IS MODERN DAY CARNIVORE HARMFUL?

[@michaelservetus914]

How important is it to be a sodium and potassium mixture as opposed to just one of them? Can you just take baking soda in a capsule for instance as that's dirt cheap?

[@nieuweabnormaal5869]

So one bicarbonate capsule might be 800 mg? And I read that a brand named Mattison ensures that the capsule is not consumed in the stomach but in the intestines. So is that a good thing? At least then there is no reaction of the bicarbonate with the acid in the stomach.

[@ba8994]

very curious about the potential interaction of supplementing bicarbonates with stomach acid long term, i believe i may have a low stomach acid according to the popular baking soda test

[@deirdre8752]

Thanks for your informative videos. I'm still taking the potassium citrate you mentioned in one of your shows. Is that as effective as the bicarbonate?

[@jewelsbarbie]

I loved this lesson! Would it produce the same results if I take sodium bicarbonate at end of day/bedtime, instead of with each meal? In your opinion, what is the proper bicarbonate dose for a thin female? Thank you so much!

[@SibongileMahlangu-jc4eq]

Meat doesn't have fiber.

[@learning9202]

It does have connective tissues in meat totally has

[@gfulton7753]

Thought provoking!. In Jack Brink’s book “Imagining Head-Smashed-In” he has a detailed discussion of how the plains Indians prepared the Bison in pits, some of which seemed like an in ground meat/bone stew. Would a stew made with bone-in meat contribute positively to the balance through the minerals extracted from the bone?

[@dr.jamesdinicolantonio2215]

Great question. If it was meat and fluids that was under 24 hours from the kill it definitely would have more bicarbonate and even if it wasn't it's likely that some of the carbonate from the bone would make it into the stew and if the bone was gnawed on you would get more bicarbonate forming substances as well.

[@gfulton7753]

@ Thanks. Good point about time after kill. For me it’s a long time, from the book it’s as fast as they can because the meat decomposes fast and in some cases can start fires (sort of like a pile of oily rags in a garage).