I'm a Registered Dietitian and I Really Don't Want You to Eat a Carnivore Diet

#21

There’s a lot to be said for how far the diet you eat diverges from your ancestral way of eating.

For example, take a recently indigenous-diet population of say, Australian Aborigines or American Indians and introduce the standard western diet. You get an almost instant decline in health. Take someone with a lineage to people who evolved in a tropical climate, eating fruits and other vegetation and compare them to someone whose ancestors ate mostly meat and dairy for most of their history. Different responses.

Also, unhealthy parents will pass on epigenetic traits to their offspring so you see an amplification of diseases over generations.

(Mark Rhodes) #22

Fallacy of Authority.

(Mark Rhodes) #23

Like as recent as Dec 2106 when my wife said to me “I want your help in trying this ketogenic diet” - because after my engineering degree I studied exercise physiology and nutrition at UW Whitewater in the mid nineties…my reply? “That’s fucking crazy. You cannot lose fat EATING fat!! Fat will only burn in the flame of carbohydrate!!!”

I hate when she is right and I am wrong. Being slightly competitive when I failed to get the results I was seeing on Facebook and the Forums, I took this shit seriously and bam we got some fantastic results.

#24

That reminds me… I was downloading and reading a few sample books to Kindle and one of them stated up front, in no uncertain terms, that the low carb, high fat thing was utter nonsense and then said proponents of such a diet do not understand what a calorie is! 'Cause we’re dumb. :rofl:

Book deleted.

(Mark Rhodes) #25

That’ll show 'em how dumb we are. :sunglasses:

I have wondered if to get this thing going we shouldn’t try litigation with the universities for falsely selling education rather than opinions. Or some thing like this…rather than attempting to get back tuition paid, a public repudiation of the food pyramid by the leading schools as “payment” would go a very long way in reforming policy. Probably farther than Nina’s Nutrition Coalition.

#26

What would those emulsifiers be? I only ever drink farm fresh milk now, so I’m not sure about store milk, but when I did drink store milk I’ve only ever seen milk and vitamin d in the ingredients. Cream is a completely different story. The most popular cream brand: cream, milk, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate.

Though, I would have to say, they should have a different name for milk and cream from the store. It is different in taste and texture.

(Murphy Kismet) #27

@Halo Those would be the added ingredients I was talking about. All to make the milk look good and healthy, and have a longer fridge-shelf life. I don’t think they need to be in there. :frowning:

When I use dairy (mostly cheeses), I look for just dairy ingredients. Can’t always find that, so I need to compromise sometimes. The whipping cream we buy has only “organic milk” as an ingredient.

(Full Metal KETO AF) #28

I used to do this before keto, but a few years before that I would treat a pint like a single serving. Eventually I stopped doing that and toward the end before keto sometimes I’ve cream would get ice crystals on top because I ate it so seldom and only a spoon or three putting it away. I don’t miss ice cream anymore, I ate some last Thanksgiving and about 6 bites made me feel sick, probably because I overate so bad. The apple cobbler was too much with ice cream and I only managed a couple of bites. I guess that I was way over sugar at that point, it tasted gross.

Me too, I can take an occasional carb hit in stride, any consequences are over in a day, not so with processed seed oils. I want them out of my cell structures to avoid cancers. That is a years long process of cleansing that I don’t want to screw up with sloppy off plan eating. :cowboy_hat_face:

(Full Metal KETO AF) #29

To expand on this you can’t imitate an ancestral diet in a different location of the world because the bacteria in other places are part of that ancestral diet. Their whole micro biome is different. You have to actually live there to have the same response to the diet. We don’t even have the plants and animals that people fed on in antiquity. All the vegetables and animals we eat have been selectively breed and hybridized by humans mostly based on taste and production yields. This is very different from what our ancestors ate even going back even just 100 years. Broccoli came to the US in the 1920’s for example and was never part of anyone’s ancestral diet.

:cowboy_hat_face:

#30

Not a lot of bananas in the British Isles either, I’ll wager.

The whole microbiome thing… ouch. Who knows what we’ve evolved into there.

#31

That’s in cream, but not usually milk.

I used to get organic meadow whipping cream before I had access to the farm stuff, and I’d make butter with it. I think that’s what you’re talking about :stuck_out_tongue:

If you’re looking for a good cheese, usually don’t look in the dairy/eggs section with the orange blocks of cheese. Parmigiano Reggiano, Roquefort, Emmental and Le Gruyere are some good raw cheeses you can buy in most Ontario grocery stores. The ingredients are usually no more than raw milk, salt, bacterial culture and rennet.