Vegetable oils that are rancid and are treated chemically to remove the odor so you wouldn't puke if you took a whif off it and refined sugar isn't very good for you, at least 50.000 people a year die from sugary drinks and soda alone.
Coconut oil is made from the meat of the coconut, not the seed. Either way, probably better for skin care and... intimate purposes.
Avocado is better for high heat purposes and it has a better fat profile vs. coconut. I typically have olive for standard cooking purposes and avocado for frying and higher heat purposes.
I used to use peanut for frying, but just made the switch since while peanut is better than most seed oils, still not that great.
Does the Tallow/Lard cause any flavor issues vs olive oil? From what I understand it smokes way less and we were looking to change up using virgin olive oil for pan frying.
It used to be what McDonald's cooked fries in until they moved to vegetable oil for "health" reasons. I keep clarified butter, tallow, butter, and olive oil on hand depending what I cook. When shopping for dressings or mayonnaise I look for olive oil, avocado oil, or egg based. 99% of shelf dressings are some form of vege oil.
I tried Ghee, but my wife couldn't stand the smell. Every time I'd whip the stuff out, she'd tell me she felt like she was going to vomit. She's like a bloodhound with her sense of smell, so that had to go.
Coconut oil also works as a bug repellant. I didn't believe it either, but tried it out in the Caribbean and was the only one not getting attacked by no-see-ums.
Oil kills nearly every bug because it fills their breathing holes in (imagine pouring wax in your nose, but for most bugs their holes are along the sides of their body and they can't reach them with their appendages to cleanse them), and they suffocate almost instantly.
I like Olive oil a lot. It's good at high temps, too. The whole low smoke point thing is a myth. Especially if you get light taste or something. I think it's mostly solids in the oil that can cause issues - though I've never seen it. Olive oil is amazing and super healthy. Butter is nice, but yeah - it does have a low smoke point, unless you mix it with oil. I try hard to avoid the nastier oils, but sometimes I'm stuck with it a bit.
I cook for myself, rarely eat processed foods, throw down three eggs for breakfast cooked in bacon fat on a routine basis, and love my fatty meats (like a good briscuit). I eat veggies too, don't get me wrong, but my ex always freaked about my diet.
How does that work out in practice health wise?
The doc I have been using for years refused my physical last fall due to lack of vaccination status. And not too long after that it was reported that Dr offices were getting bonuses based on the percentage of client base that are vaccinated. So, got a new doc and did my annual. I told her I like whiskey, briscuit, and we discussed other habits (some mentioned above - I eat a lot of eggs) during the appointment with the blood draw.
After the visit when she went over my numbers. She told me I had better numbers that almost all her patients in my age group. She laughed and told me to go home and have some briscuit and whiskey LOL. Way cooler doc than the last one!
Same here. I've been on Keto for a while. I was pre-diabetic, but didn't really have sugar in my diet, so I decided to cut out the carbs. In June I went in for a checkup and review my bloodwork. My doctor couldn't believe my test numbers they were so good. She said "keep doing what I am doing!"
We have to be careful with olive oil. Many of the cheap and lighter tasting olive oils are cut with up to 40% seed oils. UC Berkley took bunch of olive oils off the shelf and tested them and they found many had significant amounts of seed oils in them.
I use coconut oil for baking often and works GREAT when making popcorn in my whirly pop. Gives it a slight sweet flavor.
Also, If you are a BBQ guy, which you should be, make beef tallow when you prep your large meats. It lasts forever in a mason jar in a dark pantry. I use it ALL the time.
Also, Just use good old butter. I use olive oil for a lot of cooking since I have a kid with a ton of food allergies.
I'm quite new to cooking meat. I went in 1/2 of a cow with another family. I'm a vegetarian and have been my whole life but I cook meat for my family. What is beef tallow, exactly? How do I save it for cooking? Is it like bacon grease?
You have to render the tallow to make is shelf stable. I've been using tallow as the base to all my lotions and soaps for the last couple of months and I think it's really good. I also use it for cooking.
Put either a cut of meat, scraps, or trimmed fat in a dutch oven, add a little water or beer or whatever (~1 cup), put on lid and put in oven on 190F and leave it there for six hours. Water steams at over 200, so it just sort of cooks and renders out and doesn't really burn.
I have been known to make briscuit in a 12 qt cast iron oval roaster by doing the above (with onions underneath) overnight. And I don't trim that briscuit - a 9 pound cut easily renders a pint and a half of pure fat (plus plenty still on meat).
Most of the safer ones can be obtained in normal ways like cold pressing, like you can with olive and nut oils. The really nasty ones like canola oil have to go through a more intense industrial process to get at them at all, much less make them seem edible.
And do not get your Olive Oil to hot or it turns into Trans-fat also. The best deal is Cotsco Olive Oil and its get a thumbs up from everyone, a lot of Olive Oil's are not Extra Virgin. They lie
We can't live our whole lives around Politics, you do understand the problem is more SYSTEMIC right? All Dems or 99.5 are crooked treasonous punks, as are 75 percent of Republicans, they all PRETEND.
Fish oil is good too. I suppose that falls under animal fat, but it feels different because you donât generally get a big fat cap on fish and I donât render and save the fat like I do with pork or beef.
Good fish shouldnât smell that much, except some of those small fuckerâs they have a bit of a reek. Once you learn to embrace that scent of brine youâll be suckinâ âem down.
If you want your mind blown on how uneducated the general population is, ask where "olive oil" comes from then ask where "Canola oil" comes from. Watch the average normie waffle around as they try to figure out what a Canola is..... it is pretty sad
Seed oil is not vegetable oil. It is killing us. But it is in everything.
Yup. The term "carbon footprint" was literally invented by an ad agency at the behest of British Petroleum (BP). They wanted to shift focus away from petrochemical pollution (all the nasty artificial shit like pesticides) onto carbon dioxide (which is natural), and responsibility for it onto individual people and away from their own corporate activities.
And being a bunch of easily swayed morons, the left were happy to oblige.
Canola is a nicer name for rapeseed oil. Got a kick out of that when I was working in a print shop that did food labels. I thought it was a typo of grapeseed.
Another mind blowing fact: âvegetable oilsâ made up over 40% of American caloric intake. That number is still going up, and it was from a few years ago.
It really warms my heart to see pedes sharing potential life-saving truth like this, hcq/ivermectin, etc. đ
One of the fun-est things I have learned in my old age is to ferment wine, cider, and mead.
Earlier this summer I went up to the UP to visit friends, they had some blueberry wine made by their grandma who is in her mid-80s. She made the wine all her life and it was so mellow like instant comfort in a glass. I got her recipe and made some then I branched out to mead (a version made with cherries and called Viking Blood for my son-in-law who loves dark cherries).
And then I made a carbonated blueberry cider for my grand son who love blueberries as much as I do.
The most you need is a bucket (food-grade plastic or glass jar or jug) and maybe some yeast (even Fleischmann's Instant Dry bread yeast will do). Or you can go aficionado if you've a mind to.
Another thing - wine, hard cider, and mead are good bartering items. I also made a lemon and ginger honey mead for my daughter. The Viking Blood is a honey mead variation too.
Once in Ireland, at a tourist trap castle tour (Bunratty), they gave us âhoney meadeâ that we really enjoyed.
Years later, as I became interested in homebrew, I learned that what theyâre serving is just white wine with honey stirred in, lol!
True honey meade isnât that sweet, apparently, as most of the sugar gets fermented into ethanol. Donât know if Iâve ever trying an authentic one.
When I went through a year of unemployment and depression for being wrongfully fired from a job of 13 years, all for having the wrong political opinions, I put on 90+ lbs.
Always was around 150-155lbs. Finally at the start of the pandemic I weighed myself. 240 lbs the scale stated. After that, I went to the grocery store bought keto pills to assist in achieving ketosis faster and bought bacon, sausage, eggs and cheese. I would continue for the next two years eating all the bacon, sausage, steaks, eggs and cheese that I wanted. I had no soda, no candy and no carbs like pasta or rice. I lost 60 lbs in the first 3 months. The following 6 months was slow on the weight loss but the body started to shrink back to its normal pre fat shape.
I am not doing keto anymore, but I am comfortably sitting in the 150âs again at 5â11â.
I started keto April 20th this year and have lost 50lbs so far. It's incredible how much better I feel just by not eating a bunch of processed garbage.
Just had the most delicious pork roast ever. 3.5 pound boneless pork butt I got on sale. Seasoned it with salt pepper garlic powder and a little crushed fennel seed, then wrapped in saran wrap and refrigerated for two days. Drizzled some olive oil on it then cooked it at 450 for 20 minutes. Lowered heat to 250 and continued cooking it another 4 and a half hours. Let it rest for about ten minutes. One of the best things I've ever eaten, seriously. Might try with a drizzle of avocado oil next time instead of olive oil. I can't wait to have leftovers and even went to the store to buy more before the sale ends, but they are sold out.
Our bodies and cells run on glucose, though. The explanation is complicated, but there is a compelling argument made that moderate consumption of fruits is probably good for nearly everyone. Dr Mercola (an incredible truth teller) recently interviewed a guy who went as far as to claim that Mexican Coke isnât actually bad, and can be helpful for boosting metabolism. And that long term keto is likely to be detrimental for most people. Worth checking out, if only for an alternative perspective. Mercola podcast with Georgi Dinkov on May 21st.
I donât think that contradicts anything you said, but thought itâs worth sharing.
Your body can manufacture the glucose you need through gluconeogenesis. Glucose can be produced from lactate, pyruvate, glycerol (fat), and certain amino acids (protein). You can easily survive on a 0 carb diet and your body will make what it needs.
Iâm aware. The discussion I referenced gets into those metabolic processes, including gluconeogenesis, electron transport chains, and oxidation.
The main point I was trying to make is that the widely held belief that âsugar is badâ probably ought to be more nuancedâit seems there are instances where it is beneficial.
Human beings are incredibly adaptable so yes we can probably survive on just meat but our bodies inate ability to store and use glucose means we likely are herbivores
The problem is the dose. Alot of people aren't realizing just what an absolutely stupid amount of sugar they are taking in on a daily/ weekly/monthly basis.
This compounded with being sedentary is a huge problem.
Go easy on grannies cookies and move your body often lol
Sugar cane is okay. Honey and molasses is possibly better. AKA, the closer you get to the raw material, the better.
But even still, the amount of sugar and sweetness consumed by modern Americans is not healthy unless you're burning enormous calories with heavy physical labor which doesn't even happen in most blue collar jobs anymore.
Yes. An important thing to remember is that fruit and vegetables have thick cell walls which the human body is not good at digesting. That means eating sweet kinds tends to keep a lot of the sugars trapped away where we can't digest them. A large part of the advance of fire and cooking (particularly for vegetables) is breaking down the cell walls so we can access the nutrients within (it has other advantages for meat, of course).
Who is downvoting this? Please look into what is being said here yourself, because the evidence is quite substantial that fructose--whether you get it from HFCS or from your body enzymatically splitting sugar (sucrose) into its component parts (a glucose and a fructose molecule)--is quite awful for you. Its metabolic pathway through the liver is that of a toxin, with plenty of nasty byproducts that promote inflammation to the detriment of cardiovascular health in the process.
Just avoid sugar in any form except as a treat; it's fun and easy.
You use less high fructose in a recipe , ending up with less calories
Recently heard a mercola interview with a sharp guy who postulated that HFCS, besides having lots of toxins, also has residual nano starch from manufacturing, and isnât counted in the calorie count. Also says it may penetrate the stomach undigested, leading to inflammation.
Yet another reason to stay away from it like the plague.
He also made a case for carbs (especially in eaten fruit) not being bad, and likely even beneficial for most. Complicated explanation regarding metabolic pathways and oxidation required for gluconeogenesis in ketosis. Basically amounts to an upheaval of the âsugar is badâ mantra. Iâd suggest checking it out if youâre interested. Let me know, Iâll find a link for you.
Thanks for the reply. So you've seen the interview with Georgi Dinkov?
I've paid attention to Mercola for a long time, and actually give him credit for "always changing"--as in: being receptive to new information that challenges his existing beliefs, and being willing to admit he's been wrong. Far more credible than a person who sticks to his guns, and can never admit a mistake, regardless of what kind of compelling evidence manifests.
He's absolutely on our side, and is doing a fantastic job of getting the anti-globalist message out. I don't blindly agree with everything he puts out, as of it is even contradictory. And I also recognize that he has "skin in the game" via his supplement sales.
As for the oxidation/ anti oxidant nonsense. While it's true that plants have plant antioxidants , they dont work on mammals.
Vitamin C?
Your brief comment suggests you actually aren't familiar with the specific podcast I'm referring to. And it has nothing to do with anti-oxidants contained in plants. It's more about cells being able to directly utilize glucose, vs having to "work" to metabolize fats into a useful fuel, and the resulting metabolic byproducts.
I don't manage to retain all the information I'm exposed to, but I do my best to apply a critical perspective, and retain the takeaway from things that make sense.
Corn syrup, high fructose GMO glyphosate corn syrup.
And that freakish thicker-than-liquid "sweet tea" oh my gosh that stuff is instant diabetes, especially when served up next to "yeast rolls" (sweet rolls with seed oil margarine melted on them) and "barbecue" (boiled meat with more syrup poured on top) with a side of fried corn dough. Then they want you to eat banana pudding for dessert. (Sorry, over caffeinated atm lol)
And alcohol. Shit is by far the most dangerous drug. Deaths from fentanyl are through the roof, still not as high as alcohol related deaths (140,000+ per year conservatively). But no one talks about it because the money in booze, especially advertising, is absolutely insane.
Big pharma found a drug, buy accident, that lowered cholesterol. Some genius suggested a fake fear campaign to make the drug marketable. The cholesterol industry was born. Now, billions of profit dollars later, this is the working model. See Covid.
People need to remember that statins are poison for stem cells. I've been doing regenerative procedures for some injuries I have, and one of the basic medicines that are not allowed/will kill the action of PRP/stem cells/regenerative is statins. That's a pretty stark reality, that your body's ability to regenerate is being shut off. It's not safe to assume that's just orthopaedic stuff, your body is constantly re-building all your organs and systems to cope with the stresses of life.
Surely at least, if one is on statins, they should be stopped for a few months should one ever gets a sprain or injury.
Cholesterol is actually important for your brain. They should have put a bowl of sugar as the picture instead. That's the true poison and it's in literally almost everything
I didn't say it was, I just explained the only involvement I know of that it has. Look into the research of Linus Pauling, whose work reverses heart disease. Eating animal fat from healthy naturally raised sources is healthy.
Lowering cholesterol weakens the arteries and lowers testosterone as well. There was more to this than just profits. Big pharma has been deliberately poisoning people for decades to sell more and more varieties of their crap.
I worked with a guy that got diabetes from a cholesterol lowering drug, donât remember which one. He stopped taking all 2 pages of drugs he was prescribed and a year later his doctor told him he had the best results of all his patients.
The thing is lowering cholesterol works if youâre metabolicly unhealthy and prediabetic to prevent heart attacks etc. Your body wont have the available cholesterol to clog your arteries as they suffer from cracks and breaks from high insulin spikes. But long term itâs only killing you slower.
I learned years ago that cholesterol acts as a sort of scab on the lining of your arteries and veins. The problem is inflammation, all sorts of things cause inflammation in the body and inside your blood vessels. Chlorine, smoking, insulin. The cholesterol sticks to the damaged parts of your blood vessels, causing blockages. If your blood vessels are in good shape, you wonât have blockages. Niacin and niacinimide and vitamin c help keep your nlood vessels supple and flexible.
Cholesterol is one of the most important substances in the human body. Taking statin drugs are like committing suicide, slowly, with all sorts of negative effects. The pharmaceutical companies obviously know this and they are obviously evil but a lot of people just canât seem to get their head wrapped around that. Most of the vaxxers are faithfull pharmaceutical patrons.
To keep people from being healthier. Women need to be really strong, too, my dude, just in different ways. Childbearing is incredibly taxing, and that last bit is tremendous.
The calcium is only one sign of how much fatty build-up is in your arteries.
Plaque deposits are made up of cholesterol, fatty substances, cellular waste products, calcium and fibrin. The cellular waste and fibrin is normal and needed, so we need to keep the cholesterol, fat and calcium in check.
Optimal vitamin K2 intake (dairy, fermented foods, and animal products) is crucial to avoid the calcium plaque buildup.
Diets high in legumes, avocados, almonds and walnuts, fatty fish, oats and barley, fruits and berries will keep your cholesterol and blood fats in check.
Bottom line:
Stop eating processed foods and sugars and get all your food from the outside isles of the grocery store. Pretty much anything in the center isles, other than coffee, tea, spices and some pastas are manmade poison.
Iâm mostly with you but legumes and barley (and most grains) have lots of lectins, which create inflamation in the body and brain (aka grain brain). I do eat oats with no problem. Soaking beans helps quite a bit but not 100%.
Fiber traps cholesterol in the intestine where it gets eliminated, forcing your body to create more. It's a system. You can't "one weird trick" the systems in your body, you just have to go through the process of actually managing them.
Re your point, fiber reduces cholesterol but cholesterol is not a problem. Scarring of arteries is the problem and then cholesterol attaches to the scars like a bandaid of sorts. Large scars or ongoing problems can create blockages in the heart.
Your liver produces WAY more cholesterol than you eat, so it doesn't really matter (outside of just plain unhealthy sources like industrial meats.)
No offense but inflammation (which is never really specified) seems like a health buzzword for me. There is no specific test for it. Obviously, injury and trauma will cause it. But internally, with no symptoms - it's basically not measurable.
It's really about portions. Grains shouldn't be eaten in huge portions, and should be minimally processed. But you can't say that something that has sustained human life for millennia is intrinsically "unhealthy."
Specific tests most commonly used for inflammatory biomarker are:
Blood count (e.g., white blood cell count, red blood cell count, hemoglobin count)
C-reactive protein (hs-CRP)
Homocysteine
Procalcitonin (PLAC)
Erythrocyte sedimentation rate (ESR)
Calprotectin
My test showed that I had inflammatory disease with painful swelling all over my joints (which explained why I felt like shit for 15 years) and I was able to cure myself by changing to a clean diet. For less than $300 you can do a full blood workup that will show this and 50 other blood tests. Best $$ I ever spent.
That is good that you caught it and reversed it. However, you had symptoms. I'm talking about the folks obsessing over fear of inflammation who have no symptoms. I know a few and they are all hypochondriacs. Also, as I understand, there are no inflammation markers that are uniquely specific to inflammation.
I am skeptical of most "everything is due to X" medical theories. They are so often discarded in favor of the next fad.
There is no specific test for inflammation? Off the top of my head there is the well known CRP test. And there is also PV and ESR tests. And on top of those there are tests for inflammation due to autoimmunity. (e.g. TPO, Hashimotos, etc.)
Further, lectins create inflammation not just in joints (which turns into arthritis) but also in the brain. See the well researched book Grain Brain for more on that.
You can measure for anything without symptoms btw, not sure what you mean.
Grains in America vs. Europe are quite different. The American varieties have been bread for VERY high gluten (which is a lectin) and reacts to MOST people, but the symptoms are often not immediate and therefor not associated with disease. So, something for you to think about is that the grains you speak of are basically bread away, they are no more. At one time they were fairly healthy in balance. You might have luck with some of the ancient grains that are still available today, there are 2 or 3. e.g. spelt, Khorasan wheat (Kamut), einkorn, and emmer
I was unclear - sorry for the confusion. The tests are non-specific for the cause of the inflammation. Even mild infections can cause spikes. So people who are worried want to be tested for it, but those tests may not tell them anything meaningful, especially if they don't have symptoms.
What does a raised inflammatory marker mean?
Medical decisions will not be made solely on the results of an inflammatory marker test. Abnormal results suggest inflammation, but donât identify the cause: it might be as simple as a viral infection, or as serious as cancer. Having a raised inflammatory marker doesnât always mean you have a disease, they can also be raised in people who are overweight; ESR is also affected by age, gender, smoking and anaemia. Itâs also important to know that a normal inflammatory marker test result does not exclude illness.
A doctor will take into account your symptoms and other test results when reading the results of your blood tests. If you have symptoms that suggest a specific condition, a raised inflammatory marker might be enough to diagnose that condition. This is the case for diseases such as polymyalgia rheumatica and temporal arteritis, which are often diagnosed based on typical symptoms and a raised inflammatory marker blood test.
Thanks for adding that. And yeah, agreed it is problematic and unfortunately our medical system is very much into making people feel better but not getting at the underlying cause.They want repeat customers.
Very true. And they are also good at inventing diseases for which they have pharmaceuticals, which is another reason I am skeptical about "everything is due to inflammation" claims. As with high cholesterol, it may be a pill in search of a disease.
Inflammation and autoimmune disease are like the trans of the medical establishment right now - the afflictions du jour. I'm old enough to remember when fibromyalgia and chronic fatigue syndrome occupied those positions. There is intense appeal to hypochondriacs with all of those conditions - difficult to test, difficult to diagnose, difficult to treat.
From what I understand the lectins in legumes and barley only affect a small percentage of certain people. It's a real thing, but but somewhat rare. My doctor wanted to test me for this and I think I will when I have my next blood work done.
I wish that were true re affecting a small amount of people. The problem is that the reaction is often delayed and not associated with the lectins. (In particular lectins in grains come to mind e,g gluten)
The best example I can think of are autoimmune âdiseasesâ. For example look at all the people with Hoshimotoâs (underactive thyroid caused by autoimmunity.) Doctors rarely test for the underlying cause and just prescribe Thyroxine or the like. The cause is overwhelmingly gluten but it is only tested for in extreme cases.
Look into the book Grain Brain, it goes into more detail with the brain link.
Cholesterol is naturally made by the liver every day, it is vitally necessary for normal body functions. When we consume foods containing cholesterol, the liver balances it out by producing less. Cholesterol is not the problem!!
It has to do with lipoprotein-a (a form of cholesterol) being used as part of the patching. But to get to that step you need not enough C and l-lysine.
Calcium supplements, also, given to people the docs are convincing have "osteoporosis" - another invented ailment whose "treatment" causes brittle bones and calcium deposits in inconvenient places.
I take a goodys powder ever day pretty much... I just got blood work back and the Dr wants to put me on statins... but we're going to reevaluate in 3 months. I did carnivore for 1 week, then dirty keto a week, and 4 weeks of cleaning up keto before the blood work was drawn (so like +6 weeks into that red meat and high fat diet with low carbs)...
My numbers certainly went from borderline to over the line "bad" ... but I dropped 19 lbs and don't feel bad honestly...
But I don't want to go on statins so I'm going to try and just eat more like a Mediterranean diet and hope the blood work gets better.
A combination of the Mediterranean and DASH diet are what changed my world.
Everything I eat comes in God's wrapper. No boxes, no jars, no bags. Nothing processed, nothing with added sugar. I eat like a horse. 4 meals a day plus snacks.
In short, if it needs an ingredient label... It's a warning â ď¸ lable.
Congratulations on losing that weight! Good luck to you in your food journey.
Any medication that reduces the amount of stomach acid you produce should do it. Nexium, for example. They work by actually decreasing the amount of acid produced in the stomach, whereas antacids "solve" the problem by basically just throwing alkalines (like calcium) at the acid to bring the overall pH of your stomach up.
Not sure if this will help as far as indigestion, but I finally realized whenever I had indigestion it was because of old oil (rancid) that whatever I ate had been cooked in or processed with. From potato chips to home cooked meals (old bacon grease).
The calcium buildups are basically scabs. Is the body's defense against artery damage, a symptom not a cause. Body should naturally clean out a little bit. But, in inactive people who are constantly damaging their systems, it just builds up and eventually clogs. Could be smoking, trans fats, sugar, stress....
Eg, smokers sometimes had bad plaque. The plaque wasn't made of smoke, was just the cause of the inflammation the body had to build up plaque to defend against.
The government is trying to get you to give up nutrient dense real food like steak, eggs, pork, etc to eat mass produced processed bullshit which they claim is good for you. Plant protein is incomplete. Billionaires are investing in things like pea protein which come from large industrial monocrop farms that destroy the soil.
Eat real food and be mindful of where it comes from. Eat as local as possible.
This. I learned awhile back that we should be getting sufficient iodine, for example, from cows, who get it from their grass, grown in healthy ground. You can work out why that hasn't been happening. And then iodine was quietly removed from the public eye, the store shelves, common use.
They're are a lot of nutrients that should be coming up through the earth into our food that aren't anymore. Chemical monoculture farming practices have been distributing the natural cycles and depleting the chain for a long time.
Reminder that fake news attacked Dr. Mercola, the deepstate attacked his website, etc and listed him on the same level as Alex Jones. He's just a doctor that has evidence for his claims and he told the truth about covid, vitamin D, and treatments and they didn't like that.
PDW on the nutritional health traditions in replies for those who dont click through some samples: brought to by pepe
Same with red meat. If you source and cook it well it's perfectly fine. If you burn the fuck out of it , feed the animal a bunch of hormones, or cure it with cancer causing substances that's a whole other story. They never really get all the relevant details for many of these studies.
they don't distinguish between quality of red meat. Studies that have distinguished between processed & unprocessed red meats find a much lower correlation between unproc. red meat consumption & health outcomes in western populations (and practically zero in eastern).
Kind of like how they knew the earth was round in ancient times. The people that knew were gradually smothered, and then a McCullogh/Galileo comes along and is persecuted for speaking the plain, established, clear truth.
LOL youâre nuts. Itâs totally possible to not be fat and still eat sugar and carbs. And itâs totally possible to be fat on a straight carnivore diet.
Your body makes the cholesterol it needs in the liver. Fats. Isn't the problems oxidized fats. That's the problem. So if you have anything fried or to eat other than at outback steakhouse, which uses beef tallow, that oil was already oxidized before it touched your food
Serious question- my theory is that God put everything we need in our reach at every environment we're designed to live. Coconuts and olives and avocados don't grow in Kentucky, Tennessee, Virginia, the Carolinas... are we stuck with only animal fats? Is peanut oil a seed oil? Can we use sunflower oil? In Korea they produce thousands of tons of shiso oil and it's very good for you (perilla frutescens I think); it grows here now but wasn't originally here. What's our equivalent?
Well, if you're a honkie like me, the flora and fauna on this continent aren't what we developed on. I mean, our ancestors a quarter of a million years ago and more. If you are norther European discended like I am, then yeah, animal fat was our primary source. If mediterranean descendant, then add olives, if south american, add avocados...etc.
Refined Sugar/High Fructose and shit processed foods are the cause of heart disease, not Red meat, Fish or eggs. Sugar inflames and damages your artery walls and Cholesterol has always been in our blood and has the job or repairing your artery walls from inflation/damage from refined sugar. Sugar would kill us all if it wasn't for our Pancreas produced insulin to neutralize it.
When the average dipshit wakes up and drinks a red bull for/with breakfast and has a soda with lunch, there's a buildup of cholesterol along their artery walls in order to repair the damage being done by the inflammation caused by the sugar. Eventually there will be a big ass scab(plaque buildup) from the constant damage/repair process and there's your blockage.
Cut out any sugar in your life right now. Glucose(Sugar) is in EVERYTHING already even if you can't taste it. If you can taste the sweetness, beware that there is a deadly fucking amount of sugar present.
Cholesterol is the building block of all cells in the body. Your liver produces it because you need it.
I was prescribed 5 different statins - all of them made my back hurt so much I couldn't get off the couch.
Then I was prescribed bile acid sequestrants. I took those for years until I noticed that my legs and back felt weak and my workouts were not nearly as productive as they used to be.
I got off all the meds. My cholesterol numbers are what they are. I'm done trying to fix a problem that doesn't exist.
If you want to avoid cardiovascular disease, don't smoke, exercise regularly, eat sensibly, watch your weight, don't drink to excess - and stay the fuck away from mRNA vaccines.
All good advice. I had a neighbor, years ago, that was talking to me about all of her health problems. She told me that she was on 16 different prescriptions, I was dumbfounded. I told her maybe thatâs what was causing all of her problems and the look of horror on her face was funny. Not because she believed that but because she thought I was insane for suggesting such a thing. I rarely go to the doctor, every time I go they wanna start with the cholesterol BS and the blood pressure BS. Now I know blood pressure can definitely be too high but they kept lowering the normal range for years so they could get more and more people on it, same with the cholesterol numbers. Itâs all a big damn scam. There are very few people that are not on multiple prescriptions. If you go to the doctor often, and listen to your doctor, youâre gonna be taking something. I avoid them like the plague usually and I donât take prescriptions.
Yes and no. Sugar is bad, but you need salt (not NACL, rather sea or Himalayen) for digestion (note the CL in HCL comes from NACL). We need to define excessive. My point is that according to many health professionals you can totally salt to taste and if an athlete get extra due to sweating out minerals.
I like salt on watermelon (live in hot Florida) and years ago I switched to the pink Himalayan salt, it tasted good on most everything, but strangely it made watermelon taste weird. Shortly it started tasting good though.
Interesting re the watermelon. I do know that sea salt and Himmalayen salt have different complimentary salts, so maybe the answer is somewhere in there. Also, salts bring out flavors so it could be a bit natural. That said, salting fruit is a bit different (usually done way lighter) than salting food. Thanks for the anecdote though!
Cholesterol plays a vital role in the synthesis of vitamin D in the body. The epidermal layer of human skin synthesizes vitamin D when exposed to UV radiation. In the presence of sunlight, a form of vitamin D 3 called cholecalciferol is synthesized from a derivative of the steroid cholesterol in the skin. Our body produces cholesterol in the liver and also gets it from the food sources we consume. Vitamin D is found in foods that have high levels of cholesterol, such as cod liver oil and eggs.
Never has. Never will. Another Big Pharma lie to make them rich. Millions upon millions of people are on statins because they have "high cholesterol" another CONDITION THAT HAS NO SYMPTOMS. Sound familiar?
Dietary cholesterol will not cause heart disease in an otherwise healthy person with good eating and exercise habits. We've known this scientifically for decades. I don't understand how this is still so misunderstood (or really, why this is stickied).
Fucking people drinking sugar/sodium/caffeine cocktails three times a day and avoiding egg yolks.
Years AGO I went to the doctor for bloodwork. Carnivore diet at the time. Perfect health, glucose, bmi etc. only thing was "high cholesterol". I told the doctor that 65% of my diet was fat and she said "maybe try 55%. I never changed a thing and she knew I was a lot healthier than she! Just got done eating six eggs in olive oil.
Do a test on the LDL to see what the breakdown of LDL is. There are different types. Also, an hsCRP test is pretty cheap and can give you an idea of inflammation levels. Most likely, if you're doing carnivore correctly it'll all check out.
Depends on how you look at this statement. If you're saying colesterol that you consume doesn't cause heart disease you are absolutely correct. Eat as many eggs as you want. However the cholesterol that your body produces DOES cause heart disease. In other words don't be a fat fuck.
Food industry profits making Americans sick and passes them off to Big Pharma who makes profits making them well. It's a win/win for the Food and Drug Administration.
I read years ago that the new emerging theory was that cholesterol was found in damaged heart tissue because the body fills the damage with the cholesterol as a defense mechanism. Been years since I read it, so my details might be slightly off, but certainly makes about as much sense as the people that say eggs are killing you and here's a staten.
Vegetable oils that are rancid and are treated chemically to remove the odor so you wouldn't puke if you took a whif off it and refined sugar isn't very good for you, at least 50.000 people a year die from sugary drinks and soda alone.
Yes, donât eat vegetable and seed oils. Donât eat processed food. Cook with animal fats or olive or avocado oil (if necessary).
coconut oil is good i hear. how it is different from seed oils i do not know. a nut is a seed
Coconut oil is made from the meat of the coconut, not the seed. Either way, probably better for skin care and... intimate purposes.
Avocado is better for high heat purposes and it has a better fat profile vs. coconut. I typically have olive for standard cooking purposes and avocado for frying and higher heat purposes.
I used to use peanut for frying, but just made the switch since while peanut is better than most seed oils, still not that great.
Does the Tallow/Lard cause any flavor issues vs olive oil? From what I understand it smokes way less and we were looking to change up using virgin olive oil for pan frying.
It used to be what McDonald's cooked fries in until they moved to vegetable oil for "health" reasons. I keep clarified butter, tallow, butter, and olive oil on hand depending what I cook. When shopping for dressings or mayonnaise I look for olive oil, avocado oil, or egg based. 99% of shelf dressings are some form of vege oil.
Duck fat is my favorite thing to sear a steak in now. 3 mins each side. Then take it off the heat a let it sit on the first side for another 3min.
Tallow makes everything taste waaaay better. You can use bacon fat.
Ghee for the win. The Hindus knew what's up.
I tried Ghee, but my wife couldn't stand the smell. Every time I'd whip the stuff out, she'd tell me she felt like she was going to vomit. She's like a bloodhound with her sense of smell, so that had to go.
ghee is very good
My deep fryer is full of it. Pricey though!
This is the Way.
Coconut oil also works as a bug repellant. I didn't believe it either, but tried it out in the Caribbean and was the only one not getting attacked by no-see-ums.
It is also around SPF 5 naturally. I add manly fragrance oils (Leather, Tobacco, Sandalwood, Rum) to mine. It definitely keeps the mosquitos away.
I didn't know about the SPF.
Me: grabs a bottle of rum for the shower.
Good to know! I looked like I had the measles.
Oil kills nearly every bug because it fills their breathing holes in (imagine pouring wax in your nose, but for most bugs their holes are along the sides of their body and they can't reach them with their appendages to cleanse them), and they suffocate almost instantly.
Use beef tallow for frying. That's what society used to use... Even McDonald's back in the day.
I like Olive oil a lot. It's good at high temps, too. The whole low smoke point thing is a myth. Especially if you get light taste or something. I think it's mostly solids in the oil that can cause issues - though I've never seen it. Olive oil is amazing and super healthy. Butter is nice, but yeah - it does have a low smoke point, unless you mix it with oil. I try hard to avoid the nastier oils, but sometimes I'm stuck with it a bit.
Just throwing this in the thread here ...
https://fatworks.com/
I cook for myself, rarely eat processed foods, throw down three eggs for breakfast cooked in bacon fat on a routine basis, and love my fatty meats (like a good briscuit). I eat veggies too, don't get me wrong, but my ex always freaked about my diet.
How does that work out in practice health wise?
The doc I have been using for years refused my physical last fall due to lack of vaccination status. And not too long after that it was reported that Dr offices were getting bonuses based on the percentage of client base that are vaccinated. So, got a new doc and did my annual. I told her I like whiskey, briscuit, and we discussed other habits (some mentioned above - I eat a lot of eggs) during the appointment with the blood draw.
After the visit when she went over my numbers. She told me I had better numbers that almost all her patients in my age group. She laughed and told me to go home and have some briscuit and whiskey LOL. Way cooler doc than the last one!
Regards,
Cooter
Yep. Eggs and bacon are fine. The whole thing about cholesterol and eggs was and is complete bullshit. Eggs are the perfect food.
I eat like you and still have more energy than most people 30 years younger.
i'm guessing you mean brisket, but yeah, i'm a lot like you. love brisket, love whiskey, love eggs. hallelujah.
You and I are alike. I live on meat, fat, eggs, vegetables, and whiskey. Best shape of my life. Maybe 30 years ago I could lift more weight⌠maybe
Same here. I've been on Keto for a while. I was pre-diabetic, but didn't really have sugar in my diet, so I decided to cut out the carbs. In June I went in for a checkup and review my bloodwork. My doctor couldn't believe my test numbers they were so good. She said "keep doing what I am doing!"
Love bacon, but I always prefer my eggs cooked in butter over bacon grease
We have to be careful with olive oil. Many of the cheap and lighter tasting olive oils are cut with up to 40% seed oils. UC Berkley took bunch of olive oils off the shelf and tested them and they found many had significant amounts of seed oils in them.
Same with avocado oil.
https://www.futurity.org/avocado-oil-2388152/
https://www.wellandgood.com/pure-avocado-oil-test/
Avocado oil is fantastic on the grill - it resists flareups to about 500 degrees.
It's also quite good for you as well.
Yes, made from the meat and coconut is a fruit, like avocados and olives.
Trans fats also try to read naked to your children.
Bill Clinton: đŹ
Kek....(ya bigot)
LUL
Fun Fact:
Canola Oil was originally a machine lubricant. It's touted as "heart healthy" when it's actually quite inflammatory to mammals.
it's the Devil's lube
It is so unpleasant it has to undergo an industrial deodorization process before bottling
It is also extracted, like many seed oils, by dissolving it in a petroleum based solvent then boiling most of the solvent off...
I use coconut oil for baking often and works GREAT when making popcorn in my whirly pop. Gives it a slight sweet flavor.
Also, If you are a BBQ guy, which you should be, make beef tallow when you prep your large meats. It lasts forever in a mason jar in a dark pantry. I use it ALL the time.
Also, Just use good old butter. I use olive oil for a lot of cooking since I have a kid with a ton of food allergies.
I'm quite new to cooking meat. I went in 1/2 of a cow with another family. I'm a vegetarian and have been my whole life but I cook meat for my family. What is beef tallow, exactly? How do I save it for cooking? Is it like bacon grease?
You have to render the tallow to make is shelf stable. I've been using tallow as the base to all my lotions and soaps for the last couple of months and I think it's really good. I also use it for cooking.
Put either a cut of meat, scraps, or trimmed fat in a dutch oven, add a little water or beer or whatever (~1 cup), put on lid and put in oven on 190F and leave it there for six hours. Water steams at over 200, so it just sort of cooks and renders out and doesn't really burn.
I have been known to make briscuit in a 12 qt cast iron oval roaster by doing the above (with onions underneath) overnight. And I don't trim that briscuit - a 9 pound cut easily renders a pint and a half of pure fat (plus plenty still on meat).
Regards,
Cooter
Put all your beef fat in a cast iron pan , low as you can go for a few hours. The fat renders down into tallow, filter it into a mason jar
I keep all my fat scraps in a zip lock in the freezer until I'm ready to melt it down
Love this one:
If you are a BBQ guy, which you should be
since you asked
Dr. Chris Knobbe - 'Diseases of Civilization: Are Seed Oil Excesses the Unifying Mechanism?' https://www.youtube.com/watch?v=7kGnfXXIKZM
Most of the safer ones can be obtained in normal ways like cold pressing, like you can with olive and nut oils. The really nasty ones like canola oil have to go through a more intense industrial process to get at them at all, much less make them seem edible.
Coconut oil can be made naturally, seed oils are made in industrial factory labs
stick with animal fats. Plants are loaded with toxins to prevent predators from eating them
Clarified butter enters the chat.
AKA Ghee as previously mentioned
And do not get your Olive Oil to hot or it turns into Trans-fat also. The best deal is Cotsco Olive Oil and its get a thumbs up from everyone, a lot of Olive Oil's are not Extra Virgin. They lie
The problem with CostCo is they are 100% pro-democrat. They hosted Hillary's book signing tour in 2016 to reveal this fact.
We can't live our whole lives around Politics, you do understand the problem is more SYSTEMIC right? All Dems or 99.5 are crooked treasonous punks, as are 75 percent of Republicans, they all PRETEND.
Fish oil is good too. I suppose that falls under animal fat, but it feels different because you donât generally get a big fat cap on fish and I donât render and save the fat like I do with pork or beef.
stinks too much
Good fish shouldnât smell that much, except some of those small fuckerâs they have a bit of a reek. Once you learn to embrace that scent of brine youâll be suckinâ âem down.
do you mean eating fish or use fish oil for cooking?
Oh, I meant eating fish for the oil. I wouldnât fry up in fish oil.
And the best animal fat is from black bear
I get mine from Kodiak brown bear
If you want your mind blown on how uneducated the general population is, ask where "olive oil" comes from then ask where "Canola oil" comes from. Watch the average normie waffle around as they try to figure out what a Canola is..... it is pretty sad
Seed oil is not vegetable oil. It is killing us. But it is in everything.
So are the things in the dirt the "seeds" are grown in - glyphosate, PCBs, bisphenols, a thousand pesticides...
Climate change isn't just a scam for money, it's misdirection, a red herring to lure us away from the real ecological disaster.
Urban lefties babble endlessly about the environment as they walk down streets strewn with trash and graffiti.
Just basic "leave it as good as or better than you found it" type campsite etiquette is utterly beyond them.
Yup. The term "carbon footprint" was literally invented by an ad agency at the behest of British Petroleum (BP). They wanted to shift focus away from petrochemical pollution (all the nasty artificial shit like pesticides) onto carbon dioxide (which is natural), and responsibility for it onto individual people and away from their own corporate activities.
And being a bunch of easily swayed morons, the left were happy to oblige.
Canola is a nicer name for rapeseed oil. Got a kick out of that when I was working in a print shop that did food labels. I thought it was a typo of grapeseed.
The grow that stuff like crazy in northwest Germany, they call it âRapsâ.
And canola was originally a shortening of âCanadian Oil, Low Acidâ. Certainly sounds better than rape! đ
"Vegetable Oil" is commie speak for soybean oil. Nearly all the vegtable oils I've seen in stores has soybeans listed as the only ingredient.
Canola/rapeseed oil is the big one where I live.
Soy, corn, rape, cotton, or whatever else is cheap locally.
Another mind blowing fact: âvegetable oilsâ made up over 40% of American caloric intake. That number is still going up, and it was from a few years ago.
It really warms my heart to see pedes sharing potential life-saving truth like this, hcq/ivermectin, etc. đ
Refined sugar as in high fructose corn syrup or regular table sugar?
I would think sugar from sugar cane would be somewhat OK to enjoy in grandma's cakes and cookies no?
correct, stay away from corn syrup. as a coke prior addict, i will only drink mexican coke now (its in glass bottles)
I'd recommend making your own at home. Make a syrup concentrate and you can get pretty close using online recipes
One of the fun-est things I have learned in my old age is to ferment wine, cider, and mead.
Earlier this summer I went up to the UP to visit friends, they had some blueberry wine made by their grandma who is in her mid-80s. She made the wine all her life and it was so mellow like instant comfort in a glass. I got her recipe and made some then I branched out to mead (a version made with cherries and called Viking Blood for my son-in-law who loves dark cherries).
And then I made a carbonated blueberry cider for my grand son who love blueberries as much as I do.
The most you need is a bucket (food-grade plastic or glass jar or jug) and maybe some yeast (even Fleischmann's Instant Dry bread yeast will do). Or you can go aficionado if you've a mind to.
Video - City Steading Brews: Our BEST Blueberry Cider Recipe! (super easy too) Ends up around 8% alcohol by volume.
Another thing - wine, hard cider, and mead are good bartering items. I also made a lemon and ginger honey mead for my daughter. The Viking Blood is a honey mead variation too.
how did the mead turn out? i used to get some at a ren faire and it was so buttery and delicious but stuff ive gotten locally taste like white wine
Good so far, I only have the Blueberry wine from the Upper done.
Once in Ireland, at a tourist trap castle tour (Bunratty), they gave us âhoney meadeâ that we really enjoyed.
Years later, as I became interested in homebrew, I learned that what theyâre serving is just white wine with honey stirred in, lol!
True honey meade isnât that sweet, apparently, as most of the sugar gets fermented into ethanol. Donât know if Iâve ever trying an authentic one.
Most fun, funest is not a word.
But, funest is funner to say than "most fun".
Donât know if I could be your bestest friend, fren. đ
If you can control yourself.
Most people are addicted to carbs and sugar.
Your diet should be mostly fat and protein, preferably from meat.
When I went through a year of unemployment and depression for being wrongfully fired from a job of 13 years, all for having the wrong political opinions, I put on 90+ lbs.
Always was around 150-155lbs. Finally at the start of the pandemic I weighed myself. 240 lbs the scale stated. After that, I went to the grocery store bought keto pills to assist in achieving ketosis faster and bought bacon, sausage, eggs and cheese. I would continue for the next two years eating all the bacon, sausage, steaks, eggs and cheese that I wanted. I had no soda, no candy and no carbs like pasta or rice. I lost 60 lbs in the first 3 months. The following 6 months was slow on the weight loss but the body started to shrink back to its normal pre fat shape.
I am not doing keto anymore, but I am comfortably sitting in the 150âs again at 5â11â.
I started keto April 20th this year and have lost 50lbs so far. It's incredible how much better I feel just by not eating a bunch of processed garbage.
April 20 2020 I started my journey. 4/20 the great awakening
Congrats!!!
Congrats! Thatâs a lot of weight.
That reminds me I need to put on a pork roast I'm going to slice up for snacking.
Just had the most delicious pork roast ever. 3.5 pound boneless pork butt I got on sale. Seasoned it with salt pepper garlic powder and a little crushed fennel seed, then wrapped in saran wrap and refrigerated for two days. Drizzled some olive oil on it then cooked it at 450 for 20 minutes. Lowered heat to 250 and continued cooking it another 4 and a half hours. Let it rest for about ten minutes. One of the best things I've ever eaten, seriously. Might try with a drizzle of avocado oil next time instead of olive oil. I can't wait to have leftovers and even went to the store to buy more before the sale ends, but they are sold out.
I think we may have some in the freezer. They're nice smoked but still trying to dial it in as they've been just a touch too smokey.
Our bodies and cells run on glucose, though. The explanation is complicated, but there is a compelling argument made that moderate consumption of fruits is probably good for nearly everyone. Dr Mercola (an incredible truth teller) recently interviewed a guy who went as far as to claim that Mexican Coke isnât actually bad, and can be helpful for boosting metabolism. And that long term keto is likely to be detrimental for most people. Worth checking out, if only for an alternative perspective. Mercola podcast with Georgi Dinkov on May 21st.
I donât think that contradicts anything you said, but thought itâs worth sharing.
Your body can manufacture the glucose you need through gluconeogenesis. Glucose can be produced from lactate, pyruvate, glycerol (fat), and certain amino acids (protein). You can easily survive on a 0 carb diet and your body will make what it needs.
Iâm aware. The discussion I referenced gets into those metabolic processes, including gluconeogenesis, electron transport chains, and oxidation.
The main point I was trying to make is that the widely held belief that âsugar is badâ probably ought to be more nuancedâit seems there are instances where it is beneficial.
Human beings are incredibly adaptable so yes we can probably survive on just meat but our bodies inate ability to store and use glucose means we likely are herbivores
The problem is the dose. Alot of people aren't realizing just what an absolutely stupid amount of sugar they are taking in on a daily/ weekly/monthly basis.
This compounded with being sedentary is a huge problem.
Go easy on grannies cookies and move your body often lol
Sugar cane is okay. Honey and molasses is possibly better. AKA, the closer you get to the raw material, the better.
But even still, the amount of sugar and sweetness consumed by modern Americans is not healthy unless you're burning enormous calories with heavy physical labor which doesn't even happen in most blue collar jobs anymore.
Even then should just be stocking up on carbs and protein, not sugar.
Best get organic, though, as sugar, corn, and soy are all sprayed with atrazine, which is likely contributing to our growing gender confusion problem.
Agave
Yes. An important thing to remember is that fruit and vegetables have thick cell walls which the human body is not good at digesting. That means eating sweet kinds tends to keep a lot of the sugars trapped away where we can't digest them. A large part of the advance of fire and cooking (particularly for vegetables) is breaking down the cell walls so we can access the nutrients within (it has other advantages for meat, of course).
Right. But when you don't live in a time of plenty, like we do now, you want to get any possible amount of nutrients you can.
Who is downvoting this? Please look into what is being said here yourself, because the evidence is quite substantial that fructose--whether you get it from HFCS or from your body enzymatically splitting sugar (sucrose) into its component parts (a glucose and a fructose molecule)--is quite awful for you. Its metabolic pathway through the liver is that of a toxin, with plenty of nasty byproducts that promote inflammation to the detriment of cardiovascular health in the process.
Just avoid sugar in any form except as a treat; it's fun and easy.
Recently heard a mercola interview with a sharp guy who postulated that HFCS, besides having lots of toxins, also has residual nano starch from manufacturing, and isnât counted in the calorie count. Also says it may penetrate the stomach undigested, leading to inflammation.
Yet another reason to stay away from it like the plague.
He also made a case for carbs (especially in eaten fruit) not being bad, and likely even beneficial for most. Complicated explanation regarding metabolic pathways and oxidation required for gluconeogenesis in ketosis. Basically amounts to an upheaval of the âsugar is badâ mantra. Iâd suggest checking it out if youâre interested. Let me know, Iâll find a link for you.
Thanks for the reply. So you've seen the interview with Georgi Dinkov?
I've paid attention to Mercola for a long time, and actually give him credit for "always changing"--as in: being receptive to new information that challenges his existing beliefs, and being willing to admit he's been wrong. Far more credible than a person who sticks to his guns, and can never admit a mistake, regardless of what kind of compelling evidence manifests.
He's absolutely on our side, and is doing a fantastic job of getting the anti-globalist message out. I don't blindly agree with everything he puts out, as of it is even contradictory. And I also recognize that he has "skin in the game" via his supplement sales.
Vitamin C?
Your brief comment suggests you actually aren't familiar with the specific podcast I'm referring to. And it has nothing to do with anti-oxidants contained in plants. It's more about cells being able to directly utilize glucose, vs having to "work" to metabolize fats into a useful fuel, and the resulting metabolic byproducts.
I don't manage to retain all the information I'm exposed to, but I do my best to apply a critical perspective, and retain the takeaway from things that make sense.
Especially if that sugary drink is antifreeze- which you should NEVER put out in a bowl.
đ The more you know đ¸
I donât want my woodchucks to freeze over the winter though.
Corn syrup, high fructose GMO glyphosate corn syrup.
And that freakish thicker-than-liquid "sweet tea" oh my gosh that stuff is instant diabetes, especially when served up next to "yeast rolls" (sweet rolls with seed oil margarine melted on them) and "barbecue" (boiled meat with more syrup poured on top) with a side of fried corn dough. Then they want you to eat banana pudding for dessert. (Sorry, over caffeinated atm lol)
Also, BBQ isn't boiled meat.
Who is putting a ton of sugar on BBQ?
âBBQ Sauceâ (in most cases, like Sweet Baby Rayâs) is basically syrup with a splash of vinegar/seasonings. Iâm sure that was GPâs point.
I think he means bbq sauce, which tends to be sweet, depending on the sauce.
you must be a cook at Cracker Barrel
Thatâs what happened after they fired Brads wife on her birthday.
and Bill Gates.
And Democrats
And mRNA vaccines
And Killary Klinton
Only those with dirt on her.
and brain aids, aka universities
and K-12 government indoctrination centers where kids are "taught" by the graduates of those brain aids universities.
Patriots must HOMESCHOOL.
I have dirt on her that wonât lead to her arrest
I'd like to throw dirt on her. Enough to fill a six foot deep hole.
Republican inner-city youths
And paddle boards
And Pharma
And social media
And processed garbage fake food.
And alcohol. Shit is by far the most dangerous drug. Deaths from fentanyl are through the roof, still not as high as alcohol related deaths (140,000+ per year conservatively). But no one talks about it because the money in booze, especially advertising, is absolutely insane.
Bud Light leaves the chat
Big pharma found a drug, buy accident, that lowered cholesterol. Some genius suggested a fake fear campaign to make the drug marketable. The cholesterol industry was born. Now, billions of profit dollars later, this is the working model. See Covid.
People need to remember that statins are poison for stem cells. I've been doing regenerative procedures for some injuries I have, and one of the basic medicines that are not allowed/will kill the action of PRP/stem cells/regenerative is statins. That's a pretty stark reality, that your body's ability to regenerate is being shut off. It's not safe to assume that's just orthopaedic stuff, your body is constantly re-building all your organs and systems to cope with the stresses of life.
Surely at least, if one is on statins, they should be stopped for a few months should one ever gets a sprain or injury.
Red yeast rice extract has been successful for people, having a similar action without the side effects
Cholesterol is actually important for your brain. They should have put a bowl of sugar as the picture instead. That's the true poison and it's in literally almost everything
Yes, exactly
I didn't say it was, I just explained the only involvement I know of that it has. Look into the research of Linus Pauling, whose work reverses heart disease. Eating animal fat from healthy naturally raised sources is healthy.
Red yeast rice is just statins. That's where the Japanese guy originally found statins and isolated them.
Well great, so that means that all the forced diagnosis of cholesterol therefore take stains is artificially aging the population further!
Lowering cholesterol weakens the arteries and lowers testosterone as well. There was more to this than just profits. Big pharma has been deliberately poisoning people for decades to sell more and more varieties of their crap.
I worked with a guy that got diabetes from a cholesterol lowering drug, donât remember which one. He stopped taking all 2 pages of drugs he was prescribed and a year later his doctor told him he had the best results of all his patients.
Lipitor maybe? I think that was the first. That stuff is pure poison.
Maybe it was over 10 years ago when it happened
The thing is lowering cholesterol works if youâre metabolicly unhealthy and prediabetic to prevent heart attacks etc. Your body wont have the available cholesterol to clog your arteries as they suffer from cracks and breaks from high insulin spikes. But long term itâs only killing you slower.
I learned years ago that cholesterol acts as a sort of scab on the lining of your arteries and veins. The problem is inflammation, all sorts of things cause inflammation in the body and inside your blood vessels. Chlorine, smoking, insulin. The cholesterol sticks to the damaged parts of your blood vessels, causing blockages. If your blood vessels are in good shape, you wonât have blockages. Niacin and niacinimide and vitamin c help keep your nlood vessels supple and flexible.
Truth. Be careful with niacin, though, it is super powerful and possible to take too much.
I did one time and it was pretty uncomfortable. Niacinamide wont do that though.
Exactly well put
The best fix for your cholesterol is to stop being a fat pig.
they condemned eggs for decades to keep men from being healthy and strong
Cholesterol is also the main building block of testosterone as in it's chemically required to be synthesized into testosterone.
Makes sense. Eliminate testosterone if you want to create a tranny pansy world.
Cholesterol is one of the most important substances in the human body. Taking statin drugs are like committing suicide, slowly, with all sorts of negative effects. The pharmaceutical companies obviously know this and they are obviously evil but a lot of people just canât seem to get their head wrapped around that. Most of the vaxxers are faithfull pharmaceutical patrons.
And red meat
And women.
To keep people from being healthier. Women need to be really strong, too, my dude, just in different ways. Childbearing is incredibly taxing, and that last bit is tremendous.
I try and do 5 a week cooked in bacon grease.
Good?
Should be 5 a day.
4 large eggs and 226 grams of cottage cheese every morning for me. That's 50 grams of protein and 25 grams of healthy fats down the hatch.
This
5 raw eggs
Bacon, the cooking oil of the gods!
Mmmmmm bacon. Just a few strips improves those licks! đĽđ¤ đ¸đĽ
Slaves should only get bread and water
Weâve known that for years.
The plaque in arteries is mostly made of calcium. How does cholesterol contribute to that?
Plaque is cholesterol but the fact is high insulin spikes are what cause inflammation in the arteries and lead to athelerscolris.
The calcium is only one sign of how much fatty build-up is in your arteries.
Plaque deposits are made up of cholesterol, fatty substances, cellular waste products, calcium and fibrin. The cellular waste and fibrin is normal and needed, so we need to keep the cholesterol, fat and calcium in check.
Optimal vitamin K2 intake (dairy, fermented foods, and animal products) is crucial to avoid the calcium plaque buildup.
Diets high in legumes, avocados, almonds and walnuts, fatty fish, oats and barley, fruits and berries will keep your cholesterol and blood fats in check.
Bottom line:
Stop eating processed foods and sugars and get all your food from the outside isles of the grocery store. Pretty much anything in the center isles, other than coffee, tea, spices and some pastas are manmade poison.
Iâm mostly with you but legumes and barley (and most grains) have lots of lectins, which create inflamation in the body and brain (aka grain brain). I do eat oats with no problem. Soaking beans helps quite a bit but not 100%.
Fiber traps cholesterol in the intestine where it gets eliminated, forcing your body to create more. It's a system. You can't "one weird trick" the systems in your body, you just have to go through the process of actually managing them.
What does cholesterol have to do with lectins?
Re your point, fiber reduces cholesterol but cholesterol is not a problem. Scarring of arteries is the problem and then cholesterol attaches to the scars like a bandaid of sorts. Large scars or ongoing problems can create blockages in the heart.
Your liver produces WAY more cholesterol than you eat, so it doesn't really matter (outside of just plain unhealthy sources like industrial meats.)
No offense but inflammation (which is never really specified) seems like a health buzzword for me. There is no specific test for it. Obviously, injury and trauma will cause it. But internally, with no symptoms - it's basically not measurable.
It's really about portions. Grains shouldn't be eaten in huge portions, and should be minimally processed. But you can't say that something that has sustained human life for millennia is intrinsically "unhealthy."
Specific tests most commonly used for inflammatory biomarker are:
My test showed that I had inflammatory disease with painful swelling all over my joints (which explained why I felt like shit for 15 years) and I was able to cure myself by changing to a clean diet. For less than $300 you can do a full blood workup that will show this and 50 other blood tests. Best $$ I ever spent.
That is good that you caught it and reversed it. However, you had symptoms. I'm talking about the folks obsessing over fear of inflammation who have no symptoms. I know a few and they are all hypochondriacs. Also, as I understand, there are no inflammation markers that are uniquely specific to inflammation.
I am skeptical of most "everything is due to X" medical theories. They are so often discarded in favor of the next fad.
There is no specific test for inflammation? Off the top of my head there is the well known CRP test. And there is also PV and ESR tests. And on top of those there are tests for inflammation due to autoimmunity. (e.g. TPO, Hashimotos, etc.)
Further, lectins create inflammation not just in joints (which turns into arthritis) but also in the brain. See the well researched book Grain Brain for more on that.
You can measure for anything without symptoms btw, not sure what you mean.
Grains in America vs. Europe are quite different. The American varieties have been bread for VERY high gluten (which is a lectin) and reacts to MOST people, but the symptoms are often not immediate and therefor not associated with disease. So, something for you to think about is that the grains you speak of are basically bread away, they are no more. At one time they were fairly healthy in balance. You might have luck with some of the ancient grains that are still available today, there are 2 or 3. e.g. spelt, Khorasan wheat (Kamut), einkorn, and emmer
I was unclear - sorry for the confusion. The tests are non-specific for the cause of the inflammation. Even mild infections can cause spikes. So people who are worried want to be tested for it, but those tests may not tell them anything meaningful, especially if they don't have symptoms.
See below:
https://arc-w.nihr.ac.uk/news/inflammatory-markers-explained/
Thanks for adding that. And yeah, agreed it is problematic and unfortunately our medical system is very much into making people feel better but not getting at the underlying cause.They want repeat customers.
Very true. And they are also good at inventing diseases for which they have pharmaceuticals, which is another reason I am skeptical about "everything is due to inflammation" claims. As with high cholesterol, it may be a pill in search of a disease.
Inflammation and autoimmune disease are like the trans of the medical establishment right now - the afflictions du jour. I'm old enough to remember when fibromyalgia and chronic fatigue syndrome occupied those positions. There is intense appeal to hypochondriacs with all of those conditions - difficult to test, difficult to diagnose, difficult to treat.
From what I understand the lectins in legumes and barley only affect a small percentage of certain people. It's a real thing, but but somewhat rare. My doctor wanted to test me for this and I think I will when I have my next blood work done.
I wish that were true re affecting a small amount of people. The problem is that the reaction is often delayed and not associated with the lectins. (In particular lectins in grains come to mind e,g gluten)
The best example I can think of are autoimmune âdiseasesâ. For example look at all the people with Hoshimotoâs (underactive thyroid caused by autoimmunity.) Doctors rarely test for the underlying cause and just prescribe Thyroxine or the like. The cause is overwhelmingly gluten but it is only tested for in extreme cases.
Look into the book Grain Brain, it goes into more detail with the brain link.
Interesting observation. Iâve never thought about it like that but itâs spot on for the most part.
Cholesterol is naturally made by the liver every day, it is vitally necessary for normal body functions. When we consume foods containing cholesterol, the liver balances it out by producing less. Cholesterol is not the problem!!
Get your food from the farm market
It has to do with lipoprotein-a (a form of cholesterol) being used as part of the patching. But to get to that step you need not enough C and l-lysine.
Honest question, what does contribute to that? Sodium?
Calcium supplements, also, given to people the docs are convincing have "osteoporosis" - another invented ailment whose "treatment" causes brittle bones and calcium deposits in inconvenient places.
Tums.
Not enough water.
What should I use instead of tums?
I gobbled down tums, NSAID's and blood pressure pills for decades. Then I started "eating clean". No added sugars and no processed foods.
I'm down 45 lbs. and off all OTC and Px pills for the first time in my life. Man made Frankenstein "foods" were making me sick. đ¤˘
I take a goodys powder ever day pretty much... I just got blood work back and the Dr wants to put me on statins... but we're going to reevaluate in 3 months. I did carnivore for 1 week, then dirty keto a week, and 4 weeks of cleaning up keto before the blood work was drawn (so like +6 weeks into that red meat and high fat diet with low carbs)...
My numbers certainly went from borderline to over the line "bad" ... but I dropped 19 lbs and don't feel bad honestly...
But I don't want to go on statins so I'm going to try and just eat more like a Mediterranean diet and hope the blood work gets better.
A combination of the Mediterranean and DASH diet are what changed my world.
Everything I eat comes in God's wrapper. No boxes, no jars, no bags. Nothing processed, nothing with added sugar. I eat like a horse. 4 meals a day plus snacks.
In short, if it needs an ingredient label... It's a warning â ď¸ lable.
Congratulations on losing that weight! Good luck to you in your food journey.
1/2 teaspoon of baking soda in 8oz of water.
Any medication that reduces the amount of stomach acid you produce should do it. Nexium, for example. They work by actually decreasing the amount of acid produced in the stomach, whereas antacids "solve" the problem by basically just throwing alkalines (like calcium) at the acid to bring the overall pH of your stomach up.
I use famotodine and then helped a lot but I find myself still reaching for the tums a lot when it gets bad especially at night.
Not sure if this will help as far as indigestion, but I finally realized whenever I had indigestion it was because of old oil (rancid) that whatever I ate had been cooked in or processed with. From potato chips to home cooked meals (old bacon grease).
The calcium buildups are basically scabs. Is the body's defense against artery damage, a symptom not a cause. Body should naturally clean out a little bit. But, in inactive people who are constantly damaging their systems, it just builds up and eventually clogs. Could be smoking, trans fats, sugar, stress....
Eg, smokers sometimes had bad plaque. The plaque wasn't made of smoke, was just the cause of the inflammation the body had to build up plaque to defend against.
The government is trying to get you to give up nutrient dense real food like steak, eggs, pork, etc to eat mass produced processed bullshit which they claim is good for you. Plant protein is incomplete. Billionaires are investing in things like pea protein which come from large industrial monocrop farms that destroy the soil.
Eat real food and be mindful of where it comes from. Eat as local as possible.
This. I learned awhile back that we should be getting sufficient iodine, for example, from cows, who get it from their grass, grown in healthy ground. You can work out why that hasn't been happening. And then iodine was quietly removed from the public eye, the store shelves, common use.
They're are a lot of nutrients that should be coming up through the earth into our food that aren't anymore. Chemical monoculture farming practices have been distributing the natural cycles and depleting the chain for a long time.
You vill eat ze bugs!!
Archive Link: https://archive.ph/HBz0j
Direct Link: https://thelibertydaily.com/cholesterol-does-not-cause-heart-disease/
Pepe Link: đ¸đ
Reminder that fake news attacked Dr. Mercola, the deepstate attacked his website, etc and listed him on the same level as Alex Jones. He's just a doctor that has evidence for his claims and he told the truth about covid, vitamin D, and treatments and they didn't like that.
âSeawolfEmeralds 21 days ago +43 / -3
https://patriots.win/p/17r9IKg0BU/x/c/4Txi8vvtHgA
A sign of the times when eggs were bad before they were good again, after they were good but before they were bad again
PDW on the nutritional health traditions in replies for those who dont click through some samples: brought to by pepe
Same with red meat. If you source and cook it well it's perfectly fine. If you burn the fuck out of it , feed the animal a bunch of hormones, or cure it with cancer causing substances that's a whole other story. They never really get all the relevant details for many of these studies.
they don't distinguish between quality of red meat. Studies that have distinguished between processed & unprocessed red meats find a much lower correlation between unproc. red meat consumption & health outcomes in western populations (and practically zero in eastern).
Dietary cholesterol doesn't cause heart disease. Dietary fats don't make you fat. We've known this for a while.
I remember in the 80's butter was bad, bad, bad. Margarine was good, good, good for your heart.
Margarine=Fake butter
Well we needed something to melt on top of our 10 daily servings of bread and grain
Kind of like how they knew the earth was round in ancient times. The people that knew were gradually smothered, and then a McCullogh/Galileo comes along and is persecuted for speaking the plain, established, clear truth.
Too many calories make you fat, and dietary fats have a ton of calories.
Grazing all day, sugar and no exercise make you fat.
No, caloric surplus makes you fat. And lipids have a lot of calories.
Sure they do, but you must cut sugar and carbs as the body will always use the sugar first and store the fat. It is sugar that makes one fat. Not fat.
I assure you that a sugar free diet will make you fat if you eat too much. But feel free to keep stuffing bacon in your hole.
You ever hear of fasting? Don't be such a faggot either when others state facts. FFS.
LOL youâre nuts. Itâs totally possible to not be fat and still eat sugar and carbs. And itâs totally possible to be fat on a straight carnivore diet.
Your body makes the cholesterol it needs in the liver. Fats. Isn't the problems oxidized fats. That's the problem. So if you have anything fried or to eat other than at outback steakhouse, which uses beef tallow, that oil was already oxidized before it touched your food
Yep. Seed and vegetable oils are the enemy. Olive oil, avacado oil and animal fats are where the good/healthy stuff is.
Serious question- my theory is that God put everything we need in our reach at every environment we're designed to live. Coconuts and olives and avocados don't grow in Kentucky, Tennessee, Virginia, the Carolinas... are we stuck with only animal fats? Is peanut oil a seed oil? Can we use sunflower oil? In Korea they produce thousands of tons of shiso oil and it's very good for you (perilla frutescens I think); it grows here now but wasn't originally here. What's our equivalent?
"my theory is that God put everything we need in our reach at every environment we're designed to live.
This is paraphrasing what Jesus himself said.
Well, if you're a honkie like me, the flora and fauna on this continent aren't what we developed on. I mean, our ancestors a quarter of a million years ago and more. If you are norther European discended like I am, then yeah, animal fat was our primary source. If mediterranean descendant, then add olives, if south american, add avocados...etc.
Peanuts and any derivatives are horrible and not fit for human consumption. Pecans are good nuts and native to north america.
âšď¸I love roasted and salted peanuts.
True! Didn't know that about Outback, maybe we'll actually go out once for a steak there, thanks.
Refined Sugar/High Fructose and shit processed foods are the cause of heart disease, not Red meat, Fish or eggs. Sugar inflames and damages your artery walls and Cholesterol has always been in our blood and has the job or repairing your artery walls from inflation/damage from refined sugar. Sugar would kill us all if it wasn't for our Pancreas produced insulin to neutralize it.
When the average dipshit wakes up and drinks a red bull for/with breakfast and has a soda with lunch, there's a buildup of cholesterol along their artery walls in order to repair the damage being done by the inflammation caused by the sugar. Eventually there will be a big ass scab(plaque buildup) from the constant damage/repair process and there's your blockage.
Cut out any sugar in your life right now. Glucose(Sugar) is in EVERYTHING already even if you can't taste it. If you can taste the sweetness, beware that there is a deadly fucking amount of sugar present.
This^^^^^^^
Cholesterol is the building block of all cells in the body. Your liver produces it because you need it.
I was prescribed 5 different statins - all of them made my back hurt so much I couldn't get off the couch.
Then I was prescribed bile acid sequestrants. I took those for years until I noticed that my legs and back felt weak and my workouts were not nearly as productive as they used to be.
I got off all the meds. My cholesterol numbers are what they are. I'm done trying to fix a problem that doesn't exist.
If you want to avoid cardiovascular disease, don't smoke, exercise regularly, eat sensibly, watch your weight, don't drink to excess - and stay the fuck away from mRNA vaccines.
All good advice. I had a neighbor, years ago, that was talking to me about all of her health problems. She told me that she was on 16 different prescriptions, I was dumbfounded. I told her maybe thatâs what was causing all of her problems and the look of horror on her face was funny. Not because she believed that but because she thought I was insane for suggesting such a thing. I rarely go to the doctor, every time I go they wanna start with the cholesterol BS and the blood pressure BS. Now I know blood pressure can definitely be too high but they kept lowering the normal range for years so they could get more and more people on it, same with the cholesterol numbers. Itâs all a big damn scam. There are very few people that are not on multiple prescriptions. If you go to the doctor often, and listen to your doctor, youâre gonna be taking something. I avoid them like the plague usually and I donât take prescriptions.
Excessive sugar and sodium are the biggest culprints notwithstanding a lack of physical activity
Yes and no. Sugar is bad, but you need salt (not NACL, rather sea or Himalayen) for digestion (note the CL in HCL comes from NACL). We need to define excessive. My point is that according to many health professionals you can totally salt to taste and if an athlete get extra due to sweating out minerals.
I like salt on watermelon (live in hot Florida) and years ago I switched to the pink Himalayan salt, it tasted good on most everything, but strangely it made watermelon taste weird. Shortly it started tasting good though.
Interesting re the watermelon. I do know that sea salt and Himmalayen salt have different complimentary salts, so maybe the answer is somewhere in there. Also, salts bring out flavors so it could be a bit natural. That said, salting fruit is a bit different (usually done way lighter) than salting food. Thanks for the anecdote though!
mRNA does.
My dad spent the last decades of his life avoiding egg yolks.
The cholesterol research was all garbage. Look into Ansel Keys. They lie about everything.
Cholesterol plays a vital role in the synthesis of vitamin D in the body. The epidermal layer of human skin synthesizes vitamin D when exposed to UV radiation. In the presence of sunlight, a form of vitamin D 3 called cholecalciferol is synthesized from a derivative of the steroid cholesterol in the skin. Our body produces cholesterol in the liver and also gets it from the food sources we consume. Vitamin D is found in foods that have high levels of cholesterol, such as cod liver oil and eggs.
This is your brain on pharma
Everything they say is a lie designed to fleece us or damage our health.
Never has. Never will. Another Big Pharma lie to make them rich. Millions upon millions of people are on statins because they have "high cholesterol" another CONDITION THAT HAS NO SYMPTOMS. Sound familiar?
According to Dr Gundry, cancers, heart disease and auto immune diseases barely existed before 1950. Thank the corupt FDA for poisoning us.
Evil world we live in. Why canât more people understand this?
High cholesterol doesn't come from food. You either have ot or you don't. It's all a pysop to push high carb processes diet.
They deplatformed Mercola for speaking out against the scamdemic
Score one for Gaston
My Uncle, Chris Mudd, proved this in his book published in 1990, Cholesterol and your Health: The Great American Ripoff. parts 1 & 2
Noice, lad! đ¸đ
Dietary cholesterol will not cause heart disease in an otherwise healthy person with good eating and exercise habits. We've known this scientifically for decades. I don't understand how this is still so misunderstood (or really, why this is stickied).
Fucking people drinking sugar/sodium/caffeine cocktails three times a day and avoiding egg yolks.
Because MOST people don't eat good food. Most people are NOT healthy.
Years AGO I went to the doctor for bloodwork. Carnivore diet at the time. Perfect health, glucose, bmi etc. only thing was "high cholesterol". I told the doctor that 65% of my diet was fat and she said "maybe try 55%. I never changed a thing and she knew I was a lot healthier than she! Just got done eating six eggs in olive oil.
Do a test on the LDL to see what the breakdown of LDL is. There are different types. Also, an hsCRP test is pretty cheap and can give you an idea of inflammation levels. Most likely, if you're doing carnivore correctly it'll all check out.
There's probably a huge amount that think cholesterol in the arteries is the fat that solidifies after you cook ground beef
This is the sad part.
Insulin resistance. Period
Cholesterol is a symptom of inflammation and a very weak correlation to heart disease.
Get rid of the inflammation to prevent heart disease.
Depends on how you look at this statement. If you're saying colesterol that you consume doesn't cause heart disease you are absolutely correct. Eat as many eggs as you want. However the cholesterol that your body produces DOES cause heart disease. In other words don't be a fat fuck.
Cholesterol and your Health: The Great American Ripoff, pub 1990, Chris Mudd. We've known this for years and years. BTW, that's my Uncle Chris.
Food industry profits making Americans sick and passes them off to Big Pharma who makes profits making them well. It's a win/win for the Food and Drug Administration.
Big Pharma is NOT making people "well".
I read years ago that the new emerging theory was that cholesterol was found in damaged heart tissue because the body fills the damage with the cholesterol as a defense mechanism. Been years since I read it, so my details might be slightly off, but certainly makes about as much sense as the people that say eggs are killing you and here's a staten.
I think Linus Pauling said this.
No shit I've been saying this for years. It's beneficial actually