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Why low fat if fat is supposed to push VA out?
Quote from pepito on April 21, 2023, 5:31 pmand another thing grant has been with very little fat for almost 8 years. and every day is better. Cow's milk has fat because fat is important only at the birth of any living being to develop its brain and that is when most of what you say is developed. therefore the cows no longer take fat. As you indicate, a high consumption of carbohydrates contributes the fat. Fat is not essential. and it is shown that the longest-lived tribes with those who eat very low-fat diets
I’ve already explained that Grant has NOT been on a low fat diet. If you do the math, he has consumed at least 20% per day, potentially going to 40%… explain to me how this is low?
Quote from pepito on April 21, 2023, 5:40 pmfat does not trap poisons, fat serves to transport fat-soluble vitamins... most toxins and metals are fat-soluble, so the more fat they reach your body, without fat those toxins do not arrive or in much less quantity and that the body can be removed from them. if you take fat it is impossible to be cured of any disease.
The poisons we get from the "outside" are way less than all the waste produced by our own bodies. Without a liver we die within 24 hours. Water soluble waste (and what we like to call "toxins") is cleared by the kidneys. Fat soluble waste (this includes all hormones our body creates every single day) goes via liver out into the bile, which is released into our gut. 95% is recycled, meaning goes back into the body, unless we have eaten soluble fibre that binds to that waste to transport it out through the back rear.
Edit: if it wasn't clear, not all toxins are fat soluble. PFAS being one example...
It is perfectly possible to eat a no added fat diet and not get well from chronic diseases. It is practically impossible to eat a no fat diet unless one eats pure starch, from which one would most likely die from nutritional deficiencies (that includes essential fatty acids) aka starvation. There are fatty acids in everything. Even virtually "no fat" foods like fruit has essential fatty acids. Eat enough of them, and you will get fatty acids in your diet. If it is enough to cover your need depends on your biology. Same with grass in the cows diet. Although eating grass would not be a wise move, since we are not ruminants.
Food for thought: (I know I bring up a lot of Karen Hurd, but she is just a great example since she does many things that are frowned upon and with great success), Karen Hurd CURES people with soluble fibre. She adores PUFA and encourages lots of nuts, seeds and "good vegetable oils" just not together with the beans while one has symptoms because the fibre needs to get the toxins out, not the fat. But her diet is by no means an added fat "free" one. Her trick also, when being exposed to situations out of her control, like having to breathe in a lot of perfume for a long time, is to have some fat (like peanut butter), and then 20 minutes after, have the soluble fibre which will bind to the "toxin" which will be trapped in the fat. Very easily explained.
If only a virtually fat free diet heals chronic disease, Karen Hurd would not have had the 30 year success rate as she has had, in curing the uncurable.
Also, since we are playing this correlation equals causation game, I should never have gotten sick in the first place, since I followed a virtually no fat diet for years in my early 20's. Because if one can only get well on a no fat diet, one should not be able to get sick on one
I'm in the same boat, as I've gradually reduced fat intake over the course of detoxing. Not really an active decision either, I just don't feel like adding any. 5% ground beef cooked dry most days, and as for beef, anything fattier than tenderloin ends up as jerky. I do use the occasional coconut MCT when baking, and that's about it. Rest is carbs. I am however curious as to why Grant chose to go with olive oil as opposed to coconut. Some people reportedly didn't mesh with coconut, but I fail to see why. The likeliest explanation is that they chose an adulterated brand, but it could also be due to phytosterols. The difference is that coconut oil doesn't seem to lower total cholesterol levels like the toxic seed oils do.
@tobias Hi. Thanks for the feedback that's very interesting. Sounds very similar to my own experiences. I don't remember what I wrote in which thread but if anything I can have an occational teaspoon of coconutoil if I crave it but the amount is too little to tilt my average intake. I'm really not sure why people react to it, but as I mentioned somewherr it might be brand/impurities, but seeing as my inflamation markers rise when taking more of even the ones I tolerate that has high purity, I think something else must be at play. Dr.Smith thinks its a trigger who puts A into circulation due to the fatty acid composition. Something to do with palmitate but I dont know if it's that different from beef fat so Im not 100% sure. I can't answer for Grant's choice but I guess it might just have been conenience? Or proclaimed health benefits or maybe just micronutrients. I've tried doing olive oil myself but for me it's not a good choice
But as I dont really experience any really setbacks I just eat the way I do but wonder. Im not sure what you mean about "cooked dry" - you mean without adding fat? In that case Im doing the same - how long have you been eating low fat?
@henrik I've been steering clear of animal fats since I started a few years ago as they make me gag and are just wholly unappetizing to me, but I used quite a bit of coconut oil the first year as I had no problem eating it. Wasn't a fan of olive oil. Hard to really say when I practically stopped eating fat, since it just gradually happened. I just craved it less and less. As for cooking dry, I just cook something on one side and let the fats seep out. You do lose most of the nutrients in the process, so there's a tradeoff. Lean meat on the other hand, I can eat that stuff raw. Hard to come by though.
@tobias Thats interesting. I used to crave animal fats, especially lambs fat but now I don't feel much about it at all. If I sometimes get a lump of it in my mouth I just feel naucious, though I don't have problems digesting it. Also for me the fat-hunger has just constantly decreased since going low A, but ate more fat first....year?? Or maybe more I don't remember even if I wasnt high fat.
It's a bit confusing to me still how you prepare your meat. I don't have an interest in cooking so maybe it's obvious to others but how do you go about doing that?? I have previously when doing a low fat experiment tried rincing the minced meat in running water midway while frying it in the pan to rince of the fat, but that obviously did something to it that made it problematic. I felt constantly hungry and not really well, even if don't really know why cause I don't get that reaction if I only eat starch a couple of days. I made the assumption I was washing out more nutrients then fat. But you mean if you take like a beef and then just fry it on one side, you somehow get fat leaking out?? Do you need to like flashfry it or use a special pan? I have never seen that happen to meat, just some foamy stuff collecting around the edges if I don't tend to the meat at all after thrwoing it in the pan.
I agree that I could eat it raw though I seldom do - it seems to somehow make my brown skin spots grow at least I notice them a lot more if I don't cook my meat for a week. Strange to me that you can't find lean meat. It's everywhere here though it tends to be more expensive and I'm not really searching for low fat as long as its not too much. Just my musings though I guess each place and culture is different. Anyway thanks for the clearification.
Quote from Henrik on April 23, 2023, 9:26 amjust some foamy stuff collecting around the edges if I don't tend to the meat at all after thrwoing it in the pan.
That right there, you had it all along. I used low heat and just came back after an hour to scrape it away. These days I'm not too bothered, so I just cook it until the water is evaporated. Leaves them somewhat dry, though not nearly as much as with the other method. I'm going to stick to making jerky out of cuts that aren't tenderloin.
@tobias aha I see. But, though I might be wrong, I don't think that gunk is mainly fat. Maybe a little but doubt its any decent amount/%. Reason I say this is mainly that if I leave that in the pan or actually for once let this happen to more fatty cuts the gunk just stays gunky if I let it cool in the pan, while the fat collects into whitish pools in the pan. The whitish fat that's melted off has a soft buttery fat-texture but the gunk just stays as dark-coloured and foul tasting gunk. I think it must mostly be moisture with some vitamins, maybe some muscle glycogen and stuff like that.
(I think the meat tastes bad if it happens though but that's a different subject)
@henrik If you've used a grill, you'll notice how flammable the drippings are, so there's for sure a lot of fat in there. I haven't gotten those white pools before, but I only use 5% ground beef. What I do get, and from steak as well, is a brownish-yellow crust in the bottom of the pan which smells awful when I clean it. It could be down to the cooking method used.
I'm curious about the white fat, if it's somehow become something closer to tallow.