Listening to this podcast left me worrying about yet another supposed deleterious reason to not eat grain finished beef…I know this guy’s bias and he is obviously knowledgeable. I eat a primarily animal based keto template, probably 50/50 grain finished to grass finished beef. I mean who doesn’t love a nice fatty ribeye on the grill?? And grass finished steak is oftentimes just too fishy tasting for me…but according to Dr Paul we should be as neurotic as possible when eating carnivore. Only grass finished. Not too much protein. Nose to tail. Make sure you balance muscle meat with collagen/glycine. Don’t grill. Eat raw liver…etc. And grain finished meat is not only from diabetic cows, it is also loaded with estrogen. Am I the only one that hears this stuff and starts to panic?? 
https://podcasts.apple.com/us/podcast/bulletproof-radio/id451295014?i=1000447946107
Diabetic cows? Ugh
Seriously that is terrifying… thanks for sharing.Is this Paul Saladino? In my opinion, that guy is slightly crazy and on the too restrictive side. Heard him say we HAD to eat grass finished beef, egg yolks (raw, no whites), and raw liver. And then I just tossed what he said out the window.
I don’t know about you, but I can’t afford grass-finished beef. Also, Peter Ballerstedt (https://grassbasedhealth.blogspot.com/) has interesting takes on this. While I think there is some benefit to grass finished, the amount of “grain” cattle eat is usually relatively small. And what they eat is much more complex than “grain”. See this post about the estrogen in beef:
There’s way more where that came from.
Anyway, I find Saladino to be less than useful.
AGREED!
Same here, but the couple times I’ve bought it anyways both me and the wife were disappointed, the stuff just doesn’t taste as good. No doubt that grass finished beef is really good for you and has a better nutrient profile, but to pretend grain finished beef is the same as eating some lab experiment soy meat replacement is insane.
My butcher says he can’t bring it in and compete with stores. In my area we have Lidl stores and they carry grass fed beef. It is very cheap to buy and often on sale. In fact most of the steaks there are grass fed.
@ctviggen he seems sensationalist which always makes me skeptical. I mean, on top of that, it smacks of elitism. “You can only do keto or carnivore the RIGHT WAY if you do all of these things exactly like I say you should.” Whatever…if you have to do so many complicated configurations- how many people are going to try it and stick with it??
I agree with eat the best you can afford. But there’s a big difference in the health of grass vs. grain finished steers.
Steers eating grass are in ketosis. That’s right, not carbs but fatty acids. When a cow eats grass there is little carbohydrate other than cellulose. That ferments in the ruminant gut and turns into a fatty acid. Cows aren’t meant to eat grain any more than humans, cats or dogs. They eat grain and become insulin resistant quickly. This forces lipids and glucose into the muscle tissue and fatty pockets within the meat are created. The same process that happens to us. The are diabetic. This also leads to poor fatty acid profiles low on omega3 (just like we are on carbs 
). They also put a pellet in the cows ear that releases estrogen to speed up the progress of bovine obesity. If you look at the two steaks side by side I think it’s easy to see healthy tissue from unhealthy if you put the “marbling is delicious” bias aside for a moment. A grass fed steer takes about three years to get big enough for market and a grain finished steer is ready at 12-13 months old. Basically an obese calf.
Chickens eating feed or even worse vegetarian feed suffer the same way. Chickens are voracious meat eaters and hunters. They’ll eat lizards, small snakes, frogs, and kind of bug slug or worm and seeds and grains are second choice when they can eat animals. That’s why they are more nutritious when pasture raised. However I can’t justify spending that kind of money on Chicken or Eggs.
I do pay a bit more for ground grass fed meats like lamb or beef. When I get a steak it’s almost always grain finished. But if I had the money I would buy the grass fed and pastured products all the time. 
Fatted calf, anyone?
If humans are going to manipulate the production of meat, they do it by mimicking nature. The most palatable meats comes from a fat animal. Instead of waiting for autumn, we humans can create fat edible animals all year round by feeding them high energy, fat producing carbohydrates. It speeds up the food production cycle and that is better for the food industry to continuously get high volumes of product to the market at a reasonable price.
Dr. Salad is very enthusiastic.
He is building a profile as a social media influencer.
He claims to respect Rhonda Patrick, but doesn’t agree with what she says (this may be a celeb media attack ploy by a status climber?)
His claims are backed with references to recent studies. So that also suffers from cherry-picking bias.
He generates a lot of hypotheses from an understanding of biochemical pathways.
It’s interesting to listen to.
He encourages “nose-to-tail” carnivore eating as compared to Dr. Shawn Baker. They both do not recommend to eat carnivores. That would be a misinterpretation.
Nose-to-tail now joins the pantheon of “What does that mean?” nutritional catch phrases.
Dr. Salad is a surfer and he likes to say radical a lot. He is not just stoked, but he is super stoked. Like he had a really good surf and he has so much dopamanic maniac love too give (us).
He is a medical doctor and a functional medical practitioner. That is an interesting chimera in itself.
Forgive him, he is young.
As for the cows, the beef after it stops breathing, they are “producing” ketones to the point of ketoacidosis, but it is actually the cow and steer gut biota in the rumen producing the ketones based on the high carb milled grain substrate. That sends the cow’s liver into de novo lipogenisis overdrive and the deposition of fat all over the cow’s body, especially within skeletal muscle and under the skin. That fat is where the flavour is and why grain finished beef tastes better to many people (they want the fat).
The use of the word ‘diabetes’ is just an imagination catcher for fear manipulation. @Emacfarland Did he actually say that? Dr. Salad may interpret that as being thought provocative (more clicks?).
I’m sorry that he creates some anxiety. I find him entertaining. It’s the new world of social media entrepreneurial doctors trying to attract a spotlight and an audience.
It’s actually really difficult to buy grass finished beef in the uk. Even the butchers doesn’t have it so you have to order from a select few places on line. I prefer to see what I’m buying first.
@David_Stilley I get all that…and I really do feel like grass finished beef is probably more beneficial health wise for humans and for cattle. I volunteer for a local food co op here in Colorado that supports small family farms that raise pastured beef, pork, chicken, eggs, etc. I get meat and eggs from these wonderful people, you can visit their farms, and there’s complete transparency about what they feed their animals. Because I volunteer, I get everything I order for free. Yes, the best, local, grass finished beef costs me nothing! But I only ever order ground beef, roasts, and soup bones because I just don’t like the steaks! And I do eat a lot of steak 
I do notice a difference between the steaks I can get through my co op and those that are sold at say, Whole Foods, that are labeled grass finished. The ones that come directly from my farmers definitely are much leaner and have that fishy taste. If I buy one at the store it doesn’t seem to be as pronounced and they are usually a bit fattier. The eggs (especially duck eggs), pork, and chicken I get from my co op are sublime. Once you get access to meat that comes from animals raised in line with their biology you never want to eat anything else. So, I don’t worry too much about consuming steaks that were finished on grain- I think keeping insulin levels low, which is of course the primary goal of most of us here, has more benefits overall even if someone is eating “factory farmed” beef because it’s all they can afford. Pasture raised eggs might be an item worth the slightly higher cost, especially if you enjoy the yolks raw or very slightly cooked. The nutritional profile is far superior and the taste is as well…they are higher in choline which is a crucial nutrient for maintaining liver health and detoxification. Adding some pasture raised eggs if you’re eating mostly commercially raised beef might help mitigate the concerns of ingesting residual hormones, because the eggs are a potent source of Omega 3’s, fat soluble vitamins and choline.
@FrankoBear well you made my day just by virtue of your scathing and snarky commentary 
RADICAL!! Hahaha…super stoked to hear he’s a surfer. I can’t trust them, being from Colorado. They are way too happy all the time 
. I really feel that he is trying to build a brand here by distinguishing himself as the nose to tail carnivore guy. He has some interesting thoughts to share, but his sensationalism makes me weary to completely buy in to what he’s saying. Where do you live?? You would be so much fun to meet up with and enjoy a big fatty (grain finished??) steak with!! 
Western Australia. Nice steaks here. Gnarly. Dr. Salad does talk like a Teenage Mutant Ninja Turtle. Colarado seems nice. I spent a few minutes at Denver airport and a few days in Breckenridge.
@FrankoBear Colorado is lovely! Never been to Australia, (or anywhere outside the US actually!) but I hear it’s beautiful there as well!
All this for a 10% improvement in lipid.profile? Any other studies out there to validate the UC Davis study? One study is not necessarily conclusive, Science requires it to be repeatable.