Peak Human - Unbiased Nutrition Info for Optimum Health, Fitness & Living

Welcome back ladies and gentlemen, boy and girls. Season 5 is here. I took a short break to collect some more interviews and put out a few episodes of the new SAPIEN podcast. You can check that out on youtube or any podcast app. It’s a more casual and conversational show we shoot on video and audio with Dr. Gary in our medical clinic Evolve Healthcare in Los Angeles. We’ve started to take on more patients to our weight loss, chronic disease management, and  SAPIEN lifestyle programs. You can find out more at http://Sapien.org/programs We offer one off consultations, physician supervised weight loss through insurance, and the 3 month Sapien program with one-on-one diet and lifestyle coaching. This is offered in the clinic in Los Angeles or remotely. Again that’s http://Sapien.org/programs This episode is jam packed with information so get ready to take some notes. Dr. Ben Bikman is a legend. He is a professor of pathophysiology and a biomedical scientist whose research focuses on the molecular mediators of obesity and its co-morbidities. Employing cell-autonomous to whole-body systems, his lab’s main efforts explore the intimate associations between the metabolic and immune systems. He also is a world class presenter and has some fantastic lectures on youtube. I highly recommend watching them and links will be included in the show notes. Dr. Bikman is really one of the foremost minds on human metabolism in the world. I’m honored to be able to speak with him and share this episode. I’ll quickly give a shout out to Kristi and the super comprehensive show notes she does. You can get access to them by supporting the show on Patreon at http://patreon.com/peakhuman Throwing a few bucks there allows me to keep doing this show and creating content of all kinds. If you can’t spare any cash, please give this podcast a review or even just tap the 1-5 star rating on the Apple Podcast app would be helpful. It bumps up the show in the results and gives it a bit more cred. Appreciate all the complimentary reviews so far. It helps keep me going! Also if you like meat and eat it to survive as a human being, why not get top-quality grass finished meat from http://NoseToTail.org This is my company so you will be supporting me and a Texas ranch. Our signature products are ground beef, pork, and buffalo with all the organs mixed in. You can get your liver, kidney, heart, and spleen without having to get out the meat grinder and while enjoying a very delicious burger. With a little seasoning it tastes beautiful. I think it’s the best way to get all those amazing nutrients. Our pork and chicken is actually extra special. We spend quite a bit more money giving them a proprietary high omega 3 feed that translates into super high omega 3 meat. The omega 6 to omega 3 ratio is insane - it’s less than 2 to 1. Compare it to conventional pork which is about 20:1 and conventional chicken about 24:1. This is much better for you than normal stuff obviously. Chicken and pork usually get a bad rap, and maybe that’s well-deserved for conventionally grown versions. This is a different ballgame here folks. If you want to mix it up from the wonderful staple that is red meat, this is where it’s at. So let’s get to this episode with Dr. Ben Bikman - we talk about brown fat vs. white fat, how this relates to the calorie in calorie out model of obesity, insulin, glucagon, and why protein doesn’t cause problems in a low glucose context, longevity, mTOR, body composition and gaining muscle, to name a few - he covers so many interesting and valuable things, I don’t want to hold it up any longer. Enjoy the show!   BUY THE MEAT NosetoTail.org Support me on Patreon! http://patreon.com/peakhuman Preorder the film here: http://indiegogo.com/projects/food-lies-post   SHOW NOTES Ben Bikman is a professor of pathophysiology and biomedical science at BYU in the physiology and developmental biology department and the class he teaches is pathophysiology His undergrad and MS was exercise physiology and he loved learning how the body adapts to exercise  He got into his current research interests by stumbling upon research on adipose tissue as an endocrine tissue that secretes anti-inflammatory and pro-inflammatory hormones Insulin resistance is at the root of many diseases Type-2 diabetes is at its core a disease of insulin resistance where there is too much insulin, the pancreas is working so hard to produce insulin but the body is not responding to it as well as it was before  Teaching pathophysiology exposed him to the link between insulin resistance to almost all chronic diseases and the more he covered more diseased states insulin resistance was always relevant Clinicians typically look at fixing individual problems with separate medications when we could just target the underlying issue Insulin resistance is a disease of too much insulin and part of the insulin resistance is caused by too much insulin it’s a vicious cycle  Too much of a stimulus, system will reduce sensitivity to this stimulus  If insulin resistance is relevant to every chronic disease you have to resolve the insulin resistance if one of the main causes of insulin resistance is hyperinsulinemia then the best way to reverse course is to reduce the insulin and low-carb is the easiest strategy  His concerns about vegan diets  What he tries to focus on is the common grounds, keto or low-carb, vegan, whatever diet you choose the thing in common needs to be avoiding processed foods, at the end of the day, the goal is to lower insulin  If a person is in ketosis, then you know their insulin is low, it’s a nice metric to know you are controlling insulin because you can’t make ketones if insulin high  Of the three macronutrients, carbohydrates have the greatest insulin spike and carbohydrates are the only non-essential macronutrient  Anyone attempting to control insulin should consider the insulin to glucagon ratio which Glucagon is one of the hormones that act in opposition to insulin, released in the alpha-cells of the pancreas One of insulin’s main actions is to lower blood glucose, if it is elevated to get glucose into our cells which is required to live Glucagon’s main job is to elevate blood glucose  In a fasted state you will have a low insulin to glucagon ratio, because glucagon triggers the mobilization of energy from stored energy [around 20:20] When we are eating a low-carb high-fat diet, this insulin to glucagon ratio will remain similar to that of fasting so that we can mobilize energy not store it On a low carb diet high fat diet, we are eating but we are mimicking the state of fasting Eating carbohydrates frequently throughout the day almost guarantees insulin will be elevated all day long  In a fasted state the insulin to glucagon ratio will be around 1, on a standard american diet that will go up to around 10 and a low carb high fat will go up to maybe 2-3 A lot of people are scared to eat protein on a ketogenic diet and instead people eat a lot of pure but this is not found in nature Context matters, glucose interferes with the insulin response to protein  [around 29:45] You can not afford to spike insulin from protein in a low carb state because you will shut down glucogeonesis which makes glucose in the fasted state and you will go hypoglycemic  Protein on a high carb diet amplifies the insulin response to glucose  The main substrate for gluconeogensis is lactate not amino acids  Gluconeogenesis is demand driven  Ketones spare muscle break down by providing an alternative fuel source  Transitioning into ketosis you go through a brief phase of using amino acids from muscle for glucose but you transition out of that once you get into ketosis  The difference between fasting and starvation is breaking down muscle as last resort  The glycemic load of the carbohydrate in the diet matters for the insulin response  Dangers of low-protein “longevity diets”  We know in experimental models one of the keys to longevity is to lower insulin  Promoting a high carb diet for longevity isn’t logical because carbohydrates have the biggest insulin response  [around 40:20] Insulin increases mTOR much greater than amino acids do so the argument to lower protein to lower mTOR for longevity by replacing protein with carbohydrates is not achieving this Soy is a complete protein however a normal response to exercise in both females and males is to transiently increase androgens (e.g. testosterone) and animal proteins don’t change this response but when a man takes soy, it abolishes this androgen spike from exercise (studies haven’t been done in women)  Pea protein is about half as absorbable to animal proteins  You do not need carbohydrates for the insulin spike to build muscle  The difference between lean gains vs bulking and cutting  In order to make ketones you need fat to enter mitochondria via carnitine Carnitine is the essential transporter for fatty acids  If you are focusing on protein, fat, and carnitine in order to maintain a good insulin to glucagon ratio, there is nothing better than a piece of red meat Insulin slows metabolic rate and ketones accelerate metabolic rate  Brown fat is enriched in mitochondria and is enriched with mitochondria in contrast to white fat and these mitochondria behave differently  Mitochondrial metabolism is “uncoupled” in brown fat and “coupled” in white fat Ketosis helps “waste” energy so to speak  Ketones help turn white fat cells to brown fat cells  Insulin turns off mitochondrial uncoupling Hormones dictate what the body does with food consumed to mobilize or store  Ideas behind personal fat threshold and carbohydrate-insulin theory of obesity  Inflammation and fat create a perfect storm for creating insulin resistance throughout the body  The personal fat threshold explains why slim people can be insulin resistant and overweight individuals can be metabolically healthy  Fat storage can differ among different ethnicities  You can eat a high carb diet and not gain weight and lose weight if you are eating whole food carb sources  Lab grown meats are not natural and require a ridiculous amount of antibiotics to grow in the lab His lab website https://bikmanlab.byu.edu Twitter: https://twitter.com/BenBikmanPhD   BUY THE MEAT NosetoTail.org Support me on Patreon! http://patreon.com/peakhuman Preorder the film here: http://indiegogo.com/projects/food-lies-post   Film site: http://FoodLies.org YouTube: https://www.youtube.com/c/FoodLies Sapien Movement: http://SapienMovement.com   Follow along: http://twitter.com/FoodLiesOrg http://instagram.com/food.lies http://facebook.com/FoodLiesOrg   Theme music by https://kylewardmusic.com/

Nina Teicholz, an adjunct professor at NYU, discusses the benefits of a sapient diet and challenges current dietary guidelines. She explores the origins and consequences of limiting saturated fat and cholesterol, highlights the importance of cholesterol, and addresses the lack of discussion on contradictory nutrition information in the media. Teicholz also discusses the influence of the food industry and the power of films and stories in educating people about nutrition.

Hey everyone out there in podcast land, we’re back for another great episode. I had the pleasure of speaking with Dr. Anthony Jay this week. He’s probably best known for his book Estrogeneration where he explores how all the nasty xenoestrogens creep into our body through plastics, food like soy, personal care products, sunscreen, the water, etc. This is important stuff because you may think it doesn’t affect you, but it does, and you just don’t realize it. You don’t have to go crazy over this stuff, but it’s best to minimize your exposure. What was really cool for me is that I got to talk to him before and after the show and realized what a great wealth of knowledge he has on so many subjects - which is also very apparent throughout the episode. We could have talked all day, but we cut ourselves off at 2 solid hours of hot nutrition talk. Dr. Jay earned his Ph.D. in Biochemistry from Boston University School of Medicine, researching fats, hormones, and cholesterol. He’s currently at the Mayo Clinic in Rochester, Minnesota researching stem cells, epigenetics, and infrared light. He also does DNA consulting which I’m going to do with him in the near future. So now for a huge announcement - the SAPIEN show is finally here! I haven’t mentioned it much, but it’s been in the works for a while. It’s recorded on video and audio at SAPIEN headquarters at Evolve Healthcare in Woodland Hills, California with in-person guests.  My co-host is the one and only Dr. Gary Shlifer who was a recent Peak Human guest. By far the most positive feedback of any episode. Go back and listen if you’d like (it’s episode 48) or just jump in and start with the Sapien podcast that is launching today!  So I’d suggest pausing this episode and subscribing now before you forget. Go ahead, I’ll wait. Just look up Sapien in any podcast app or on youtube. The podcast version has higher quality audio and the youtube version has our smiling faces! We already have a bunch of great episodes in the bag, including one where Dr. Paul Saladino and Dr. Gary get in a small war. It got awkward after that one. My other co-host is Yaniv Fituci, the producer of Food Lies and co-founder of http://Attack.Media He produces shows for Disney, Sony, Nintendo and all that other Hollywood stuff. He’ll be coming in and out and bringing his awesome perspective into the mix. So I’ll keep it quick this week on how to support this show, myself, and all things Sapien. My main venture is the sapien organization which can be found at http://sapien.org which includes the Food Lies film, Nose to Tail grass finished meat, this podcast, and even the long term vision of changing the way we farm with the Sapien Movement. You can find out more about the Sapien Diet there which people have been asking about. I posted my before and after picture on instagram, facebook, and twitter to show what happens when you eat densely and move intensely and live a Sapien Lifestyle, which is how us modern homo sapiens in 2019 should be living. I swear it’s the easiest thing to do once you understand what to do and why you’re doing it. I eat the most delicious meals I can imagine until I’m full, never worry about calories or macros, then go work out for 17 minutes most weekdays… and this helped me transform my body and my life. So start eating densely with all the grass finished meat on http://NoseToTail.org support this podcast so I can keep doing it at http://patreon.com/peakhuman preorder the film so we can finish it - the more funds we have, the sooner it will come out. You can click through to the Indiegogo at http://FoodLies.org and subscribe to the new Sapien show on any podcast app and the Food Lies YouTube channel. Without further ado, please welcome the superb Dr. Anthony Jay.   BUY THE MEAT NosetoTail.org Support me on Patreon! http://patreon.com/peakhuman Preorder the film here: http://indiegogo.com/projects/food-lies-post   SHOW NOTES Dr. Anthony Jay is currently a researcher at the esteemed Mayo Clinic He received his Phd at Boston University School of Medical in Biochemistry Anthony’s definition of cholesterol and why it is absolutely essential  Why dietary cholesterol does not directly affect your blood cholesterol in a harmful way How harmful exposure from estrogen is all around you whether it be everyday use products, your environment, diet or water supply  Fake estrogen (man-made chemicals) are harming you in products you would never expect  Why scientists, researchers, and governmental standards tend to ignore the negative effects of these everyday products and how they manage to stay on shelves Explanation of how the problem lies with the slow buildup of these artificial estrogens in the body long term  How artificial estrogens alter sex hormones and can lead to male feminization How Epigenetics work and instances it has been shown in history You can read more about one of the first instances of Epigenetics here: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2579375/ How methylation changes creates physical marks on DNA which lead to increases in DNA mutations and epigenetic alterations  How Atrazine, a widely used herbicide in North American agriculture (but illegal in Europe) is harming current and future generations  How estrogen directly influences PPAR-gamma (Peroxisome Proliferator-Activated Receptor Gamma) to store more fat  How estrogen affects SHBG (Sex Hormone Binding Globulin) and leads to lower testosterone  Why 4-Methylbenzylidene-camphor is being outlawed in Hawaii, Australis, New Zealand, Philippines, and the Caribbeans How xenoestrogen compounds are even being found in polar bears in northern Alaska  Why Dr. Anthony Jay stopped using sea salt due to microplastics  How a pristine mountain lake in Switzerland with little to no human contact had its male fish somehow becoming female Atrazine in even relatively low doses compared to US agriculture can still lead to male frogs to become female   How religious dogmatism in scientific community leads to little or no discourse about these types of issues  What Dr. Anthony Jay’s power rankings of dangerous xenoestrogens are Check out what everyday products he uses and feels safe about at: AJconsultingcompany.com/whatiuse   Learning about your genetic predispositions and how to cater your diet, supplements, and lifestyle to best fit your genetics is an effective way to live a healthier, longer life  How ancestry.com analyzes your genetics and allows you to get it looked at by professionals such as Dr. Anthony Jay to customize your own diet and supplementation Iodine and Vitamin D are essential The importance of cycling in and out of ketosis and being able to get fat adapted/metabolic flexibility  Reasoning behind intermittent fasting Developing a foundation of strength - the big 6: squat, deadlift, bench, row, pull-down, overhead press Why there is no such thing as a perfect diet for everybody How to optimize sleep and why it's important  What flavonoids are and why he suggests them for most people How you can optimize your testosterone  Heavy metal exposure can lead to testosterone to drop  How having too much of essential micronutrients can drop testosterone Why you should avoid BPA, BPS, BPF and phthalates If you want to learn more go check out his book “Estrogeneration: How Estrogenics are Making You Fat, Sick and Infertile” Find him at http://ajconsultingcompany.com   BUY THE MEAT NosetoTail.org Support me on Patreon! http://patreon.com/peakhuman Preorder the film here: http://indiegogo.com/projects/food-lies-post   Film site: http://FoodLies.org YouTube: https://www.youtube.com/c/FoodLies Sapien Movement: http://SapienMovement.com   Follow along: http://twitter.com/FoodLiesOrg http://instagram.com/food.lies http://facebook.com/FoodLiesOrg   Theme music by https://kylewardmusic.com/    

Alright everyone, we’re back, Brian Sanders here with another episode of Peak Human where I talk to the leading experts around the world about health, nutrition, exercise, and how to live a long and healthy life. I’m a bit behind this week due to the holiday and filming a couple more awesome interviews for the Food Lies documentary. Every time I think we’re done, I get a new opportunity to talk to an amazing expert. Yesterday we filmed with Professor Craig Stanford a USC anthropologist and world-renowned authority on primates who walked us through how savage our chimp ancestors were and still are. It’s no vegan utopia out there with them quietly munching on leaves and twigs. They hunt monkeys and rip them apart and eat them with their bare hands. He also explained the changes our bodies, brains, and digestive systems went through as we began eating more and more nutrient dense animal foods and became human. Then today we hit my alma mater UCLA completing the cross-town rivalry professor square-off and talked to Dr. Aaron Blaisdell. He’s a powerful force in the ancestral health space and actually co-founded the Ancestral Health Society which puts on the Ancestral Health Symposium each year. They bridge the gap between the science and researchers in academia with the rest of the world. They’re basically undoing all the weak correlations and bad epidemiology that’s been done in the last 60 years that gave red meat and saturated fat a bad name using actual hard science. It’s a little sad that we need this group of “crazy rebels” to show us simple facts of human evolution and animal foods being the foundation of how we became human and continue to be the foundation of health. So check them out and support the Food Lies film at http://FoodLies.org We’re on Indiegogo and you can help us finish the film by clicking through - one more time FoodLies.org - and pre-ordering a copy. It’s seriously the only way we can fight this battle - which is crazy that it is turning into an actual battle for our right to eat the healthiest foods on the planet. Speaking of eating animal foods, Nose to tail is going strong and it’s hard to keep all the meat in stock. By the time you’re hearing this we should be back with some of our signature products such as the primal ground beef with liver, heart, kidney, and spleen mixed in. We’ve got a ton of nose to tail cuts of beef, buffalo, lamb, pork, and chicken as well on http://NoseToTail.org Quick thank you to supporters on Patreon - help the tribe survive with a few dollars there and help us continue to stay afloat. Get the extended show notes and Slack invite link on http://patreon.com/peakhuman So onto the guest this week, Chris Masterjohn, PhD. If you haven't heard of him, you should have because he’s a force of nature when it comes to nutritional research. He’s got a PhD in nutritional sciences and knows more than just about anyone concerning how fat, carbs, protein, vitamins, and minerals work in our body. He’s publishing papers, putting out tons of great content on his site and youtube, has a masterclass series, and is a great guy for putting up with all my questions. I hope he wasn’t put off by this interview that I pushed to the very last minute before his next meeting. I wanted to bring up a lot of points that went against the standard nutritional narrative. I think a strict carnivore diet (or victus I should say - which is a better word than diet that I think we should be using) is super interesting and wanted to see what he thought about it. It gets technical in the beginning, but hold on and wait for the end, because that’s when it really gets good. So here’s the interview, I hope you enjoy it.   BUY THE MEAT NosetoTail.org Support me on Patreon! http://patreon.com/peakhuman Preorder the film here: http://indiegogo.com/projects/food-lies-post   SHOW NOTES Chris Masterjohn has his PhD in Nutritional Sciences  He runs his own online blog and programs at https://chrismasterjohnphd.com Chris’ definition of nutrient density and selecting nutrient dense foods  The importance of nutrient balance when considering nutrient density  Why looking at nutrients per calorie isn’t that useful, for example if you compared protein per calorie for broccoli it would be very high but no one is going to eat that amount of calories of broccoli to ever reach a sufficient amount of protein  He has a 5 tier ranking system that helps you figure out which foods help you hit your nutrient targets for the day and which don’t  You can either choose to eat foods super dense in nutrients or you can choose to eat a lot of different foods that are moderately dense in nutrients Why he is strongly against Joel Fuhrman’s nutrient density score You want to consume all the essential nutrients well over the point of being deficient without being near the point of having too much  Reaching riboflavin toxicity is unheard of  The role of vitamin D in preventing leaching calcium from your bones  The interactions of vitamin D with vitamin K and vitamin A in preventing calcification in soft-tissues (ie. anything but bones and teeth) If you don’t balance vitamin D with vitamins A and K you may be at risk for soft-tissue calcification (e.g. kidney stones) and this is a danger of having too much vitamin D You can read about is theory here: https://www.westonaprice.org/health-topics/abcs-of-nutrition/from-seafood-to-sunshine-a-new-understanding-of-vitamin-d-safety/ Animal foods with vitamins A and K: 4-8oz of liver per week, cod liver oil, egg yolks, full-fat dairy products (you won’t get enough vitamin A and K with dairy and egg yolks alone) Plant foods with vitamin A: red/orange/yellow/green vegetables have vitamin A in the form of carotenoids that needs to be converted into the form in animal foods which is retinol, these are good sources of vitamin A but many people have poor conversion rates, there are also other factors that can interfere with the conversion  Two main forms of vitamin K: K1 (in plants - fermented foods like sauerkraut or natto) and K2 (in animals - fermented dairy (cheese, yogurt), liver, egg yolks, meat, etc.)  Non-fermented animal foods have MK4 that appears to have unique and essential roles in humans Most people are bad at converting vitamin K to MK4 therefore it’s a good insurance policy to get vitamin K from animal foods The dropout rate of vegans is very high  Carnivore shares a lot in common with veganism by cutting out a whole group of foods and the risks are the same because you are cutting out certain nutrient profiles  You are vulnerable to getting too much of something on the carnivore diet Why eating too much protein could be bad  Carnivores are also vulnerable to not getting enough manganese and vitamin C  There’s no longitudinal data on carnivore diets and the life-long effects and there is no human population that traditionally eats a carnivore diets  Weston Price looked for vegans and only found cannibals: https://www.westonaprice.org/weston-price-looked-for-vegans-but-found-only-cannibals/ All traditional diets emphasize animal products for health but they also all eat plants Even at the extremes of the arctic where plants barely grow, they try very hard to get plants Theoretically, if you insist on being carnivore then the best way to avoid nutrient deficiencies you would need to eat nose to tail, there are no nutrients you can’t get  What is in an animal’s tissues is a snapshot of what that animal needed in that tissue at the time it died Eating nose to tail and shellfish (especially mussels for manganese) and eating fish is probably going to prevent you from nutrient deficiencies if carnivore Risk of not getting enough vitamin C  Solutions to acid-base issues on carnivore There are no populations that were chronically keto  If you look at the anthropological spread of traditional diets across the globe correlates strongly with latitude, the maximum plant consumption is at the equator and the further you go from the equator the more animal products are consumed  Plant foods availability goes down and down as you move from the equator and Chris believes this is the main thing that has driven more animal foods in the diet  Even when plant foods are maximally abundant, no one has chosen to eat all plants  Calorie availability was probably the driver of food choices  Canadian Natives prevented scurvy by eating the adrenal glands of moose All cultures were either seeking plant foods or obscure parts of the animal that were more nutrient dense that you could usually get from plants like vitamin C  The default for humans is neither vegan or carnivore  We have protein needs and you can choose carbs and fats in a way that provides micronutrients, fits your lifestyle, and in a way you won’t overeat The physiological requirements for glucose are only low if you are keto-adapted Chris does not believe you need less vitamin C if you aren’t eating carbohydrates (i.e. the theory that glucose and vitamin C compete for the same transporter)  Carbs are generally going to improve vitamin C recycling  Plant polyphenols are toxins that we have co-evolved throughout animal evolution and we are adapted to them and learned how to exploit them to increase our defences without allowing them to cause toxicity - it increases our defences enough to make it a net positive Anything that’s hormetic is only hormetic in the hormetic range and then it’s toxic  People that react to plants and go carnivore probably have genetic problems with their defense mechanisms For most of us, plants and vegetables are hormetic  We know mechanistically what molecules in plants do and how they benefit us Chris' site http://chrismasterjohnphd.com   BUY THE MEAT NosetoTail.org Support me on Patreon! http://patreon.com/peakhuman Preorder the film here: http://indiegogo.com/projects/food-lies-post   Film site: http://FoodLies.org YouTube: https://www.youtube.com/c/FoodLies Sapien Movement: http://SapienMovement.com   Follow along: http://twitter.com/FoodLiesOrg http://instagram.com/food.lies http://facebook.com/FoodLiesOrg   Theme music by https://kylewardmusic.com/

Hey hey, what’s going on healthy friends? Is everyone eating densely and moving intensely? People have been saying I should make shirts or stickers for that phrase. Anyone want to help design that? I want it to look really cool. Also for new people, or anyone really, I should quickly spell out what eating densely and moving intensely is. A nutrient dense diet with a full array of bioavailable nutrients and the least processing, sugar, and other antinutrients is what I’ve been exploring for the past 5 years and more intensely for the last 2. I’ve landed on the sapien diet which is really a framework that many good dietary strategies fit into. Go to sapien.org/diet to learn more. Moving instesley just means resistance training and high intensity stuff like sprinting. There’s nothing wrong with long cardio workouts if you enjoy them, I just don’t think they're that efficient timewise or for weight loss. Start back at episode one of this podcast if you haven't caught them all - you’ll be glad you did. So hard cut transition to today’s episode with Dr. Sara Place. She works in sustainable beef production research at National Cattlemen’s Beef Association. She did her PhD under Dr. Frank Mitloehner at UC Davis who’s awesome and was a guest on a very popular episode a few weeks back. She’ll also be presenting tons of information that goes counter to all the vegan propaganda you hear thrown around in mainstream media or the social media world. She works daily to improve the environmental impact of raising cattle. Beef producers also want to do this because they care for the environment just as much if not more than a vegan activist. It’s their livelihood. They care for animals, care for the land, and care about being efficient for the future of these as well as actually trying to make a few dollars off this challenging enterprise. Contrary to popular belief the meat industry gets zero subsidies from the government. Sara was kind enough to spend almost  2 hours answering all my questions, partly to help prepare me for the presentation I'm giving at the big food industry conference in Chicago at the end of September and the friendly debate with the vegan activist lady after. This really helped and I hope it will help you get the other side of these arguments you never get otherwise. Other updates and thinly veiled promotions include us compiling and editing all our footage for Food Lies. We’re really on a roll here and have some great graphics coming together. You can help fund these on Indiegogo by clicking through http://FoodLies.org My favorite thing I ate last week was definitely the NoseToTail.org lamb. I slow cooked some overnight with onions, rosemary, and garlic. Also the ground lamb with a bit of greek seasoning is one of the best things ever. Always sad when that runs out. Get a box delivered to you at NoseToTail.org and add on some marrow bones or cod liver - get some extra nutrition in the mix. Also want to say thank you to Kristi for helping me daily. She also puts together the extended show notes for this podcast for supporters on Patreon at http://Patreon.com/peakhuman Throwing a few bucks a month helps support all this work. I’ll say it again - I really appreciate this community and couldn't do it without you guys! Much love! Alright so that’s it! Enjoy this episode with Dr. Sara Place and support your local farmers and ranchers!   BUY THE MEAT NosetoTail.org Support me on Patreon! http://patreon.com/peakhuman Preorder the film here: http://indiegogo.com/projects/food-lies-post   SHOW NOTES Sara Place received her PhD from UC Davis working under Dr. Frank Mitloehner studying animal agriculture  She currently works in sustainable beef production research at National Cattlemen’s Beef Association This association serves as a contractor to the Beef Checkoff Program which is a program that beef farmers and ranchers fund for research and promotion as it relates to beef in the US and part of that is sustainability which is what she manages www.beefitswhatsfordinner.com/ Her research at UC Davis was measuring methane emission directly from cattle People think the beef industry is an evil empire, but there are people trying to improve the impact  [5:30] Its harder to find something more important than how are we going to nourish ourselves for the next few decades [6:30] only around 10% of cattle’s diet is edible to humans  Beef production in the US is based on grazing, forage of whole plants, and most are finished on grain  People assume cows spend their whole life in a feedlot but this is not the case [8:44] Most of the animals are primarily eating forage, almost all feed resources going into producing beef is mostly forage the stuff humans can’t eat  CO2 out of the air, is transformed through photosynthesis, carbon is captured in plants, and if we ate them we wouldn’t be able to access the energy, but ruminants can and they turn it into food, it’s a symbiotic relationship Beef production is not inefficient Feed for beef is not in competition with the human food supply  If we were to compare cattle, to pigs, to chicken, it would look like cows would look like they need a lot more feed resources but if we look at human edible feed inputs, cattle are consuming less than chicken and pigs or at least equivalent  Chickens and pigs are monogastric, they have to eat more energy dense feed and higher quality protein source  Ruminants can consume forage resources and have a symbiotic relationship with the microbes in their gut that ferment the material and convert it into something that the animal can absorb and metabolize This also plays into the feed efficiency when we look at what are human edible protein inputs going into the system vs outputs, this is where ruminants shine and are much more efficient than pigs or chickens, ruminants are the best from this standpoint  About 10% for US average of grain going to cattle but another 7-8% is from byproduct feed that humans can’t consume  [15:47] Cattles take this waste product and upcycle into something of worth  The plant based vs animal based foods dichotomy is false because it doesn’t take into consideration how agriculture works Plant and animal agriculture is integrated  Plant-based companies are indirectly supporting animal agriculture There are farms that integrate animal and plant agriculture together (for example, 1 acre of land producing corn and also supporting cattle for part of the year) A lot of corn is grown to make ethanol and then cows can eat the byproducts of this  Crops today are far more efficient (higher yield for less space) 38% of all domestic corn use in the US goes towards corn ethanol production for fuel and the same amount goes to all livestock, beef cattle is around 10% of this Cattle accounts for about 8 million acres of corn, that’s about 2% of US cropland acres [24:43] We generate more human protein by taking that corn and running it through cattle to generate beef than consuming that corn directly  If we look at the whole US cattle system we generate two times more high quality protein than goes into the cattle themselves  We have to ask the question “What’s the alternative?” Soy as an alternative protein source wouldn’t produce more protein per acre than cattle [28:55] These discussions are too far from reality because we have to consider what the actual alternative would be, and where corn is grown, a common alternative would be in fact a corn-soy rotation this is reality we’re not going to start growing quinoa or something similar If we remove the cattle industry we lose grasslands and these grasslands play a crucial role in the environment and in ecosystems  [31:14] We could have a much smaller land footprint by producing a certain crop but we are degrading the soil over time so it’s not a durable or resilient system, so is that better?  We’ve lost the connection between the reality of the human animal bond and just the fact that human beings are part of the cycle You can visit beefitswhatsfordinner.com to see 360 degree videos of feedlots  Feedlot operators are proud of what they do, and the perception that its evil crushes them  Feedlot practices are a lot better than what is represented online  There are PhD researchers who formulate the diets of these animals to make it as efficient as possible it’s much more precise than human nutrition  The reality is that the resources in North America are lots of forage as well as all this byproduct from processing grain crops and so feeding it to animals makes sense The majority of people live in cities and suburban areas so efficient food production is needed to feed everyone We have gotten more efficient, the number of cattle in a herd today is the same size as it was in 1953 but we produce far more beef and milk with these cattle It is not perfect but we are doing the best we can  Cattle and livestock are more than just food, they are a source of livelihood for people, they cycle nutrients, they provide all sorts of byproducts, we even use cow material in medicine (heart valve replacements) The life cycle assessments are calculated inappropriately  [46:45] Eliminating livestock in the US wouldn’t solve anything We are avoiding micronutrient deficiencies when we eat animal-sourced foods  82% of the cattle’s feed comes from grass and forage, 7% from by products and 11% from grains  The best source is USDA to find out % use for each US commodity Most of the beef raised in the US are family-run operations, even the feedlots If you want to consume grass-fed beef that’s awesome, but there isn’t substantial evidence to say that grain-fed isn’t healthy When animals go to a packing plant, they are screened for antibiotics and hormones so there is no contamination in the human food supply  Dairy is very highly regulated and is tested rigorously for antibiotics In the US we have a very safe food supply  The FDA came out with a regulatory directive over two years ago that you cannot feed antibiotics to livestock for growth promotion but you can for disease prevention They give antibiotic doses based on body weight, it is very precise, and they make sure to give a withdrawal period before going for slaughter where for human medicine the doctor will prescribe antibiotics in dosing that is the same for someone that weighs a lot more than you  Fossil fuels are a lot worse than the methane produced from cattle On the GHG issue, remember that according to the EPA cattle contribute only 2% of GHG emissions most coming from methane Cattle numbers are stable in the US for the last decade or so but methane is increasing so we can’t point our fingers at cattle If we put all our hopes to fix climate change by eating our way out of it, unfortunately all our hopes will be lost  If we look at the potential impact of climate change, we do not want to pigeon ourselves into a less diverse agricultural system The government does not directly subsidize beef production in the US it is 100% funded by the farmers and ranchers There is a small group of researchers that kind of just cite each other to create consensus but there is a large amount of data showing the benefit of animal based foods, there is no consensus Beef consumption in the US is going down  All of the food security challenges are happening in developing countries and we should be helping them out to improve  A lot of this privileged conversation is coming from the US and Europe and doesn’t take into consideration the other growing countries  There are so many people depending on animals for livelihood, food, power, etc.  If we want to make a big difference in climate change, changing your diet is not the way to do it  Fake meats and lab-grown meat is not the solution  We already have solar powered plant-based meat, it’s called beef. Videos of feed lots https://www.beefitswhatsfordinner.com/raising-beef/360-videos   BUY THE MEAT NosetoTail.org Support me on Patreon! http://patreon.com/peakhuman Preorder the film here: http://indiegogo.com/projects/food-lies-post   Film site: http://FoodLies.org YouTube: https://www.youtube.com/c/FoodLies Sapien Movement: http://SapienMovement.com   Follow along: http://twitter.com/FoodLiesOrg http://instagram.com/food.lies http://facebook.com/FoodLiesOrg   Theme music by https://kylewardmusic.com/

Alright, we’re back! We got Dr. Zsofia Clemens from Paleomedicina in Hungary. They’re doing groundbreaking stuff over there curing all types of diseases mainstream medicine believes are incurable. And you know what - they use zero medications. Their whole thing is removing patient’s medications one by one. They’ve published a bunch of studies you can link to from their site. Dr. Zsofia is a neurobiologist and clinical researcher specialized in nutrition, nutritional therapy and brain research. Previously she’s been affiliated with the National Institute of Clinical Neuroscience, Budapest and the Neurological Department, University of Pécs, Hungary and have been involved in research related to epilepsy and sleep, electroencephalography, vitamin D and brain MRI. They take a pretty radical approach. It makes sense to me though. If I ever had one of these diseases I’d follow their program as well. Take a listen. Some of it may be a bit controversial. Let me know what you think on the old Instagram machine. I’ll give a quick nod to the things that make this show possible. First and foremost is http://NoseToTail.org where you can get sustainably raised grass finished beef, buffalo, lamb, and high omega 3 pork, and chicken shipped to your door. This is my company so you’re supporting me by ordering and a Texas ranch. My favorite thing this week is definitely the Omega 3 primal pork breakfast sausage. It’s seasoned so perfectly and you don’t even taste all the great pastured liver, kidney, heart, and spleen mixed in giving it all the great nutrition. I posted a stack of these patties I cooked up with some pastured eggs and cheese online the other day to make people jealous. I’m telling you it was something special. Maybe it’s all in my head. Maybe it’s that I know how nutritious it is as I eat each delicious bite. Who knows. Last couple things - we have the Food Lies film on Indiegogo with a bunch of perks. We still need to fund all the awesome graphics we have planned for the film. This will be important to get across all the info. It’s a lot, but it’s so important to spread this message in a way people can understand. So much of the world doesn't know about this information. If you’re listening, you probably do know it. But just think how long it took you to figure it all out. I’m here trying to get every single bit possible across in 95 minutes. It’s not easy.  You can preorder the film on Indiegogo or click through from http://FoodLies.org and you can also help the cause by supporting me on Patreon at http://Patreon.com/peakhuman Kristi has been adding to the extended show notes for supporters there. And that’s it. Thanks everyone! Really appreciate it. Now let’s hear from Dr. Zsofia Clemens   BUY THE MEAT NosetoTail.org Support me on Patreon! http://patreon.com/peakhuman Preorder the film here: http://indiegogo.com/projects/food-lies-post     SHOW NOTES   Dr. Zsofia Clemens is a neurobiologist, brain researchers, and head of the institute run in Hungary called Paleomedicina also known as ICMNI (International Center for Medical Nutritional Intervention) Their clinic treats patients with various autoimmune diseases, different cancers, and neurological disorders  They work with the patients and implement their diet which they refer to as the paleolithic ketogenic diet (PKD)  They don’t use any medications in their clinic  The clinic was established in 2011 and they have had amazing success with treating patients Crohn’s disease cannot be managed by medications, and 100% of their patients are cured by the PKD  The diet was originally developed by Csaba Toth  The PKD is 100% animal based and includes meat, fat, and organs  The ratio of fat to protein is 2:1 (82% fat and 18% protein) which differs largely from most carnivore diets which are much higher in protein and lower in fat  Red meat is very important  In the US and UK the quality of pork is usually very low and not recommended  Intestinal permeability is associated with all autoimmune disease and cancers The diet works by normalizing the gut permeability  Zsofia doesn’t believe genetics play a significant role in disease and that it is all related to diet  The survival rates with chemotherapy are extremely low and patients lose all quality of life  Their clinic has treated various patients with Glioblastoma (GBM), one of the most aggressive types of cancer, who have become progression free  The standard of care for GBM may go against the effectiveness of the PKD  Patients that adhere to the diet correctly always do well The classical ketogenic diet (CKD) is not enough in most cases for treating cancer and once they shift to PKD they see results  There are side effects to the CKD: delayed growth in children, respiratory problems, kidney stones, vitamin and mineral deficiencies and pneumonia related deaths  CKD does not normalize intestinal permeability Problems with dairy include iron deficiency, lactose intolerance, causing leaky gut and inducing intestinal permeability  Milk proteins are associated with diabetes, multiple sclerosis, cancer, and more   Milk only came into the human diet when we started domesticated animals, it is not part of the hunter gatherer diet  The role of the intestinal line and how gut permeability leads to disease  When the gut is permeable, proteins get into circulation and trigger autoimmunity  Milk proteins that get into circulation can attach to pancreatic beta cells and trigger an immune response that destroys these cells and can cause type-1 diabetes  Gluten also triggers autoimmunity but attaches to joints and cartilage  The importance of organ meats to avoid mineral and vitamin deficiencies  The most nutritious organs: liver, heart, brain, kidney The higher the metabolic rate of the organ, the more vitamin C it will have  They can tell if their patients are eating organ meats or not by their bloodwork  All vitamins and minerals that humans need are found in animal foods  Taking supplements can interfere with the effectiveness of the diet  In the context of the PKD, nutrient requirements are lower because there is less interfering with their absorptions and bioavailability  Adherence is the number one issue with patients  They have documented cases where they have put type-1 diabetes into remission and off insulin with a PKD  Majority of epileptic patients become seizure free  Brain cancer patients also become seizure free  They don’t recommend fasting to avoid nutrient depletion  The protein requirements of PKD are low compared to general protein recommendations because excess protein overloads the systems in the body that have to get rid of it  Too much protein can turn to glucose  Athletes should increase food intake but keep the same ratio of fat to protein  The claims about needing carbohydrates for functioning thyroid are not true  Children do not need carbohydrates during growth, if you feed a child PKD they may not be as tall but this is what their normal height should actually be  Crohn’s, IBS, colitis, and other bowel conditions are what they have the most success with  You can find Zsofia Clemens at: https://www.paleomedicina.com/en https://c.nutriintervention.com/order https://twitter.com/clemenszsofia https://www.instagram.com/zsofiaclemens/     BUY THE MEAT NosetoTail.org Support me on Patreon! http://patreon.com/peakhuman Preorder the film here: http://indiegogo.com/projects/food-lies-post   Film site: http://FoodLies.org YouTube: https://www.youtube.com/c/FoodLies Sapien Movement: http://SapienMovement.com   Follow along: http://twitter.com/FoodLiesOrg http://instagram.com/food.lies http://facebook.com/FoodLiesOrg   Theme music by https://kylewardmusic.com/

We got Vinnie Tortorich in the house for some not nutrition talk, his film FAT, my film Food Lies, and the crazy world that is our little health space we occupy. We actually almost made Food Lies together before we realized it would be better to each make out own film.  Happy listening! Find Vinnie at http://vinnietortorich.com And on Twitter at https://twitter.com/VinnieTortorich   BUY THE MEAT NosetoTail.org Support me on Patreon! http://patreon.com/peakhuman Preorder the film here: http://indiegogo.com/projects/food-lies-post   Film site: http://FoodLies.org YouTube: https://www.youtube.com/c/FoodLies Sapien Movement: http://SapienMovement.com   Follow along: http://twitter.com/FoodLiesOrg http://instagram.com/food.lies http://facebook.com/FoodLiesOrg   Theme music by https://kylewardmusic.com/

Live, from the arctic circle, please welcome Fredrik Prost. This is such an interesting episode. One day I’m watching epic nature shows from NatGeo about a group of people subsisting in the freezing arctic tundra on nothing but reindeer and fish, the next day I’m talking to one of them. He originally contacted me to politely correct me on something I mentioned in a post on Instagram that I read in a study about his people. The study claimed that sometimes the reindeer were too lean for them to get enough fat to eat. That’s not the case he said. They boil the heads to get all that good fat from the brain, eat the bone marrow, and even eat the hooves. There’s always enough fat on an animal. We talked about this and so much more. He told me how his people are being affected by anti-meat activists. He told me about his parents early demise due to (in his mind and mine) the bread and sugar they began eating and going away from their native diet. He told me about their lost traditions and the ones they keep. He told me about the steady decline in lifespan and healthspan that drops markedly over each generation. This is one of those rare treats where we get a window into another world. I don’t know if any other one of his people have given a podcast interview and he told me he plans to not ever do one again. Please stay tuned for this one to the very end, it’s a good one...  But first, I want to have some real talk about my grass finished meat on http://nosetotail.org I know it’s a bit more expensive to eat grass finished, really well-raised meat. I’m having trouble affording it myself. I mean, I don’t even eat all my own product. Like I’ve said many times, there’s no money in well-raised meat. There’s just no profit margin. I should be just selling some keto snack bar or supplement and might be able to afford grass finished meat and ultra sustainable wild caught seafood for every single meal. This is just the price it takes to get animals from calves to slaughter to your door. If you go to costco and see frozen ground beef patties with a label saying grass fed for a couple more dollars than conventional beef, I’d be highly suspect. All cows are grass fed for much of their life so some of these labels can be very deceiving. If it sounds too good to be true, it probably is. Even when I go to my local farmers market where they drive the meat straight from their farm in a bunch of coolers, it still costs $20/lb at best for a ribeye. So anyway, support your local farmer. If you don’t know of any or prefer to just click a few buttons online you can support a small Texas ranch and myself by ordering from http://NoseToTail.org Thanks so much, I really appreciate all the people who have ordered so far. It’s a dream of mine to help supply good meat to people and support American ranchers. I’ll also thrown in the Food Lies film here, which is still available for preorder on Indiegogo. You can also support me on Patreon at http://patreon.com/peakhuman I’ve got some fun news - I’ve been asked to speak at a big food industry conference called Foodscape in Chicago at the end of September. I mention it in this episode. I’m going to do a presentation on why meat is a healthy part of our diet and actually beneficial for the environment. Then a vegan lady will giver her side, then we’ll have a friendly debate with a 3rd person who represents a vegan fake meat company. This is my dream come true! Most of the giant food companies will be there including Impossible Foods. I really hope to reach people in the audience and hopefully even in these big organizations and have them hear the other side. It will be interesting if they accept some of these counterarguments, or it is just about the money. Well that’s all folks, as the cartoons used to say, here’s Fredrik sharing his words of wisdom from the North.   BUY THE MEAT NosetoTail.org Support me on Patreon! http://patreon.com/peakhuman Preorder the film here: http://indiegogo.com/projects/food-lies-post   SHOW NOTES Fredrik Prost lives in the Arctic Circle in northern Sweden Where he lives is very remote, it’s 100 miles to the nearest town  Every summer he herds reindeers  It is a traditional way of living for the Saami to follow the reindeer  That’s all they eat for months at a time  Brian wrote a post about the Saami eating fish for fat because the reindeer was too lean but Fredrik reached out to correct him saying the reindeer are not too lean in fact it’s the fish are very lean  Reindeer in the end of September are very fat  In summer, they go out in the Tundra to follow the herds and mark the calves  One herd can take up to 24 hours and they eat dried meat and traditionally would live in teepees they carry with them His parents did it traditionally carrying the teepees around with them but now they stay in more of a camp Herding has changed with modernization and civilization  Environmentalists affected the use, trade, and sell of seal skin Herding starts around 6pm depending on how many herds there are and how far away they are and can take all night to funnel them into a pen By around 5-6am they will be calm and grazing on pasture in the large pen all day and they will start again the next day  Fredrik describes how they find and follow the herd  Herding goes on for about a month When he isn’t herding reindeer, Fredrik makes handicraft (knives, sculptures, cups, etc.) He always knew health is determined by food and lifestyle even when no one was talking about it  He tries to eat as traditionally as he can  Indigenous groups don’t experience these modern diseases  When indigenous populations start eating a westernized diet that’s when their health fails  His dad died at 96, and just two weeks before he was still able to ski 20km to go see a neighbor  “Live strong and healthy and drop dead”  Saami health is declining with each generation We are dying now younger and frail and weak vs dying strong at an older age His parents lost their health when they adopted the dietary recommendations like eating whole grains, no limits on sugar, low saturated fat, etc.  This generation was also the same generation that started losing their teeth   If your teeth are rotting it’s probably a good indication of the wrong diet  Both his parents died at a young age from dementia and heart disease  The older traditional people used to tell them that vegetables were bad and they would make them sick The Saami traditional diet is 90% meat but in the summer they eat berries and some fermented leaves The idea of carbohydrates in the summer to fatten up for winter  Learning from bears: bears will eat reindeer calves in the spring and will eat salmon in the summer, in the fall they will eat tons of berries to fatten up for hibernation, this is the same for humans  Saami people and genetics APOE4 is common among Saami people Saami people have a certain polymorphism in that helps them digest and take energy more effectively from animal foods (28% of Saami people have this compared to only 2.3 % in Chinese)  The Saami eat nose to tail The intestines are made into sausages, using the tougher meat on the animal They eat eggs from a special type of bird that lives in the lakes They eat a lot of fish and fish roe too  They eat berries in the summer until fall  Traditional story about the Saami people making a deal with the reindeer, promising them a quick and painless death in exchange for their meat and milk Animals in nature die horrible deaths from other animals Fredrik is trying to prevent the Saami organizations from partnering with EAT Lancet and promote plant-based diets  Gunhild Stordalen (from EAT Lancet) says she is an environmentalist but Saami are environmentalists by birth  The environment and preserving the land and animals  The “overkill” or “over hunted” hypothesis doesn’t make sense to Fredrik he has even done the calculations to show it is illogical  It’s not worth the time to forage and gather all these low-calorie foods when there are large animals around A good analogy is if you are going to eat the same amount of meat from birds than you could from one moose the amount of time that goes into getting the birds is enormous, it is so much more effective to go after the moose  There is a problem with the anti-meat activists, people don’t understand how this could affect the Saami people  It’s always the people in the city that are trying to “be better than nature”  It’s the people that are working with nature that should be making these policies  Reindeer and moose turn leaves and pine needles into meat… you can’t grow crops there Find Frendrik’s amazing knives and other work http://www.fredrikprost.com   BUY THE MEAT NosetoTail.org Support me on Patreon! http://patreon.com/peakhuman Preorder the film here: http://indiegogo.com/projects/food-lies-post   Film site: http://FoodLies.org YouTube: https://www.youtube.com/c/FoodLies Sapien Movement: http://SapienMovement.com   Follow along: http://twitter.com/FoodLiesOrg http://instagram.com/food.lies http://facebook.com/FoodLiesOrg   Theme music by https://kylewardmusic.com/

Are you guys ready for this? This episode is 7 months in the making and has a ton of interesting takeaways. We have ex-679 pound Jeff, a fruitarian college wrestler, and a woman who no joke looks like a completely different person. First, I want to talk about how I make all this content possible - support from people like you. I appreciate it so much and it’s the only way I can do this. I’m living off my savings as I try to make the Food Lies film a reality. In the meantime I’m putting out as much content as I can to get the information out there. I get messages daily from people whose lives are changing through this info, so that’s really keeping me going. You can also support me by going to http://patreon.com/peakhuman and contributing there. Members will get the extended show notes and an invite to the private Slack group. You can also preorder the film on http://Indiegogo.com/projects/food-lies-post through http://FoodLies.org - it’s still open and we still need your help. Lastly, you can check out http://NoseToTail.org where we have grass finished sustainably raised beef, buffalo, pork, lamb, and chicken for sale. We have all kinds of nose to tail products including ground beef with organ meats mixed in - which is so easy and nutrient dense, marrow bones, suet and coarse ground fat, all natural sausages, and all the normal cuts as well. It’s shipped each week to your door in a custom insulated box. Thank so much for ordering! Now more about this episode. Laura has tried every diet out there and has never found something sustainable. She lost half her body weight and looks great - people think her before and after photos are fake. Her story is inspiring and resonating with people - she went from 100 followers on Instagram when we first talked to just about 10,000 as of today! We recorded the first call in January and the 2nd call 6 months later in July. I’ll post before and after pictures of each of these guests on social media and on the podcast episode page at Peak-Human.com Next up is Jeff who lost 365 pounds by finally finding a carnivore diet. He tried every diet under the sun and nothing ever lasted. We had about 5 months in between calls as well. Last up is Mike who is a division 1 college wrestler in the middle of competing. He was convinced that a fruitarian diet was the way to go based on information he found online about our primate ancestors. Such a different story than I’ve ever heard told. Stick around for this one and hear how he changed his diet and changed his body composition and life. A quick announcement before we begin. I had some great talks with people at the Meat Up in San Diego, which was so much fun! It was packed and we even had Dr. Gary Fettke and his lovely wife Belinda in from Australia show up. They're the ones that tracked down the history of 7th day adventists and the anti-meat agenda - you can hear it on Peak Human episode 29. We also got some awesome interviews for the Food Lies film down there including the aforementioned Dr. Gary and Belinda, Nina Teicholz, Dr. Bret Scher, and Dr. Hassina Kajee. We’re finally done filming people! The countdown has begun for wrapping this up! Anyway, I also had some great talks with some developers at the Meat Up about the great need for the sapien technology we’re developing. I realized we need some help. Building tech is slow going and we’d love to build a team of like minded individuals to speed up the process and expand on the platform. Email me at brian@sapien.org if you’re interested in helping. So let’s get to it. I hope people like this new type of episode to change things up. I thought it was really interesting to hear these people’s stories so hopefully you find value in them as well. Here’s my first call with Laura Spath.   SHOW NOTES   Laura Spath She started by posting photos of her transformation on instagram which is how I found her  At her highest weight, she weighed 263lbs  She went low-carb/keto but still had cravings for other foods  Then she went carnivore and lost a total of 120lbs  When she was on keto should relied on low-carb sweeteners and packaged foods that never allowed her to get over her cravings  Carnivore was the first time she didn’t want to cheat  She has lost substantial amount of weight before but always ended up gaining back more, but with carnivore she has been consistent  She went vegan for a year, and was having a lot more health problems  She looks very healthy now, it’s helped her acne and body composition  She doesn’t see herself adding plant foods back into her diet because of how good she feels without them  Her husband has lost 110 pounds and reversed his diabetes and high blood pressure    Follow up with Laura Since they last talked she is the same weight, which is a huge win because she has never found a diet that was sustainable Maintaining weight loss is a lot harder than losing weight Her body composition is improving vs losing weight on the scale She uses short-term goals to stay on track  She fears not being able to moderate herself where a cheat meal turns into a week or month  Staying strict is easier than tempting herself with moderation She had one cheat day and she gave herself no option but to get back on track and dealt with cravings for the next 2 weeks of mental cravings and stress it wasn’t worth it  Restriction gives her freedom from having to ration  Find Laura http://instagram.com/lauraespath   Jeff  Went from weighing 679lbs to 343lbs  He got to his highest weight over the course of 30 years  He has tried every weight loss strategy and diet, he even has gastric bypass surgery  He has lost weight in the past but would always gain it back  He couldn’t continue to live as a prisoner to his body and knew he had to change The first big moment when he knew he needed to change was laying face down in the middle of the living room and couldn’t get up He now goes to the gym regularly  He started on a ketogenic diet and transitioned to a more carnivore diet and now follows a hyper-carnivore diet  He was doing ok with very-low carb/keto but when he started carnivore he dropped another 40-50 pounds in a very short period of time  The carnivore diet and his rapid weight loss triggered the formation of gallstones  The carnivore diet caused him to eat less and it was easy for him to intermittent fast  Fat shaming and loving yourself  No one is happy being fat  Love yourself enough to strive to be healthier  His biggest piece of advice: Do what works for you    Follow up with Jeff  Had a major sugar binge on his birthday and is experiencing a terrible time physically and mentally  Weight now is 314  Scale doesn’t move as much but body composition is improving  Still on a hyper-carnivore diet  Protein is what he prefers eating because it keeps him satiating  If he was eating carbs he would always be looking for what’s next to eat  Lean meat doesn’t satiating, he has realized that he needs fat to keep him full  His advice remains the same, find something that works for you that you can stick to  He has a skin reduction surgery in the future  Find Jeff http://twitter.com/fatboybeastmode   Mike  D1 wrestler at Rutgers University  Always had to go through periods of cutting weight so he was searching for a way to cut weight and still feel good  He started his “health” journey as a raw vegan after gaining a lot of weight after his season  He was following a very high-fruit diet  He wasn’t performing well and has aches and pains  He just started incorporating animal protein back into his diet  He lost muscle on a raw vegan diet  He felt like he always had to be eating on a raw vegan diet and that he was always bloated  Just 2 weeks of adding beef and eggs into his diet he could see more muscle definition He feels stronger now  Eating big salads ruined his performance because it was just so much food volume wise  As soon as he introduced eggs into his diet he had one of his best practices    Follow up with Mike  He is now on a high meat diet with a little bit of fruit and vegetables  He competed on a high meat diet and placed in the top 12 out of 140 participants  His body composition has changed completely and he is way stronger now  He is deadlifting 420 with a body weight of 165 He’s noticed huge improvements with his skin and doesn’t experience eczema flare ups that he used to on a raw vegan diet  His libido has done a complete 180 The raw vegan community convinces people that their health problems are normal and makes up justifications for them  He has a lot more energy now  He doesn’t have to eat as frequently throughout the day  He likes to know both sides of the argument (vegan and carnivore) but he is much more convinced now that we should be eating meat  Find Mike http://instagram.com/mike_vanbrill   BUY THE MEAT NosetoTail.org Support me on Patreon! http://patreon.com/peakhuman Preorder the film here: http://indiegogo.com/projects/food-lies-post   Film site: http://FoodLies.org YouTube: https://www.youtube.com/c/FoodLies Sapien Movement: http://SapienMovement.com   Follow along: http://twitter.com/FoodLiesOrg http://instagram.com/food.lies http://facebook.com/FoodLiesOrg   Theme music by https://kylewardmusic.com/

And we’re back from Canada with amazing footage in hand. The film tour was a huge success. I posted a bunch of stuff from Tara’s farm on Instagram that you have to check out I’m @food.lies and she is @slowdownfarmstead. It was the best food I’ve ever had in my life. All the animals and plants were grown from start to finish on her land, killed and butchered by her and her husband Troy, and cooked and prepared from scratch all the way down to the raw butter that was bright yellow and chock full of nutrients. I was full in a way I’ve never felt before. Truly an unbelievable experience.  We also were in Calgary filming at TK Ranch with the awesome Dylan Biggs. He’s doing great things on rocky, thin soil that can’t be used for anything else but cattle - who really are nature’s miracle. We also had the 2 meat-ups in Toronto - such a good time. So many great people came out and the talks were inspiring. Then there was the fat-adapted Pentathlon where I did the 5 events back to back on the track for the North, Central American and Caribbean World Masters Athletics Championship and took 2nd in my age group. I didn’t eat all day and then during the event I had a little raw liver and 2 thin slices of salami and cheese to get a little something in my stomach just in case. The last event was the 1500 and everyone was dying after a long, hot day. I had full energy still and came in 2nd overall. Maybe I would have done better if I was training instead of traveling around stuffing my face at all these events and farms. Now onto this episode which is with a great board certified internal medicine specialist and functional/root cause medicine practitioner Dr. Gary Shlifer. He’s a founding member of Sapien.org and I talked to him live from his clinic that I also work out of in Woodland Hills, California. He’s part of a new wave of doctors that see through the outdated textbooks and teachings and aren’t going to continue that standard “sick care” medical practice that doles out pills and meds and never treats underlying disease. He’s got a lot of passion and been on some big podcasts and youtube videos lately and is doing great things! We’re following in the footsteps of Virta Health and reversing tyor 2 diabetes and obesity with diet, lifestyle, and a collaborative model using technology and health coaches. You can find out more at http://Sapien.org/sapienhealth A few more things before we begin: The Meat-Up in San Diego is growing by the minute. We have special guests Dr. Paul Saladino, Alyse Parker from a couple episodes ago, William Shewfelt, Dave Feldman just freed up and is going to make it, Logan Sneed AKA Logan FusionLean, and now the great Dr. Ken Berry. We’ll all be at Queenstown Public House wednesday night July 24th. RSVP at NoseToTail.org/event It’s going to be awesome! It’s the night before the Low Carb USA conference starts. If anyone wants last minute tickets message me on social media and I’ll give you a coupon code for 20% off. You can also find the nose to tail meats on that site NoseToTail.org where we have grass finished ground beef with grass finished organ meats mixed in. One which has about 30% liver, heart, kidney, and spleen, and one with about 5% of those organs. There’s so many other delicious and nutritious things there like bone marrow bones, bone broth, beef and buffalo bacon, high omega 3 pork and chicken, omega 3 ground pork with organ meats mixed in, lamb, and buffalo. Just check it out. It’s all delivered to you each week as long as you’re in the contiguous 48 US states. We still have the Eat Meat shirts and other perks if you preorder the film on Indiegogo - click through FoodLies.org We are trying to scrape the last money together for all these awesome graphics we’re creating to really make this film shine and get the info across. It’s not cheap, even though we’re calling in some favors. Lastly, please support this podcast on Patreon.com/peakhuman and get the extended show notes and my sincere gratitude. It’s not possible without the community. Thanks so much for supporting all my efforts! Now here’s Dr. Gary Shlifer!   BUY THE MEAT NosetoTail.org Preorder Food Lies: http://indiegogo.com/projects/food-lies-post Support me on Patreon! http://patreon.com/peakhuman   SHOW NOTES We are live in person with Dr. Gary in his clinic in Woodland Hills in Los Angeles He’s my business partner at http://Sapien.org and has had his own private practice for 3 years now while also working in hospitals around LA He practices root cause medicine, functional medicine, or whatever you want to call the better way of doing things instead of just slinging medications and treating symptoms like many mainstream doctors You invest a lot of time and money into medical school, it makes it hard to accept that there are things you learn about medicine health care should be questioned  It’s scary for doctors to go against big organizations like the American Diabetes Association  My content challenged the foundational knowledge of what Gary was taught in medical school and what triggered him to question what he had learned There is more and more anecdotal “science” surfacing that allows us to question what nutritional science tells us, for example the carnivore diet [15:12] In order to prove to a modern day American that we shouldn’t be eating processed foods we need a randomized placebo control study, you should just need common sense  Everyone who has stuck to our SAPIEN diet has found that the overall benefits extend so much further than weight loss  In just 50-60 years of misinformation people are disconnected from what food should really look like Gary grew up eating foods like pate, caviar, and liver and onions and when he moved to America, he was almost convinced that he shouldn’t be eating these foods but now he is grateful that his upbringing allowed him to have an open mind  When we go against human nature, eating fake foods and avoiding the sun, we get these illnesses Animal foods are the heart of our nutrition [19:57] and plants are no longer fallback foods, we don’t need fallback foods, we can’t pretend that a cucumber or bell pepper is healthier than a steak  If an alien looked down on human’s they would think we are nuts for going from eating nutrient dense animal foods to a plant-based diet  [27:43] In medical school, there is a huge focus on basic science, disease management, you don’t learn a lot of practical information or how to actually help people and you do not learn nutrition [28:01] He learned all the science behind metabolism and macronutrients, but they never connected that to food  Doctors don’t deal with nutrition, you just refer to the dietician or nutritionist  In the 4 years of medical school, you don’t learn anything about food and nutrition All of the medical dietary recommendations are anchored in very little research that doctors get attached to Gary’s passion for end of life care [34:31] The doctors have to listen to the hospital administrators and if you fight back, you are at risk of losing your job, license, being sued, etc.  Story of Gary prescribing a low-carb diet in a hospital to a diabetic patient and the hospital giving him the “low-carb” option which was a cheese burger with a bun and baked potato with all the fixings, given to the patient by the hospital’s nutritionist  Gary was given the tools to keep sick people alive but not take care of the general population Gary has seen doctors held to the fear of legal retribution and not do the best thing for the patient because of this Gary became very vocal about whole-foods, low-carb diets in his practice and he also had his own transformation too and people were interested in what he was doing  He knew he had an uphill battle when his highly educated peers didn’t understand that carbohydrates and sugars were contributing to poor health outcomes Gary cleans up other doctor’s mess, who are on countless drugs and have been given no meaningful dietary recommendations, and many are put on a plant-based diet  The archaic ideas around saturated fat and cholesterol and plant-based diets  [55:11] He has had his patients reverse his diabetes and other doctors tell them that they need a new doctor because he is recommending a SAPIEN diet which is high in animal fats despite them getting healthier  [56:54] Patients are very confused about what to eat, and people are basically eating dessert for breakfast  The SAPIEN diet is what humans should eat in the context of modern day America from an ancestral point of view with the addition of modern science The three pillars of the SAPIEN diet Pillar one: focus on protein, embrace fat, and minimize carbs Pillar two: nutrient dense whole foods Pillar three: condensed eating window  We are building technology to help patients adhere to these diet and lifestyle changes and connect patients to doctors and health coaches  Packaged foods have destroyed any innate food culture of our ancestors  We can’t accept that these fake foods are not part of a healthy diet, they are treats    Where to find Dr. Gary Shlifer: Contact us at www.SAPIEN.org  Instagram: @drgaryevolve  Gary’s Clinic: @evolvehealthcare & www.evolvehealthcare.com _____   BUY THE MEAT NosetoTail.org Support me on Patreon! http://patreon.com/peakhuman   Preorder the film here: http://indiegogo.com/projects/food-lies-post   Film site: http://FoodLies.org YouTube: https://www.youtube.com/c/FoodLies Sapien Movement: http://SapienMovement.com   Follow along: http://twitter.com/FoodLiesOrg http://instagram.com/food.lies http://facebook.com/FoodLiesOrg   Theme music by https://kylewardmusic.com/