Dr. Stephen Phinney - 'Optimising Weight and Health with an LCHF Diet' - Part 1

[@Angkhoo1]

Yes I agree. I nearly collasped in my kitchen and I didn't know I lacked salt. 10 days ago I had a severe case of brain fog. I panicked and told my husband to ask me simple questions. I could not answer any of them. I did not even know what was compost though I am a gardener and use it every day. Avocado was strange even though I eat 2 every day. And I didn;t know the names of my children. I was almost in tears. I prayed and forced myself to sleep. Next day I was ok. I chanced upon your video talking about salt. I was always light headed and dizzy, and had to hold on to tables, and counters just to steady myself. I drank salt water, sea salt, and felt so much better. Till today I am fine. I drink half a teaspoon of sea salt in a mug of water a day. I thank God for your video and I thank you. God bless you. I am diabetic and almost gave up fasting and the keto diet.

[@kazzana9013]

Annie Low: it is not just sodium, it is all the electrolytes, so watch your potassium and Magnesium as well as your sodium. It is potassium that I found most difficult, found in good quantities in leafy greens, so I aim for 7 cups or more a day. Green smoothies make that easier. My body now sends a clear message if I am low in electrolytes. I usually only feel like eating one meal a day now, which I see as giving my organs a rest from constant processing and feel wonderful all day long. As it is the pancreas that supplies insulin when one eats (liver at other times) I would think this would be good for pancreas health and beneficial to diabetics, so would be very interested what you have experienced, as I assume your desire to eat frequently has been reduced and spikes also reduced making your diabetes easier to control. From all accounts diabetics either reverse or lower medication on the Keto diet.

[@utube4jc]

I can't say THANK YOU enough Stephen Phinney and Jeff Volek! I am working towards a degree in Nutrition and I wish that there were courses that taught more along these lines than the standard Western way of teaching about nutrition. I will continue to educate myself on low-carbohydrate eating and how it benefits us by using your research and publications so that I can offer my clients the best method to achieving optimal health. We are so fortunate that there are people like yourselves out there who dedicate your time and energy to discovering what helps us as humans to thrive physically.

[@justaddmusclecom]

Thank You Lord for Stephen Phinney and Dr Peter Attia and Jeff Volek for pressing the envelope and stepping outside the box of the Dietary Guidelines. This information is literally life changing and life saving for many struggling or trying to understand insulin resistance.

[@els7362]

Healthy Recipe Channel Amen

[@milkweedsage]

i can't believe you actually said "my ancestors came around and told them they were wrong." as an indigenous canadian, we very rarely hear that. thank you for recognizing our value and wisdom. and, this lectures are awesome.

[@michaelderobio9852]

Well. the truth is the truth.

[@Jefferdaughter]

250 years before the sub-continent then called Hindustan was called India, Columbus reportedly was so impressed by the first people he met in what he called the New World, that he referred to them in the most honorable terms as 'a people "en Dios" ' - a people in God. The harmony in which these people, in the Caribbean, lived with each other and their environment elicited from him the very highest praise that someone from European culture could give. This word later became 'Indians'. Yes, too many have used it negatively, but always there were those of European descent who have appreciated the indigenous peoples of what we now call the Americas.

[@Pilarfitvegas]

I love this explanation. At 25 minutes, I see the best slides. In order to lose weight, the dietary fat is lower because you have fat to lose but as you get leaner, the dietary fat will increase.

[@CutTheKillerCarbs]

BEST SLIDE: at 26:27. As you have less fat to burn, you need to eat more fat in the diet (from 25% in the beginning up to 70% in maintenance). This is one of the points people have the most trouble with, like "What? You mean I need to eat more fat? Why?" Because it is your primary fuel source. And as you get thinner, you need to additional fat from your diet. VEGAN or NOT? Some great sources of fat that are not animal based are: 1. Coconut Oil, 2. Olive Oil 3. Canola Oil and 4. High Oleic Safflower Oil SECOND BEST SLIDE: at 17:28. My brother-in-law just went to the doctor today. The MD was concerned about ketones in the urine, and ran a whole slew of tests, even though my brother-in-law explained he was on a low-carb, high-fat diet. I suggested he send a copy of this slide to his MD! Thanks Dr. Phinney, for being an inspiration!

[@simonenguyen9898]

+Cut the Killer Carbs - International Weight Loss Seminars if your brother had had a lot of tests run on him, wouldn't he have been in trouble? it seems that LCHF diet is not so good for your health and the cholesterole rate?? I dont know though i really want to follow LCHF, doctors and even youtube weigh loss channels suggest I take a regular plan meal with saturated fat, whole grains, and fruits.

[@CutTheKillerCarbs]

Trâm Nguyễn If a regular medical doctor who is unfamiliar with nutritional ketosis see "ketones in the urine" he automatically assumes there is something wrong. That is why the regular medical doctor would "run a lot of tests." However, if a medical doctor who as familiar with a low-carb diet and nutritional ketosis saw ketones in the urine, he would say "Great! I see you are in nutritional ketosis. Keep it up!" So the difference is whether the doctor is familiar with nutritional ketosis or not. Regarding "cholesterol rate," a low-carbohydrate diet has several beneficial effects. "Cholesterol" is not just one number, but several numbers made up from several blood lipid particles. A low carbohydrate diet has the following beneficial effects on "blood cholesterol:" - Decreased triglycerides (a marker for metabolic syndrome which increases risk for developing diabetes, heart disease, and several types of cancer). - Increasing HDL "good cholesterol" (another marker for metabolic syndrome which increases risk for developing diabetes, heart disease, and several types of cancer). Having Increased HDL is a good thing. - Decreased "small/dense" LDL particles - Small/dense LDL particles are associated with increased risk for heart disease. - Improved HDL:Triglyceride Ratio - decreasing heart disease risk. Regarding LDL cholesterol and total cholesterol, the effects are varied. These parameters may increase, decrease, or stay the same. If one of my clients asks their heart disease risk (which is what we are really trying to measure with the many "cholesterol" measurements we take), I suggest they have their cholesterol fractionated by nmr (Liposcience LipoProfile costs about $100) or have a coronary calcium scan (about $150). I hope that clarifies some things. Print this comment off and discuss it with your doctor. Any diet or lifestyle modification should be discussed with your medical professional.

[@simonenguyen9898]

thank u it clarifies a lot. I'll check with my doc ^^

[@joeschmo5699]

+Cut the Killer Carbs - International Weight Loss Seminars I watched all 6 of your lectures on YT.

[@CutTheKillerCarbs]

joe schmo Thanks. I created the videos to help people "re-think everything you think about food." It is a long 6 hour video series to accomplish that (based on a highly successful stop smoking program that helps people re-think what they think about smoking). Also, in order to help people make a "long-term" change rather than just a "two-week on, two week off" kind of diet, I published a set of low-carb guided meditations. Together, the videos and guided meditations seem to help people reprogram their thoughts about food with good success. Thanks for watching!

[@MikeEnRegalia]

Quick test for authentic olive oil: put it in the fridge. At around 8 degrees Celsius, it should become (semi-)solid. If it stays liquid, it is high omega-6.

[@Sheypan]

How long should it be there

[@andrewburnett2581]

Probably the most informative comment I have ever read on KZbin. Nice one. Thanks.

[@Jefferdaughter]

@@andrewburnett2581 - Except that it is not true. Dr. Stephen Phinney, MD PhD, who has studied low carb high fat diets and nutritional ketosis for decades, and has himself been in nutritional ketosis for about 14 years (2019), has had olive oil studied to check for the unique composition of mono-, poly, and saturated fats it contains (almost none of the later). According to the tests, it was found that whether or not the oil becomes solid, or semi-solid, did NOT indicate that it was pure olive oil, or if it had a high level of Omega 6 fatty acids- which would indicate the presence of processed seed oils. It would be convenient if this works, but according to the man who did the studies (some with Jeff Volek, Phd) and wrote the books on low carb and well-formulated ketogenic diets... it is not true.

[@PRIMOPATTAYASINCITY]

I. Appreciate that , Possible. detection of Fraud. In the Retail OLive Oil Indusry. There is a lot of Deseption, in the Health Food Industries. I’m going Test Various diffent Varieties of OLive OiL , in the Future. Thanx,...

[@janericchannel4513]

Great lecture. As a physician in the US I'm saddened by the daily stream of patients suffering from obesity and the effects there of. Finally there are "options" to present to patients that are not LF, LFHC or "starvation diets", i.e. diets that are destined to fail. We need more research still so keep up the good work Dr. Phinney!

[@michelleguerrero2848]

My thoughts are the point is hunger I was so hungry all my life and my brain telling me to eat all day long until I went to bed. Then I found keto and it took away that thought of hunger all day by being satiated by fat eating in the keto ratios of the diet fixed that and much more. I had high cholesterol but keto fixed that after 3 years I have lost 100 lbs and feel great want to loose 30 pound more but that is a bit harder the last of what I need to loose. I go to a doctor that looked at me funny when I told him i was doing keto he had no idea what it was and told me should not eat that fat...Hmmm i proved him wrong last 2 years my blood work was within all normal levels....Ya Keto, I will keto on. oh and my depression and crazy thoughts in my head stopped talking to me my microbiom has been silenced. Gut is the second brain like that doctor hundreds of years ago said. I know not for everyone but for many could work. I am 58

[@TimL1980]

Even a day (or rather 40hours) not eating is easy on LCHF!

[@robinoudsema8736]

It is SO good to see a doctor who is following this information. I have been studying nutrition for almost 10 years. This is finally coming into mainstream "standard of care", as an option! And yet, there is such resistance! I know your post is old now, but my hope is that you are now treating your patients in this way.

[@lowslowflyer77]

This happened to me , my eye sight got better on Keto , never hear anyone mention this side affect but i can use older prescriptions now and my eyes aren't deteriorating anymore,

[@Jefferdaughter]

While not broadly proclaimed, a few on nutritional ketosis have also noticed improvement in their eyesight. As I recall, Dr. Tim Noakes mentioned that he no longer needed to use glasses. Glycation of tissues, where sugar 'sticks' to them, causes damage, including the blood vessels. (Some are now asking if heart disease is a sign of diabetes.) Since our sight depends on the tiny blood vessels in the eye- and many of the structures of the eye are made largely of fat, it makes sense that a well-formulated ketogenic diet would at least halt deterioration of sight, and possibley improve it.

[@toni4729]

I've been wearing glasses all my life, I'm 68 now and have been wearing the same glasses for the past fifteen years which is fantastic since I was told when I got these I was told my sight was deteriorating. Not any more.

[@Jefferdaughter]

On salt - try an experiment: Put a little processed table salt on your lower lip on one side of your mouth, and the same amount of natural salt (Himalayan, or Redmond's NTM) on your lower lip on the other side of your mouth - and observe what happens in a few moments.Spoiler alert: The processed table salt will create a burning sensation. The natural salt will taste salty, but will not burn. There IS a difference.Just as there is no need to be afraid of clean sources of saturated fat, there is no need to be afraid of unprocessed, natural salt!

[@HeavenlyMe11]

I'm a big fan of Dr Stephen, what a beautiful soul he is

[@jennifermoffett340]

I love your talks! You are a wonderful communicator who has taught me and others so much. I share this information frequently so my friends and family can understand. My diet has changed for the better over the last few years. Thank you!

[@lovinmylocs1960]

Learning so much! Thank you for sharing this information. I have autoimmune diseases. Lupus, fibromyalgia, osteoarthritis. Pain is daily. Not only am I trying to be pain free, but less weight would help too!

[@BritGirlJay]

I know this is 2 years ago, but wondering how you got on Sylvette? I was pre-diabetic, also starting to get some joint pain, went on Low carb for the last 18 mo, no more pre-diabetes, no more joint pain. Also eating more 'calories' than before, but proper real food, no junk, no sugar.

[@Jefferdaughter]

You may also want to consider avoiding foods with high oxalate content (spinach, almonds, curly kale, rhubarb, etc) and possibly lectins, as well: Sally K Norton 'Lost Seasonality... Risking Oxalate Toxicity' kzbin.info/www/bejne/n2iko6B_jqx7ZtU Dr. Paul Mason 'How Lectins Impact Your Health...' (going beyond the issues mentioned in his title) kzbin.info/www/bejne/o5u0i3Z5nrtpn6M Dropping the 'carbage' may be enough to ease your pain, as it is for many, but addressing oxalates and lectins have helped a lot of people.

[@RitaGreen]

I learned SO much from this talk. Im so grateful you do these posts. Im in Jamaica and doing my best to be LCHF in a difficult place to do so. But many points he made will make my life easier.

[@Jefferdaughter]

With deep respect to Dr. Phinney, Vit C is found in both meat and unprocessed milk. The government reference tables on the nutrient content of different foods list the Vit C content of meat as 0, with a footnote stating that it was not tested, but assumed to be zero.

[@eggtricks6574]

Regarding figure around 32:00 I think amount omega-6 in lard is a lot higher for commercial pigs to these days due to what they are fed. According to following source 45 % of their fat is omega-6 and hence quite similar to the seed oils (!) nutritiondata.self.com/facts/legumes-and-legume-products/4372/2

[@Meritumas]

This is a danger of eating meat coming from heavy industrial machinery.

[@Jefferdaughter]

40:09 - In New Zealand, the milk, beef, and lamb is pretty much all 100% 'grassfed'. This is pretty easy to do, once farmers kick the grain and soy habit. Yes, it requires more skill and management than just feeding grain and/or soybeans... and in temperate climates or areas with seasonal rainfall, animals can only be 'finished' at certain times per year... but it is worth it. Truly better for you and for the planet.* This talk was in Australia, right next door to NZ. Not sure how much grain is fed to ;finish'/fatten beef and lamb in AU, but it is not difficult to do - with the right kind of 'old fashioned' bloodlines and breeds, and with a little grazing management on the pastures. If one eats a prime grade steak with plenty of fat, the way they used to be in the 1950s and '60s, there is no need to add butter, and one modest size steak is satisfying. *The claim that producing meat is unavoidably damaging for the environment are ludicrous. - Not only does raising animal on species-appropriate diets on the land NOT harmful to the planet, by simply restoring the natural ecological relationship between livestock animals, the plant community, and the Soil Food Web, lands damaged by industrial agriculture, mining, etc can actually be RESTORED. Nature does not care if humans call an animal 'domestic' or 'wild'. - Water use - ALL the water a meat animal consumes is returned to the environment. If raised on pasture, it goes right back to the plants, and to the air over the plants (from breath). - Plants benefit from pruning. Ask any gardener. - Herbivore animals provide pruning, fertilizer (manure and urine), moisture (urine), and beneficial microbes (manure, saliva) to the pasture plants. Plants, soil life, and animals co-evolved, They are all part of the same SYSTEM. - Herbivores feed the soil through manure and also by trampling over-mature plant matter to the soil surface, where it become mulch, which both shelters and feeds the BILLIONS of organisms in every spoonful of healthy soil. These organisms, in turn, make the nutrients in the soil available to plants. And they stabilize carbon in the soil. The plants, especially GRASSES, also feed the soil food web by pumping carbohydrates (which they make from sunlight and carbon in the air) into the soil. Grasses will change the kind of carbohydrates exuded by their roots to grow the kinds of microbes they need to help the grass plants meet the challenges they are facing- drought, fungal attack, etc. It is the combination of plants, the soil food web, and herbivores that CREATES SOIL FERTILITY. - On grasslands - which can be dotted with trees, or open woodland with grasses underneath the trees - that are manage to mimic the movement of wild herds, erosion is eliminated, the water table, springs, and streams are restored, plant diversity increases, and wildlife increases in diversity and number. All while the productivity of the land also increases - and high quality food for humans is produced (milk, meat). Natural fibers, too: wool, cashmere, alpaca, etc. (Plastic fibers, aka 'microfiber', nylon, rayon, dacron... virtually all synthetic fibers are ecological nightmares to produce, and after they are discarded.) 100% grassfed is best, but even supermarket beef and lamb in the USA is born and raised on pasture. Even beef finished in feedlots eats about 80% of its diet as forages- mostly from perennial pastures and hayfields.

[@Fizzy7676]

In regards to the mayonnaise in the US, Mark Sisson's company Primal Pantry has just come out with one made from avocado oil and organic/pastured eggs. I bought 3 jars. Small and slightly pricey but worth it if you love mayo

[@gailsheehan1852]

Wish I could say positive things about it, but being a mayo lover, it just didn't do if for me at all. It comes down to your own taste, I suppose.

[@kitten_purrrs73]

Lindsey Leimbach why buy it when it takes minutes to make it for a fraction of cost ... it's sooooo easy and tastes better to me ...and also I know exactly what's in it.I even make it with olive oil too...and I can add different seasonings like garlic or dill ..or a mix of herbs that tastes like ranch and if I add a bit more oil I can pour it on my salad more like a dressing ...... sorry I know your comment is old but just wanted to share what I do and how easy and cheap it is to make our own mayo :)

[@seandavidson]

I know I'm late to the party, but I second this. I suggest trying homemade with macadamia oil. Impossibly close taste to mayo made with canola oil or soybean oil.

[@kazzana9013]

Kittenpurrrs whenLoved and Sean Davidson: Recipes please for your mayo, my homemade mayo has been horrid.

[@sarahangeleski2027]

Why not just make your own mayonnaise? It's extremely easy to do and gives you total control of the ingredients you put in.

[@alphacause]

Thank you for this video. I have watched several videos from Dr. Phinney, and they have all been informative, just like this video.

[@lizmuthoni2138]

I am.kikuyu and yes doc, you are right.. we are primarily potato and starchy vegetable eaters and metabolic disease is rampant amongst our people unlike in the maasai people who live primarily on meat and milk.

[@ellenorbjornsdottir1166]

and would it be sacrilege to switch your diet?

[@Menlify]

Dr. Phinney you're an awesome researcher. Thanks for sharing the stories that you've found during your research. For instance, Professor Vilhjalmur Stefansson had a book entitled "The Fat of The Land" and I was able to obtain a digitized copy of it. I haven't read it, but I'm sure there are golden information in there.

[@armadillotoe]

I am new to Dr. Phiinney. Lots of great information here.

[@Jefferdaughter]

On salt, the Mercola.com website has info on the difference between natural salt - like Himalayan or Redmond Natural Trace Mineral salt fro Utah - and highly processed table salt. Dr. Mercola provides references, and cites the Canadian study on salt consumption, as well.

[@EsmeeElisabeta]

Thank you for posting these.

[@seaweedhero1707]

1:00:48 What Magnesium? Available In USA & Not In Australia?

[@db6655]

I followed the original Atkins book and lost 25 pounds in 5 months while doing just the Induction phase. I didn't have a problem with potassium and I wasn't drinking broth either (yuck). Dr Atkins just advised taking a multivitamin with potassium and that's what I did. It might also have helped that I was also adding salt to my food. This was an excellent presentation but that was the one thing I didn't agree with. If you can stand broth then more power to ya. lol

[@internetfreeforever2046]

Just realised that the Mongols were on a similar diet. No wander they were conquering everyone else who were mainly farmers. Not just their tactics and warfare but of their diet, they could be stronger and more efficient.

[@Jefferdaughter]

Yes! In addition to the American plains tribes that lived on bison, and the Arctic people, and the Masai and a couple other sub-Saharan tribes with a similar lifestyle, the nomadic herders of the Middle East, the reindeer herders, the people of the high Alps in Europe, and others had very, very few starches or sugars in their diet, if any- when we go back far enough in time. And they thrived.

[@losebellyfatfast1475]

awesome clip. Fantastic work. Acquire a lot of knowledge from this clip.

[@Jefferdaughter]

The 'refrigerator test' is not an accurate way to test olive oil for purity, or show that it was 'cold-pressed', or indicate quality in any way, according to the Davis Olive Center: >>> he Dr. Oz Show featured a segment on the olive oil 'fridge test,' which suggested that you can tell your extra virgin olive oil is pure if it solidifies in the fridge. The US Davis Olive Center decided to test the theory out and found that this is actually a very unreliable way to detect olive oil purity. In fact, the Olive Center researchers refrigerated seven samples of oil and found that none of them congealed after 60 hours in the fridge. While some had areas that had hardened, due to the varying levels of saturated fats in the oil, none solidified completely. So you can save yourself the effort and avoid using this test. "All olive oils contain a small amount of saturated fatty acids that solidify at refrigerator temperatures," said Paul Vossen, UC Cooperative Extension advisor. "The amount of solidification is equal to the amount of saturated fatty acids in the oil, which depends mostly on the varieties of olives used to make the oil and to a lesser extent where the olives were grown. Solidification does not indicate freshness, purity, flavor, extra virgin grade, or any other quality parameter." >>> articles.mercola.com/sites/articles/archive/2013/08/05/olive-oil.aspx

[@Jefferdaughter]

Instead of bullion cubes, which contain things I don't want in my body, why not carry a small shaker of Himalayan or Redmond's Natural Trace Mineral salt, or other natural salt without chemical flow agents and that has not been super heated when you travel? In the USA, table salt is typically heated to 1,200 F. Due to pollution and other factors, most sea salt is now processed and is not what it used to be... Both Himalayan and Redmond's salts are pre-pollution sea salt high in natural trace minerals.

[@lizmuthoni2138]

The maasai have been on the Atkins diet long before Atkins

[@lynnwilliams5432]

Always carry salt 🧂 especially when exercising? I have mg oil that I usually rub on legs bf sleep. I woke earlier than usual back bothering me legs. I rubbed the oil on my back and legs and it disappeared. I am Carnivore . I do step racing with Fitbit and lift 8lb light weights (6) arm routines progressed from 5lb do machines (5). Brain 🧠 good shape 77 years.

[@bidnow2946]

After you become keto adapted, you tend to get into a more steady state electrolyte level. As long as you keep up, it is not as much of an issue, especially if you don't exercise hard and perspire profusely in a hot climate.

[@frankiefernandez5252]

Should have talked about frequent meals aspect or fasting. Highly doubt Inuit were eating 3 to 6 meals a day. Also fasting burns the carbs but yet zero mention of this natural strategy.

[@davidwinters1432]

Thank you for your work.

[@Jefferdaughter]

Dr. Phinney knows there is nothing wrong with shaking a bit more salt on your food! Homemade broth is great. Bone broth is highly nutritious and delicious, if made from pastured animals (ideally 100% grassfed and grass finished) that have not been treated with chemicals, living on chemical-free pastures. Small farmers nearly everywhere are raising these, but ask about the details! Some are selling 'garssfed' animals that also get grain... Or have diesel fuel or other chemicals poured on them to control 'pests'... etc. Or, White Oak Pastures in Georgia is a reliable source of high quality grassfed meats. Green Pastures Farm in Missouri is another good source. Or check with you local chapter of the Weston A. Price Foundation.

[@wmp3346]

I don't know if you have to keep carbs that low to achieve ketosis. Really depends on the person and there activity level. I exercise everyday and make a conscious effort to limit carbs. (breads, pasta, sweets etc.) If you fast 16+ hours daily you will probably kick your body over to being able to use fat. That is the goal - metabolic flexibility which eliminates most cravings that occur when you are a sugar burner.

[@bidnow2946]

Correct, but this is general advice. Dr. Atkins found that about 2% of his patients could not achieve Nutritional Ketosis even after two weeks of 20g net carbs, controlled protein, and a reasonable calorie deficit. Dr. Fung reported that he had a patient who could not achieve NK after even two weeks of full fasting. This issue was not really addressed well in Atkins or even "The Art and Science of Low Carbohydrate Living," and Dr. Fung did a much better job IMO. Carbohydrates are stored in your body as blood glucose and muscle/liver glycogen. However, sugar (and spent protein) is also stored in other cells, which seems to require quite some time to empty out for very metabolically sick people.

[@pacman4568]

I have learnt that there are two main problems with the LCHF diet. First the food available to eat is very limited. Secondly there is some very strong evidence that insulin resistance is caused by fat clogging up the cells and making them insulin resistance. Which ultimately brings you to the question of will ingesting more fat actually make you more insulin resistant.

[@flowgo5299]

not sure, but I have been hearing that it is sugar causing heart issues, I do not think saturated fat combined WITH sugar and carbs is a good thing yikes! and also calcium causes hardening of arteries etc.

[@bigbenhebdomadarius6252]

@Dick Dastardly Rotflmao! First, you need to check out one of the many ketogenic recipe sites. Then try to tell us how "limited" our diet is. Secondly, insulin resistance is caused by consistently high insulin levels, caused primarily by eating a diet high in carbohydrate. Fat has no effect on insulin levels, which is why we recommend a low-carb, high-fat diet. That way, you get the calories you need without spiking your serum insulin.

[@sarahangeleski2027]

I've never heard of that hypothesis. Can you provide links to some research that suggests fats cause insulin resistance?

[@eggtricks6574]

Regarding fake olive oil: wouldn't be possible to just so at what temperature the oil is starting to solidify, to get a good clue if it is the real thing? I dont know the temperaure for oliv oil but I know that cocnut oil becomes liquid at 24 °C sharp, can be used as thermometer in the kitchen

[@carrollhoagland1053]

Right store olive oil in refrig to test ... should solidify ... but since Mafia has taken over Italian oil exports ... I have switched to California Oils ... when I can research the web sites ,.. 70 Going On 100

[@1bostoon]

So frozen NZ lamb I get here is grass fed? If true it would be a game changer for me.

[@MrPoolee]

One thing I've not heard talked about, and have not seen written anywhere, is the possibility that type 2 diabetes is a natural state, and completely reversible. Let me explain... for much of our evolution, we didn't have access to glucose as a primary fuel for our bodies all year round - in fact we only really had it summer/autumn. As we know, eating sugars causes an insulin spike, and unused glucose in the body is stored in adipose fat tissue. Recent research also shows that sugar is highly addictive, so picture this: ...we come out of a lean winter, feast on baby animals as they are bountiful - yum! Then the summer fruits are available to us... so we eat them, and because they are addictive and non-filling (CCK is disrupted), we eat and eat and eat, probably putting on many, many kilos. We don't have to run after fruit, so little energy is expended, so most is stored. Type 2 diabetes has an exaggerated insulin curve (insulin goes up higher, and for longer)... so this mechanism is good for maximum glucose storage and sugar cravings (eat more fruit!). Now, as Autumn approaches, fruit is harder to get, but animals are still reasonably plentiful, and we start to switch our focus a little towards the new easier food source. Then winter comes... no more fruit, and by then, our bodies will have switched naturally to nutritional ketosis. The fat, that we put on over summer, then becomes our body's fuel source for the lean winter ahead. The only food sources available are animals, and not so many... they've either migrated or hibernated. It's going to be a lean winter... and so the cycle begins again. Plenty of people have experienced a remission of type 2 diabetes when moving to a ketogenic diet (not so much for people who've had it for years and years - by then the damage done is irreversible). But I believe type 2 diabetes and ketogenesis are natural states that our bodies used to move between as the seasons dictated. The problem for current era is the never-ending availability of glucose - we never give the pancreas a break. I would love to know Dr Stephen Phinney's thoughts on this.

[@andrewclancy2511]

+MrPoolee Actually, most of our "evolution" occurred in what is now equatorial Africa, so I'm guessing fruit was available year-round.

[@bigbenhebdomadarius6252]

@Andrew Clancy What fruits are native to Africa?

[@sarahangeleski2027]

@@andrewclancy2511 Evolutionary changes occur much faster than over millions of years. The ancestors of most of the present human population left Africa 200,000 years ago at the latest, which is more than enough time for the sort of adaptation MrPoolee writes about to take place.

[@eddiegarciajr6653]

Such an awesome presentation! Very interesting.

[@patcomly9886]

[@weinerdad]

"Have you ever met anyone allergic to steak?" YES! From a tick bite. It happens in the U.S. and in Australia, too. A life threatening reaction to alpha-gal which is found in all mammals / red meat except humans. So, not really a joke. re: Salt... That's very interesting. I'm having some issues, and was already thinking it has to do with salt / electrolytes.

[@Jefferdaughter]

Thank you for mentioning this. I have heard that the reaction to mammal meat from the tick bite is not permanent, but I do not know for certain. Fish and poultry can still be consumed. Not just chicken, but turkey, goose, ducks ('regular' and muscovy which has a very different meat in taste and texture more like beef), guinea fowl, pheasant, quail, and pigeon were all commonly enjoyed in the USA just a few generations back. All these species have been domesticated, and are available from small farms around the country. If one is able to kill and dress the birds themselves, they can be economic. The variety of flavors and textures is anything but boring, and all are delicious. Fish and shellfish is more of a problem. Due to pollution, silting, and other habitat destruction (dams, etc), many populations of fish and shellfish are either extinct, nearly extinct, or too polluted to be safe to eat. Nearly all farmed fish is also high in toxins. Alaskan wild salmon used to be a good source of relatively safe fish, (though most streams in Alaska, where these fish spawn, are loaded with mercury from small-scale gold miners; mercury is used in refining the gold). Now we feel we must shop for Alaskan salmon with a Geiger counter, as Fukushima is continuing to emit massive amounts of radioactivity into the Pacific ocean.

[@ellenorbjornsdottir1166]

Who was born allergic though? None.

[@nerobaobab4502]

Thanks for the information. U never mention eggs, where others always claim that I can use them as a fat source, any amount. Is that ok indeed? Thanks

[@thurst3224]

Jürgen Nero Spannring Eggs are a perfect balance of fat and protein for this lifestyle. The yolk has a lot of nutrients.

[@carrollhoagland1053]

Right .. but Dr. Phinney is not a food guy, so need to read the books, and I think Dr. Volek, et al. was specific to food groups .., 70 Going On 100

[@nerobaobab4502]

T Hurst thank u:)

[@carrollhoagland1053]

Hi Nero ... just a follow up I eat 2 pastured eggs almost every day ... ref pastured, "They are Perfect" just need to add some calcium as the embryo gets is calcium from the shell ... hence I use 2 oz of a high quality fermented aged cheese .. (vit K, as all fermenting bacteria produce this), but this whole thing turns into a "Frittata" since I start with 2 oz ea. spinach, onion, mushrooms, broccoli ... or ... bake slowly .. When running on ketones ...your just are not that hungry ... so normally a late breakfast ... but always quit eating by 6 pm ... follow Dr. Longo's FMD, ie. circadian rhythm .. Send me one of those fish your catching ... as I always buy wild ...and when it is really fresh can eat it raw as in ... ceviche ... 70 Going On 128 ... the Hayflick limit ...

[@Jefferdaughter]

Phinney does recommend 'grassfed' (little or ideally no grain) beef, lamb, etc - and pastured poultry and eggs. Good, better, best... Even eggs from factory farms are better than starchy or sugary foods. Pastured eggs are better. Eggs from truly free-range hens raised on farms where no synthetic chemicals are used ever, and fed moderate amounts of non-GMO grains produced without chemicals is ideal. There are significant differences in the nutrient content of pastured eggs compared to CAFO/factory farm eggs, but we all do the best we can with what is available - and what we know.

[@travisdonaldson6271]

Great idea- blend butter and olive oil for soft spread

[@bidnow2946]

It is a completely different taste that takes a bit of getting used to. Great on vegetables, but don't put it in your coffee. ;(

[@beau5296]

Great presentation. Such a good channel.

[@k-rpen8719]

THANK YOU!&十分感謝字幕製作者🙏

[@HeyZeus667]

Splenda, sucralose, acesulfame potassium acesulfame K all cause me to go into an extreme depression, I haven't tried stevia yet but would like to know if anyone with my symptoms has and if you had a reaction to stevia. The depression lasts for several days and I am averse to "trying new things" because of this. I also have the same reaction to chocolate, coffee, multivitamins and all forms of tea. Anyone?

[@PeleLua1]

HeyZeus667 Hi, I can only repeat what I've heard many other highly informed Keto advisors say … that the ONLY approved sweetener is Stevia because it is from a natural plant base. I can also tell you that other Keto instructors will tell you to get rid of the coffee and caffeinated tea , and only drink herbal. To also stay away from chocolate (for some people). I would say that if you were to try any sweetener , Stevia would be your safest and only bet. If you still react to it, then I would just give up the idea of a sweetener altogether. Hope that helps!

[@Jeffsingleton100]

What "book" of his does he keep referring to with regards to recipes, etc.? He has co-written several books.

[@bigbenhebdomadarius6252]

_The Art and Science of Low-Carbohydrate Living,_ which he co-wrote with Jeff Volek.

[@backfru]

what about all the micronutrients from plant foods? can you really get everything you need without ANY veggies?

[@bigbenhebdomadarius6252]

@presjo You sure can! Stefansson and Anderson proved that a century ago.

[@armadillotoe]

Yes. You should eat organ meat such as liver now and then.

[@fredpauser6228]

I'm surprised that this long-time PhD thinks the Inuit survived without vitamin C. The adrenal glands of mammals are very high in vitamin C and you can bet the Inuit knew they needed to eat adrenals to survive. It's also surprising that he does not know that even though the Inuit ate a very high fat diet, they do NOT go into ketosis. They have a genetic mutation that prevents ketosis although they can certainly burn fatty acids in the body. Chris Masterjohn PhD has a video explaining this mutation.

[@magma9138]

Stefansson was "imprisoned" for a year and was non-native. He thrived on animal protein and fats to prove his theory correct.

[@lovezen9010]

How do you count the daily carb

[@kazzana9013]

Carbs are 4 calories per gram as is protein. Fat is 9 calories per gram. Multiple the grams by 4 calories and divide into the total calories to get your carb ratio. You can first deduct the fiber content of the carbohydrate to give a truer reading. I just cut out all the carbs from grains, flour etc and rely on getting an acceptable amount from my 7 cups of greens a day and whatever unprocessed other food I eat. If it comes with a label, I do not consider it food.

[@Jefferdaughter]

Good question! Dr. Eric Westman has been helping people with a variety of issues - high blood pressure, obesity, heart disease, diabetes, etc - for over 20 years with a very low carb high fat diet, aka a ketogenic diet. He likes to keep it simple, and provides his patients with a list of foods they can eat. This has widely become known as 'page 4', as it is the 4th page in his handout to his patients. His target was under 20 grams of carbs per day, but he did not want to burden people with trying to count carbs. Follow 'page 4', and there is not need to count anything. Basically, NO sugar, NO grains or things made from grain. NO potatoes, white or sweet potatoes. NO root vegetables (these are typically high in sugar and/or starch- which is metabolised the same). NO fruit. He has his patients eat all the meat they want. Fatty meats and chicken WITH the skin are best. (Not processed meats, which can have starchy fillers, sugar added, etc.) 2 cups (moderate handfuls) of leafy greens per day (not just spinach or curly kale, as these are both high in oxalates- or at least cooked and drained, and preferably with a cheese or cream sauce to help prevent aborption of the oxalates). 1 cup non-starch vegetables per day - broccoli, cauliflower, brussels sprouts, etc. (It is interesting that all the old recipes for vegetables always included creamy sauces, or they were served with the fat drippings ladeled over them, sometimes thickened and called gravy.) For more details: Dr. Eric Westman- 'Practical Implimentation of a Low Carb Diet' kzbin.info/www/bejne/qnupdKWiadqjbM0

[@armadillotoe]

Use a free nutrition app.

[@shieh.4743]

I am curious what the LCHF perspective is on the low rates of type 2 diabetes in Korea, Japan and Chinese with rice as the primary food source for centuries. I wonder if the amount we eat, combined with all the excess refined sugar is the problem, rather than whole food carbohydrates in general.

[@carrollhoagland1053]

There is a green movement there .. but 100 million type 2 ... 500 million pre-diabetic ... they are seriously concerned since "America's Fast foods" have entered their society ... they really use to be plant based with rice and limited protein ... but they are going the way of the west ...

[@kazzana9013]

Shie H. Yes, the introduction of a higher sugar content in the diet seems to be the common denominator for initiating a carbohydrate resistance and the relationship to all inflammatory diseases. As carbohydrates are not essential for survival, I have chosen to get mine from vegetables and have eliminated all other sugar sources apart from what comes from fruit and vegetables also. I just eat whatever fruit is available in my garden and try not to pig out. I now feel happy, no unexplainable lows and have heaps of energy all day long on one meal a day.

[@sarahangeleski2027]

East Asia and India have higher rates of diabetes 2 than North America and Europe.

[@DFONE571]

Super video. Thank you very much.

[@seethegalaxy]

44:30 "carbage"…LOL

[@barrymiller99]

Is non-fortified nutritional yeast healthful?

[@bluesdog88]

Hey a bit confused about safe fats, olive oil os ok, is coconut oil a good one to use?

[@Mirrorgirl492]

yes

[@backfru]

yep both are excellent fats

[@bluesdog88]

Thanks guys ;)

[@gsouza90]

What is the name of the olive oil he talks about?

[@garzascreek]

Costco's Kirkland brand.

[@Jefferdaughter]

Glycogen in the muscle of animals is converted to lactic acid shortly after death, at least that i my understanding. Another viewer may have references.

[@deborahhopper1070]

Interesting, Thank you.

[@mariatrimboli3467]

so are Atkins bars good to have ?

[@bidnow2946]

meh. "Real" food is better. Atkins bars are acceptable at times to help overcome carb cravings, especially at first. Once again, they are higher fat, and intended for people on a ketogenic or LCHF diet.

[@bluesdog88]

Dr Phinney talka about beef broth to help get the extra sodium, is he talking about Bonox? I think that's the name of it

[@garzascreek]

He is talking about homemade bone broth perhaps like your grandmother made.

[@Jefferdaughter]

Yes, he is talking about what used to be simply called broth. This is made by simmering the bones of a whole chicken, or turkey, (or duck, etc) or the bones of beef, lamb, venison, etc for several hours, or days. Not long ago, nearly every home had a pot of broth simmering on the back of the stove nearly all the time. This was the base for soups, stews, and other dishes. It added flavor and nutrients. Those who do not heat with wood can make it easily in a crockpot/slow cooker. A splash of apple cider vinegar helps the bones to release the minerals, and there is no 'vinegary' taste. The collegen and connective tissue also adds valuable nutrients. A few herbs can be added, to taste, and of course a good natural salt. (Most sea salt is polluted, so mined pre-pollution sea salt is a good choice, like Himalayan or Redmond Natural Trace mineral salt from Utah.) Poultry bones become crumbly in just a few hours or so. Large beef bones take longer. When crumbly, the bones can be fed to dogs, added to a compost pile (which gasses off a lot of nutrients, btw), or tucked under the mulch in the garden. One does not have to cook them down this far, but we prefer to do that than send the bones to the garbage incinerator.

[@robertkacala]

how about honey in moderate in use ?

[@Jefferdaughter]

Those with insulin resistance, also known as 'pre-diabetes', should avoid all sweeteners. People who have excess body fat, especially around the waist, should also avoid sweeteners - including artificial sweeteners - as these interfere with insulin and leptin, signaling the body to eat more and to store more fat. An oversimplification... but anyone can look up the details. Mercola.com is one good source.

[@gloomy5487]

honey is basically just sugar...no different to any sugar.

[@brunabcloss9469]

Can people who had their gallbladder removed take on this diet?

[@SCOOBYLOVERA06]

I had mine removed in 2013 and started this after that and loss 130 lbs. 😇

[@garzascreek]

For the purposes of body fat loss no problem because the main fat source is body fat but if maintaining body weight by replacing carb intake with dietary fat one has to be careful about quantity of fat consumed at one particular meal. The gall bladder is a storage organ that saves up bile acids for release. The liver still produces bile but it is not efficient at storing it for large fat containing meals. Personal experimentation would probably be necessary.

[@eleanorday1854]

Bruna Bozzetto Closs adding bile salts before meals is the recommendation I’ve come across from various sources

[@kazzana9013]

Bruna Bozzetto Closs: Good question, and it is possible for gallbladders to grow back in some cases. That said, as your gallbladder produces bile to breakdown fats, I would suggest you take bile salts to replace that bile.

[@sarahangeleski2027]

I don't produce enough bile to be able to tolerate any high-fat way of eating. Adding bile salts might help, though.

[@kathynoggles637]

How long can you stay in Ketosis ?

[@toni4729]

I've been in keto for 26 years and it hasn't killed me yet. I'm 68 years old and very happy with the diet. Not looking forward ot dying for another thiry or more years yet. Enjoy your life.

[@bidnow2946]

There are no long term studies about that. Dr. Phinney has been in Nutritional Ketosis for 20+ years. I am in year 8, but I cycle in and out. The earlier longer term studies were for the ultra-high fat original ketogenic diet for the treatment of Epilepsy in children. They found that the low protein intake required to stop seizures also led to a failure to thrive. Today, they add MCT oil or exogenous ketones in order to allow those patients to eat more protein.

[@mariatrimboli3467]

I dont have salt in my diet because it gives me severe puffy eye bags so I avoid salt altogether

[@toni4729]

You might find there's enough salt in your presant diet. You'll soon know if you don't. Muscle cramps, headaches, vomiting, weakness etc.

[@bidnow2946]

Are you on the ketogenic diet?

[@ellenorbjornsdottir1166]

that may change on keto

[@jjwilwil4800]

Is keto okay for those with coronary artery disease? Sat fat scares me.

[@PorkChop71912]

Sat fat is not the enemy. Trans fats are the enemy. Sat fat does not oxidize in the blood and clog arteries. Pelase dont trust me on this. look it up. I eat enormous amounts of animal fats, and now i dont need blood pressure or cholesterol meds anymore.

[@carrollhoagland1053]

Fat is not the enemy ... carbohydrates ... ref Ivor Cummings on you tube ... "Insulin Resistance" is the killer ... as insulin is a growth hormone and was never designed to control sugar in the diet. 70 Going On 100

[@PorkChop71912]

Carroll Hoagland correct and absolutely not The way we currently consume carbs and sugar. It was never meant to be this way.

[@Jefferdaughter]

It's really sad that a nutritional food that our ancestors ate in abundance until the middle or the last quarter of the 20th century has been demonized to the point that we are afraid of it. Saturated fat was blamed for the heart attacks and other health problems that were seen in populations who smoked or were exposed to a lot of 2nd hand smoke. Eisenhower's heart attack was blamed on his love of sausage, not the 3 or 4 packs of cigarettes he smoked every day.Why? Powerful corporations could not allow anything to get in the way of their profits. Powerful corporations have also promoted the fear of fat. These corporations profit enormously from the industrial-style farming of grains (and soy), and processing these. They had to convince us that grains were healthy. And that saturated fats were bad- and industrial oils like corn oil and soy oil, were healthy. Never mind that no matter how much you squeeze corn you will never get oil out of it... The processing facilities that get oil from these dry seeds resemble oil refineries, as the process is complex and chemical-driven. Our species did not evolve eating these oils (nor corn or soybeans, but that is another story).You may want to search KZbin for info on Ancel Keys, and the origin of the anti-saturated fat propaganda. Even anti-animal foods.Happy Thanksgiving!

[@PorkChop71912]

Jefferdaughter You said it. People are good for placing blame ink the wrong places. The fat phobia was designed for profit.

[@qthirteen13]

55:28 'Quebec isn't part of Canada' 🤣

[@seaweedhero1707]

58:06 Potassium!

[@seaweedhero1707]

55:10 Canadians!

[@6789uiop]

Officer is misspelled as Offricer.

[@6789uiop]

Standing by....

[@wayne4768]

I like Dr Phinney but in this talk I would have to object to his view on sweeteners and other artificial flavorings such as bullion cubes. I believe that imitating sweet desserts and treats with artificial sweeteners is a slippery slope. I think natural sweeteners would be a better option but goes against the purpose of a ketogenic diet. I wouldn't suggest anyone use bullion cubes for anything. It isn't real food.

[@fulldraws]

+Paleo Bill He mainly recommends bullion for the salt content or bone broth is a better choice.... salt is not your enemy on a ketogenic diet since your body eliminates a lot of water retention which is what a high carb/sugar diet does to your body.

[@travisdonaldson6271]

What is your ice cream recipe?

[@bidnow2946]

www.dietdoctor.com/recipes/keto-mason-jar-ice-cream

[@syngen462]

Stevia - you either love it or hate it.

[@mtm3973]

Northern Europeans ate blood sausage

[@Subtlenimbus]

It is very unlikely that the Inuit had/have a ketogenic diet. Their protein intake is/was WAY too high for ketosis.

[@yoso585]

Violet Canzonetti How do you know this?

[@armadillotoe]

These are the people supposedly famous for eating blubber? I doubt it.

[@thalesnemo2841]

Two men all meat diet for one year 1930 by Walter S McLean and Eugene F Du Bois www.jbc.org/content/87/3/651.full.pdf zerocarbzen.com/2015/04/19/eskimos-prove-an-all-meat-diet-provides-excellent-health-by-vilhjalmur-stefansson/ Why all humans need to eat meat for Health breakingmuscle.com/healthy-eating/why-all-humans-need-to-eat-meat-for-health Nina Teicholz: Red meat and health kzbin.info/www/bejne/Z6PdXmt-lM5kraM Vitamin C and all meat diet with references in the article zerocarbzen.com/vitamin-c/ Carnivore diet optimisingnutrition.com/2018/03/14/dr-shawn-bakers-carnivore-diet-a-review/

[@bidnow2946]

The Inuit prioritized the fat and organ meats and ended up feeding the leaner steaks to their dogs...

[@sarahangeleski2027]

The Innuit have a genetic adaptation to high fat nutrition. And yes, that gene also means they don't go into deep ketosis at all.

[@crowellovecraft7289]

his numbers are wierd... ketosis cannot occur above 30 g of carbs especially with all that protein he's talking about ..?!

[@bidnow2946]

Yes, it most certainly can. It depends on each individual's metabolic health and activity level. Dr. Volek commented that he had seen that most of his long term T2D patients could tolerate no more than 35g net carbs, but young athletes at Ketogains report that they can stay in nutritional ketosis at as high as 100g total carbs a day. Once you get well adapted, any carb load gets preferentially shunted into (liver first) glycogen stores, so they don't demand much insulin or impact blood glucose levels for long. You are correct that protein intake does come into play there as well.

[@bgrobbins]

i wish i could understand why animal products are ALWAYS the example ketogenic foods. Pecans, macadamia nuts, walnuts, avocados, olives, flax and coconuts are fantastic ketogenic foods. Why are these foods so rarely mentioned? Also they cause less environmental damage than do animal products (which are probably 99% factory-farmed).

[@kazzana9013]

The Fruit Addict: Fair comment, and yes, it would be a good idea to give alternatives for vegans and meat eaters alike. I assume it is due to there being considerably more meat eaters that animal products are the example, but there is no good reason that alternatives for vegans could not also be included. As for the factory farmed, here in New Zealand our animals would be 99% grass fed, living in paddocks/fields all year round with a hay supplement in winter.

[@bidnow2946]

Because the primary nutrient you need to be concerned about is still protein.

[@sarahangeleski2027]

All of those are routinely recommended for people on keto diets.

[@longnshorttpa]

From Atkins wiki. "A medical report issued by the New York medical examiner's office a year after his death showed that Atkins had a history of heart attack, congestive heart failure and hypertension." This always gets glossed over.

[@Jefferdaughter]

And you believe a site where anyone can post anything?

[@magma9138]

Cause of death was clear AND evident - traumatic brain injury after a fall.

[@bidnow2946]

Not really. In fact, it is possible that his life was extended by following a ketogenic diet instead. I am almost 65 years old with 8 years on keto. My father died at 55 from those issues while eating his "healthy" higher carb diet.

[@ranger14809]

lol the woman was all in an uproar over the kirkland olive oil First get healthy then get fussy unless u have lots of money then be fussy while u get healthy but promise to clear up ur money caused neurosis so you dont annoy everyone around you because you have to be fussy and fabulous. Its called being an adult.

[@bluecat3103]

mikeymike rankin Stop exaggerating you snivelling triggered crybaby. Grow up.

[@cdtimmin]

Microwave!! Oh no.

[@Subtlenimbus]

The glycogen ‘fuel tank’ vs fat ‘fuel tank’ is overly simplistic. You are always burning fat, whether you are keto-adapted or not. Glucose is the preferred fuel for cells, which is why your body will convert protein to Glucose, regardless of how much fat you have.

[@bidnow2946]

Incorrect. After you become keto-adapted, fat metabolism works just fine. Your body can make all the glucose that it requires as you mentioned, however it is much less than the 290g a day recommended in the 2000 kcal Standard American Diet. www.sciencedirect.com/science/article/pii/S0026049515003340

[@sarahangeleski2027]

@@bidnow2946 You forgot to specify that it works just fine for *ultra-endurance athletes", specifically. Unless you are one, the story's quite different.

[@wompol7117]

I AM intolerant of red meats. why?

[@Jefferdaughter]

There is a virus that creates that condition. Or, it could be that your digestive tract is not functioning optimally. Most would blame this on your genes, and you can look at what the traditional diet of your ancestors was, particularly if you can go back to when they were rather independently living off the land. You will also want to consider if it is truly the red meats your body is not tolerating, or the fat in that meat. If it is the later, then you will want to check the function of your gall bladder & bile production. There are supplements available.

[@Jefferdaughter]

Fish and shellfish, if you can locate reliable sources of these relatively low in mercury and toxic chemicals, are an option. Poultry is another option. Just a few generations back, not just chicken and occasionally turkey, but also ducks ('regular' and muscovy, which looks and tastes more like beef), goose, guinea fowl, quail, pigeons (plump and tasty!) were commonly enjoyed. Domestic types of all these birds are still available from small farms around the country. Many families also hunted for wild quail, grouse, turkey, doves, pheasant, ducks, and geese.

[@garyschwitz3383]

Always good presentations without the left-wing politics we have to endure between the lines. STICK TO THE SCIENCE.

[@whitetuberose2782]

Great lecture. Self hating anti white comments not necessary, though and so tiresome. phinneys ancestors were the mammoth hunters who survived the ice age on a ketogenic diet, just like the Inuit peoples. Difference is that Inuit maintained regional Stone Age life into the modern age.

[@andrewclancy2511]

There are countless studies showing animal products, including fat, to be harmful. We even know the mechanisms by which harm is caused in some cases. Same thing for high doses of vegetable fat, though that is not studied as much as animal-derived fats. On the other hand, I'm not aware of any studies that find fruits, vegetables, beans or whole grains to be harmful. And anecdotal evidence backs these things up. Longevity in populations is positively associated with a whole food plant-based diet, and in these cases longevity decreases with the addition of animal products. Long-lived populations eat a high carb diet. No population on the planet eats or has ever eaten a high fat low carb/protein diet because that is a freak of nature possible only today because we have the technology to process whole foods into pure fat. I think HFLC diets are an experiment that while interesting, runs contrary to human evolution, scientific research, and good sense. It may be that some strange adaptations take place eating HFLC, but if they turn out to be entirely "healthy" I think that will be a fluke, and not only do we not know the risks, but given what we know the odds are those risks are substantial.

[@ZaeYeL]

+Andrew Clancy did you listen to the talk?

[@kevinalanmattson]

+Andrew Clancy writes: "No population on the planet eats or has ever eaten a high fat low carb/protein diet..." The Inuit and Massai are well known for almost exclusively animal based diets, preferring fat to lean proteins, with extremely low incidence of Western diseases. I seems they are not genetic freaks, either, since when they move into urban settings, or otherwise adopt Western food, they quickly suffer Western chronic diseases.

[@andrewclancy2511]

Kevin Mattson "(Eskimos) have excessive mortality due to cerebrovascular strokes,their overall mortality is twice as high as that of non-Eskimo populations and their life expectancy is approximately 10 years shorter than the Danish population." www.ncbi.nlm.nih.gov/pubmed/25064579

[@andrewclancy2511]

***** Why? I don't know. Maybe because we feel compelled to speak out against junk science and garbage diets. I will grant you that we don't know much about what happens to the human body when it lives on 80%+ fat, but that's because it has only recently become "a thing" as a result of our massively dysfunctional eating patterns. Do other countries have epidemic rates of obesity, heart disease, diabetes, and on and on? No...well, not until they start eating like Americans. Then they look around all confused about what happened. I actually don't care how HFLC people eat and they may even help answer questions about physiology, diet, and disease, but don't confuse that with my disdain for anyone who would promote this way of eating as some disease cure or prevention or athletic performance enhancer. In my view the "evidence" they cite is not conclusive and is counter-balanced by a huge amount of research to the contrary. With HFLC, buyer beware. Right now it is just another fad diet promising things it can't deliver. Wake me when and if I'm proven wrong. Until then...zzzz. I eat vegan. Why would I EVER put myself at risk by eating HFLC? The healthiest, longest-lived populations on the planet eat as I do. Wake me if things change.

[@andrewclancy2511]

***** Do you imagine an entire planet covered in snow when you envision "the last ice age"? This is not how it was. As you can see from the following map, the entire range of climate zones exist during the peak of the last ice age and are generally pushed toward the equator. As the climate warmed the zones expanded further toward the poles. en.wikipedia.org/wiki/Last_glacial_period#/media/File:Last_glacial_vegetation_map.png In evolution, something does not have to be optimally healthy for individual or species survival. In fact, most of our early ancestors survived on very poor diets. In the search for the optimum diet it's helpful to look not just at who survived but who thrived the most. One measure of that is longevity, and HCLF - particularly low saturated fat - wins. If I referred at all to Eskimos it was eskimos prior to westernization. They were marginalized and generally dismissed or ignored, but what evidence we do have suggests they suffered high rates of atherosclerosis and osteoperosis, as you would expect from such a high fat diet. Their diet now is westernized and they suffer as much or more from western diseases as any other American/Canadian. I don't know that I said HFLC was "plant free". However, if you eat 80% of your calories from fat and 10 each from protein and carbs, by definition you are eating relatively few plants. Whatever plants someone does it no doubt helps them, but you're still left with 80% of calories from fat. It is not just a leap of faith that these people are taking, but a very high risk for very little potential reward. Personally I wouldn't take that risk.

[@Underhills]

Fat alone is not healthy. Some fat acids are better than others of course, but eat lean and do your heart a favor. Also, you need to work out and fuel with good carbs that release energy slowly. You need those carbs! Watch your total calorie intake and adjust that so you don't gain weight the wrong way. Best way to gain weight is to increase muscle mass and you can't achieve that by consuming alot of fat. If you want a low fat percentage and a high muscle mass then increase your protein consumption and decrease the fat. Remember the veggies. Good luck.

[@Underhills]

***** Been there, done that. It's not for everyone. Guess the best thing is to try it out. Some are insulin resistant and some not. Myself I get fat by eating fat and lean by eating lean, but I can't eat bread. It's like sugar to me. I'm okay with complex carbs.

[@bigbenhebdomadarius6252]

@ventende Check out Peter Attia's talks here on KZbin. They will explain the science, as it works for the vast majority of people.

[@ellenorbjornsdottir1166]

my therapist is allergic to veggies. humans are the only animal that counts its calories. seems a bit illogical that we (and the fox eating from our trashcans) have to do that but the fox in the forest doesn't...

[@sarahangeleski2027]

@@Underhills @BC. I'm the same. Can't lose weight on a high fat diet and have to cut out bread and grains in general to beat insulin resistance.