed meat, then just go for regular grocery or market meat. Still better than processed. I just take good quality omega 3s when i eat market meat. Same thing with being a vegetarian. Its hard or expensive to get pesticide or chemical free Greens or fruits unless you grow them yourself and you need a big fertil land if you want to sustain you or your family. Best way is to wash them properly to remove as much of the chemicals as possible.
I agree with what you say about grain fed vs grass fed meat, but Dr. Paul Mason says there is no such thing as good quality Omega 3 supplements. They are all rancid, oxidated and damaging to our health. He recommends getting your Omega 3s from real food such as fresh salmon.
@@Slopo777 unfortunately there is no wild store bought salamon here. yes i also heard about that but i still take it nontheless and that is why i always make sure to quick deep moderate heat fry my foods in either cold pressed coconut oil or virgin coconut oil. I also eat a lot of pure grass fed beef fat to make sure i get a lot of omega 3s. Grass feed beef fat is very cheap here in the Philippines and very abundant. its 1 US dollar for a kilo and its almost always purely organic when you buy it from the wet market. If it has a strong musky aroma when you cook it and has this distinct taste specially if it came from a Bull, its most often grass fed, almost similar to taste and smell of meat and fat taken from wild game. The very tasty and pleasingly aromatic fat and fatty beef meat are expensive and most of the time they are grain fed or fed semi processed excess or waste material from fruits to fatten them up at a stage in their life before Slaughter. My farm Is located right beside the largest wagyo cattle ranch here in the Philippines and i know a bit of their practices. .... Just Sharing.😊
Just furthering the PUFA and pork issue… it was interesting to note that Dr Zsofia Clemens from Paleo Medicina did say that they found that there was an issue with pork in the USA and that it was suboptimal compared with the pork in Hungary, something that she eats alot of over there. I wonder what it could be ? Perhaps glysophate in the feed?
IIRC pigs make bodyfat based on what they eat while a cow converts most of the incoming fats into or produced in body as saturated.You can buy actual grass fed grass finished pigs that have a great fatty profile.
Awesome information!!!
Thanks Judy & Dr Mason.
Great show. Thanks Judy!
I didn't know that corn tortillas stop zinc intake. I will start taking zinc in the morning. Thanks so much.
PFAS found in drinking water. It raising concern for lawmakers now. One serving of fish could be equal to drinking one months worth of this water. Its not a game.
Hi Judy/Dr. Paul, I understand the case of toxicity and oxidation against vegetable seeds oil, but I have not seen too much study actually studying toxic products and oxidize products in super market seeds oil. Also, I understand that hexane and some kind of chemicals are also used to extract fish/krill oils, but we don't really talk about it also. What are the amount of the chemical are left in the seeds oils after the processing? What kind of dose is toxic and do know what direct impact they have on health? Same for seeds oils in super market shelves, how much oxidized products are there in those bottles and what kind of dosage is harmful enough. I feel that the biggest problem when talking about toxicity and oxidation of seeds oils, we don't have enough study that directly measures the oils in super shelves and those in deep fryers in fast food restaurants to convince people and health agencies to avoid it.
Dr. Paul is the best! I have a question: what about PUFAs in meat oxidizing with cooking? Especially thinking about bacon.
It’s not just the heating once. It’s also the use of chemical solvents and hexanes. I wouldn’t worry about it as most cultures use lard for cooking .
@@NutritionwithJudy A 100 points question would be about raw vs. cooked food . There are epic discussions in the community about this topic . Great podcast structure Judy.
Great clarifying podcast
I wish we had links to some of the studies Dr. Mason talked about.
Some are listed here: nutritionwithjudy.com/the-truth-about-pufas-polyunsaturated-fatty-acids/
Also ‘I’ do better with some carbs in my diet and carbs aren’t bad, :). Look at the hadza. I also lift more weight when I eat carbs 💪🏻. I also get cramps on zero carbs. Same as Paul Saladino .
@GhillieWorm Another way to look at it is that a lot of gym/workout folks are striving for designer physiques, and levels of performance, that are a luxury, not a necessity. For you, carbs may be better because of what you're trying to accomplish.
Yes, a lot of people are at the lazy couch potato end of the spectrum but that is also a luxury. Discussing regular people doing normal active living (daily walking/movement, lifting/moving things, chores, etc.) is a better guage.
Many regular folks are having great success and in much more important areas than gym performance (resolving long-standing health issues, etc.)
Love Dr Mason!
Great interview Judy. Paul's a legend.
7:04 I wish I had asked my doc this question when I recently informed him of my new carnivore lifestyle and he proceeded to verbally abuse me for making such a horrible choice, specifically noting that saturated fat will kill me. I immediately fired him and started looking for a new doc, but at least now I know how to reply to that statement if/when it comes up again 👍🏻
Enjoyed this info. Love Paul Mason! ❤.
Very interesting! He answered a lot of questions I get asked. Maybe make your own yogurt to make sure it is all cultured with no additives? And if you make your own bone broth and cook it about 72 hours it is very high in calcium. Especially interesting to me was the glucose versus ketone info. And needing to be on carnivore 3-6 months to be fully adapted for athletes. Unfortunately I do not do twitter.
Great information on many topics, the answer of the main title was at the end of the video and I guess I missed what Dr Mason said or thought of grain fed beef.
Is there a list of the studies mentioned by Dr Paul Mason in this interview?
Great, great talk. Thanks again Paul Mason.
I love pasture raised grain finished beef.
Try grass finished . Even better
@@antb3334 - I have and I don’t like it at all.
@@sandan2358 you’re buying the wrong stuff lol
Most people can no buy grass fed in the uk its so expensive i get amazing results eating the budget mince beef and eggs and streaky bacon and pork chops.
What!? I live in the UK, I think you’re saying it’s hard to get grain fed? Usually you’d be lucky to find grain finished in the UK, I haven’t seen grain fed.
@@Insomniac4791 I agree…The UK and New Zealand (my home country) and to a certain extent Australia (where I live) pasture-rich and produce comparatively less grain than the USA. Fully grain-fed beef is the exception rather than the norm and is more expensive than grass-fed beef. Contrast that to the US where industrialised feedlots for cattle are the norm and massive tracts of land across the wheatbelt produce grains which in part support the feedlots at much less cost than pasture-raised cattle. The feedlots predominate and that is the generally the cheaper type of beef in the US. I have several US friends who can’t tolerate the ‘strong’ taste of grass-fed beef (and sometimes even lamb/mutton) and they find it tough in comparison to fully grass-fed beef. Being used to eating grass-fed ruminant meat, I find the grain-fed and even grass-fed/grain-finished beef to beef to be more tender, but tasteless in comparison. In both NZ & Australia, fully grain-fed beef is a specialty item and very expensive in my experience. Interesting differences all round 😊
Great interview... with important questions
Ketones competing with uric acid for excretion in the kidneys explains why I still have elevated uric acid levels after putting my gout in remission. It will be interesting to see if they continue to lower in the future.
Watch my interview with Dr. Richard Johnson! We talk about this in detail!
@@NutritionwithJudy Thank you!
Are you following a Carnivore diet? Are your uric acid levels high with no gout?
@@CreatingintheWaiting I'm ketovore. Meat based with regular avocado consumption for potassium, fat and enjoyment. I also have vegetables from time to time. I test annually and yes, my levels were elevated last year with no gout. My pain and stiffness were gone in a matter of weeks after starting keto. 1.5 years later and my joint crystals were completely dissolved.
Grass fed isn’t available for everyone…. Do grain fed it’s better than the standard American diet
Slow-cooked meats like chuck roast, and short ribs are extremely tasty and fatty in the crockpot! mmm
Very informative interview. Thank you both
The man is a Boss when it comes to this stuff