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uniglow · 36-40, M
It's worth looking at the potential effects to the body over time. In the short-term, many people suffer keto-flu and struggle to adapt to keto or carni fat-adapted diets. In the medium term, people feel bright, alert, they lose weight, resolve issues with painful joints or digestive issues. In the longer term, a carni diet with no fibre is a calling card for colorectal cancer.
Upshot: Do it for six months, then stop.
Upshot: Do it for six months, then stop.
ViciDraco · 36-40, M
@uniglow I've heard people suggest setting a baseline with it and slowly reintroducing foods to see what leads to the inflammation. And the colorectal concerns are definitely the long term effect I think requires more study. Lot of noise out there that this is just as wrong as the heart disease risks. But that could always be big beef and others trying to get their marketing out.
uniglow · 36-40, M
@ViciDraco I'm a big advocate of keeping a food diary and matching it to symptoms. For the short-term effects, of course. For the rest you need longitudinal studies, which - as you say - are not extant yet. People will also conflate this with sustainability and ecology. Humans do need to eat less meat, but that's no reason why some specific people can't eat more. Same with antibiotics. Give them to the people most in need.
RichardApril · 36-40, M
@uniglow Nope. How can you say that? The Natives ate a diet of Bison and very few plants were eaten. They were very healthy too. The Spartans also ate a diet of mainly wild game. They also had barley bread but not in war and barley bread was low carb. The Spartans went to battle until the age of 60. Meaning a 58 year old Spartan would be just as strong and wise to kill you fast. In the winter most families had to live off of meats long ago too. They fermented some greens but when you do that it takes the calories away. Lastly, what about Eskimos? They live nine months out of the year eating meat raw. We are carnivores, we have a gallbladder for a reason. We don't have a big appendix to digest all the fiber like a Ape would. Cancer only started to show up the last past 300 years. 99% of cancers love sugars. Are soils these day's are depleted and are plant foods have been Gmoed and cross bread and sprayed with roundup.
uniglow · 36-40, M
@RichardApril The main thrust of my argument about people eating less meat would be about sustainability. There's a big difference between the resources required (and associated waste) to produce meat for 50,000 Spartans, than there is for 7,700,000,000 humans. When we are forced to make most efficient use of our land because there is only just sufficient for an expanding population, we will be forced to consider that livestock is not the best use.
I would also argue that humans are omnivores, not carnivores. Most of us have eaten at least one thing in our lives that isn't meat. I ate a bagel just ten minutes ago.
As for cancer, it's become prevalent because it's a disease of old age (as the chromosomal caps reduce efficacy), and we have an older population profile than ever before. That doesn't mean we can't reduce risks, like stopping smoking and limiting meat intake.
Finally, not all crops are grown that way. Some are grown organically, but it's the same issue with meat. A limited return on your investment. As food pressures grow, organic farming might become a luxury. As might meat. Unless we find a different way to produce it. I suspect most people would be suspicious of meat grown in a lab, though.
I would also argue that humans are omnivores, not carnivores. Most of us have eaten at least one thing in our lives that isn't meat. I ate a bagel just ten minutes ago.
As for cancer, it's become prevalent because it's a disease of old age (as the chromosomal caps reduce efficacy), and we have an older population profile than ever before. That doesn't mean we can't reduce risks, like stopping smoking and limiting meat intake.
Finally, not all crops are grown that way. Some are grown organically, but it's the same issue with meat. A limited return on your investment. As food pressures grow, organic farming might become a luxury. As might meat. Unless we find a different way to produce it. I suspect most people would be suspicious of meat grown in a lab, though.