Dr. Stephen Phinney – ‘Optimising Weight and Health with an LCHF Diet’ – Part 1 October 21, 2019 85 By William Morgan CategoryArticlesTagsDr. Stephen Phinney Jeff Volek LCDU lchf Low Carb Down Under Low Carb High Fat Low-carbohydrate Diet (Diet) www.lowcarbdownunder.com.au 85 Comments Esmée La Fleur says: February 6, 2015 at 5:50 pm Thank you for posting these. Reply Chris says: February 8, 2015 at 9:45 am One thing I don't really understand is the percentage thing. The Body doesn't really care for our macro percentage – it cares about absolute intake of carbs, because each sugar molecule counts. Being in keto for over a year now, I only count my daily carbs, that's it. Way more comfortable than the percentage thing. Reply The1RobynHode says: February 9, 2015 at 10:53 pm Dr. Phinney may find this interesting about inflammation and Type 2 Diabetes that was just published: http://www.sciencedaily.com/releases/2015/02/150205123018.htm Reply ritag82 says: February 17, 2015 at 6:24 pm I learned SO much from this talk. Im so grateful you do these posts. Im in Jamaica and doing my best to be LCHF in a difficult place to do so. But many points he made will make my life easier. Reply JanEric Channel says: February 28, 2015 at 5:31 pm Great lecture. As a physician in the US I'm saddened by the daily stream of patients suffering from obesity and the effects there of. Finally there are "options" to present to patients that are not LF, LFHC or "starvation diets", i.e. diets that are destined to fail. We need more research still so keep up the good work Dr. Phinney! Reply EggTricks says: April 5, 2015 at 11:43 am Regarding figure around 32:00 I think amount omega-6 in lard is a lot higher for commercial pigs to these days due to what they are fed. According to following source 45 % of their fat is omega-6 and hence quite similar to the seed oils (!) http://nutritiondata.self.com/facts/legumes-and-legume-products/4372/2 Reply billytheweasel says: April 18, 2015 at 12:19 am Officer is misspelled as Offricer. Reply Denis Laurent says: April 22, 2015 at 7:16 pm Super video. Thank you very much. Reply Drake Santiago says: April 28, 2015 at 12:33 am Thank you for this video. I have watched several videos from Dr. Phinney, and they have all been informative, just like this video. Reply Love Zen says: May 17, 2015 at 9:50 am How do you count the daily carb Reply Lindsey says: May 20, 2015 at 4:52 am In regards to the mayonnaise in the US, Mark Sisson's company Primal Pantry has just come out with one made from avocado oil and organic/pastured eggs. I bought 3 jars. Small and slightly pricey but worth it if you love mayo Reply weinerdad says: June 21, 2015 at 2:18 am "Have you ever met anyone allergic to steak?" YES! From a tick bite. It happens in the U.S. and in Australia, too. A life threatening reaction to alpha-gal which is found in all mammals / red meat except humans. So, not really a joke. re: Salt… That's very interesting. I'm having some issues, and was already thinking it has to do with salt / electrolytes. Reply presjo says: June 21, 2015 at 5:39 am what about all the micronutrients from plant foods? can you really get everything you need without ANY veggies? Reply Deborah Hopper says: June 27, 2015 at 4:16 pm Interesting, Thank you. Reply Jodi Yates says: July 31, 2015 at 1:59 pm I dunno…it seems awful to me that this community is pushing the killing of innocent animals…ever see how our animals are factory farmed? Its terrible…so much suffering and pain..and then you put that into your body…I am a keto Vegan…thriving…GO VEGAN! Reply Cut the Killer Carbs - International Weight Loss Seminars says: August 4, 2015 at 2:49 am BEST SLIDE: at 26:27. As you have less fat to burn, you need to eat more fat in the diet (from 25% in the beginning up to 70% in maintenance). This is one of the points people have the most trouble with, like "What? You mean I need to eat more fat? Why?" Because it is your primary fuel source. And as you get thinner, you need to additional fat from your diet. VEGAN or NOT? Some great sources of fat that are not animal based are: 1. Coconut Oil, 2. Olive Oil 3. Canola Oil and 4. High Oleic Safflower Oil SECOND BEST SLIDE: at 17:28. My brother-in-law just went to the doctor today. The MD was concerned about ketones in the urine, and ran a whole slew of tests, even though my brother-in-law explained he was on a low-carb, high-fat diet. I suggested he send a copy of this slide to his MD! Thanks Dr. Phinney, for being an inspiration! Reply Sylvette Harris says: August 16, 2015 at 5:33 pm Learning so much! Thank you for sharing this information. I have autoimmune diseases. Lupus, fibromyalgia, osteoarthritis. Pain is daily. Not only am I trying to be pain free, but less weight would help too! Reply Paleo Bill says: September 21, 2015 at 3:00 pm I like Dr Phinney but in this talk I would have to object to his view on sweeteners and other artificial flavorings such as bullion cubes. I believe that imitating sweet desserts and treats with artificial sweeteners is a slippery slope. I think natural sweeteners would be a better option but goes against the purpose of a ketogenic diet. I wouldn't suggest anyone use bullion cubes for anything. It isn't real food. Reply 240FP says: September 22, 2015 at 4:03 pm Inuits have a genetic adaptions that allows them to eat their high fat/meat diets. See Nielsen, et al. Reply Jeff Singleton says: September 29, 2015 at 8:05 pm What "book" of his does he keep referring to with regards to recipes, etc.? He has co-written several books. Reply D Blanton says: October 3, 2015 at 10:04 pm I followed the original Atkins book and lost 25 pounds in 5 months while doing just the Induction phase. I didn't have a problem with potassium and I wasn't drinking broth either (yuck). Dr Atkins just advised taking a multivitamin with potassium and that's what I did. It might also have helped that I was also adding salt to my food. This was an excellent presentation but that was the one thing I didn't agree with. If you can stand broth then more power to ya. lol Reply Ayana Fuentes says: October 19, 2015 at 10:43 pm I love this explanation. At 25 minutes, I see the best slides. In order to lose weight, the dietary fat is lower because you have fat to lose but as you get leaner, the dietary fat will increase. Reply MrPoolee says: November 22, 2015 at 12:59 am One thing I've not heard talked about, and have not seen written anywhere, is the possibility that type 2 diabetes is a natural state, and completely reversible. Let me explain… for much of our evolution, we didn't have access to glucose as a primary fuel for our bodies all year round – in fact we only really had it summer/autumn. As we know, eating sugars causes an insulin spike, and unused glucose in the body is stored in adipose fat tissue. Recent research also shows that sugar is highly addictive, so picture this: …we come out of a lean winter, feast on baby animals as they are bountiful – yum! Then the summer fruits are available to us… so we eat them, and because they are addictive and non-filling (CCK is disrupted), we eat and eat and eat, probably putting on many, many kilos. We don't have to run after fruit, so little energy is expended, so most is stored. Type 2 diabetes has an exaggerated insulin curve (insulin goes up higher, and for longer)… so this mechanism is good for maximum glucose storage and sugar cravings (eat more fruit!). Now, as Autumn approaches, fruit is harder to get, but animals are still reasonably plentiful, and we start to switch our focus a little towards the new easier food source. Then winter comes… no more fruit, and by then, our bodies will have switched naturally to nutritional ketosis. The fat, that we put on over summer, then becomes our body's fuel source for the lean winter ahead. The only food sources available are animals, and not so many… they've either migrated or hibernated. It's going to be a lean winter… and so the cycle begins again. Plenty of people have experienced a remission of type 2 diabetes when moving to a ketogenic diet (not so much for people who've had it for years and years – by then the damage done is irreversible). But I believe type 2 diabetes and ketogenesis are natural states that our bodies used to move between as the seasons dictated. The problem for current era is the never-ending availability of glucose – we never give the pancreas a break. I would love to know Dr Stephen Phinney's thoughts on this. Reply Healthy Recipe Channel says: November 28, 2015 at 10:16 pm Thank You Lord for Stephen Phinney and Dr Peter Attia and Jeff Volek for pressing the envelope and stepping outside the box of the Dietary Guidelines. This information is literally life changing and life saving for many struggling or trying to understand insulin resistance. Reply Claire Timmins says: December 1, 2015 at 5:00 pm Microwave!! Oh no. Reply Andrew Clancy says: January 29, 2016 at 4:08 am There are countless studies showing animal products, including fat, to be harmful. We even know the mechanisms by which harm is caused in some cases. Same thing for high doses of vegetable fat, though that is not studied as much as animal-derived fats. On the other hand, I'm not aware of any studies that find fruits, vegetables, beans or whole grains to be harmful. And anecdotal evidence backs these things up. Longevity in populations is positively associated with a whole food plant-based diet, and in these cases longevity decreases with the addition of animal products. Long-lived populations eat a high carb diet. No population on the planet eats or has ever eaten a high fat low carb/protein diet because that is a freak of nature possible only today because we have the technology to process whole foods into pure fat. I think HFLC diets are an experiment that while interesting, runs contrary to human evolution, scientific research, and good sense. It may be that some strange adaptations take place eating HFLC, but if they turn out to be entirely "healthy" I think that will be a fluke, and not only do we not know the risks, but given what we know the odds are those risks are substantial. Reply ventende says: February 6, 2016 at 12:03 am Fat alone is not healthy. Some fat acids are better than others of course, but eat lean and do your heart a favor. Also, you need to work out and fuel with good carbs that release energy slowly. You need those carbs! Watch your total calorie intake and adjust that so you don't gain weight the wrong way. Best way to gain weight is to increase muscle mass and you can't achieve that by consuming alot of fat. If you want a low fat percentage and a high muscle mass then increase your protein consumption and decrease the fat. Remember the veggies. Good luck. Reply InternetFreeForever says: May 25, 2016 at 6:06 am Just realised that the Mongols were on a similar diet. No wander they were conquering everyone else who were mainly farmers. Not just their tactics and warfare but of their diet, they could be stronger and more efficient. Reply Guillaume Belanger says: May 26, 2016 at 1:45 pm Q: If sodium is so important, why does the body excrete it?A: Because the kidneys need it to excrete uric acid. If sodium is not in excess, uric acid is retained to keep the gradient of concentration inside the kidney. More details here: https://healthfully.wordpress.com/2012/12/28/the-kidney-evolutionary-marvel/ Reply Dave Winters says: June 4, 2016 at 5:22 pm Thank you for your work. Reply Menlify says: June 6, 2016 at 12:13 pm Dr. Phinney you're an awesome researcher. Thanks for sharing the stories that you've found during your research. For instance, Professor Vilhjalmur Stefansson had a book entitled "The Fat of The Land" and I was able to obtain a digitized copy of it. I haven't read it, but I'm sure there are golden information in there. Reply Wompol says: June 24, 2016 at 11:18 pm I AM intolerant of red meats. why? Reply Jefferdaughter says: July 8, 2016 at 9:06 pm Instead of bullion cubes, which contain things I don't want in my body, why not carry a small shaker of Himalayan or Redmond's Natural Trace Mineral salt, or other natural salt without chemical flow agents and that has not been super heated when you travel? In the USA, table salt is typically heated to 1,200 F. Due to pollution and other factors, most sea salt is now processed and is not what it used to be… Both Himalayan and Redmond's salts are pre-pollution sea salt high in natural trace minerals. Reply Micheline Azar says: August 2, 2016 at 12:24 pm I'm a big fan of Dr Stephen, what a beautiful soul he is Reply milkweedsage says: September 13, 2016 at 8:09 pm i can't believe you actually said "my ancestors came around and told them they were wrong." as an indigenous canadian, we very rarely hear that. thank you for recognizing our value and wisdom. and, this lectures are awesome. Reply LoseBellyFatFast says: September 17, 2016 at 2:20 pm awesome clip. Fantastic work. Acquire a lot of knowledge from this clip. Reply Carroll Hoagland says: September 29, 2016 at 12:11 am I agree … fighting the FDA is hard. The FDA, NIH, and AMA have failed the patient … Simple … The AMA(the most powerful lobby in Washington) and NIH have failed the patient …Physicians have abandoned the nutritional approach to patient diagnostics andmedicine, simply because they are not trained in nutrition. A key part of theHippocratic Oath … “I will prevent disease whenever I can, for prevention ispreferable to cure… “, has been forgotten … Doctors have allowedthemselves to be "Trained" by Big Pharma and the Chemical Industry,and this is under the purview of the AMA and NIH. Doctors cannot answer simplenutritional questions … irony.Andthe AMA knew the history of obesity, because … Just after WWII, the firstwarning were being reported in the news about the "Refined-CarbohydrateDisease". References to “The Saccharine Disease” started in 1956. Irony1 – In the 1930’s, food scientists realized that refined grains were notproviding enough nutrients. Consumers, particularly children, were developingsymptoms of malnutrition. Thus, grain enrichment and fortification becamestandard. (Irony 1)70 Going On 100. Reply utube4jc says: October 4, 2016 at 5:20 pm I can't say THANK YOU enough Stephen Phinney and Jeff Volek! I am working towards a degree in Nutrition and I wish that there were courses that taught more along these lines than the standard Western way of teaching about nutrition. I will continue to educate myself on low-carbohydrate eating and how it benefits us by using your research and publications so that I can offer my clients the best method to achieving optimal health. We are so fortunate that there are people like yourselves out there who dedicate your time and energy to discovering what helps us as humans to thrive physically. <3 Reply jj wilwil says: October 10, 2016 at 4:11 pm Is keto okay for those with coronary artery disease? Sat fat scares me. Reply Bruna Bozzetto Closs says: October 10, 2016 at 7:33 pm Can people who had their gallbladder removed take on this diet? Reply morgs88 says: October 29, 2016 at 1:15 pm Hey a bit confused about safe fats, olive oil os ok, is coconut oil a good one to use? Reply morgs88 says: November 3, 2016 at 11:37 pm Dr Phinney talka about beef broth to help get the extra sodium, is he talking about Bonox? I think that's the name of it Reply Dick Dastardly says: November 4, 2016 at 9:27 am I have learnt that there are two main problems with the LCHF diet. First the food available to eat is very limited. Secondly there is some very strong evidence that insulin resistance is caused by fat clogging up the cells and making them insulin resistance. Which ultimately brings you to the question of will ingesting more fat actually make you more insulin resistant. Reply Robstar says: November 13, 2016 at 6:07 am how about honey in moderate in use ? Reply Jefferdaughter says: November 24, 2016 at 4:58 pm On salt – try an experiment: Put a little processed table salt on your lower lip on one side of your mouth, and the same amount of natural salt (Himalayan, or Redmond's NTM) on your lower lip on the other side of your mouth – and observe what happens in a few moments.Spoiler alert: The processed table salt will create a burning sensation. The natural salt will taste salty, but will not burn. There IS a difference.Just as there is no need to be afraid of clean sources of saturated fat, there is no need to be afraid of unprocessed, natural salt! Reply seethegalaxy says: November 27, 2016 at 6:08 am 44:30 "carbage"…LOL Reply Glícia90 says: December 6, 2016 at 7:04 pm What is the name of the olive oil he talks about? Reply EggTricks says: December 24, 2016 at 7:04 pm Regarding fake olive oil: wouldn't be possible to just so at what temperature the oil is starting to solidify, to get a good clue if it is the real thing? I dont know the temperaure for oliv oil but I know that cocnut oil becomes liquid at 24 °C sharp, can be used as thermometer in the kitchen Reply lowslowflyer77 says: January 21, 2017 at 10:26 pm This happened to me , my eye sight got better on Keto , never hear anyone mention this side affect but i can use older prescriptions now and my eyes aren't deteriorating anymore, Reply mikeymike rankin says: February 15, 2017 at 6:55 pm lol the woman was all in an uproar over the kirkland olive oil First get healthy then get fussy unless u have lots of money then be fussy while u get healthy but promise to clear up ur money caused neurosis so you dont annoy everyone around you because you have to be fussy and fabulous. Its called being an adult. Reply Nero Baobab says: February 28, 2017 at 7:41 am Thanks for the information. U never mention eggs, where others always claim that I can use them as a fat source, any amount. Is that ok indeed? Thanks Reply Shie H. says: April 9, 2017 at 12:18 pm I am curious what the LCHF perspective is on the low rates of type 2 diabetes in Korea, Japan and Chinese with rice as the primary food source for centuries. I wonder if the amount we eat, combined with all the excess refined sugar is the problem, rather than whole food carbohydrates in general. Reply Susan Barrett says: April 10, 2017 at 1:06 pm Canola oil? Is he really that stupid? Reply HeyZeus667 says: April 13, 2017 at 6:06 pm Splenda, sucralose, acesulfame potassium acesulfame K all cause me to go into an extreme depression, I haven't tried stevia yet but would like to know if anyone with my symptoms has and if you had a reaction to stevia. The depression lasts for several days and I am averse to "trying new things" because of this. I also have the same reaction to chocolate, coffee, multivitamins and all forms of tea. Anyone? Reply Carroll Hoagland says: April 14, 2017 at 7:58 pm Thanks Dr. Phinney a fan, and of Dr. Volek, Westman et al…. yes the Mafia has taken over Italian olive oils … and there is cheating going on there shipping out Non-Extra Virgin … but you can by California and visit websites … before buying …Same with Avocado Oils … centrifuged – ie. same as cold pressed Extra Virgin … avocado or for mayo … not as bitter as a good olive oil, and you can refrigerate OOV, and it should solidify is high oleic, if does not then you know you were cheated … cheap Olive oil … Not First press …70 Going On 100 Reply aniccadance13 says: May 23, 2017 at 5:43 pm Most olive oil on the market are not what they say it is. I read Extra Virginity book, its scary the rubbish they sell calling it 'extra virgin'😨 Reply Leftoverciccia says: September 6, 2017 at 12:18 pm What happens when a person living low carb gets ill and needs to go to a hospital!? One of the first things you get is glucose! The food in hospital is horribly carb loaded and terrible. I live in Europe… Reply The Fruit Addict Ⓥ says: September 26, 2017 at 5:37 pm i wish i could understand why animal products are ALWAYS the example ketogenic foods. Pecans, macadamia nuts, walnuts, avocados, olives, flax and coconuts are fantastic ketogenic foods. Why are these foods so rarely mentioned? Also they cause less environmental damage than do animal products (which are probably 99% factory-farmed). Reply A. Bean says: October 31, 2017 at 12:27 am Might be a idea to provide links to all the "parts" of this series in the description since they don't necessarily show up in the fee. 1)Also, if someone has familial dyslipidemia how will they fair? 2) I've heard you talk about gallbladder removal and tolerance for this diet. 3) Why does the TSH increase? 4) FBS levels when in ketosis being higher than normal? Reply liz muthoni says: December 1, 2017 at 6:19 pm The maasai have been on the Atkins diet long before Atkins Reply liz muthoni says: December 1, 2017 at 6:21 pm I am.kikuyu and yes doc, you are right.. we are primarily potato and starchy vegetable eaters and metabolic disease is rampant amongst our people unlike in the maasai people who live primarily on meat and milk. Reply GARY SCHWITZ says: May 4, 2018 at 11:44 am Always good presentations without the left-wing politics we have to endure between the lines. STICK TO THE SCIENCE. Reply Michael Riess says: May 30, 2018 at 6:08 am Quick test for authentic olive oil: put it in the fridge. At around 8 degrees Celsius, it should become (semi-)solid. If it stays liquid, it is high omega-6. Reply Annie Low says: June 16, 2018 at 10:08 am Yes I agree. I nearly collasped in my kitchen and I didn't know I lacked salt. 10 days ago I had a severe case of brain fog. I panicked and told my husband to ask me simple questions. I could not answer any of them. I did not even know what was compost though I am a gardener and use it every day. Avocado was strange even though I eat 2 every day. And I didn;t know the names of my children. I was almost in tears. I prayed and forced myself to sleep. Next day I was ok. I chanced upon your video talking about salt. I was always light headed and dizzy, and had to hold on to tables, and counters just to steady myself. I drank salt water, sea salt, and felt so much better. Till today I am fine. I drink half a teaspoon of sea salt in a mug of water a day. I thank God for your video and I thank you. God bless you. I am diabetic and almost gave up fasting and the keto diet. Reply Fred Pauser says: June 19, 2018 at 11:23 pm I'm surprised that this long-time PhD thinks the Inuit survived without vitamin C. The adrenal glands of mammals are very high in vitamin C and you can bet the Inuit knew they needed to eat adrenals to survive. It's also surprising that he does not know that even though the Inuit ate a very high fat diet, they do NOT go into ketosis. They have a genetic mutation that prevents ketosis although they can certainly burn fatty acids in the body. Chris Masterjohn PhD has a video explaining this mutation. Reply Jefferdaughter says: July 3, 2018 at 12:07 am Dr. Phinney knows there is nothing wrong with shaking a bit more salt on your food! Homemade broth is great. Bone broth is highly nutritious and delicious, if made from pastured animals (ideally 100% grassfed and grass finished) that have not been treated with chemicals, living on chemical-free pastures. Small farmers nearly everywhere are raising these, but ask about the details! Some are selling 'garssfed' animals that also get grain… Or have diesel fuel or other chemicals poured on them to control 'pests'… etc. Or, White Oak Pastures in Georgia is a reliable source of high quality grassfed meats. Green Pastures Farm in Missouri is another good source. Or check with you local chapter of the Weston A. Price Foundation. Reply Jefferdaughter says: July 3, 2018 at 12:10 am On salt, the Mercola.com website has info on the difference between natural salt – like Himalayan or Redmond Natural Trace Mineral salt fro Utah – and highly processed table salt. Dr. Mercola provides references, and cites the Canadian study on salt consumption, as well. Reply Princess Lehia says: July 12, 2018 at 2:27 am Only 185k view 😢 Reply Princess Lehia says: July 12, 2018 at 1:32 pm 50:35 the importance of salt!!! Reply Princess Lehia says: July 12, 2018 at 1:36 pm 53:14 extreme diet, low car and low salt. a no no Reply Bitcoin 1E3g4c36XrV5jNg2nQdB3d1keWvEdZTcwc says: August 6, 2018 at 2:22 pm Recently changed to a LCHF diet and only a week in, I am currently running slightly slower than I can walk lol Reply WM P says: September 18, 2018 at 2:41 pm I don't know if you have to keep carbs that low to achieve ketosis. Really depends on the person and there activity level. I exercise everyday and make a conscious effort to limit carbs. (breads, pasta, sweets etc.) If you fast 16+ hours daily you will probably kick your body over to being able to use fat. That is the goal – metabolic flexibility which eliminates most cravings that occur when you are a sugar burner. Reply Maria Trimboli says: October 27, 2018 at 12:03 pm so are Atkins bars good to have ? Reply Maria Trimboli says: October 27, 2018 at 12:11 pm I dont have salt in my diet because it gives me severe puffy eye bags so I avoid salt altogether Reply White Tuberose says: February 3, 2019 at 3:22 pm Great lecture. Self hating anti white comments not necessary, though and so tiresome. phinneys ancestors were the mammoth hunters who survived the ice age on a ketogenic diet, just like the Inuit peoples. Difference is that Inuit maintained regional Stone Age life into the modern age. Reply nonyabusiness says: June 12, 2019 at 4:52 pm From Atkins wiki. "A medical report issued by the New York medical examiner's office a year after his death showed that Atkins had a history of heart attack, congestive heart failure and hypertension." This always gets glossed over. Reply Eddie Garcia Jr says: July 18, 2019 at 3:28 pm Such an awesome presentation! Very interesting. Reply Jefferdaughter says: September 18, 2019 at 4:49 pm With deep respect to Dr. Phinney, Vit C is found in both meat and unprocessed milk. The government reference tables on the nutrient content of different foods list the Vit C content of meat as 0, with a footnote stating that it was not tested, but assumed to be zero. Reply Jefferdaughter says: September 18, 2019 at 5:12 pm 40:09 – In New Zealand, the milk, beef, and lamb is pretty much all 100% 'grassfed'. This is pretty easy to do, once farmers kick the grain and soy habit. Yes, it requires more skill and management than just feeding grain and/or soybeans… and in temperate climates or areas with seasonal rainfall, animals can only be 'finished' at certain times per year… but it is worth it. Truly better for you and for the planet.* This talk was in Australia, right next door to NZ. Not sure how much grain is fed to ;finish'/fatten beef and lamb in AU, but it is not difficult to do – with the right kind of 'old fashioned' bloodlines and breeds, and with a little grazing management on the pastures. If one eats a prime grade steak with plenty of fat, the way they used to be in the 1950s and '60s, there is no need to add butter, and one modest size steak is satisfying. *The claim that producing meat is unavoidably damaging for the environment are ludicrous. – Not only does raising animal on species-appropriate diets on the land NOT harmful to the planet, by simply restoring the natural ecological relationship between livestock animals, the plant community, and the Soil Food Web, lands damaged by industrial agriculture, mining, etc can actually be RESTORED. Nature does not care if humans call an animal 'domestic' or 'wild'. – Water use – ALL the water a meat animal consumes is returned to the environment. If raised on pasture, it goes right back to the plants, and to the air over the plants (from breath). – Plants benefit from pruning. Ask any gardener. – Herbivore animals provide pruning, fertilizer (manure and urine), moisture (urine), and beneficial microbes (manure, saliva) to the pasture plants. Plants, soil life, and animals co-evolved, They are all part of the same SYSTEM. – Herbivores feed the soil through manure and also by trampling over-mature plant matter to the soil surface, where it become mulch, which both shelters and feeds the BILLIONS of organisms in every spoonful of healthy soil. These organisms, in turn, make the nutrients in the soil available to plants. And they stabilize carbon in the soil. The plants, especially GRASSES, also feed the soil food web by pumping carbohydrates (which they make from sunlight and carbon in the air) into the soil. Grasses will change the kind of carbohydrates exuded by their roots to grow the kinds of microbes they need to help the grass plants meet the challenges they are facing- drought, fungal attack, etc. It is the combination of plants, the soil food web, and herbivores that CREATES SOIL FERTILITY. – On grasslands – which can be dotted with trees, or open woodland with grasses underneath the trees – that are manage to mimic the movement of wild herds, erosion is eliminated, the water table, springs, and streams are restored, plant diversity increases, and wildlife increases in diversity and number. All while the productivity of the land also increases – and high quality food for humans is produced (milk, meat). Natural fibers, too: wool, cashmere, alpaca, etc. (Plastic fibers, aka 'microfiber', nylon, rayon, dacron… virtually all synthetic fibers are ecological nightmares to produce, and after they are discarded.) 100% grassfed is best, but even supermarket beef and lamb in the USA is born and raised on pasture. Even beef finished in feedlots eats about 80% of its diet as forages- mostly from perennial pastures and hayfields. Reply Jefferdaughter says: September 18, 2019 at 5:13 pm Its not the 'Atkins flu. It is sugar/starch (which is made of sugar) withdraw symptoms! Reply Jefferdaughter says: September 19, 2019 at 8:10 pm Glycogen in the muscle of animals is converted to lactic acid shortly after death, at least that i my understanding. Another viewer may have references. Reply Jefferdaughter says: September 19, 2019 at 8:12 pm The 'refrigerator test' is not an accurate way to test olive oil for purity, or show that it was 'cold-pressed', or indicate quality in any way, according to the Davis Olive Center:>>> he Dr. Oz Show featured a segment on the olive oil 'fridge test,' which suggested that you can tell your extra virgin olive oil is pure if it solidifies in the fridge. The US Davis Olive Center decided to test the theory out and found that this is actually a very unreliable way to detect olive oil purity. In fact, the Olive Center researchers refrigerated seven samples of oil and found that none of them congealed after 60 hours in the fridge. While some had areas that had hardened, due to the varying levels of saturated fats in the oil, none solidified completely. So you can save yourself the effort and avoid using this test. "All olive oils contain a small amount of saturated fatty acids that solidify at refrigerator temperatures," said Paul Vossen, UC Cooperative Extension advisor. "The amount of solidification is equal to the amount of saturated fatty acids in the oil, which depends mostly on the varieties of olives used to make the oil and to a lesser extent where the olives were grown. Solidification does not indicate freshness, purity, flavor, extra virgin grade, or any other quality parameter." >>> https://articles.mercola.com/sites/articles/archive/2013/08/05/olive-oil.aspx Reply Violet Canzonetti says: September 22, 2019 at 4:33 am It is very unlikely that the Inuit had/have a ketogenic diet. Their protein intake is/was WAY too high for ketosis. Reply Violet Canzonetti says: September 22, 2019 at 4:55 am The glycogen ‘fuel tank’ vs fat ‘fuel tank’ is overly simplistic. You are always burning fat, whether you are keto-adapted or not. Glucose is the preferred fuel for cells, which is why your body will convert protein to Glucose, regardless of how much fat you have. Reply Kathy Noggles says: October 13, 2019 at 10:59 pm How long can you stay in Ketosis ? Reply Leave a Reply Cancel reply Your email address will not be published. Required fields are marked *Comment Name * Email * Save my name, email, and website in this browser for the next time I comment.