Carnivoor eten

[Medusa]

Bekijk bijlage IMG_7318.MP4

 

[Jeroenski]

Your stomach acid is stronger than a dog’s or a wolf’s — and it was built to destroy meat.
Most people think dogs and wolves have the toughest digestive systems. After all, they are carnivores that eat raw meat and bone. But the science says otherwise. When scientists measured stomach acid, humans came out with the lowest pH of the three. In one careful study, fasting human stomachs averaged about 1.1, while dogs averaged 1.8. Wolves are estimated around 1–2, but the data on them is limited. Humans consistently show the most acidic stomachs among these animals.
That very low pH is not random. It is the perfect environment for digesting protein. At a pH of about 1.5 to 2, stomach acid does two big jobs. First, it unfolds proteins so they are easier to break apart. Second, it turns the inactive enzyme pepsinogen into active pepsin. Pepsin then cuts the long protein chains into smaller pieces. This works especially well on the proteins found in meat, eggs, and dairy.
Dogs and wolves handle meat fine, but their stomach acid is often less consistently low than ours. Human stomachs stay powerfully acidic in the fasting state and are optimized for the kind of protein digestion that happens when you eat animal foods. The same acid also kills many bacteria that can ride along with food.
In short, the lowest pH stomach acid is best for digesting proteins — and humans have some of the lowest among dogs, wolves, and people. That is not an accident of evolution. It is a digestive system ready for meat.



Mike

Altijd leuk om dit soort feitjes te weten als sommige mensen zeggen dat onze tanden niet gemaakt zijn voor het eten van vlees en dat we dus geen vleeseters zijn.

 

[Jeroenski]

Bekijk bijlage 39874

Die dokter zit vast in een bepaalde manier van denken. Ik heb ook wel eens te horen gekregen dat ik er toch goed en gezond uit zie ondanks mijn dieet.

 

[Jeroenski]

Nog een voorbeeld: Als ik zeg dat ik veel vet eet en niet aankom dan krijg ik te horen: ja maar jij beweegt heel veel terwijl er zat voorbeelden zijn van mensen op werk die ook veel bewegen/fysiek werk doen en die toch een tikkeltje te zwaar zijn.

 

[fatsnotbad]

Mike

 

[fatsnotbad]

Why so many carnivores notice better joints

Cartilage ages mainly through glycation. Collagen in joint cartilage has a half-life measured in decades (estimates up to ~100 years in some tissues). Once formed, the cross-links from advanced glycation end-products (AGEs) stick around. The result is stiffer, less resilient cartilage that doesn’t glide or absorb load the way it used to. Most of those AGEs form endogenously from circulating glucose and reactive dicarbonyls, not from the meat on your plate.

Beef supplies a direct countermeasure: carnosine. This dipeptide is concentrated in muscle and acts as a sacrificial scavenger. It reacts with methylglyoxal and other carbonyls that would otherwise bind lysine and arginine residues on collagen, reducing new AGE cross-links and protein carbonylation. Human data show carnosine supplementation lowers circulating AGE markers and improves glucose handling in people with diabetes.

Eating the actual muscle delivers the compound in its natural matrix along with the protein and fat that support stable blood sugar.
On a carnivore diet two things happen at once. Endogenous glycation pressure drops because glucose stays lower and more stable, and you continuously supply carnosine that mops up the reactive intermediates that do form.

That combination plausibly slows the progressive stiffening of cartilage that most people accept as normal aging. It is not magic or a cure for advanced structural damage, but it is a coherent explanation for the repeated reports of less pain, better mobility, and fewer “old joints” once people stop eating the foods that keep glucose elevated all day.



Mike