Dale Hodgins wrote:Am I correct in assuming that all of the meat is cooked? I'm just wondering about vitamin C and any other vitamins that can be destroyed with cooking.
Does anyone else know which vitamins might be lacking, in a diet of cooked meat? I know that the Inuit, ate raw meat and got a big vitamin C boost from muktuk which is the skin of whales. So far as I know, they are the only group of people known to live for months on just meat.
Dale Hodgins wrote:If I thought it wouldn't break the bank or my body, I would love to join the Andersons, and eat nothing but ribeye steak. I think I could handle having that at least 6 days a week, for three meals. I'm not going to do it, but one can dream.
Matt Walker wrote:... Central Plains Indians were primarily carnivorous, Sami, Inuit, Masai, Gaucho, etc. Interesting as well to look at the populations that are tallest historically. The strong majority in the top 20 or so are carnivorous or near carnivorous populations. Here's an interesting link on height and populations. Look at us European descent people shrink as we get our farms going!
James Freyr wrote:Matt, I really enjoyed your video. Nice job. I think it's important to note that all meat is not created equal, and ruminants in your case since beef and lamb is what I heard you mention you raise in your video, that are pasture raised, foraging for living grasses and plants, is healthy and vitamin/mineral rich meat, and is very different from what's in the supermarkets. If I were to haul off to the local grocery store and buy their industrial CAFO meats and eat only that, I feel I would be doing a real disservice to my body and likely make myself sick. My wife and I quit buying grocery store meat several years ago, and now only eat meat thats been pasture raised from local chemical free farms. We still include fruits and vegetables that are in season into our diets, and do our best to grow what we can in our garden, and I must say that at 40 years old I feel great and believe I'm in the best health yet of my life. I'm looking forward to your next video.
James Freyr wrote:Todd, I agree with you that there are and always will be a handful of exceptions to the rule or the norm. For instance, my buddy's grandma who smoked for over 70 years and died in her mid nineties, living a full life without ever getting emphysema or cancer, but for most of the rest of us, smoking will kill us. This also makes me remember a news article of a guy who's consumed a bigmac everyday since the day they were introduced in the 70's, the article boasting this guy had eaten his something like 25,000 bigmacs, and is apparently a "normal healthy guy". Here's the article:
Matt Walker wrote: Some day I will probably do a gene test, now that they are so common. Do you know if the usual ones test for this? I suppose I'll go look into it. Thanks again!
In 1928, Stefansson and Anderson entered Bellevue Hospital, New York for a controlled experiment into the effects of an all-meat diet on the body. The committee which was assembled to supervise the experiment was one of the best qualified in medical history, consisting as it did of the leaders of all the branches of science related to the subject. Dr. Eugene F. DuBois, Medical Director of the Russell Sage Foundation (subsequently chief physician at the New York Hospital, and Professor of Physiology at Cornell University Medical College) directed the experiment. The study was designed to find the answers to five questions about which there was some debate. The results of the year-long trial were published in 1930 in the Journal of Biological Chemistry and showed that the answer to all of the questions was: no. There were no deficiency problems; the two men remained perfectly healthy; their bowels remained normal, except that their stools were smaller and did not smell. The absence of starchy and sugary carbohydrates from their diet appeared to have only good effects. Once again, Stefansson discovered that he felt better and was healthier on a diet that restricted carbohydrates. Only when fats were restricted did he suffer any problems. During this experiment his intake had varied between 2,000 and 3,100 calories per day and he derived, by choice, an average of eighty percent of his energy from animal fat and the other twenty percent from protein.