This is another reason why I respect Dr Stephen Phinney. Yes, he obviously promotes low carb, BUT he wouldn't say we should ALL be on it. Therefore this dude doesn't have a hidden agenda, this isn't a business op for him. He comes across as very genuine and passionate in helping people get healthier. In a sea of quacks, it is great to come across this dude....Also, he has a soothing voice, very digestible. ;D
How revolutionary it would be if all our Elected Officials had one ounce of "SELF-RESPECT" as this man does! The """S""" he was taught in "MED" "SCHOOL" and to come out the other side like this, is very refreshing! I only have 2 thumbs, but I'm giving you 3-UP!
I have lost 42 pounds following Steven Phinney changed my life...I am 51 years old and off all my meds blood pressure,cholesterol, off of Hydrochlorothiazide which takes fluid away from your heart and your lungs for congestive heart failure no longer on any meds I am so happy please give this a try
For those Intermittent Fasting, it is reassuring to hear Dr. Phinney say that the 16 hour fast (and up to 24 hour maximum) is not going to do any harm. Considering that a 16 hour fast is only maybe 4 hours of being awake & on one's feet, this is not a long time to be awake without food and thus, this should be most reassuring to those who do practice fasting for whatever purpose. Coming from Dr. Phinney and of course, Dr. Jason Fung, hopefully this helps to guide both your Keto.and IF practice!
Having watched a number of his presentations, he appears okay with up to 36 hours periodically, and specifically states the OK to the 16/8 routine. I find in the 16/8 routine that I feel great and can exercise very well fasted. My biggest problem is that any boredom at all will lead me to food and I have to drive myself hard to stay busy.
I'm so glad you teach sodium, due to epileptic seizures this diet is not knew to me, but hyponatremia / SIADH nearly killed me. As you know seizure meds dump your sodium which waste your potassium and made it so so much worse deadly debilitating and no one seemed to realize it. Wish all doctors were educated.
Love his talks. As many times as I listen, I seem to learning something new. It's been a year since I began this on-again/off-again romance with LCHF and I am just now understanding the importance of personalization.
This was the best lecture I have heard in a while. I respect this man so much. Such good food for thought. I will share this so his wise advise is incorporated in this LCHF lifestyle. Thank you for letting us hear this man speak.
16:45 Potassium on Keto (3-5 servings/day of DARK greens). 18:35 Magnesium on Keto (low mg= muscle cramps; supplement to keep levels up). 22:18 At least 12 weeks of continuously in Nutritional Ketosis before inflammation markers come down. 43:10 Relapse of having a day of eating carbs - Feeling ill, body's way of telling you to refrain from those foods.
What a great sense of humor!! And the dietary information was good too! I'm in ketosis for over five years now. It's wonderful! I took the next step to Carnivore. It's even better. 😎👍
Very interesting! Would love to see an indepth debate between Dr Jason Fung and Dr Stephen Phinney about the lean tissue loss issue on fasting. Both sides are compelling when presenting their views on this.....
As both are highly intelligent, well-informed, and open-minded, that would be interesting.  One key point is the definition of 'fasting'.  'Intermittent fasting' literally means occasional fasts, but this term is used by many to mean a longer time per 24 hours without eating than those running on carbs usually go, for instance.  Another aspect is whether people are talking about a water only fast, which is a true fast, or 'fasting' while consuming things like real bone broth, which may provide minimal calories (though not zero) but does provide additional nutrients, including the minerals, as mentioned.  This is likely to have a very different effect on  the body than a water-only fast. In another presentation, Phinney says he has no objections to a 24 to 36 hour or so water-only fast, but remained concerned about longer fasts. Even under the supervision of physicians, he believes that the protein lost is from decreasing muscle mass. No randomized control studies have been done, but plenty of people have shared evidence that they lost weight and either maintained or gained muscle mass, Some of Phinney's concerns come from the people who died in the 1970s, with no history of heart disease and relatively young, reportedly from following a 'liquid protein diet' or modified fast without sufficient salt or potassium. The electrolyte imbalance apparently stopped their hearts.
I will just say that I get an inbody done before and after each fast and I have NOT experienced ANY loss of lean muscle mass yet. I have done a 12, 16, and many 3-5 day fast and on day 9 of a 21 day right now. Those inbody results do show it is almost ALL fat mass that is lost.
On bone broth, a splash of apple cider vinegar during the cooking helps the minerals to become dissolved into the broth. Most of us are way too busy these days, but bone broth is pretty easy to make.On sausage- ours is simply ground pork with spices and salt, in natural casings. No added chemicals, and it is not cooked until we cook it. If possible, look for farmers raising pork on low or no grain diets. Hogs (aka 'pigs') raised on pasture is ideal. Heritage breeds tend to put on more fat than the modern 'industrialized' hog raised in CAFOs, but here again, diet is a major factor. We particularly like pork and sausage from swine raised on pasture, other forages, veggies, fruits and nuts in season, and milk (like waste whey from cheesemaking, or whey from drained yogurt (sold as 'Greek' yogurt). If you can find someone doing this in your area and buy from them directly, that is idealTalk to whoever you get your meat from about wanting the fat in your sausage (or ground beef, minimal trim off your steaks, etc).Ditto for bacon. Or, 'pork belly' which is uncured bacon. (Curing is usually done with nitrates and/or sugar).
@@stephd479 - Treat yourself more often!! :-) Especially if you can get pasture-raised pork from a heritage breed, given no chemicals or drugs. Many independent farms, especially smaller ones, raise their pork this way. Best of all is heritage pork raised like this and also without GMO grains or soy (hog feed/starter-grower rations are generally made of GO corn and GMO soy with a vitamin-mineral mix added). A butcher whose family had raised pork his entire life, and another small farmer both recently had the chance to taste heritage breed pork raised this way - and both were startled at the difference in taste. The difference in the heritage pork raised the same way on the small farm was especially interesting, though one factor may be that the industrial type hogs/pigs did not make good use of the pasture. Another difference is that heritage breeds have darker meat, especially if allowed room to move around. Pork raised in the supermarket from CAFOs has no room to move. Supermarket pork has been bred to be hyper-lean. If fed well enough to put on fat, it just accumulates under the skin. leaving the meat dry and tough. Heritage breeds, and crosses between them, will have fat marbled in the muscling. This is one of the reasons this type of pork is generally more tender. Enjoy!
[NB. I am currently experimenting on myself with both LCHF - though not aiming for ketosis just yet - and a 36 hour fast once a week in the manner described by Jason Fung.] For those arguing in favour of fasting in the manner suggested by Dr Fung, I'm not saying you are wrong but it is a bit early to say that you are right. And that is exactly what Dr Phinney was saying about Dr Fung (though he didn't state his name when making his comments) and the claims he and Jimmy Moore made in their book about fasting. To be fair, I had to watch this video a couple of times and go back and read some more stuff written by Dr Fung to clearly understand what Dr Phinney was saying here. Dr Fung makes some very bold claims about the benefits of fasting (and time may well prove him absolutely correct) but Dr Phinney is very correct to point out that the scientific data is lacking at the moment. Dr Fung treats obese diabetic patients successfully with fasting but does that mean that non-obese, non-diabetic people should be doing the same thing? We don't know at the moment. And what about people who weight train (whether we are obese or diabetic or not) because there is a pretty small segment of the population who are regular & serious weight trainers (and that includes many of the bros in the gym). When I am not interested in LCHF for health I am interested in strength training and one thing that becomes very apparent if you delve into that area is that it is very poorly understood by the medical community, most of whom think about exercise in 'cardio' terms. So there is a big gap in the knowledge about how serious strength training leading to significant hypertrophy impacts on a whole heap of health conditions and that is true in the LCHF world as well (though it is changing). In relation to muscle loss/gain and the nitrogen balance, Dr Phinney says the evidence shows certain things but my understanding (which may be flawed) is that nitrogen balance is not necessarily a good indicator of muscle protein synthesis so it could be that Dr Phinney is unduly concerned about nothing. And then I would have to ask what the effect of exercise (especially strength training) has on this: if you put people into a calorie restricted state via fasting or daily restriction without fasting perhaps they will lose muscle mass but if they are lifting heavy weights during this time maybe they won't. I suspect that is a major, but as yet unexplored, factor. The main criticism I have of Dr Fung is his argument that people have been fasting for thousands of years therefore it is good for us. Well maybe it is but that same argument is routinely used to say that people have been consuming carbs in the forms of grains for thousands of years so we should keep doing that and not go LCHF. Also he states that 'it doesn't make sense' for the body to use protein for fuel while in a fasted state if it has fat to utilise instead but I would point out that it equally doesn't make sense for the human body to be so intolerant of carbs that it develops type 2 diabetes but it clearly does. So let's go where the evidence leads us and admit when we don't yet know things rather than using 'common sense' to determine what we do when it is abundantly clear that our bodies are not driven by 'common sense' but by biochemistry.
You make some very interesting comments. I can't speak to most of it. On the history of fasting and the history of grain consumption, there is a major difference: - Grain as a dietary staple is understood to be at most 10-12,000 years old in some regions (and is still not a staple in other parts of the world, though those areas are in the process of disappearing). - Fasting, on the other hand, is something that humans have had to deal with always. Fasting continued to be practiced by many cultures and religions around the world through the present day.
Jefferdaughter Thank you for your comments. I accept that fasting is something the humans are able to cope with (and probably cope with well) but that is not the same as being able to state that it is good for us. After all, some humans cope with smoking cigarettes but the evidence is that they are not good for us. At the moment we have very little scientific (as opposed to historical) data on the effects of fasting so we should be cautious about advocating it to all and sundry. A doctor, however, is perfectly entitled to prescribe medical fasting to his patients with all concerned accepting that there may be side effects to go alongside the benefits. For those of us who are not ill (though that depends on the definition I suppose) maybe (just maybe) the side effects outweigh the benefits. We need, at least, to be aware of that.
@@HughDWallace - An excellent point- that what we can tolerate is not necessarily something that is beneficial. When it comes to fasting, Dr. Phinney, in other presentations, has stated that he has no issue with fasting up to 48 or even 72 hours. He is concerned about fasting for periods longer than that, however. Phinney also has no issue with people restricting their food intake to a window of time each day, aka 'intermittent fasting', which can have many of the benefits of 1-3 day fasts, though likely not autophagy. It is interesting to note that most of the research Phinnney cites to validate his concerns regarding fasting was not done on people who were actually fasting- taking in nothing but water - but on people who were on severely restricted caloric intake. Physiologically, these are very different. It would seem, however, that conditions which were a regular, if not constant, occurrence may not fall into the category of things the organism can withstand, but may instead be things that help that organism to thrive. Breathing water is a stressor, unless that is normal for the species. From that perspective, not stuffing ourselves with food and high calorie beverages from when we get up to when we go to sleep at night is almost certainly not something that would help the human organism to thrive, as this was not the way humans lived, until just a few decades ago. For several years now, Dr. Jason Fung has been using fasting to help people lose excess weight and also to reverse, or at least put into remission, Type 2 diabetes. Though there are some active people and athletes among his patients, most of Fung's patients are average people, while most of the studies Phinney has done has been on athletes. Dr. Fung's former assistant and co-founder of Intensive Dietary Interventions on therapeutic fasting: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-EY3cHwOyCmw.html Mark Mattson, PhD , professor of neuroscience at Johns Hopkins, gave this TEDx talk on 'Why Fasting Bolsters Brain Power' , which also mentions other benefits, including reducing the oxidative stress on body tissues. He seems unaware that nutritional ketosis also has this effect, without having to fast, and he mentions that after glycogen stores are depleted, ketone bodies are generated, but how much can one cover in a 16 minute talk? ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-4UkZAwKoCP8.html Reducing total caloric intake extends the lifespan of mice, but in the case of humans, a depressed metabolism is the usual result - which has been shown to last for at least 5-6 years after the period of restricted caloric intake. Aside from reducing the amount of calories that the person can consume without gaining body fat, the reduced metabolism also results in low energy, feeling cold, and generally 'feeling like crap'. This may not be a good trade-off for most people. Whatever you eat and drink, in whatever amounts, at whatever frequencies... enjoy!
Lol, Home made mayonnaise. I couldn't find store bought that didn't contain canola oil. I egg, 3 tbsp olive oil, 1tbsp powderd mustard. I use my coffee grinder to whip it up, (I'm a bachelor). Yields approximately 7 tbsp. 1 tbsp is 63.3 cal. .24g carb. 6.6 g fat. 1g protein. Very yummy! A good base for salad dressing with extra oil and vinegar added, and great on a cheese burger wrapped in lettuce. Note: if you're using a coffee grinder, you loose a little due to the poor seal on the lid. A paper towel on the counter when your whipping it up saves on the clean up. You'll loose up to a teaspoon.
How revolutionary it would be if all our Elected Officials had one ounce of "SELF-RESPECT" as this man does! The """S""" he was taught in "MED" "SCHOOL" and to come out the other side like this, is very refreshing!
40:45 The reason that it is hard to go back into ketosis is evolutionary: suppose there are temporarily cheap carbs available, like fruits or roots. Then the herd should eat them untill those carb sources are depleted, in order to store enough fat for the winter.
Yes, I've been thinking the same thing. Well not evolutionary specifically, but by design. Same result so that we agree. It explains why the elevated insulin (from carb consumption) apparently causes us to feel increased hunger.. an encouragement to keep feeding on the carbs while they're available. It's only the huge mass production of those carbs, together with the mass marketing of all the carb based products, that have made that a big health problem. Yoso: It's only hard to get into ketosis, when from the position of years or decades of a very high carb diet. The body has lost the ability (forgotton how) to burn fats. It typically takes a couple months to begin to burn fats again effectively, and perhaps some years to become fully conditioned to it. But once you're returned to the basic status of "fat adapted", you can cut out of and back into ketosis fairly quickly and effortlessly. That's how I understand it, but corrections and comments welcome. Cheers.
Thanks Dr. Phinney ... convinced and a fan, I also read O'Donnell's et al, paper ... and now your filling in the How To Mechanisms ... helps a lot ... 70 Going On 100 ...
I’ve been low carb coming up on a year now, have listened to seemingly countless quality presentations, have had my first CAC scan at 58, and feel as if I’m well adapted at this point; I haven’t felt carb depleted in quite some time. With having done all this, I find it odd how such a diet could be viewed as unhealthy or “dangerous.” As if the body doesn’t know how to manage its energy sources. As if humans have so poorly adapted through the Ice ages that it’s a wonder we’re not extinct or die within a few days without these carbs that we can only store a day or two’s worth anyway. How silly we are.
Dr Phinney - if you ever get to this question- how come Wilhjamur Stefensson did not eat salt for many years when he was with Eskimos - the traditional Eskimo call white man diet - diet for dogs , they also did not eat salt at all with they’re busy life - they perspirate a lot… I love salt , this is only interesting- I love his book very much ..
The lean tissue loss is more the result of mytophogy and clean up of rather than actual "muscle loss". As Fung would say, the body is just not that stupid.
Do you have proof of that? Is there evidence that breakdown and recycling (autophagy) of mitochondria within a cell translates to loss of mass. Fung says a lot as fact that is just his supposition.
@@tyrander1652 - A good question! There are growing numbers of people who report gaining lean muscle mass while following a regimen of intermittent daily fasting/restricted eating window, and/or while incorporating longer fasts (usually 24-72 hours). Some have scans to document their lack of losing muscle, or muscle gain. A recent presentation by Fung on the topic: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7nJgHBbEgsE.html
Before I went LCHF my ankles would swell & I had very high BP . After 6-8 months my ankles stopped swelling . My BP went down , but I did not add anymore salt to my food even after I went LCHF . In my opinion it was the processed food & the table salt causing it. Because I did change to Celtic sea salt sparingly , it helped with the headaches I had - having lack of salt in food .. So I think this can be different in everyone .
Interesting. You may be right; everyone is a little different. Also, regular table salt apparently has different effect on the body than 'real' unprocessed salt without the added chemicals (anti-caking agents). You ,may want to check our the articles on salt on Dr. Mercola's website. Since the oceans have become so polluted, and more sea salt these days is reportedly processed similarly to regular table salt, so we switched to either Himalayan pink salt of Redmond NTM. Of course, these are both 'pre-pollution' sea salts, but they retain a higher level of more trace and micro-trace minerals than sun-dried sea salt. (Way more than processed table salt, which basically has zero.) Plus, we find the flavor to be similar to, but even better than most sea salt. Phinney does not talk about this, but there IS a difference is salts, as you know from experience!
The ever growing volume of highly insightful discussions of fat-adapted metabolism, such as the one here by Phinney, are much needed and good to witness indeed ... however such discussions do generally tend to beg the matter of evolutionary history and the respective hypothesising with regard to how early humans might have sourced what quantities of salts ... The implications could vary; if we assume it would likely have been always hard in the past to replenish salts for those who strayed far inland and away from the shores ... those people may have all the same gone on to still have a fairly modest lifespan on account of the suboptimal sodium replenishment; alternatively, with blood being an animal-based source of dietary sodium (take the Masai as an instance of its use), it could be speculated to have been a contributing source of sodium in the far past perhaps ... I still do not have a coherent understanding of how different ions and transport systems interact in the body - what is the cause, what is the effect - for sodium, potassium, magnesium, calcium ... >> potassium dietary intake at any rate, is carefully restricted within the mainstream medicine approach, as something which could potentially lead to severe issues if not regulated; >> adequate magnesium status in modern day seems to be far from common - is limited intake to blame? Evolutionarily, I understand that drinking naturally flowing water with dissolved mineral content has consistently made, over the most part of early history, a substantial contribution to magnesium intake. That too, is something that dietary (in the strict food sense: with an implicit assumption that food would virtually be the exclusive mineral ions source) magnesium discussions tend to beg. >> would adequate magnesium status attenuate sodium wasting in the low-insulin state? Ah metabolism ... infernal thing. Great fun, slowly finding out about some of its intricacies
0:18:19 - T2 diabetes: a magnesium wasting state ... multiple interesting papers now; it appears that there is a whole vicious cycle at play - with low magnesium escalating the metabolic dysregulation, in turn continuing to waste more magnesium, and so on and so forth
Also, pink Himalayan salt seems not to trigger high blood pressure, while even sea salt seems to spike blood pressure. Magnesium & Potassium also make a difference.
Our favorite is Redmond NTM (natural trace mineral) salt. It's similar to Himalayan pink salt, but is mined in the western USA. We like the flavor even better. Of course, both are ancient 'pre-pollution' sea salt. Both of these salts, obviously, have more trace and micro-trace minerals than most other salts. They are not processed by heating (reportedly regular table salt is heated to something over 1,000 F), and they do not contain chemical additives, like anti-caking agents ('when it rains, it pours').My understanding is that some of the nutrients are lost from sea salt even when traditionally sun-dried. Another concern is the source, as the oceans have become increasingly polluted. Because of this, it is my understanding that sea salt is now often processed like regular salt. I have noticed that regular table salt has more of a desiccating effect, and will create a mild burning sensation on my lips, while this does not happen to me with either Himalayan pink or Redmond's salt. I wonder if this is related to the effect you mention on blood pressure?Dr. Mercola has a number of in-depth articles on the topics of salt and high blood pressure (among countless other health topics), well researched and with footnotes an references.
Jefferdaughter Yes, indeed, re: pollution of so many surface supplies. That's Very interesting Re: the Redmond Salt! had not heard about the Redmond salt....where is that found? Wonder what each's composition is...seems if they both have the effect of helping keep BP normalized....that very well could mean magnesium is in each of those. Magnesium is critical for realizing muscles, and working hordes of complex biochemical activities in the body. Modern humans are terribly deficient in most minerals, but particularly Magnesium....one of the best indicators of deficiency, is any number or location of muscle spasms/cramps...including the heart.
@@Chimonger1 - Redmond natural trace mineral salt is very similar to the pink Himalayan salt. Mined in Utah, it is an American product, available online: shop.redmond.life/collections/real-salt We discovered it through ecological farmers who use it for their livestock. Yes! Finding sources of minerals that the human body can actually use can be a challenge. Vegetables and fruits are not as good a source for these minerals as we are told- in part due to depleted soils, mineral chelators that 'tie-up' minerals used in ag production like glyphosate... and the fact that the minerals in plants are mostly in forms that our bodies cannot use. The calcium in spinach, for instance, is mostly tied up in oxalates and will not meet human dietary needs for that mineral. Bone broth, which used to be called just 'broth', is another good source of minerals. It's easy to make with a crock pot/slow cooker, or on a wood stove. A splash of organic apple cider vinegar helps release the minerals from the bones. Redmond's salt makes it extra tasty! Delicious as it is, or as a base for soups and other meals. Fresh, unprocessed milk is also an excellent source of minerals, You probably already know that there are significant differences between fresh milk and the industrially produced and highly processed stuff sold in supermarkets. www.RealMilk.com Unprocessed milk contains every known vitamin. and all the minerals we need to thrive- all in forms easily absorbed. Plus probiotics, beneficial enzymes, immune factors, etc. If from animals on pasture and fed little or no grain, milk also contains significant amounts of the important Omega 3 fatty acids, including CLA, EPA, and DHA needed by the brain. IProcessing diminishes or destroys much of the nutrient content of milk. Fat levels are also standardized to 3.25%, while truly whole milk from Jersey and many heritage breeds that are 100% 'grassfed' can produce milk that is 5% or higher in butterfat, and 7 times - or more - Omega 3s than supermarket milk. It could be fun to get some Redmond salt and compare it to the Himalayan salt! Now that we are used to those two, we can not stand the taste of processed table salt and the added chemicals that contains. We have also noticed that the processed table salt is more dessicating, sometimes burning our lips.
Was the woman who added 7 pounds of muscle in two weeks on 700 calories in the exercise group or the non exercise group? I’m going to guess she was in the exercise group. I’m assuming the diet they were given was low carb. What was the book you mentioned that has this study in it? Whatever the protocol was that achieved results like this in two weeks is the holy grail of body recomposition
I would be interested in hearing how you define numbers individually as we age. Should I have a BMP thr same as when I was in my 20s? Its really becoming difficult to be your own health advocate to mainstream PCP!
Dr. Phinney has it all wrong when it comes to intermittent fasting, for thousands of years humans have had limited access to food. Fasting has been a part of our daily routine since the dawn of humanity. Our bodies do not burn muscle when fat is available to burn, i have lost 100 lbs on keto and fasting, and my lifts are stronger than ever and my muscle growth and definition have significantly improved.
Btw if your interested in learning more about fasting recommend checking out dr.jason fung, he has clinically treated over 1000 patients using fasting and has had fantastic results using it.
Well, data seems to disagree with your "for thousands of year bla bla" You do lose a lot of muscle when you do extended fasts, a 6 day fast will result in a 6 pound muscle loss.
Jonathan Benoza intermittent fasting isn't fasting for 6 days. it's usually fasting daily between 14 and 20 hours, with an eating period of 8 to 4 hours.
"Our bodies do not burn muscle when fat is available to burn" Okay, but that's not what Phinney said. Phinney is talking about protein catabolism and gluconeogenesis, which is about maintaining blood glucose levels. Blood glucose levels are still important, even in ketosis. There are still some cells in the body that must use glucose. Erythrocytes, for example.
Also, depending on your salt sensitivity, you may experience transitional spikes in BP immediately after taking one dose of salt. The greater question is, did our ancestors take so much additional salt? How about those not living near sea or places without salt? Personally, without salt, I have to stay bed-ridden with low BP, dizziness and light-headedness. This seems to be the Achilles' heel of the LCHF diet.
Early humans did mostly live near the oceans. Salt was one of the first widely traded 'commodities'. But salt was also found in the blood of animals killed for food. The Masai got salt from the blood of their livestock, for instance.
BTW, animal predators don't generally seek out natural salt licks the way that herbivores do for the same reason - they get the salt they need from eating their prey.
Any thoughts on carb cycling? I heard the part about carbs, metabolic emergency, from 1 day, but I hear Biohackers say carb cycling is good for the body. Thank you.
Yes fasting will help with excess skin from autophagy. Allow the time it took to stretch the skin to let your body repair it. Be patient. Add fasting to your lifestyle. Dr Mindy Pelz has a lot of information about fasting, different types of fasting and she has an hour by hour benefit of fasting.
So. My hubs has CHF… of course his dr says low salt and he is on a water pill. Can we cut down on the water pill? He has no edema .. up his salt intake? (REDMONDS)..no high bl pressure.
Interesting that LCHF and Whole Food - Plant Based (no oils, sugar or flours, 1 ounce nuts and/or seed per day) both work for keeping type two diabetes in check or eliminating it and losing excess weight. Wish I could try it, but fat malabsorption keeps me from trying it. Maybe it time to see if medicine has advanced enough to figure my condition out. Last visit to gastroenterologist was 25 years ago. Had to abandon Paleo becauce it was too hard on my kidneys. Never though I'd end up vegan, but the switch 6 months ago. Whatever people try, it is important to understand what they are doing to avoid nutritional disaster. Seen too many times people following a certain program, then ignoring key aspects of it.
Wouldn't malabsorption of fat be fatty liver or a gallbladder issue? Or autoimmune hepatitis( which will eventually show it self w jaundice and abdominal pain?)
That was what I used to think, but it turns out that the Omega 3 from flax and other plant sources is in the wrong form to meet human dietary needs. Certain Omega 3 fatty acids are critical for brain development and maintenance. With fish stocks plummeting, and pollution more and more of a concern with fish, and farmed fish being a very poor source of Omega 3s, it is good to know that 100% grassfed meats (beef, lamb, etc) and milk and milk products (cream, butter, cheese, yogurt, kefit) are also good sources of these essential nutrients - and they are in the proper form to meet human needs.
@@Jefferdaughter I see you post frequently on high fat low carb forums and I really respect your information. And your knowledge. I have some questions for you is it possible I'm an older female and I wanna pick your brain for things that maybe you have come across would it be possible to a privately message by email
Some experts also recommend Epsom salt (magnesium sulfate) soaks, as the body will absorb the magnesium through the skin. Plus those dark leafy greens... :)
I am not dr phinney nor any other doctor, but i am able to think independantly and what i know for sure, when you have a body like most mammals, you store excess energy(from eating more energy than yr body is consuming you store it as fat) this mechanism is needed for survival as before agriculture we were like most other animals, sometimes deprived of food and we would have died if there wouldn't have been a store of energy(fat). I would be surprised this mechanism has genetically been changed in yr family(you would probably die if the economy collapses and wall mart is closed permanently and trucked in food is history. this would mean yr family will no longer survive(no matter how much fat is stored in it) In concentration camps very few people died fat(but yr family could be different dying from starvation while still carrying around several pounds of fat.
What a great man. But I want to say that fasting is NOT a FAD. It's a shame that he dismisses the most important health tool we have, as far as diet goes.
YOY CAN USE A SUP CALKED YOUCAN THIS IS A CARB'S SUPPLEMENT THAT WON'T SPIKE THE INSULIN LEVELS AS HAVING OTHER FIRMS OF CARB'S NOT SURE WHO ITS SPELT!
Jean Robert yes. keto flu you hear about is real. it's typically electrolytes. lot's of info out there about it. but dont stress...that's not good for your heart, just make sure you get salt , potassium and magnesium and you wont get cramps...anywhere. :)
Keep in mind that a person does not have to be on a low carb or keto diet to experience cramps, even in the heart muscle. Just eat lots of dark leafy greens each day. Also, good quality bone broth, etc.
I disagree with him saying that not one diet fits everyone like we have a species specific diet for any other animals but for some reason in humans everyone needs another diet? thats just not believeable I mean u don't give one dog meat and the other vegetables both do best with meat
Carbohydrates are the main cause of hypertension, whether sugar or starch, which is simply made of glucose (sugar) molecules hooked together. Dr. Paul Mason 'Saturated Fat Is Not Dangerous' ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-NUY_SDhxf4k.html Like many researchers and clinicians, Dr. Mason has documented the reduction of high blood pressure by simply having his patients limit carbohydrate intake to less than 50, or even 20 grams per day. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-KlHPmJTihBc.html 4:28 Insulin levels fall when people eat a low carb diet, and blood pressure medications MUST be reduced to prevent 'overshooting the mark'. Dr. Eric Westman has treated thousands of patients with a very low carb, high fat diet over more than a decade. His detailed records show that blood sugar levels drop, with fewer and lower 'spikes' in blood sugar and insulin after meals. His patients with high blood pressure consistently improve, with blood pressure medication no longer being needed after a short time on a low carb diet. Generally they also lose weight, and show other markers of improved health - as well as feeling better, with more energy, less chronic pain, etc. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-toLvGpk3HLE.html There are many more references you can find if you are interested. There never was any science behind the blaming of fat, especially saturated far, for health issues. This was fueled by corporate interests- Proctor Gamble, which funelled million$ to the little doctor's club known as the American Heart Association- after they decided to market their solidified plant oil product we know as Crisco as a food. It was originally made for manufacturing of candles and soap. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Q2UnOryQiIY.html Dr. Zoe Harcombe 'Should dietary fat guidelines have been introduced?' ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-SqkAJmXt9RE.html
Nathan pritkin was wrong about almost everything he taught. That was the 80’s. None of his dietary advice survives to today because he demonised all fat following the advice from Ansell Keys. He threw out the baby with the bath water avoiding all fat and didn’t consider the role of sugar in heart disease. We all stopped eating eggs because of him. It was lunacy
Could you expand on this comment. I like the arguments of both. However, the books and videos from Dr.Fung (that I have seen) do not include the old data charts in some of Dr.Phinneys presentations. Phinney recognizes the data is old but has not been disproven. And my biggest concern in the difference is that the metabolic rate drops might be permanent on the long term fasts.
Obviously a person should not be irresponsible when giving advice of any kind. And it's quite possible that every randomized controlled study should include a dietary component when judging the efficacy of a drug. But why would you need a randomized controlled study for a ketogenic diet? A person doesn't need a prescription to buy Ding Dongs and Coca-Cola. Why would they? That's their right. What really makes this laughable is that there was no randomized control study done on the low-fat plant-based, low salt high fiber dietary recommendations doctors have been giving for decades. It makes perfect sense to study drugs before giving medical advice that involves drugs. Most doctors know less than your plumber when it comes to diet. What good is a dietitian trained in a medical school?
It’s unfortunate that the Dr./Lecturer here is calling other professionals irresponsible for writing books on their areas of expertise. I don’t think that was helpful at all. From what I’ve read from the fasting professionals, their target audiences are obese, metabolically challenged, diabetic at risk people who have excessive fat/food stores deposited all over their bodies. It seems that the body in its homeostatic design would seek to deplete these stores first and return to peak efficiency. Obese people have way more available fat than lean muscle. Moreover, this section of the lecture is very confusing and contradictory. The lecturer seems to not be averse to short term fasts. This seems to be in agreement with the “irresponsible” professional’s preferred fasting protocol. He does not tout prolonged fasts for the majority of his clients; only for extreme cases. My two cents, fasting and keto lifestyle are stops on the low carb continuum, and every stop is not applicable for everyone. Discounting others’ practical research is what is irresponsible (and unprofessional). Intermittent fasts are as old as humankind and nature.
So confused also.He says to take some broth aka a bullion cube a day which nets you not even .5 of a gm of sodium.Is he forgetting to say that he means 5gms of table salt a day which in fact means just 2 tsps per day?
I have to disagree with his take on intermittent fasting. At least in my case, intermittent fasting provided results that keto alone didn’t. Specifically, keto weight loss left me with loose skin, particularly on my arms and upper thighs. Intermittent fasting tightened those areas up. It also improved my liver function and skin.
Lots of great info here, but he does contradict himself. On the one hand he talks about the women on a 700cal diet (which is basically as good as fasting) as a great way of losing weight while on the other hand he dunks on the intermittent fasting crowd. I agree that more research is required. But he should just look at his own history first before dunking on IF
He has always been concerned with reduced metabolic rate coming from fasting. I think the important thing is not to fast more than 2 days a week and not consecutively so that the body doesn't reduce its metabolic rate
