Good morning, y'all. 🙂 I've been on the low carb/ultra low carb train before and have gotten good results in the past at bringing my blood sugar under control. Sooner or later I've fallen off the train. And been run over on the tracks. But here I am, back again. 🙄 Full disclosure: I will not be doing strictly 100% carnivore, but I came to this board because eating plenty of meat (and only a smidgen of dairy) is the foolproof way to bring my blood sugar down. And to lose weight. Those two things go hand in hand, although even if/when I lose 20-ish pounds, I will always have to watch carbs closely. (Mostly WATCH, as in stare longingly at without touching...). I'll be 77 a week from today and it's now or never. (Hmmm...how many times have I said "It's now or never" in the past? I don't have enough fingers to total that up.) I live in a senior retirement community (totally independent living) where meals are provided, but I have a full kitchen and cook mostly for myself. I like to cook, but frankly, I'm not looking forward to beef, pork, chicken, eggs, bacon, etc., all the time and forever. Some video that I watched said that if hamburger or a pork chop or some meat thing doesn't appeal, then you aren't hungry enough. I think waiting until I am seriously hungry will help. I have been guilty of just grazing and looking for something to eat (even a low carb snack) out of boredom and idleness. I became mesmerized by YouTube videos on the carnivore diet, especially the "steakandbuttergal." Is she for real? Watching her put several steaks and chickens into that slender figure is mind-blowing. I do believe she has straightened out her health with a carnivore diet. I also have skin problems and G.I. issues, not to mention the stuff that happens when you get...well... old. For the last week I've eaten only meat and eggs, and my blood sugar has gone from almost 200 most of the time to under 120 most of the time. This exactly tallies with my experience with ultra low carb eating in the past. (I haven't done an a1c test, because that is not revealing for three months.) People who say low-carb is fad or some kind of cult craze just need to get a glucometer and find out for themselves. That's a little sketch. Hoping to find inspiration in this community, especially from others who live alone and plan their own meals. Best, Eve
comment_10322Longevity Doctor Peter Attia Says the Red Meat-Cancer Connection Is Bad Science
Red meat might not deserve its long-standing reputation as a dietary villain, as Peter Attia, M.D., shared on the Triggernometry podcast recently.
Attia is a physician specializing in longevity and optimal health, with a background in surgical oncology and nutritional science. As the founder of Early Medical, he focuses on using research to improve lifespan and health.
Several studies have suggested red meat consumption be linked to colon cancer, diabetes, and other cardiovascular diseases. But, Attia calls this an enduring example of bad science that never dies—especially because epidemiology only identifies associations rather than causations.
"People consuming red meat and people not consuming red meat tend to be proxies, on average, for very different behaviors," Attia says.
He explains that people consuming red meat typically eat more processed foods, while people who avoid red meat usually engage in healthier habits, like eating fruits and vegetables or exercising regularly.
"When you strip all of those things away and you normalize, for say, vegetable consumption, that cancer-causing effect of red meat completely vanishes," he says.
Plus, not all red meat is created equally. Consuming a highly-processed beef jerky sticks or bacon is far different than eating grass-fed beef, he says.
Ultimately, the red meat debate is more nuanced than it’s often portrayed. Attia emphasizes that broad generalizations fail to account for critical lifestyle factors, which significantly influence health outcomes.
"When you just compare people who eat red meat versus people who don't, you're going to get that difference in risk," Attia says. "But, when you start to correct for everything—including for servings of vegetables in a day—all of a sudden, the supposed harm of red meat goes away."
ARTICLE SOURCE: https://www.msn.com/en-us/health/other/longevity-doctor-peter-attia-says-the-red-meat-cancer-connection-is-bad-science/ar-AA1xXlO2?
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