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A Best Practices Diet
@jessica2
Yep a diet high in whole plant foods is high in oxalates, phytates, lectins, copper, pectin, problematic carbohydrates, carotenoids and a range of other problematic anti nutrients.
All whole grain contains plentiful anti nutrients but refined wheat flour is one of the most toxin free foods.
Have you tried spelt? Spelt sourdough is less problematic for many.
Most supermarkets stock asian noodles that are made from different refined starches not just rice. A packet in my cupboard says the noodles are made from pea, mung bean and corn starches. My favourite starchy foods are wheat products like meat pies, pancakes and waffles but I also really like asian rice/legume starch noodles.
Quote from tim on January 9, 2023, 10:52 amWhat else normally causes flatulence and diarrhea other than fermentation in the small intestine?
I agree with what you are saying but wanted to address the bolded portion.
According to Garrett, diarrhea was said to be caused by too much dumping/bile in the digestive tract and his solution was activated charcoal and fiber to soak up the bile. I have no problem with AC but the suggestion to add fiber was probably pouring fire on the flames. Even with AC, I would get watery stools and other symptoms. At most it would turn bowel movements into black pudding. I don't think I've heard Garrett talk much about SIBO other than it would clear up once the liver was ready for it to. I think he may have it all backwards in this regard.
I've been looking into SIBO and it definitely sounds like what I have been experiencing for the past 3 years or so. Constant fatigue, brain fog, anxiety, joint inflammation, bad reaction to soluble fiber and other fermentable substrates, diarrhea.
The one thing that I found that was interesting is that Hydrogen Sulfide SIBO was exacerbated by bile secretion. That would line up with me feeling like absolute garbage to the point of pyschosis within 15 minutes when I drank coffee, which acts as prebiotics and bitters/bile secretion.
My understanding is that bile causes diarrhea if it is malabsorbed and makes it to the colon. Why would excess bile be chronically released into the small intestine?
Also, SIBO causes deconjugation of bile salts:
Classically, SIBO causes malabsorption by bacterial deconjugation of bile salts and by a bacterial ‘steal’ syndrome in which luminal nutrients are captured and metabolized before normal absorption can occur. However, the clinical spectrum of SIBO may be shifting.47 Watery diarrhoea associated with SIBO may be seen more frequently, perhaps because of a multifactoral process involving low grade mucosal inflammation, intestinal motility changes, increased secretion caused by deconjugated bile salt, hydroxylated fatty acids, and bacterial enterotoxins.
@tim-2 "It seems like lard promotes vitality and health. I guess it's just that it contains exactly what the body needs, the right fatty acids, K2, D and choline. The only downside of it is its oxysterol and linoleic acid content which is why it's best not to do heavy frying with it."
Are you talking about lard from pig fat? https://www.westonaprice.org/good-lard-bad-lard-what-do-you-get-when-you-cross-a-pig-and-a-coconut/#gsc.tab=0
Because fatty acid profile of pig fat depends on their diet. Same is true for poultry, but not for ruminant animals. So even if that cow eats soy, corn etc.. fat from that cow will still have basically the same fatty acid profile like grass fed cow. Which is most of the fat will be saturated and monounsaturated, but if some pigs diet is high in omega 6. Their fat will be high in omega 6 as well.. That's why people say that studies how saturated fat is bad is BS because they use lard which has a lot of PUFA fats as well. So I don't think lard from factory farm pigs is healthy.. But tallow from factory farm cows is ok.. Most people eat animal fats from poultry and pork not beef..
Yep. If people prefer a low PUFA fat then beef tallow can be used instead of lard. Even a pig raised on food scraps or a wild pig will have higher PUFA levels than beef tallow. I think that grass fed beef tallow tends to be higher in vitamin A, lower in vitamin D and have a stronger taste. Both fats are excellent.
A benefit of refined starch and sugar is that when it gets converted to fat it gets converted to saturated and monounsaturated fatty acids exclusively, no PUFAs. A diet low in refined starch and sugar will tend to be higher in PUFAs.
@jessica2
Linolenic acid (omega 3) in flax oil has no direct use in our body and it's even more unstable than linoleic acid (omega 6). We can only convert a small amount of linolenic acid to DHA so while a small amount of linolenic acid from foods like beef tallow and walnuts is fine, even non rancid flaxseed oil will just act as a source of free radicals as it oxidizes in your body and will be hard to metabolize.
Yep fish oil just provides something that is easily obtainable from consuming seafood while lacking in the other benefits of it like iodine and selenium.
Looking at how linoleic acid is metabolized it doesn't appear to make sense to consume much of it but nobody really knows what is ideal. For most people I think it's best to just reduce consumption of vegetable seed oils where possible, include some seafood in the diet and not think anything more of it.
Been reading some Dr. Gundry and it's interesting how there is some overlap between his theories and Grant's diet. He blames lectins, which are found in lots of plants, legume skins, etc., but a lot can be inactivated in a pressure cooker, except gluten.
Dairy/eggs tend to be great concentrators of chemicals (Silent Spring)
Animals concentrate toxins, so if plant lectins (soybean, corn) are fed to ruminants then they get fat and many diseases, which then transmits to humans.
Grant's diet is high in bison, which according to USDA tends to not use antibiotics and is pasture fed.
Currently trying to figure out a way to incorporate both theories; it's clear that plants play a huge role. Sunlight/vitamin D might play a factor as well.
Errol has put together a list of foods in this video
Quote from ItsMe on August 1, 2025, 1:24 pm@tanveen thanks for the video.
At the moment I really miss ground beef&lamb so much (and cooking with ghee and eating cheese/dairy). I love the texture and versatillity of ground beef.. Even the 'leanest' ground meat I can get has between 12-15grams of fat per 100 grams, so 250-300grams adds up.
I've tried draining,but I don't feel you'll make it substantially leaner and rinsing it afterwards with water is just 'blegh'.
Unfortunately Bison is not something that's sold here.
...and then all the fruits&vegetables (of the approved list) I can't eat.
Lately, I'm watching these cooking vlogs on YT....living vicariously through them.
Why so lean?
Quote from ItsMe on August 1, 2025, 11:20 pm@joe2 because animal fats contain VA as well and for some reason it makes my walking issues worse (for a while after eating). I don't know if that's because the VA is enclosed in the fat and better absorbed/stronger bc of it
In the video it says that fatty meat is on the no-list as well. I'd already experienced that myself.
What else is ok to eat?