Sama Hoole X-berichten

Icebreaker shirts, 100% wol gingen niet niet stinken na een week fiets-forenzen. Kletsnat op de heenweg, kletsnat op de terugweg.
De lucht die dat syntetische spul verspreidde was na 1 rit al niet te harden, ondanks dat colloidaal zilver dat erin verwerkt zat.
Dankjewel 🐑🐑🐑.

Dick
 
There is no healthy seed oil. Every version sold as one carries the same fat, and the fat is the problem.

Cold pressed rapeseed oil still oxidises inside you. Pressing it without heat leaves the smell and the vitamin E in, and leaves every polyunsaturated molecule exactly as fragile as the refinery version. It goes into your cell walls and breaks apart there at 37 degrees the same as the cheap stuff.

Organic sunflower oil still oxidises inside you. The pesticide was never what hurt anyone. Two thirds of the bottle is a fat that falls apart in air, light and heat, and an organic sunflower makes exactly the same fat.

High oleic sunflower oil is the industry admitting the ordinary kind was the problem. They bred the polyunsaturated fat down because it kept going rancid in the fryer, and the bottle they sell you is still a solvent-extracted, bleached, deodorised oil from a seed nobody ever ate for its fat.

Flaxseed oil is the most fragile oil you can buy. It is the oil painters use because it hardens in air, it goes rancid in weeks even in the fridge, and the omega-3 it is sold for is the plant kind your body converts at about 1 in 100. The capsule is a bottle of paint base with a health claim.

Grapeseed oil is the worst in the aisle, 70% polyunsaturated, and it is marketed as the clean one. It will do more damage per spoon than the sunflower oil it is sold as an upgrade from.

Walnut, hemp and pumpkin seed oils are the same fat at a higher price. The health shop keeps them in the fridge and tells you to finish them fast because the shop knows what happens to them in a month, and your body is a warm cupboard you cannot open.

Toasted sesame oil is the only one with a tradition, and the tradition was a teaspoon over a finished dish. Fry in it by the cup and you are doing what no Chinese grandmother did, with the same fragile fat as everything above.

Every one of those bottles goes off on a shelf, breaks apart in a pan, and carries on breaking apart in the walls of your cells for the two years it lives there.

A better label does not change a fat. Butter, dripping and tallow have never needed one, because there was nothing in them to go wrong.



Mike
 
Why does butter sit in a dish on the table and sunflower oil come in a bottle that says keep away from light?

Why does the oil label say store in a cool dark place when the lard never had a label at all?

Why do crisp packets arrive puffed up with nitrogen?

Why do fish oil capsules come with vitamin E stirred in?

Why does the sunflower seed pack its own vitamin E around its oil, and why does the refinery strip it out?

Why does a chip shop have to change its oil and a dripping fryer only had to top it up?

Why does olive oil go cloudy in the fridge and seed oil stay clear?

Why does the oil bottle go tacky on the outside after a month in the cupboard?

Why does old oil smell of fish, paint and cardboard, when none of those went in?

Why does the industry call its own product unstable in every technical paper and heart healthy on every bottle?

Every one of those has the same answer, and it is the answer to which fat belongs inside a body kept at 37 degrees for the rest of your life.

The fat that needs protecting from the air is the one you were told to build yourself out of.



Mike
 
fatsnotbad zei:
There is no healthy seed oil. Every version sold as one carries the same fat, and the fat is the problem.

Cold pressed rapeseed oil still oxidises inside you. Pressing it without heat leaves the smell and the vitamin E in, and leaves every polyunsaturated molecule exactly as fragile as the refinery version. It goes into your cell walls and breaks apart there at 37 degrees the same as the cheap stuff.

Organic sunflower oil still oxidises inside you. The pesticide was never what hurt anyone. Two thirds of the bottle is a fat that falls apart in air, light and heat, and an organic sunflower makes exactly the same fat.

High oleic sunflower oil is the industry admitting the ordinary kind was the problem. They bred the polyunsaturated fat down because it kept going rancid in the fryer, and the bottle they sell you is still a solvent-extracted, bleached, deodorised oil from a seed nobody ever ate for its fat.

Flaxseed oil is the most fragile oil you can buy. It is the oil painters use because it hardens in air, it goes rancid in weeks even in the fridge, and the omega-3 it is sold for is the plant kind your body converts at about 1 in 100. The capsule is a bottle of paint base with a health claim.

Grapeseed oil is the worst in the aisle, 70% polyunsaturated, and it is marketed as the clean one. It will do more damage per spoon than the sunflower oil it is sold as an upgrade from.

Walnut, hemp and pumpkin seed oils are the same fat at a higher price. The health shop keeps them in the fridge and tells you to finish them fast because the shop knows what happens to them in a month, and your body is a warm cupboard you cannot open.

Toasted sesame oil is the only one with a tradition, and the tradition was a teaspoon over a finished dish. Fry in it by the cup and you are doing what no Chinese grandmother did, with the same fragile fat as everything above.

Every one of those bottles goes off on a shelf, breaks apart in a pan, and carries on breaking apart in the walls of your cells for the two years it lives there.

A better label does not change a fat. Butter, dripping and tallow have never needed one, because there was nothing in them to go wrong.



Mike
Klik om te vergroten...



Olijfolie wordt niet vermeld ?
 
Ik heb meer respect voor iemand die handmatig een boek van Weston Price vertaald dan iemand die met chatgtp zijn veels te lange x.com berichten maakt. Deze gozer gebruikt ook nog eens steroids duidelijk te zien aan zijn spieren. Net als Andrew Tate en Dan Bilzerian. In zijn boek adviseert hij dextrose te nemen bij zware training. Zo iemand moet de wereld dan gaan vertellen hoe carnivore in elkaar zit. Sama Hoole carnivore is niet mijn carnivore.

Heeft geen van jullie ooit van darkmode gehoord, dat je rustgevende witte letters op en zwarte achtergrond kan kiezen op x.com?
 
Simon-G zei:
Ik heb meer respect voor iemand die handmatig een boek van Weston Price vertaald dan iemand die met chatgtp zijn veels te lange x.com berichten maakt. Deze gozer gebruikt ook nog eens steroids duidelijk te zien aan zijn spieren. Net als Andrew Tate en Dan Bilzerian. In zijn boek adviseert hij dextrose te nemen bij zware training. Zo iemand moet de wereld dan gaan vertellen hoe carnivore in elkaar zit. Sama Hoole carnivore is niet mijn carnivore.

Heeft geen van jullie ooit van darkmode gehoord, dat je rustgevende witte letters op en zwarte achtergrond kan kiezen op x.com?
Klik om te vergroten...
Dank voor het compliment voor wat betreft mijn handmatige vertaling van het boek van Weston Price. Ik vind de posts van SH werkelijk fantastisch. Ze zijn in mijn ogen niet te lang en ook niet voorzien van onderbouwing afkomstig van AI. Hij zegt veel dingen die ikzelf ook al jarenlang zeg of denk, hij spreekt echt mijn taal. Voor wat betreft zijn uiterlijk, bedenk dat we allemaal komen vanuit een wereld die we gaandeweg steeds meer van ons af proberen te pellen. SH is nu zes jaar carnivoor, maar dat lichaam is niet gebouwd door vlees, vis, eieren en zuivel. Je hebt gelijk, dat moeten anabolen zijn geweest. SH is een hervormde 'gym bro', die gelukkig verder is gaan kijken dan zijn neus lang is. Iedereen die het licht ziet is welkom, dus zeer zeker ook SH.

Mike
 
Laatst bewerkt:


Dit heeft ook niks te maken met hoe de mensen door de eeuwen heen geleefd hebben. Alsof het doel enkel en alleen is om super grote spieren te hebben.

Waarom kritiek op mensen liever traditioneel een bench press uitvoeren? Controle over het gewicht dat je omhoog drukt is wat mij betreft net zo belangrijk als het gewicht zelf.
 
Every time the human race has cared about a food enough to paint it, steal it or go to war over it, the food was an animal.

Nobody ever painted a salad on a cave wall. Lascaux has around 900 animals and no side dishes.

Nobody ever rode out at midnight to steal a neighbour's lentils. Ireland's national epic is a war over one bull.

Nobody ever paid a bride price in celery.

Nobody ever branded a carrot. The word itself means the mark you burn into a hide.

Nobody ever dug a ditch round a park to keep the peasants off the kale.

Nobody ever hanged a man for taking the king's cabbage.

Nobody ever read the future in the entrails of a leek.

Nobody ever killed the fatted turnip for a son come home.

Nobody ever named a star sign after a bean. There is a bull, a ram and a goat up there, and they got in first.

Nobody ever followed a migrating herd of spinach across a land bridge into America.

For 2.6 million years the species was in no doubt about which part of dinner was the dinner.

It took a committee and a pyramid diagram to make it a matter of opinion.



Mike
 
Spiritoverflesh zei:


Dit heeft ook niks te maken met hoe de mensen door de eeuwen heen geleefd hebben. Alsof het doel enkel en alleen is om super grote spieren te hebben.

Waarom kritiek op mensen liever traditioneel een bench press uitvoeren? Controle over het gewicht dat je omhoog drukt is wat mij betreft net zo belangrijk als het gewicht zelf.
Klik om te vergroten...


Je hebt volledig gelijk,dat is ook zo, maar ook hij heeft volledig gelijk. Het is vaak zo dt je iets traint endit gem akkelijkgaat maar niet meer verder kunt omdat je grip he tniet meer aankan , bv bij een RDL. ik merk dit,een rdl gaat SUPERgemakkelijk voor het te trainen onderdeel, maar ikkan niet verder daar ik het gewicht gewoonniet meer kan heffen. Een RDL traint de hamstrings ,maar mijn grip kan hjet gewicht niet heffen.
 
Six years of carnivore teaches you a second language, and half of every dinner party now needs subtitles.

What I say, and what it means.

"I'm not that hungry."
I had 500 grams of mutton mince at lunch and food hasn't crossed my mind since.

"I'll just have the steak."
The biggest one. Fat on. Whatever was going next to it, put butter there instead.

"I'm easy, whatever you're having."
Whatever you're having had a face.

"I'll eat later."
Once. Enormously. Possibly standing up.

"Just a black coffee, thanks."
I've already had four eggs and I'm being polite.

"Is there any more butter?"
There is never enough butter, and we both know it.

"Can I have the fat you've just trimmed off?"
Yes, I'm serious, and no, it's not for the dog.

"I'll bring something."
I'll bring a cheeseboard and eat most of it.

"No pudding for me."
I had my pudding. It was the fat on the lamb.

What other people say to me, and what it means.

"Everything in moderation."
I'm about to have a biscuit.

"Where do you get your fibre?"
I'm about to tell you about my bowels.

"I could never give up bread."
I have never tried.

"Don't you miss pasta?"
Please tell me you miss pasta.

"Isn't that expensive?"
I've never added up what I spend on snacks.

"I'm on a bit of a health kick myself."
There's a protein bar in my handbag.

"Go on, a little bit won't hurt."
I need you to eat this so I feel better about mine.

"Have you tried intermittent fasting?"
I skipped breakfast once in 2019 and I've been telling people since.

"Doesn't it get boring?"
I've had the same meal deal at my desk every weekday since the Olympics.

"My doctor would have a fit."
My doctor has never once asked what I eat.

"I'm not judging."
I'm judging.

"Is that even healthy?"
I've never asked myself that about my own lunch.

"You'll be dead by sixty."
Please don't prove me wrong in front of everyone.

And one phrase that needs no translation at all, the one they land on once they've worked through the rest:

"You look well, though."



Mike
 
University debate: "Carbs are the body's preferred fuel. Ketosis is the emergency generator."

Dietician: "Give the body carbohydrate and fat together and it burns the carbohydrate first. That's what preferred means."

Anthropologist: "And if I add a whisky?"

Dietician: "It burns the alcohol before anything."

Anthropologist: "So whisky is the body's preferred fuel."

Dietician: "Obviously not. Alcohol goes first because the body can't store it and can't leave it lying around."

Anthropologist: "Good. Hold on to that. How much carbohydrate can you store?"

Dietician: "About 500 grams. Liver and muscle."

Anthropologist: "2,000 calories. One day. And fat?"

Dietician: "It varies."

Anthropologist: "A lean person carries 80,000. Two months. So the body burns first whatever it has least room for. You've just explained that to me using whisky, and then called it a preference when it's bread."

Dietician: "The brain needs glucose. 130 grams a day."

Anthropologist: "On your diet. Offer it ketones and it takes up to two thirds of its energy from them, and the liver makes what's left. How much glucose is in your whole bloodstream at this moment?"

Dietician: "Around 5 grams."

Anthropologist: "A teaspoon. Much more than that damages blood vessels, so the body drops everything to clear it. I've seen bouncers treat people that way. I wouldn't call them preferred."

Dietician: "Ketosis only appears when you're starving. That is an emergency."

Anthropologist: "It appears within a day of the carbohydrate running out, fed or not. Where was the starch in northern Europe in January, for half a million years? You've filed every winter our species ever had under emergency."

Dietician: "Nobody is in ketosis as a normal state."

Anthropologist: "Every newborn is. Within days of birth, on breast milk, with half its calories from fat. The fastest brain growth in nature runs on your back-up system."

Dietician: "Then why do people feel dreadful when they cut carbs?"

Anthropologist: "For about a week. Take a leg out of plaster after forty years and it won't feel marvellous on the stairs either."

Moderator: "Closing statements."

Anthropologist: "The mains runs out by tomorrow lunchtime. The generator has two months in the tank and was switched on at birth. I'd ask which one the house was built around."



Mike
 
Past hier ook wel.

For decades, plant-based advocates insisted saturated fat was a dietary poison that clogged arteries and shortened lives. Then one of the largest nutrition studies ever conducted arrived and refused to cooperate.
The Prospective Urban Rural Epidemiology (PURE) study followed 135,335 adults aged 35–70 from 18 countries spanning five continents—high-, middle-, and low-income nations alike. Over a median of 7.4 years, researchers documented nearly 5,800 deaths and almost 4,800 major cardiovascular events. Diets were assessed with food-frequency questionnaires, and participants were grouped by quintiles of carbohydrate and fat intake.
The results, published in The Lancet in 2017, upended conventional wisdom. Higher total fat intake was linked to a 23% lower risk of total mortality. Saturated fat specifically showed an inverse association: those in the highest quintile had a 14% lower risk of dying from any cause compared with the lowest quintile, plus a reduced risk of stroke. Total fat and saturated fat showed no significant link to myocardial infarction or cardiovascular death. By contrast, the highest carbohydrate intakes were associated with a 28% higher risk of total mortality.
The authors noted that these findings stood in contrast to longstanding dietary guidelines that had demonized saturated fat. The sheer scale and geographic diversity of PURE made the results hard to dismiss as a niche Western phenomenon.
Plant-based advocates and low-fat proponents reacted with urgency. Critiques poured out from academic nutrition centers and plant-focused organizations, emphasizing confounding by poverty (high-carb diets in poorer regions), the limitations of observational data, and self-reported intake. Some argued the study changed nothing or was misleading. The intensity of the pushback underscored how directly PURE challenged decades of messaging that had elevated plant foods while casting animal fats as uniquely harmful.
In a field long dominated by consensus rather than consistent outcome data, PURE’s size and findings forced a reckoning: saturated fat was not the mortality risk it had been portrayed to be.



Mike
 
In 1322 the King of England marched 20,000 men into Scotland and was defeated by an empty field. His entire army found one cow.

Edward II wanted to finish what his father had started. He crossed the border that August with the largest force England had raised in years, expecting to live off the rich farmland of Lothian on the way to Edinburgh.

Robert the Bruce did not fight him. He simply left, and took the country's food with him.

That was possible because of what the Scots lived on. Their wealth was cattle, and cattle can walk. The order went out and every beast south of the Forth was driven north into the hills. What grain there was went too, or was burned.

The English marched for days through a silent landscape. The foragers came back with nothing. At a place called Tranent they finally found a single animal, a lame cow that had been left behind because she could not keep up.

The Earl of Surrey looked at her and said it was the dearest beef he had ever seen. It had cost, he reckoned, a thousand pounds and more.

Within three weeks the army was starving and sick. It turned for home. Bruce came down out of the hills behind it and very nearly captured the King himself in Yorkshire.

Six years later England recognised Scotland as an independent kingdom.

There is a lesson in that cow. You can burn a wheat field and starve the people who planted it. A nation that keeps its food on four legs just walks it out of reach and waits for you to get hungry.



Mike
 
Your body is hunting equipment from the skull to the heel, and you have been using it to carry shopping.

Your brain burns a fifth of your energy sitting still. Nothing that expensive gets built on leaves. It was paid for in meat and fat, and it was built to plan a kill.

Your eyes face forward, like every animal that chases and unlike every animal that gets chased.

The whites of them are on show so the hunter beside you can follow your gaze without a word being said.

You have two to four million sweat glands and no fur. You are the best-cooled animal on land.

An antelope cannot pant and gallop at once. You can sweat and jog all afternoon.

You have a ligament running up the back of your neck whose only job is to hold your head steady at a run. No ape has it.

Your shoulder throws at ninety miles an hour. A chimp, far stronger pound for pound, manages twenty.

Your backside is the largest muscle you own, and it hardly switches on until you break into a run.

Your Achilles tendon is a long spring that hands back energy on every stride. A chimp barely has one.

In the Kalahari, men still run a kudu to a standstill in the midday heat. It takes a few hours and the kudu loses.

In mid Wales every June, people race horses over twenty-two miles of hill. People have won it three times.

A brain to plan it, eyes to aim it, a cooling system, a throwing arm and a spring in each heel.

Nobody has ever needed any of that to creep up on a blackberry.



Mike
 
Het eerste karwei van NASA, voordat het een mens in de ruimte bracht, was het vinden van de maaltijd die het minst achterlaat. Het antwoord was biefstuk en eieren, en dat is al 65 jaar het lanceringontbijt.

Het probleem was het pak. Een Mercury-astronaut werd afgesloten in een drukpak, vastgeschroefd in een capsule ter grootte van een telefooncel, en urenlang achtergelaten boven op een raket. Hij kon niets uittrekken. Er was geen toilet, en ook geen plan voor.

Dus in juli 1960 gaf de Luchtmacht de vraag door aan een voedingsdeskundige genaamd Beatrice Finkelstein. Zij moest de man voeden zodat hij sterk, helder van geest en verzadigd bleef, zolang als het duurde, met zo min mogelijk afval.

Ze schreef een menu voor de laatste 3 tot 4 dagen voor de vlucht. Hoog in eiwit, laag in residu. Vlees, eieren, heel weinig anders. Residu is het beleefde woord voor alles wat het lichaam niet kan gebruiken en weer moet uitstoten. Volgens haar berekeningen produceerden rundvlees en eieren er bijna geen van. Het lichaam nam er bijna alles van op.

Op de ochtend van 5 mei 1961 ging Alan Shepard zitten voor biefstuk en eieren, liep naar het platform en werd de eerste Amerikaan in de ruimte.

Het werkte zo goed dat niemand het durfde te veranderen. John Glenn at het. De bemanning van Apollo 11 at het op de ochtend dat ze naar de Maan vertrokken. Shuttle-bemanningen aten het. Astronauten zijn bijgelovig, en dit is het ene ritueel met een medisch dossier erachter.

Kijk wat dat dossier zegt. De best gefinancierde ingenieurs op aarde hadden een voedsel nodig dat bijna allemaal voeding was en vrijwel geen afval, om een man door de meest veeleisende dag van zijn leven te loodsen, en ze kozen niet voor pap.

Hier beneden komt hetzelfde ontbijt met een waarschuwing, en we wordt geadviseerd het te ruilen voor de zemelen.

NASA voerde de test uit in 1960. De zemelen is het residu.
 
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