Retired professor w Dr. degree went from sickly and barely able to walk to buff athlete who can outdo 90% of 20 year olds due to carnivore diet. You can too
Arizona, USA
Joined October 2022
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Why do professors of cell biology agree about the negative consequences of dietary carbs?
One of the reasons I focus so much on dietary carbohydrates is that no nutrient in the blood is as volatile as glucose. It can climb sharply within minutes of a meal and fall just as quickly. And as much as the blood sugar spike after a meal gets most of the attention, when it comes to hunger, the drop that follows may matter more.
In a study of more than a thousand people wearing continuous glucose monitors, researchers looked at what happened to blood sugar in the hours after eating and how hungry people felt afterward. The size of the spike wasn't the best predictor of hunger. The dip was.
Some people's glucose rose after a meal and then settled back to where it started. Others rose and then fell below their starting level about two to three hours later. That second group, the "big dippers," got hungrier sooner, ate their next meal earlier, and took in more calories over the rest of the day.
This helps explain a common experience. Someone eats a breakfast of cereal, toast, or a pastry, feels fine for a while, and then by mid-morning is hungry again and looking for a snack. It isn't a lack of willpower. Their blood sugar went up quickly and then came down below where it began, and the body responds to that drop by pushing them to eat.
It also shows why the same meal can affect people so differently. One person's glucose barely dips after a bowl of oatmeal, while another's crashes. This is one more reason a glucose monitor is so useful. It shows not only how high a meal sends your glucose, but how far it falls afterward.
Meals built around protein and fat, with fewer refined carbohydrates, tend to produce a smaller rise and a gentler return, which means less of a dip and steadier hunger.
If someone keeps feeling hungry a couple of hours after eating, it's worth looking at whether that meal is sending their blood sugar up and then down below where it started.
I'm told by several folks on X that without carbs you have no strength. 5 years ago I could barely manage to walk across the room to the bathroom. I could do maybe 1 pushup. Chinups, forget about it. Since cutting way down on carbs and ramping way up on protein, 50 pushups, 20 chinups. Maybe I have a little bit of strength.
Since 2005 the records show zero deaths from bacteria from raw milk, 3 from almond milk, 5 from pasteurized milk.
Quote all the studies and opinions you want, it's real life that actually counts.
Baywatch is returning. Lifeguards who live in 10 million dollar mansions and drive $100,000 sports cars. My buddy was a lifeguard one summer. He got $50 a day plus free sodas.
Your brain accumulates harmful "junk" particles as part of cognitive functioning.
*Tau proteins-misfolded proteins
*Beta-amyloid-which can form neurotoxic plaques associated with Alzheimers
*Lactate and oxidative debris.
But they can be cleared out by the glymphatic system which relies on DHA.
DHA cannot be efficiently synthesized from plant sources. Reliable sources are fatty fish like salmon, mackerel, sardines, and my favorites -- kippers. Friday is my fish day. What's yours?
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A carnivore diet can be cheaper than the standard American diet. You throw out 1/3 of your veggies from spoilage, but you never let meat spoil. Today, Oct 31 2026, hamburger is still under $4 a pound at Walmart
A new study in the "blue zone" of Sardinia found that those who lived longest were associated with a diet involving high amount of animal fats, milk, and cheese
pmc.ncbi.nlm.nih.gov/article…
There is only one statement regarding longevity that I can agree with, from Dr. Gabrielle Lyon "muscle is the currency of longevity"
I decided to actually go to a Mensa meeting. I usually skip them. It was a very diverse group, several races, young and old, about even men and women. We seemed to have nothing in common. At the end of the meeting, we ate dinner. Every single person had steak.
"Limit red meat and salt for longevity "
For almost 5 years now I eat only eggs, red meat, cheese, and occasional kippers, liver, and salami, unlimited salt, age 72.
"It's genetics"
Father died at 69 ( despite limiting red meat and salt), grandfather 65
"You must take a lot of medications and on your last leg"
No meds. Doctor sees no need. 20 chinups and 50 pushups.
"You must be a little guy."
6'1 and 195 lbs
"Well, um, you see, um, uh..."
The recommendations are all flawed and corrupted by food and drug corp money
As I senior, I know this for a fact. I do whey protein powder because I just can't eat enough for my protein needs
Older muscle needs more protein at a meal to get the same building response as younger muscle. When the two were compared, older men needed about 1.7 times as much protein per kilogram of body weight before muscle building reached its peak.
This is part of why people lose muscle with age even when they think they're eating enough, because a serving that works fine for a younger person can fall short for an older one.
After about 60, I'd aim for a generous serving of protein at every meal, roughly 30 to 40 grams for most adults, and I'd pair it with lifting.
"Wow! You lost a lot of weight. And got buff, too. Lost fat and gain muscle at your age? How did you do it?"
"A carnivore diet and working out with free weights."
"Naw, that's not it."
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It never was LDL
The idea that heart disease is simply a cholesterol problem has never fit the data well. In a registry of more than 136,000 hospitalizations for coronary disease, nearly half of patients had an LDL under 100 mg/dL on admission. This new NIH work points to the artery wall and the immune cells inside it, and that's where insulin matters, because chronically high insulin and glucose damage the vessel lining and drive inflammation. LDL is one number, but a person's insulin is the one I'd want to know first.
Do you really think the Amish are running a processing factory to extrude canola oil from rapeseed plants?
