Holy cow. Plant toxins, inflammation causing, oxalate, dna damage. This is a great read so far.

Just finished this book last week. Good writer, so it was a quick and interesting read. Before I started the book, I was primarily meat, sometimes fish with very few vegetables. After reading the book, I'm the same; although, Saladino calls this approach the first phase of becoming carnivore as "carnivorish." I don't see any reason to change, and I will no longer succumb to peanuts and have significantly lowered my consumption of tree nuts as well.

His illustration of Spectrum Of Plant Toxicity lists least toxic vegetables to most toxic. Least toxic are lettuces(leafy greens), non-sweet fruits, and squash. Nuts, grains, legumes, seeds, and high-oxalate foods are most toxic. I've stopped eating nightshades (tomatoes, eggplant, peppers), and I usually eat mostly animal proteins and fats with occasional lettuce and cucumber salads sometimes with avocados. I have noticed a difference, as I also eat grass-fed beef liver two or three times a week. I'm fortunate that I have a farm about 40 minutes away that raises grass-fed cattle, so I visit about once a month to stock up. I'm not exclusively "grass-fed" but try to frequently add it to my meal plan. I've noticed many supermarkets in the area are now stocking grass-fed, which is a good thing.

While the book contains much information with which many "all-in" low carbers are familiar, his treatise and break down of the toxins in plants and what they do to people is very thorough and informative. Going carnivore by definition is an elimination diet, except for the meat, and trying this WOE for 30-60 days has the potential to expose those foods which may be causing problems. I highly recommend the book.

Austism and cancer



page 84

I knew about spinach, but not about raspberries. Interesting!

green sludge oxalate bombs ...

Yummo!

I'm glad juicers cost so much. I was on the fence a year ago, looking to try / make those green smoothies. Glad I held off lol.

I eat a lot of low carb veggies while still keeping my net carbs low. Lately I have been following Marty Kendall's nutrient optimizer advice and focusing on micronutrients. Maybe Paul Saladino is right. Maybe Marty Kendall is right. Maybe they both are right but for now my nutrient dense diet which includes a lot of veggies along with a lot of meat and fish seems to be working for me. Perhaps there is more than one "healtheist" way to eat as long as we accept certain principles, like pay attention to one's metabolic health and adjust accordingly.

(I've never gone in for green smoothies. That eating fad seems to have passed me by)

I've ordered a copy, which is hopefully arriving today. Looking forward to reading it

For this group...a new form of Low Carb Resource. The DietDoctor CME course on Low Carb diets! I thought you had to be a healthcare worker (no, anyone can sign -up). You do not need a membership either. Spend some new found free time on a medical education https://www.dietdoctor.com/free-con...rse-on-low-carb

Also in this link is a printable one page pamphlet with information about this CME, for you to share with any doctor or nurse who would like to learn more about the diet you are using.

New book by Dr. Cate Shanahan, The Fat Burn Fix. https://www.amazon.com/Fatburn-Fix-...g/dp/B07THM3SJD

I haven’t read it yet, but Dr. Cate was on a 90 minute podcast with Paul Saladino, MD. https://carnivoremd.com/how-coronav...e-shanahan-m-d/ How does coronavirus kill "healthy" people. Her deep dive into why PUFAs, not carbs on their own, lead to insulin resistance. Don’t miss at the end her open approach to death. Also Paul's Carnivore Code book will be republished in August with big publisher, new additions, including an index, with broader availability.

Oxalates...... might be a problem for ADHD, but not everyone. Or on the otherhand, maybe AdHDers do a better job of kicking out the oxalates. Will watch my kids this summer when they rediscover kale smoothies.....an N=2 experiment. ( we make smoothies with citric acid, in the lemon flavored drink mix)

Also begs the question, how to grow to reduce oxalates. maybe our modern growing methods have increased levels.hmmmmm

https://www.livescience.com/56237-w...feel-weird.html

plant breeders working to lowers levels in spinach; and boiling reduces the amount as does dowsing with an acid like lemon juice. or vinegar.

Perhaps thats why vinegar on spinach was the norm.

Yes vinegar use to be a condiment on all cafe tables back in the day. The old timers always put it on all cooked greens.

Just reread Gary Taubes' The Case Against Sugar. A refresher is always motivating for me. Great section on gout. I had forgotten about the connection between a type 2 diabetic mother and newborn and the propensity to pass this down.

I am a dill pickle/Carolina BBQ sauce/apple cider vinegar devotee. Fiber concerns has me off coconut wraps and a handful of salad greens a day. That might be helpful to me for more than the fiber.

Fat Chance, Dr. Robert H. Lustig 2012

goodreads description

Robert Lustig’s 90-minute YouTube video Sugar: The Bitter Truth, has been viewed more than two million times. Now, in this much anticipated book, he documents the science and the politics that has led to the pandemic of chronic disease over the last 30 years.

In the late 1970s when the government mandated we get the fat out of our food, the food industry responded by pouring more sugar in. The result has been a perfect storm, disastrously altering our biochemistry and driving our eating habits out of our control.

To help us lose weight and recover our health, Lustig presents personal strategies to readjust the key hormones that regulate hunger, reward, and stress; and societal strategies to improve the health of the next generation. Compelling, controversial, and completely based in science, Fat Chance debunks the widely held notion to prove “a calorie is NOT a calorie”, and takes that science to its logical conclusion to improve health worldwide.