CARNIVORES vs VEGETARIANS

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“I think far too little attention is being given to the effects of abnormal and stressful growth conditions on the plants' natural defense systems. Plants normally synthesize some toxins and inhibitors of digestive enzymes to discourage attacks by bacteria, fungi, insects, and other predators. When a plant is injured or otherwise stressed, it produces more of the defensive substances, and very often they communicate their stress to other plants, and the resulting physiological changes can cause changes in seeds that affect the resistance of the progeny.”-Ray Peat

 

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“The two main classes of plant allergens are the stress-induced chitinases, and seed storage proteins, such as gluten. The chitinase allergens are responsible for reactions to latex (which is secreted by rubber trees in reaction to a wound), bananas, avocados, many other fruits and vegetables, and some types of wood and other plant materials. Intensive agricultural methods are increasing the formation of the defensive chemicals, and the industrialized crops are responsible for the great majority of the new allergies that have appeared in the last 30 years.“ -Ray Peat

 

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“A maternal vegetarian diet in pregnancy is associated with hypospadias. The ALSPAC Study Team. Avon Longitudinal Study of Pregnancy and Childhood. North K, Golding J Unit of Paediatric and Perinatal Epidemiology, Division of Child Health, University of Bristol, UK. OBJECTIVE: To investigate the possible role of the maternal diet, particularly vegetarianism and consumption of phytoestrogens, in the origin of hypospadias, which is reported to be increasing in prevalence. SUBJECTS AND METHODS: Detailed information was obtained prospectively from mothers, including previous obstetric history, lifestyle and dietary practices, using structured self-completed questionnaires during pregnancy. Previously recognized associations with environmental and parental factors were examined, focusing particularly on the hypothesized hormonal link. Multivariate logistic regression was used to identify independent associations. RESULTS: Of 7928 boys born to mothers taking part in the Avon Longitudinal Study of Pregnancy and Childhood, 51 hypospadias cases were identified. There were no significant differences in the proportion of hypospadias cases among mothers who smoked, consumed alcohol or for any aspect of their previous reproductive history (including the number of previous pregnancies, number of miscarriages, use of the contraceptive pill, time to conception and age at menarche). Significant differences were detected for some aspects of the maternal diet, i.e. vegetarianism and iron supplementation in the first half of pregnancy. Mothers who were vegetarian in pregnancy had an adjusted odds ratio (OR) of 4.99 (95% confidence interval, CI, 2.10-11.88) of giving birth to a boy with hypospadias, compared with omnivores who did not supplement their diet with iron. Omnivores who supplemented their diet with iron had an adjusted OR of 2.07 (95% CI, 1.00-4.32). The only other statistically significant association for hypospadias was with influenza in the first 3 months of pregnancy (adjusted OR 3.19, 95% CI 1.50-6.78). CONCLUSION: As vegetarians have a greater exposure to phytoestrogens than do omnivores, these results support the possibility that phytoestrogens have a deleterious effect on the developing male reproductive system.“

Vegetables, etc.—Who Defines Food?

Ray Peat

raypeat.com

“Hypospadias is a relatively rare congenital condition where the opening of the penis is on the underside of the organ. This condition is more common in infants with a family history of hypospadias.”

“Signs and symptoms of hypospadias may include:

Opening of the urethra at a location other than the tip of the penis.

Downward curve of the penis (chordee)

Hooded appearance of the penis because only the top half of the penis is covered by foreskin.“

 

[Trullo]

WHY SWITCHING TO A VEGAN DIET MAKES YOU FEEL BETTER​

By Momagnon

We’ve all heard the following story before: someone was overweight, sick, and generally frustrated with life. But then they switched to a vegan diet and suddenly they felt like a completely new person.
The vegan diet helped them lose weight, increase their energy to almost forgotten kindergarten levels, reawakened their sex drive, and gave them amazing glowing skin, just to name a few benefits.
There are even people who report having healed some serious diseases. And with “serious” I mean true heavyweights such as diabetes, heart disease, and even cancer!
And not only that. The lab tests at the doctor’s office show the same results:

• improved insulin sensitivity
• lower inflammation levels
• lower blood pressure
• lower triglycerides

So even the doctors nod in agreement and approve of their patient’s new way of eating, even though they have just lost a paying customer.
And if you’re still not convinced, the new vegans will smash your objections with their brand new Instagram accounts showcasing their amazing transformation with before and after pictures.
So even I, who is currently following a carnivore diet, have to admit that a lot of those new vegans look pretty damn healthy.
So why don’t I just ditch The Dark Side of eating meat and instead embrace the vegan diet for my own health, for the animals, and for the planet?
Oh, if it only were that easy.

My initial experiences with veganism were great!​

Ten years ago I did exactly that. In 2010, I started eating a vegan diet, raw vegan to be more precise. (Yes, type it in the comments: “Mo, YouWereDoingItWrong™. Raw vegan doesn’t work.”)

I was really excited about the positive health changes that I got. My energy levels improved significantly, my acne that I had been battling for years cleared up entirely, and I was finally not getting sick all the time like all those years before.
So believe me: I was just as excited about veganism as some of you are. I thought the raw vegan diet was THE solution to everything, though I never adopted a nickname like “Rawritz” as so many others did with their names. Yes, this was really a thing.

However, over the years I’ve seen and felt the downsides of both the raw vegan and the cooked vegan diet.
While some people I’ve met have successfully cured themselves of cancer with a raw vegan diet, I’ve also personally known two people who were following this diet for a decade but still developed cancer and died at the end.
Today’s post is not about all the negative long-term effects of the vegan diet (I will cover that in the future). Instead, I’m going to explain to you the underlying mechanism of the vegan honeymoon period.

This post will be one of the most important pieces of diet information you will ever read.​

​

I know this is a pretty bold statement for a brand new blogger in his very first blog post.
Read the full article and judge me after you have read it. Okay?
The following concept will give you the ability to categorize all of those conflicting diet concepts out there and integrate them into the bigger picture.
So many people I talk to these days have entered a stage of “dietary nihilism” where they throw their hands in the air and say: “Every day you hear something different. One day it’s low-carb. The next day it’s high-carb veganism. And every week there is a new scapegoat food that’s vilified. You know what? I’m just gonna eat whatever the hell I want!”
In other words: They are completely confused about eating the right diet and have, therefore, just given up.

So let’s put the High-Carb vs. Low-Carb Paradox into perspective.​

​

So far we know that on both ends of the spectrum many people experience amazing transformations in their health and their body composition.
For some weird reason, both of those opposing approaches do work. And this weird reason does have a name. It’s called the Randle Cycle, named after its discoverer Philip Randle. [1]
The Randle Cycle describes the phenomenon that carbohydrates and fatty acids compete for absorption. If both are present in the bloodstream at the same time, they can cancel each other out and cause metabolic problems.

Randle Cycle: Fatty acids block the metabolization of glucose and vice versa.

When fatty acids enter the muscle they block the influx of glucose. As a result, glucose gets converted into fat and enters the fat tissue. The glucose influx into the fat tissue, in turn, blocks the release of fatty acids into the bloodstream.
When you go on a low-carb high-fat diet, your blood glucose levels will be so low that there is no excess glucose that needs to be converted into fat. Your muscles can comfortably burn fatty acids and your fat tissue can easily release fatty acids which makes your fat depots shrink over time.

As a result, people on a low-carb high-fat diet lose weight and improve their metabolic health markers.
Conversely, when you go on a high-carb low-fat diet, you won’t have that many fatty acids in your bloodstream. Now all the glucose can easily enter the muscle without being blocked by fatty acids. When your muscles can burn all of the glucose, there won’t be any leftover glucose that your body would have to convert into fat.

This means that your fat tissue can release fatty acids without them being blocked by glucose anymore.
As a result, people on a high-carb low-fat diet also lose weight and improve their metabolic health markers.
You could think of your body as a car with a special engine that can run on both diesel and gas. The only thing you have to take care of is to never mix diesel and gas together.

So if you mix sugar and fat, this is when problems start to occur. If you cut out either carbs or fat, then you deactivate the Randle Cycle, which will improve your health and lower your weight.

Now we can understand why so many new vegans feel so amazing when they start the vegan diet. The vegan diet is generally on the higher-carb lower-fat side of the spectrum.

This deactivation of the Randle Cycle will always help with weight loss and lead to metabolic improvements.
And yes, you will become more insulin sensitive on a high-carb low-fat diet. Read that last sentence again.
When your cells don’t have to deal with sugar and fat at the same time they will become very insulin sensitive.
In fact, a high-carb low-fat diet can make you even more insulin sensitive than a low-carb high-fat diet. The latter will also make you more insulin sensitive, but your cells will go into a so-called state of physiological insulin resistance (not to be confused with pathological insulin resistance). Your cells do this to preserve the little blood glucose that’s left for the brain.

Your body can easily switch off this physiological insulin resistance once you re-introduce carbs into your diet.
On a high-carb low-fat diet, you will become extremely insulin sensitive because your cells are only dealing with sugar but not fat. And since your insulin receptors are like muscles – the more you use them the more effective they become – you will become more insulin sensitive on a high-carb low-fat diet.

And more insulin sensitivity not only correlates with weight loss. The less weight you carry around, the less inflammation you have to deal with. This is because fat tissue produces pro-inflammatory adipokines such as leptin. [2, 3]

When your skin cells become more insulin sensitive and less inflamed you will notice this in overall better-looking skin.
So there you have it. The reason why new vegans temporarily feel better and lose weight and improve all their metabolic markers is that they are finally deactivating the Randle Cycle which had constantly been activated during all those years on the Standard American Diet.

So let’s recap:
Carbs alone don’t lead to insulin resistance.
Fat alone doesn’t lead to insulin resistance.
It’s the sugar-fat combo (aka Standard American Diet) that leads to insulin resistance.

But why is nobody talking about this? Because everyone has their own agenda and doesn’t want to admit that the opposition might also be right in some cases. Not only the vegans but also the low-carbers and some carnivores create their own echo chambers where they ban opposing viewpoints.

This lack of interest in any dialogue and retreating to echo chambers instead isn’t just exclusive to the nutrition scene. You can see this everywhere on the internet, especially in politics. But I digress.
So does this mean that I recommend a vegan diet?
Hell no!

This vegan honeymoon period doesn’t last forever. Sure, your metabolic health improves but as soon as you’ve depleted your nutrient reservoirs it will only be downhill from there.
So I do acknowledge that a high-carb low-fat diet can work long term. But it must include animal products. And it must not be zero-fat. You absolutely need animal products and a certain baseline of fatty acids to make a high-carb low-fat diet work in the long run.

A good example of a sustainable high-carb low-fat diet which includes animal products is the Japanese diet. And unsurprisingly, Japan has one of the highest life expectancies in the world. [4]
So if you only do the one-month Veganuary challenge and return to eating animal products afterward you can indeed improve your metabolic health. (As long as you don’t eat vegan junk food.)
In the meantime, I’m doing the World Carnivore Month challenge.

So keep in mind. Never become dogmatic about your diet. Always stay open-minded so in case things don’t work out as expected you retain your ability to look at it objectively and adjust your diet as needed.
This applies not only to the vegan diet but also the carnivore diet and every other diet concept in between.

WHY SWITCHING TO A VEGAN DIET MAKES YOU FEEL BETTER – momagnon.com

momagnon.com

I Think you're totally right. Problem is if someone has some issue and can't manage high glucose amount, so in that case better use a LCHF diet or maybe if it's present leaky gut sindrome where vegetals can create issues.

And generally I think better a HCLF where is hot and a LCHF where is warm.

I saw that who has a 5:2 diet has the same result of ketogenic and vegan diet, I suspect that the 2 days of fasting help the cells to burn and excess of glucose or fats and reset mitochondria. I want to remember that at 30 celsius degrees the energy expenditure to stay at 36 C is very low so has a little sense eat lots of fats and better point on carbs, but if the temperature is 10 C the expenditure can be 2-3 fold than 30 C so if you have a total metabolism of 1400 Cal at 30 C, without clothes you can have 2000-3000 Cal at 10 C, that is impossible to cover only with carbs and having a good insulin sensibility, so in that case better point on fats.

Ironically Both diets require always an amount of the other you can't follow a diet only with carbs and without fats and nor only fats without carbs (your body try always to produce fats from carbs and glucose from proteins and glycerol in fats).

 

[Trullo]

I saved notes from a renown cancer specialist, doctor Nick Gonzales, said in an interview many years ago, that patients with immune cancers like leukemia, Lymphoma, myeloma and sarcoma cancers do better on a high fat high meat diet, while the typical solid tumor cancers like breast, lung, stomach, pancreas, uterus, colon, liver, ovaries and prostate cancers do better on a more vegetarian diet. That might very well may be a big reason some people die and some people don't of their cancers, they are paired with the right or the wrong diets.

Where I can read about this please?

 

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Where I can read about this please?

I wrote the notes many years ago s I don’t know exactly where I wrote them from, but looking on the internet now, it looks like he wrote a book which probably talks more about his ideas.

 

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“In several parts of the world, desperately poor people sometimes eat clay, and even clay has been promoted as a health food. Almost anything becomes “food,” when people are under economic and social pressure. If these things aren’t acutely toxic, they can become part of our “normal” diet.”
-Ray Peat



“…there are several man made nuts and grains. Some of your favorite snacks, like peanuts and almonds, for instance, come from the minds of humans. Learn more about these in the information provided below.

ARE ALMONDS MAN MADE?
Believe it or not, in the wild, almonds are incredibly poisonous for human consumption. When you eat a large number of them, you run the risk of fatalities.

Scientists still do not understand how something so tasty came from a potentially fatal plant, however. They do know that almonds first traveled on the Silk Road for trade and consumption. They originated from central Asian countries like China.“

10 Man Made Vegetables You Thought were Natural | Alices Kitchen

If you care about what you put in your body, you likely try to avoid foods stocked full of artificial ingredients and sweeteners. Believe it or not, many fruits and vegetables are man-made. Thousands of years ago, farmers used the process of natural selection to produce the best harvest...

www.alices.kitchen

 

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No wonder avocados are toxic, they are man-made!

“I guess it’s hard to picture avocados being anything other than the plump, fleshy fruits we see in common cultivars like the Hass. But what most people don’t realize (even fruit-and-vegetable-savvy raw foodists) is that commercial avocados are a far cry from what they were originally. In fact, without deliberate cultivation by humans, avocados are small, fibrous, large-pitted, and yield only a tiny layer of that creamy green flesh we all know and love. It’d easily take ten wild avocados to get the equivalent flesh of one Hass, if not more.“

“….for folks interested in eating foods that are close to their natural state, it’s helpful to understand that these so-called “alligator pears” have been bred specifically for their size, fat content, and copious edible flesh. They aren’t quite so luxuriant in the wild.”

What You May Not Know About Avocados

There’s often a division in the raw food world (and other health spheres) when it comes to fat versus fruit. Cultivated fruit gets plenty of flack for being sweeter and less nutritious than i…

deniseminger.com

 

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“In industrial agri-business one way to increase profits is to reduce costs. Faster growth from altering an animal’s genetic material is one way to do that. But genetic engineering raises complex questions for ecosystems and consumers. Genetically modified (GM) salmon were patented by Canadian scientists who took a gene that regulates growth hormones in Pacific Chinook salmon and a promoter—the equivalent of a genetic 'on-off' switch—from an ocean pout and introduced them into the genetic structure of an Atlantic salmon. This modification gave the Atlantic salmon a year-round appetite enabling it to reach market size faster than other farmed salmon.“


“There is a lack of independent science on these GM salmon, including long term trials studying the potential health risks. Neither the U.S. or Canadian governments have done any safety testing and rely solely on studies done by the company. There are concerns that the sample sizes used to assess the AquaBounty fish are inadequate to determine human health and safety risks. The FDA is currently examining the GM salmon through its process for reviewing new animal drugs because, as yet, there is no approved process for reviewing the safety of GM animals. The sale of GE fish to American shoppers is being hotly contested in the U.S. through a variety of senate, congressional and state bills currently under debate.“

Genetically modified salmon

In industrial agri-business one way to increase profits is to reduce costs. Faster growth from altering an animal’s genetic material is one way to do that. But genetic engineering raises complex questions for ecosystems and consumers. Genetically modified (GM) salmon were patented by Canadian...

livingoceans.org

 

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“AquaBounty’s salmon is a genetic mixture of three different fish — Atlantic salmon, chinook salmon and the eel-like ocean pout. It grows twice as fast as its non-engineered counterparts, reaching full market size in 18 months.”

“They have a picture of a regular farmed salmon and their farmed salmon. And it looks just like a giant. I mean, what’s the point of that?” she said.

A big concern for environmental groups has been whether fish can escape from the facility and mate with wild salmon. Late last year, a federal judge ordered the FDA to look into what would happen if that occurred.”

Bioengineered salmon available for the the first time in US

AquaBounty’s salmon is a genetic mixture of three different fish — Atlantic salmon, chinook salmon and the eel-like ocean pout.

www.ktoo.org

 

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“A diet of milk and fruit, or milk and meat, provides a nutritional balance with generous amounts of calcium and magnesium. Leafy vegetables are a very rich source of magnesium, but they are also a potential source of large amounts of lead and other toxins. In 1960, many people, including the U.S.government, were advocating the use of a largely vegetarian diet for children, because of the amount of radioactive strontium in milk. I compared the amount of strontium in a diet of vegetables that would provide the necessary quantity of calcium and protein, and it was clear that vegetables were the worst source of radioactive strontium, because their ratio of strontium to calcium was much higher than the ratio in milk. The cows were concentrating calcium and protein from the contaminated plant foods, eliminating much of the strontium. This principle still applies to the toxins that are currently found in the U.S. food supply.
Milk has many protective effects besides providing calcium.” -Ray Peat

 

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“Stress seems to be perceived as a need for sugar. In the absence of sucrose, satisfying this need with starch and fat is more likely to lead to obesity. The glucocorticoid hormones inhibit the metabolism of sugar. Sugar is essential for brain development and maintenance. The effects of environmental stimulation and deprivation-stress can be detected in the thickness of the brain cortex in as little as 4 days in growing rats (Diamond, et al., 1976). These effects can persist through a lifetime, and are even passed on transgenerationally. Experimental evidence shows that polyunsaturated (omega-3) fats retard fetal brain development, and that sugar promotes it. These facts argue against some of the currently popular ideas of the evolution of the human brain based on ancestral diets of fish or meat, which only matters as far as those anthropological theories are used to argue against fruits and other sugars in the present diet.Honey has been used therapeutically for thousands of years, and recently there has been some research documenting a variety of uses, including treatment of ulcers and colitis, and other inflammatory conditions.” -Ray Peat

 

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“Conclusions: Vegan diets were associated with a healthier cardiovascular risk profile but also with increased risk of nutritional deficiencies and lower BMC and height. Vegetarians showed less pronounced nutritional deficiencies but, unexpectedly, a less favorable cardiometabolic risk profile. Further research may help maximize the benefits of PBDs in children.”

Growth, body composition, and cardiovascular and nutritional risk of 5 to 10 yr old children consuming vegetarian, vegan, or omnivore diets

ABSTRACT Background: Plant-based diets (PBDs) are increasingly recom- mended for human and planetary health. However, comprehensive evidence on the health effects of PBDs in children remains incomplete, particularly in vegans. Objectives: To quantify differences in body composition, cardio-...

raypeatforum.com

 

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“Vegetarians Have Fewer Cancers But Higher Risk Of Colorectal Cancer, Study Says. UK researchers found that vegetarians had a lower overall cancer rate than meat eaters, but contrary to suggestions from other studies, they found a higher rate of colorectal cancer among the vegetarians than among the meat eaters.”



“The results showed that:

The standardized incidence ratio for all cancers for all participants was 72 per cent (that is lower than the overall population).
Compared with meat eaters in the cohort, and after adjusting for age, sex and smoking status, the vegetarians in the cohort showed an 11 per cent lower incidence rate of all cancers.

However, for colorectal cancer, vegetarians showed a 39 per cent higher incidence rate compared with meat eaters.“

Vegetarians Have Fewer Cancers But Higher Risk Of Colorectal Cancer, Study

UK researchers found that vegetarians had a lower overall cancer rate than meat eaters, but contrary to suggestions from other studies, they found a higher rate of colorectal cancer among...

www.medicalnewstoday.com

 

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“Sadly, it doesn't always work out that way, at least if you don't have all of the other perks that come with a celebrity lifestyle (such as skin treatments that are "totally not plastic surgery" but have the same near-miraculous results at a pretty similar price tag). Many dermatologists have reported on a condition they call "vegan face" (via the Evening Standard), and it's not too pretty.”


“Inge Theron, who is the founder of Face Gym, is actually a fan of the vegan diet, but she admits it has some drawbacks as far as how it can make you look. She told the Evening Standard that most vegans exhibit a marked lack of elasticity in their facial skin due to a lack of collagen and elastin. These two substances are made up of protein, and Theron warns, "If your body doesn't get the protein that it needs, it can cause your skin to become dry, sallow, crepey and lacklustre, with saggy jowls and a loss of muscle tone and elasticity." She does not feel that you can get sufficient protein from plants alone, so cautions appearance-conscious vegans that they will always need to use supplements.”

The Reason Your Vegan Diet May Be Aging You Quicker - Health Digest

It's no wonder that many who switch to plant-based eating might well expect their virtuous eating to be rewarded with outer as well as inner beauty. Sadly, it doesn't always work out that way. Here's how your vegan diet may be aging you quicker.

www.healthdigest.com

 

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“While Hugo initially found his switch to a plant-based diet difficult, he eventually felt he was more energetic.

Hugo told BBC: “I was on the vegan diet and it really does take a hit on your body.”


“In contrast, Ross, on the omnivore diet, felt his gym performance was “up and down a little bit more”.

In an earlier interview, he told Men’s Health: “I was the opposite. I was very hungry at 10 or 11 o’clock. I had those big spikes of energy and then I’d crash…We wore continuous glucose monitors: they go on the back of your triceps and connect to your phone. I was spiking, going down, having that sugar low – or meat low – and Hugo was far more satiated.”

Identical twins trial vegan vs meat diet: Plant-based sib more energetic, lost more fat | Totally Vegan Buzz

“I was eating a lot more wholesome food, which meant that my sugar levels were a lot satiated during the day. I felt more energetic.” A pair of identical twins took part in a vegan vs meat fitness study to see which diet worked best. Ross and Hugo Turner – aka the Turner Twins – … Continue...

www.totallyveganbuzz.com

 

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View: https://youtu.be/zVflcKyeTu4

 

[Zsazsa]

View: https://twitter.com/fleroy1974/status/1537713260123897863

 

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“In a survey of around 11,000 Americans, the organization found that 84 percent of vegetarians and vegans return to eating meat, says the Huffington Post. Most lapse within a year, while nearly a third don't last more than three months.

The study falls in line with previous research. According to Skeptoid, “ex-vegetarians outnumber current vegetarians by a ratio of three to one.’”


“According to a separate survey, says Skeptoid, “[a] full thirty-five percent of participants indicated that declining health was the main reason they reverted back to eating flesh’.”

Most Vegetarians Lapse After Only a Year

The vast majority of vegetarians return to eating meat

www.smithsonianmag.com

 

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“Although several amino acids can be acutely or chronically toxic, even lethal, when too much is eaten, tryptophan is the only amino acid that is also carcinogenic.”-Ray Peat
“Tryptophan, serotonin, and aging” article