I needed to disable self sign-ups because I’ve been getting too many spam-type accounts. Thanks.

DiscussionLet's talk about it: Diets and foodsPork

Please to create posts and topics.

Pork

#51 · May 15, 2024, 6:22 am

Quote from Joe

might consider Denise Minger's point on either eating under 10% total fat intake or over 70% total fat intake but not in between.

Several influencers like the carnivore Bart Kay and the high-carb Ray Peater Georgi Dinkov (I think) have talked about the Randle Cycle, which is interpreted to suggest that it is better to be high fat or high carb rather than in the middle somewhere. Paul Saladino and particularly the Armstrong Sisters seem to reject this idea.

#52 · May 15, 2024, 6:54 am

Quote from Janelle525 on May 15, 2024, 6:54 am

Quote from Joe on May 14, 2024, 9:20 pm

Quote from jjk_learning on May 7, 2024, 1:09 pm

Quote from kularity on May 7, 2024, 12:16 pm

@joe-2

Could just be that its a fatty meat. Try some fattier cuts of lamb or beef such as brisket.

Think Miki Ben Door makes compelling arguments that we evolved as "fat hunters" as he coins it. I think humans have pretty strong fat hunger.

https://www.youtube.com/watch?v=BntKG2xB2F0

https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0028689

@kularity That is a good thought. I seem to do really well on animal fat; my entry into nutrition and health was in the Keto/Carnivore space and I did detailed food logging one year: 2.3 lbs. beef per day (much of which was 80/20 ground beef, so quite fatty). I did well with that approach. Definitely going lower in fat currently as I'm dabbling in Low-Vitamin-A approach and eating lots of oats, apples, bananas, rice, sourdough, etc.

I remember hearing Ben-Dor on Shawn Baker's and Brian Sanders' podcasts years ago; thanks for the link.

Anyway, I've had plenty of fat in my day so I'm not sure what it is that makes me like the taste of sausage so much.

might consider Denise Minger's point on either eating under 10% total fat intake or over 70% total fat intake but not in between. My best keto / carnivore / paleo years were around 75% fat and 25% protein. The transition to carbs was easier after watching this.

https://www.youtube.com/watch?v=qBBtQ4QwWxg&t=1873s

Denise Minger - In Defense of Low Fat (youtube.com)

Keep in mind, before my keto years, I did zone 40-30-30 for 15 years. Experience and study there eased the transition back to carbs. That and Garrett Smith and friends guidance.

Currently improving well these last 16 months on beef, chicken, oats, apples, dates, green kiwi, prunes, charcoal, and minimal mineral supplements.

Before keto was zone. Before zone was high calorie lacto/ovo vegetarian 14 years. Before that was standard American diet 21 years. Through all that, eating pork was bad. The spices increased cravings. And made for some bad symptoms. Pork fat is always a bad idea. Pork is one of the highest meats in vitamin A. Small wonder given what pigs eat - both wild and domestic.

Please let us know how it is going. Curious to see how you cope and what works. Thank you.

I loved Denise Minger's research! I especially loved her long blog posts, she had a way of making science easy to understand and fun. Thanks for bringing this up this was exactly the point I was trying to make in the other thread on insulin resistance a few weeks ago. She brings up a study in that video where they compared a baked potato meal with a baked potato and butter meal. The insulin stayed higher for longer with the butter added, and it required 3 TIMES AS MUCH INSULIN! Adding fat does decrease the blood glucose response, but at what cost?

Then she showed that high fat meals can cause angina and low oxygen to the heart. They tested heavy cream against a very low fat protein and carb shake in patients with angina. The cream caused platelets and red blood cells to clump up. I looked at a drop of my blood under a microscope a yr ago and my red blood cells were all stacked up. This was when I was regularly eating sausage and ice cream. I am going to look at it again with a lower fat diet that I have been eating for the last few months.

Quote from Joe on May 14, 2024, 9:20 pm

Quote from jjk_learning on May 7, 2024, 1:09 pm

Quote from kularity on May 7, 2024, 12:16 pm

@joe-2

Could just be that its a fatty meat. Try some fattier cuts of lamb or beef such as brisket.

Think Miki Ben Door makes compelling arguments that we evolved as "fat hunters" as he coins it. I think humans have pretty strong fat hunger.

https://www.youtube.com/watch?v=BntKG2xB2F0

https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0028689

@kularity That is a good thought. I seem to do really well on animal fat; my entry into nutrition and health was in the Keto/Carnivore space and I did detailed food logging one year: 2.3 lbs. beef per day (much of which was 80/20 ground beef, so quite fatty). I did well with that approach. Definitely going lower in fat currently as I'm dabbling in Low-Vitamin-A approach and eating lots of oats, apples, bananas, rice, sourdough, etc.

I remember hearing Ben-Dor on Shawn Baker's and Brian Sanders' podcasts years ago; thanks for the link.

Anyway, I've had plenty of fat in my day so I'm not sure what it is that makes me like the taste of sausage so much.

might consider Denise Minger's point on either eating under 10% total fat intake or over 70% total fat intake but not in between. My best keto / carnivore / paleo years were around 75% fat and 25% protein. The transition to carbs was easier after watching this.

https://www.youtube.com/watch?v=qBBtQ4QwWxg&t=1873s

Denise Minger - In Defense of Low Fat (youtube.com)

Keep in mind, before my keto years, I did zone 40-30-30 for 15 years. Experience and study there eased the transition back to carbs. That and Garrett Smith and friends guidance.

Currently improving well these last 16 months on beef, chicken, oats, apples, dates, green kiwi, prunes, charcoal, and minimal mineral supplements.

Before keto was zone. Before zone was high calorie lacto/ovo vegetarian 14 years. Before that was standard American diet 21 years. Through all that, eating pork was bad. The spices increased cravings. And made for some bad symptoms. Pork fat is always a bad idea. Pork is one of the highest meats in vitamin A. Small wonder given what pigs eat - both wild and domestic.

Please let us know how it is going. Curious to see how you cope and what works. Thank you.

I loved Denise Minger's research! I especially loved her long blog posts, she had a way of making science easy to understand and fun. Thanks for bringing this up this was exactly the point I was trying to make in the other thread on insulin resistance a few weeks ago. She brings up a study in that video where they compared a baked potato meal with a baked potato and butter meal. The insulin stayed higher for longer with the butter added, and it required 3 TIMES AS MUCH INSULIN! Adding fat does decrease the blood glucose response, but at what cost?

Then she showed that high fat meals can cause angina and low oxygen to the heart. They tested heavy cream against a very low fat protein and carb shake in patients with angina. The cream caused platelets and red blood cells to clump up. I looked at a drop of my blood under a microscope a yr ago and my red blood cells were all stacked up. This was when I was regularly eating sausage and ice cream. I am going to look at it again with a lower fat diet that I have been eating for the last few months.

Pork

Share this:

Like this: