Sama Hoole X-berichten

[fatsnotbad]

My most controversial nutritional opinions, in no particular order, so the replies can pick a fight efficiently.

- Chicken tastes of nothing because it is nothing.
- Salt is a farming invention and I haven't added it in years.
- You do not need to eat liver. The animal was using it as a filter.
- Vegetables are very healthy, once a cow has eaten them.
- Fruit is bait with a stone in it.
- Fibre is a word for the part you cannot digest, sold as the point.
- Seed oils caused the diabetes. Sugar just turned up to help.
- Carbs are not poison. They are a hobby.
- Grass-fed is a label for the default. Every British cow is standing on the label.
- 30% fat mince was the normal mince. The lean stuff is the deviation.
- Butter lives on the counter. The fridge is for people who ration it.
- Raw milk is the only food on earth designed to be food.
- Olive oil is a seasoning the Mediterranean cooked in lard beside.
- Mutton beats lamb. The lamb was two years short of flavour.
- A bacon cheeseburger without the bun is as healthy as it gets.
- Sunburn is a seed oil problem wearing a sun costume.
- The only animal we cannot do without is the one that eats grass.

Every one of those is checkable, which is the part the replies find hardest.



Met alles eens, behalve zijn uitspraak over zout. Keltisch zeezout is letterlijk duizenden jaren oud.

Mike

 

[fatsnotbad]

My most controversial nutritional opinions, in no particular order, so the replies can pick a fight efficiently.

- Chicken tastes of nothing because it is nothing.
- Salt is a farming invention and I haven't added it in years.
- You do not need to eat liver. The animal was using it as a filter.
- Vegetables are very healthy, once a cow has eaten them.
- Fruit is bait with a stone in it.
- Fibre is a word for the part you cannot digest, sold as the point.
- Seed oils caused the diabetes. Sugar just turned up to help.
- Carbs are not poison. They are a hobby.
- Grass-fed is a label for the default. Every British cow is standing on the label.
- 30% fat mince was the normal mince. The lean stuff is the deviation.
- Butter lives on the counter. The fridge is for people who ration it.
- Raw milk is the only food on earth designed to be food.
- Olive oil is a seasoning the Mediterranean cooked in lard beside.
- Mutton beats lamb. The lamb was two years short of flavour.
- A bacon cheeseburger without the bun is as healthy as it gets.
- Sunburn is a seed oil problem wearing a sun costume.
- The only animal we cannot do without is the one that eats grass.

Every one of those is checkable, which is the part the replies find hardest.



Mike

 

[fatsnotbad]

Fasted, your growth hormone climbs several-fold to protect your muscle.

Fasted, your insulin drops low enough to let your own fat out of storage.

Fasted, you burn the fuel round your middle instead of waiting for a delivery.

Fasted, your brain switches on orexin, the chemical that keeps a hungry animal awake and alert.

Fasted for a few days, your metabolic rate goes up, not down.

Fasted, your muscles are still full of yesterday's fuel, because an overnight fast mostly drains the liver.

Fasted, your cells start breaking down and recycling their own worn-out parts.

Fasted, there is no mid-morning slump, because there was no breakfast.

Fasted, there's nothing sloshing about when you brace for a squat.

Every hunter in history went out on an empty stomach.

Nature never once put the hunt after breakfast.



Mike

 

[fatsnotbad]

Your vet still treats disease with food, and your doctor stopped, and the animals are doing better for it.

When the vet sees a fat pony with sore feet, she takes it off the grass and the grain, and the feet recover.

When the vet sees a diabetic cat, she takes it off the biscuits, puts it on meat, and a good share of them go into remission inside months.

When the vet sees a bullock with acid in its rumen, she cuts the barley, and the rumen settles.

When the vet sees a racehorse with ulcers, she gives it more hay and fewer concentrates, and the ulcers close.

When the vet sees a cow blown up like a drum on spring clover, she moves the herd off the clover.

When the vet sees a Labrador that waddles, she halves the kibble and bins the treats, and she does not write a prescription.

When the vet sees a horse with colic, her first question is what changed in the feed.

Every one of those is a metabolic disease, and every one of them is treated by changing what goes in the mouth, because the vet is paid to fix the animal and has nothing else to sell it.

When the doctor sees a fat diabetic, he writes a prescription, books a review in six months, and hands over a diet sheet with porridge and brown bread on it.

The cat gets its carbohydrate taken away. The patient gets his carbohydrate recommended.

The cat is in remission. The patient is on his second tablet.

Your dog's diabetes gets a diet. Yours gets a subscription.



Mike

 

[fatsnotbad]

Read what cholesterol does in the body, then read the side effects on a statin label, and they match like a confession.

What cholesterol does:
- Builds the brain, which hoards a quarter of the body's supply
- Wraps every nerve in its insulation
- Builds the connections your memories are stored in
- Lines every muscle cell
- Makes testosterone, oestrogen and progesterone
- Makes cortisol, the hormone that gets you through stress
- Helps turn sunlight into vitamin D
- Makes the bile that digests your fat
- Patches up damaged cells

What the statin label warns of:
- Memory loss
- Confusion
- Nerve damage in the hands and feet
- Muscle pain and weakness
- Muscle breaking down into the bloodstream
- Raised blood sugar and type 2 diabetes
- Raised liver enzymes

The drug works by jamming the liver's cholesterol factory, and the same production line makes CoQ10, the spark plug in every cell's engine.

A review found statins lower testosterone too.

The side effects read like a delivery map of everywhere the cholesterol was needed.



Mike

 

[fatsnotbad]

Six months into carnivore the blood test comes back and the surgery rings you in, and the number they're ringing about is the one that matters least.

What they'll say: your cholesterol has gone up. In a lean person eating fat it usually does, because the body is moving fat around in the blood to burn it, and the particles that carry it get counted as LDL.

What they won't mention:

- Triglycerides: down, often by half
- HDL: up
- HbA1c: down, into the range the cereal never reached
- Fasting insulin: down, if anyone bothered to measure it
- CRP: down
- Blood pressure: down
- Liver enzymes: down

The ratio that predicts a heart attack best on a standard panel is triglycerides divided by HDL, and carnivore drives it one way: towards the floor. The seven-minute appointment reads one line of the sheet and hands you a statin for it.

Take the full print-out home. The sheet tells the story the appointment didn't have time for, and the first line is the only one that went in a direction the surgery recognises as bad.



Mike

 

[fatsnotbad]

Clotted cream is the richest dairy product in the British kitchen, nearly two thirds fat, and it was invented as a way of keeping milk in a county with no ice.

The method is older than anyone can trace. Fresh milk from the morning is left in a wide pan until the cream rises, then the whole pan is set over a very low fire or in a cooling bread oven for hours, never boiling, until a thick crust forms on top the colour of old gold. It cools overnight and the crust is lifted off with a skimmer. That crust is the cream, and the scalding is what kept it. Heated that way it lasted for days when fresh cream would have turned by teatime.

Devon and Cornwall argued over it for centuries and still do. The Cornish got the legal protection in 1998, on condition that the milk is Cornish and the fat is at least fifty-five per cent, though the good stuff runs higher. The argument about whether the cream or the jam goes on the scone first has split the two counties for as long as there have been scones, and it is the only question in British food that people will genuinely fight over.

If you grew up in the West Country it came in a cardboard tub with a crust you broke through with a knife, and it went on everything: the scone, the apple pie, the porridge, a spoon of it straight off the blade when nobody was looking. A pot sent by post to a relative in London was the standard Christmas present from Cornwall for a hundred years.

It is milk with the water taken out and the fat left in, and it was the ordinary household food of the two poorest counties in England.

The cream tea is now a treat you drive to and photograph. In 1930 it was what a dairy farmer's wife did with Tuesday's milk, and the fat was the whole point of doing it.



Mike

 

[Spiritoverflesh]

Mike, wat vind jij van Sama's standpunt t.o.v. orgaanvlees? De WP foundation is hier een voorstander van, en voor zover ik weet kent het eten van organen een lange traditie. Volgens de WP ging jagers vroeger eerst voor het orgaanvlees na het slachten van een dier.

Ik eet het overigens nooit, gewoon omdat ik het me niet trekt. Ben wel dol op alle soorten steaks.

 

[JVG]

Mike, wat vind jij van Sama's standpunt t.o.v. orgaanvlees? De WP foundation is hier een voorstander van, en voor zover ik weet kent het eten van organen een lange traditie. Volgens de WP ging jagers vroeger eerst voor het orgaanvlees na het slachten van een dier.

Ik eet het overigens nooit, gewoon omdat ik het me niet trekt. Ben wel dol op alle soorten steaks.

Ik bestel telkens lever en eet soms een deel rauw, voor het ijzer. Met ajuin. Men at dat vroeger toch ook steeds. Herinner me dat nog goed, vaak zaterdagavond, gebakken met ajuin en saus om het brood in te soppen.

 

[fatsnotbad]

The heart runs on fat, and the organ they put on a low-fat diet is the one organ in the body that eats almost nothing else.

Every heartbeat is paid for, and the currency is fatty acids. They supply the bulk of the heart's energy, around the clock, from the day you are born.

Heart muscle is a third mitochondria by volume, more than any other muscle in the body, and mitochondria are where fat is burned.

A heart cell burns fat at rest, burns fat under load, and burns fat while you sleep.

Given a choice between glucose and fat, the heart takes the fat. Given ketones, it takes those more readily still, and gets more work out of every unit of oxygen.

A failing heart, when it starts to run out of road, switches more of its fuel to ketones. The sick heart reaches for the thing the diet sheet forbade.

The cardiologist's own ward uses that. Fasting patients, patients in ketosis, patients on fat, and the heart keeps time.

Then the same ward hands the patient a diet sheet with the fat cut off and the bread left on, in the name of the heart.

The organ they are protecting from fat is the one organ that was built to live on it.

Heart-healthy is a word for food the heart would not choose.



Mike

 

[fatsnotbad]

Mike, wat vind jij van Sama's standpunt t.o.v. orgaanvlees? De WP foundation is hier een voorstander van, en voor zover ik weet kent het eten van organen een lange traditie. Volgens de WP ging jagers vroeger eerst voor het orgaanvlees na het slachten van een dier.

Ik eet het overigens nooit, gewoon omdat ik het me niet trekt. Ben wel dol op alle soorten steaks.

Ik ben zooooo blij met Sama! Nu hoef ike niet meer schuldig te voelen omdat ik orgaanvlees niet lekker vind. Bedenk dat WAPF de enige zienswijze was toen ik aan dit verhaal begon. Nu hebben we Sama Hoole en in mijn optiek is dit BETER!

Mike

 

[fatsnotbad]

A dairy cow runs the most complicated kitchen on the farm, and she does most of it lying down.

Every day, she takes about one bite of grass a second while she's grazing.

Every day, she makes up to 150 litres of saliva to keep her stomach from turning to acid.

Every day, she brings her food back up 500 to 600 times to chew it again.

Every day, she spends seven to ten hours chewing the cud.

Every day, she moves her jaw something like 50,000 times.

Every day, she churns her stomach once or twice a minute without being asked.

Every day, she keeps a vat of well over a hundred litres of microbes at blood heat.

Every day, she feeds those microbes grass, then digests the microbes.

Every day, she drinks somewhere around a hundred litres of water.

Every day, she lies down for twelve hours or more, which is when most of the cooking gets done.

Every day, she turns all of it into around 30 litres of milk.

All of it runs on a field and the weather.

And the complaint about her this year is that she burps.

Build the factory that does the res



Mike

 

[Godsgeschenk]

My most controversial nutritional opinions, in no particular order, so the replies can pick a fight efficiently.

- Chicken tastes of nothing because it is nothing.
- Salt is a farming invention and I haven't added it in years.
- You do not need to eat liver. The animal was using it as a filter.
- Vegetables are very healthy, once a cow has eaten them.
- Fruit is bait with a stone in it.
- Fibre is a word for the part you cannot digest, sold as the point.
- Seed oils caused the diabetes. Sugar just turned up to help.
- Carbs are not poison. They are a hobby.
- Grass-fed is a label for the default. Every British cow is standing on the label.
- 30% fat mince was the normal mince. The lean stuff is the deviation.
- Butter lives on the counter. The fridge is for people who ration it.
- Raw milk is the only food on earth designed to be food.
- Olive oil is a seasoning the Mediterranean cooked in lard beside.
- Mutton beats lamb. The lamb was two years short of flavour.
- A bacon cheeseburger without the bun is as healthy as it gets.
- Sunburn is a seed oil problem wearing a sun costume.
- The only animal we cannot do without is the one that eats grass.

Every one of those is checkable, which is the part the replies find hardest.



Met alles eens, behalve zijn uitspraak over zout. Keltisch zeezout is letterlijk duizenden jaren oud.

Mike

Ik neem levertraan/boterolie. Dat is toch wel goed, of niet?

Dorothé

 

[fatsnotbad]

De levertraan die jij neemt is gefermenteerd. Daar hebben natuurlijke microben zich aan tegoed gedaan. Ik ben een voorstander van producten die het resultaat zijn van microbiele fermentatie. Ik zou me hier dus niet druk om maken.

Mike

 

[Medusa]

De grootste ooit uitgevoerde review van wat mensen twee miljoen jaar lang aten werd in 2021 gepubliceerd, en het heeft geen enkele bordgrafiek gehaald.

Drie onderzoekers, twee aan de Universiteit van Tel Aviv en een in Portugal, gingen door ongeveer 400 studies heen en haalden er 25 afzonderlijke lijnen van bewijs uit, van onze genen tot onze darmen tot de botten in de grond.

De maag zegt jager, met een zuur met een pH van 1,5, sterker dan die van de meeste roofdieren en dicht bij die van een aaseter, sterk genoeg om de bacteriën in vlees te doden dat over dagen en weken werd gegeten.

Het vet zegt jager, opgeslagen in tientallen miljarden kleine cellen zoals een vleeseter het opslaat, in tegenstelling tot de weiniger, grotere cellen van een vruchtetende aap.

Het genoom zegt jager, met stukken DNA die bij mensen zijn uitgeschakeld om te passen bij een vetrijk dieet, terwijl dezelfde stukken bij de chimpansee juist waren geopend voor suiker.

De darm zegt jager, met het grootste deel van de lengte toebedeeld aan de dunne darm die vlees en vet opneemt, en een dikke darm die een fractie is van de grootte van die van een aap.

De kinderen zeggen jager, gespeend op 2 tot 3 jaar terwijl een chimpansee 5 jaar zuigt, omdat een moeder met vlees binnen handbereik een peuter iets anders dan melk kan voeren.

De werktuigen zeggen jager, met speerpunt en slachtmessen voor bijna twee miljoen jaar, en de maalstenen voor zaden die pas aan het allerlaatste eind opduiken.

Het afval zegt jager, met kampplaatsen vol botten van olifanten, nijlpaarden en mammoeten, en de prooien die in de loop der tijd kleiner worden naarmate de reuzen zijn opgegeten.

De botten zeggen jager, met stikstofwaarden bij Neanderthalers en vroege moderne mensen die boven die van de wolf en de hyena liggen, helemaal bovenaan in de voedselketen.

Samengenomen wijst elke lijn dezelfde kant op: vanaf Homo erectus, ongeveer twee miljoen jaar geleden, leefden mensen als hypercarnivoren, en richtten zich pas in aantallen op planten toen de grote dieren opraakten, in het laatste stuk voor de landbouw.

Twee miljoen jaar op vlees en vet, en ongeveer 12.000 op graan, wat minder is dan 1% van de tijd dat we mens zijn.

De bordgrafiek zet het graan aan de basis en het vlees aan de top, wat de hele geschiedenis van de soort ondersteboven gedrukt is.



This is the Ben-Dor review, and it holds up.

I sat down with Dr. Miki Ben-Dor on my channel to talk about exactly this work.

His team pulled together 25 separate lines of evidence. Our lineage climbed to a carnivorous position that peaked with Homo erectus.

Plants only took over at scale when the big animals ran out and farming arrived.

Meat is a health food. Carbs are optional & not ideal.

Study and my interview below...

If our bodies were built on meat and animal fat, why do we still tell people to fear it?

 

[Jeroenski]

Ik bestel telkens lever en eet soms een deel rauw, voor het ijzer

Ik eet ook de lever altijd rauw omdat ik het gekookt of gebakken niet lekker vind maar als je het om de ijzer te doen is moet je het verhitten, volgens Sally Fallon Morel wordt ijzer dan beter opgenomen. Een oplossing is leverworst, daar is de lever wel gekookt en wel lekker, t zal wel door de kruiden komen die de slager er in doet.

 

[Jeroenski]

Ik ben zooooo blij met Sama! Nu hoef ike niet meer schuldig te voelen omdat ik orgaanvlees niet lekker vind. Bedenk dat WAPF de enige zienswijze was toen ik aan dit verhaal begon. Nu hebben we Sama Hoole en in mijn optiek is dit BETER!

Mike

Vindt je leverworst of paté niet lekker?

 

[fatsnotbad]

Op zich wel. Maar niet gebakken lever. Ik eet weinig tot geen lever, ook niet als leverworst of leverpate. Ik word er niet naar getrokken.

Mike

 

[fatsnotbad]

Constipation on carnivore means you've gone lean, and the cure is the thing the diet was supposed to be built on in the first place.

Meat is almost entirely absorbed. There's very little left over to pass, so a carnivore going once a day or once every two days, comfortably, isn't constipated. That's what happens when food stops being mostly packaging. The bran that used to bulk everything out was never doing you a favour; it was a cargo you paid to carry through.

The actual complaint, hard, dry, an effort, is a different thing, and it has one cause. Fat.

Fat is what moves the gut. A fatty meal tells the gallbladder to empty, bile goes in, and bile is the body's own laxative, which is why a pound of lean steak sits like a brick and the same steak with the cap on and a knob of butter melting over it goes through like it was expected. Lean mince, chicken breast, egg whites and a tin of tuna is a plate with the plumbing turned off, and the person eating it blames the meat.

So the fix is never fibre and never a sachet. It's the butter you were told to leave off, the 20% instead of the 5%, cream in the coffee, the fat cap eaten first. Within a day or two the problem has gone, and it stays gone as long as the plate shines.

Which is the point. A diet of meat only works when the fat is on it. Take the fat off and you have a bodybuilder's cut with worse manners, and the gut is the first thing to file a complaint.

Carnivore is high fat by definition. The bathroom is where people find that out.



Mike

 

[fatsnotbad]

Raw honey is sugar in a nicer jar, and the jar is doing most of the work.

A tablespoon is about 17g of sugar, roughly four teaspoons, around 40% fructose and 30% glucose, the same pair your liver gets from a can of cola.

Raw means it was never heated, which keeps the enzymes alive. The enzymes are proteins, and your stomach takes proteins apart for a living.

The peptides you keep hearing about are real. Bee defensin kills bacteria in a wound dressing. Swallowed, it meets an acid of pH 1.5 and becomes amino acids, like every other peptide that has ever been eaten.

The vitamins are real too, in the sense that they are present. You would need to eat about 8kg of honey to get one day's vitamin C.

Local honey for hay fever was tested, and the people eating it did no better than the people eating a syrup with no pollen in it at all.

Manuka is the same sugar with a number on the label and a price that can pass £100 a jar, and its famous antibacterial compound does its work on a wound, on the outside of you.

The hunter-gatherers who still raid wild hives eat the comb with the grubs in it, and the grubs are the nutrition, fat and protein wrapped in wax and sweetened by accident.

Strip out the grubs, filter the wax, pour it into a hexagonal jar with a wooden dipper, and you have sold sugar to people who think they gave up sugar.

Honey is a treat with a wellness department, and the department is the part you are paying for.



Mike