Carnivoor eten
- Onderwerp starter Medusa
- Startdatum
Jeroenski
Well-known member
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
Well-known member
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.
Mike
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
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
Medusa
Well-known member
Gevangenen op standaard laagvet
"hartgezond" institutionele diëten vs. diegenen die betere vetten + essentiële voedingsstoffen krijgen:
• Hogere aantallen disciplinaire overtredingen en geweld
• Tekorten aan essentiële vetzuren en micronutriënten komen vaak voor
• Lage omega-3-status gekoppeld aan hogere agressiescores
Wanneer gevangenen supplementen kregen van vitamines, mineralen en essentiële vetzuren (inclusief omega-3's) in gerandomiseerde, placebogecontroleerde studies:
• 26% minder algemene disciplinaire overtredingen
• 37% minder ernstige gewelddadige incidenten (Gesch et al., 2002, VK)
• Gemiddeld ~30% reductie in geweld over meerdere internationale gevangenisstudies
• Vergelijkbare bevindingen in Nederlandse en andere studies
Dezelfde gevangenen. Dezelfde omgeving. Verschillende nutrientdichtheid—vooral vetten en micronutriënten. Verschillende geweldspercentages.
Het patroon herhaalt zich. Elke. Enkele. Keer.
"hartgezond" institutionele diëten vs. diegenen die betere vetten + essentiële voedingsstoffen krijgen:
• Hogere aantallen disciplinaire overtredingen en geweld
• Tekorten aan essentiële vetzuren en micronutriënten komen vaak voor
• Lage omega-3-status gekoppeld aan hogere agressiescores
Wanneer gevangenen supplementen kregen van vitamines, mineralen en essentiële vetzuren (inclusief omega-3's) in gerandomiseerde, placebogecontroleerde studies:
• 26% minder algemene disciplinaire overtredingen
• 37% minder ernstige gewelddadige incidenten (Gesch et al., 2002, VK)
• Gemiddeld ~30% reductie in geweld over meerdere internationale gevangenisstudies
• Vergelijkbare bevindingen in Nederlandse en andere studies
Dezelfde gevangenen. Dezelfde omgeving. Verschillende nutrientdichtheid—vooral vetten en micronutriënten. Verschillende geweldspercentages.
Het patroon herhaalt zich. Elke. Enkele. Keer.
Medusa
Well-known member
Vandaag een man van begin veertig geïnterviewd
Een leven lang kampend met psychische problemen, beginnend op 12-jarige leeftijd
Negen keer opgenomen in het ziekenhuis vanwege suïcidale en homicide gedachten
Meer dan 20 verschillende psychiatrische medicijnen geprobeerd – bijwerkingen waren onder meer gewichtstoename, impotentie, sedatie en tardieve dyskinesie (een bizarre bewegingsstoornis)
Voeding is in al die jaren door geen enkele van zijn artsen ook maar één keer ter sprake gebracht
Hij kreeg het label ‘borderline persoonlijkheidsstoornis’ en de oplossing bestond alleen maar uit nog meer ineffectieve medicijnen
Hij probeerde marihuana, wat hielp tegen zijn woede-uitbarstingen, maar hem volledig apathisch en lusteloos maakte
Vasten gaf hem de meeste verlichting, maar was op de lange termijn onhoudbaar omdat hij uiteindelijk toch moest eten
Hij realiseerde zich dat gluten, soja en zuivel zijn emotionele problemen veroorzaakten
Hij ging volledig over op rundvlees, zout en water en zei dat het een verbetering was als dag en nacht!
Medicijnen kwamen niet eens in de buurt van de verlichting die hij ervoer met zijn dieet.
Hij heeft nog steeds demonen om te bestrijden, maar nu beschikte hij over de meest effectieve middelen om dat te doen!
De standaardaanpak van diagnosticeren en mediceren zorgt ervoor dat zoveel mensen onnodig lijden, en voor velen ligt de betere oplossing aan het uiteinde van hun vork, niet in het medicijnkastje!
Een leven lang kampend met psychische problemen, beginnend op 12-jarige leeftijd
Negen keer opgenomen in het ziekenhuis vanwege suïcidale en homicide gedachten
Meer dan 20 verschillende psychiatrische medicijnen geprobeerd – bijwerkingen waren onder meer gewichtstoename, impotentie, sedatie en tardieve dyskinesie (een bizarre bewegingsstoornis)
Voeding is in al die jaren door geen enkele van zijn artsen ook maar één keer ter sprake gebracht
Hij kreeg het label ‘borderline persoonlijkheidsstoornis’ en de oplossing bestond alleen maar uit nog meer ineffectieve medicijnen
Hij probeerde marihuana, wat hielp tegen zijn woede-uitbarstingen, maar hem volledig apathisch en lusteloos maakte
Vasten gaf hem de meeste verlichting, maar was op de lange termijn onhoudbaar omdat hij uiteindelijk toch moest eten
Hij realiseerde zich dat gluten, soja en zuivel zijn emotionele problemen veroorzaakten
Hij ging volledig over op rundvlees, zout en water en zei dat het een verbetering was als dag en nacht!
Medicijnen kwamen niet eens in de buurt van de verlichting die hij ervoer met zijn dieet.
Hij heeft nog steeds demonen om te bestrijden, maar nu beschikte hij over de meest effectieve middelen om dat te doen!
De standaardaanpak van diagnosticeren en mediceren zorgt ervoor dat zoveel mensen onnodig lijden, en voor velen ligt de betere oplossing aan het uiteinde van hun vork, niet in het medicijnkastje!
In a quiet laboratory above the streets of Zagreb, Dr. Andrija Karačić stared at a set of bacterial profiles that refused to match the textbook.
Karačić, a Croatian physician who trained in abdominal surgery and later founded the country’s first dedicated Gut Microbiome Center (Centar za crijevni mikrobiom), had spent years studying how diet reshapes the trillions of microbes living in the human intestine. Like most of the field, he had absorbed the near-universal claim: remove plants and their fiber, and the microbiome collapses. Diversity plummets. Beneficial fiber-fermenting bacteria vanish.
Pathological shifts follow. The carnivore diet—strictly animal foods, zero plants—should have been the perfect experiment to confirm that prediction.
In 2024 his team finally found a subject willing to be tested. The man was 32, healthy, physically active, and had eaten nothing but meat, eggs, butter, cream, and hard cheeses for four full years. No vegetables. No fruit. No grains. No legumes. He reported better skin, better digestion, and no health complaints. His bloodwork and body composition looked unremarkable for a lean, training man.
When the 16S sequencing results arrived from the partner lab in Germany, Karačić and his colleagues expected a barren landscape. What they saw instead was a microbiome dominated by Firmicutes and populated by genera classically labeled as fiber degraders: Faecalibacterium, Blautia, various Lachnospiraceae, Bacteroides, and Roseburia. Alpha and beta diversity matched carefully selected healthy omnivore controls of similar age, sex, and lifestyle. Predicted functional capacity was comparable. The carnivore’s profile was actually least similar to people who ate meat every day as part of a conventional mixed diet.
The paper, titled “The gut microbiome without any plant food? A case study on the gut microbiome of a healthy carnivore,” became the first published long-term look at the topic. The authors were careful: one person is not a population, and elevated Escherichia and Salmonella sequences raised questions. Still, the central observation was hard to ignore. A man who had consumed essentially zero dietary fiber for years had not developed an obviously pathological, collapsed microbiome.
Karačić’s group kept looking. By 2026 they had assembled ten healthy adults who had stayed on a carnivore diet for an average of roughly three years (range extending beyond five). These were compared against 874 confounder-matched omnivore controls. Alpha-diversity was not reduced; the carnivores showed higher Chao1 richness, indicating more low-abundance taxa. There were no significant losses of Akkermansia muciniphila, the Lactobacillus group, or butyrate-related pathways.
Taxonomic shifts appeared—enrichment of certain low-abundance phyla such as Synergistetes and Desulfobacterota, reductions in some Bifidobacterium and specific Faecalibacterium and Roseburia species—but multivariate models showed the diet itself, not age, BMI, sleep, or place of residence, was the dominant driver.
Functional profiling told a more nuanced story.
The carnivore microbiomes were enriched for amino-acid degradation, B-vitamin synthesis, energy metabolism, and protein fermentation. Some modules linked to cytotoxicity, inflammation, and constipation were also elevated. The authors noted potential long-term risks while emphasizing that the findings challenged the assumption that dietary fiber is required to maintain microbial diversity. They suggested certain animal-derived nutrients might exert previously under-appreciated prebiotic-like effects.
The work did not declare the carnivore diet universally safe or optimal. It did not claim the microbiome was identical to that of a fiber-rich eater. What it did was document, in healthy people living the diet for years rather than days, that the predicted pathological collapse had not occurred. The gut ecosystem had adapted
Mike
Karačić, a Croatian physician who trained in abdominal surgery and later founded the country’s first dedicated Gut Microbiome Center (Centar za crijevni mikrobiom), had spent years studying how diet reshapes the trillions of microbes living in the human intestine. Like most of the field, he had absorbed the near-universal claim: remove plants and their fiber, and the microbiome collapses. Diversity plummets. Beneficial fiber-fermenting bacteria vanish.
Pathological shifts follow. The carnivore diet—strictly animal foods, zero plants—should have been the perfect experiment to confirm that prediction.
In 2024 his team finally found a subject willing to be tested. The man was 32, healthy, physically active, and had eaten nothing but meat, eggs, butter, cream, and hard cheeses for four full years. No vegetables. No fruit. No grains. No legumes. He reported better skin, better digestion, and no health complaints. His bloodwork and body composition looked unremarkable for a lean, training man.
When the 16S sequencing results arrived from the partner lab in Germany, Karačić and his colleagues expected a barren landscape. What they saw instead was a microbiome dominated by Firmicutes and populated by genera classically labeled as fiber degraders: Faecalibacterium, Blautia, various Lachnospiraceae, Bacteroides, and Roseburia. Alpha and beta diversity matched carefully selected healthy omnivore controls of similar age, sex, and lifestyle. Predicted functional capacity was comparable. The carnivore’s profile was actually least similar to people who ate meat every day as part of a conventional mixed diet.
The paper, titled “The gut microbiome without any plant food? A case study on the gut microbiome of a healthy carnivore,” became the first published long-term look at the topic. The authors were careful: one person is not a population, and elevated Escherichia and Salmonella sequences raised questions. Still, the central observation was hard to ignore. A man who had consumed essentially zero dietary fiber for years had not developed an obviously pathological, collapsed microbiome.
Karačić’s group kept looking. By 2026 they had assembled ten healthy adults who had stayed on a carnivore diet for an average of roughly three years (range extending beyond five). These were compared against 874 confounder-matched omnivore controls. Alpha-diversity was not reduced; the carnivores showed higher Chao1 richness, indicating more low-abundance taxa. There were no significant losses of Akkermansia muciniphila, the Lactobacillus group, or butyrate-related pathways.
Taxonomic shifts appeared—enrichment of certain low-abundance phyla such as Synergistetes and Desulfobacterota, reductions in some Bifidobacterium and specific Faecalibacterium and Roseburia species—but multivariate models showed the diet itself, not age, BMI, sleep, or place of residence, was the dominant driver.
Functional profiling told a more nuanced story.
The carnivore microbiomes were enriched for amino-acid degradation, B-vitamin synthesis, energy metabolism, and protein fermentation. Some modules linked to cytotoxicity, inflammation, and constipation were also elevated. The authors noted potential long-term risks while emphasizing that the findings challenged the assumption that dietary fiber is required to maintain microbial diversity. They suggested certain animal-derived nutrients might exert previously under-appreciated prebiotic-like effects.
The work did not declare the carnivore diet universally safe or optimal. It did not claim the microbiome was identical to that of a fiber-rich eater. What it did was document, in healthy people living the diet for years rather than days, that the predicted pathological collapse had not occurred. The gut ecosystem had adapted
Mike
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