Dr McDougall is a proponent of lower protein and high starch intake too. His general advice is- Root starches are fine on their own, Grains (above-ground starch) needs extras like vegetables & legumes to complete. The actual human requirement of protein is somewhere around 40g/day and the human genome's set of "essential" aminos makes us uniquely suited for getting our protein requirements from plant sources.
A suggestion: can you do a review of plant proteins with lower BCAAs / iso-leucine? A potato based diet seems easy enough to follow, but if all we can expect to consume for a few months is cassava or ZERO protein plant foods, well… that’s pretty restrictive. (Maybe you get to this by the end of the video, I’m only halfway through). Greatly appreciate your commitment to the changing landscape of where your research takes you! But it would be helpful to get a few more accessible staple foods in there. Thanks!
This is FASCINATING. I've been thinking of raising my protein intake because of Attia's interviews saying you may do better in old age with high protein but this youtuber Miche talked about a study that found added protein did nothing for old people Great food for thought here
In 2004, a number of companies producing Longkou cellophane noodles produced in Yantai, Shandong were discovered to be adulterated, with unscrupulous companies making noodles from cornstarch instead of green beans in order to reduce costs; the companies, to make the cornstarch transparent, were adding sodium formaldehyde sulfoxylate and lead-based whiteners to their noodles.[7]and
Great episode Brad. I am a believer in the purified starch products, if only we could get them without the added gums which are terribly allergenic and not conducive to gut health. I'd love to try a GF mix that doesn't have guar or xanthan gum. Haidut has actually written a lot about the hell that is added gums in our food. Until I find a product without them, it's glass noodles for me!
But then, I make pancakes with cassava flour, egg, baking soda and water. But that has a lot of oxalates. Pick your poison, I guess? Haha! Not really, next week is going to be about immune response to perceived problems such as endotoxins and (maybe?) gums.
Most of the people pushing the bro science of high protein are low carbers. Of course, if you don't have energy from glucose, you need to make it from amino acids. And there is a supplement company there to sell it to you. Because, for example, online protein estimators have me eating 250-300 grams per day! Can the masses afford that? Better get a whey supplement. Carbs are both fat sparing AND protein sparing. Glycogen is like a gas tank, rarely full or empty. You put some in, use it up and refill. The amino acid pool is like a 10, 000 gallon water fountain. Every day 30-40 gallons evaporate, and have to be replenished. If you don't have glucose, it evaporates much quicker. Fat is the fuel of muscle at rest. Oxygen is a bottleneck. Brad, you may remember my comment from a month or so ago about having my BCAA tested. They were high even after a 6 hour fast. After your video, I looked into foods high in isoleucine and noticed that Maple Syrup Urine disease is a known problem with BCAA. That piqued my interest since I have occasionally smelled a sweet urine smell, despite have good blood sugar and A1C. Keep it up, we're making progress.
Just found this channel and started watching this video. But a lot of the terminology is tripping me up. Noticed your comment was synthesised well. So thought I’d ask.. As a fellow bro lifter. Why would I want to go low protein high carb if the goal is building strength and size?
I've tried all of these diets - high starch, ketogenic - low protein, high carb high fat - high sfa + low bcaa on all of these diets I gained weight + had trouble losing it. Now I'm carnivore eating lots of lean protein from meat, fish high in omega-3's and use coconut oil for sfa. I'm starting to become shredded really fast now. Went from 72.5kg to 69.5kg in 1 week.
Try High Carb, Low Fat & Low Protein. You didn't have that one on your list and that's what these videos are focusing on now. Glad carnivore is working for you. Come on back when it stops.
I’m amazed how Durianrider is proven right again and again-he has always insisted sugar will boost your thyroid, protein makes you fat. I know he got it from McDougall mainly but how a cyclist from Australia got to the truth so much earlier than all these doctors and scientists are kind of mind blowing
I think I will try a diet based on starch and sugar (potato and fruits/juices) with bone broth. Kempner's rice diet was high sugar too, to keep proteins low. What was your reason for starch based again? Because sugar upregulates SCD1? Maybe you talked about it in the videos but I forgot already lol
Yeah I'd als be curious to hear more about the mechanism. I never feel good drinking only juice, and only a little better eating whole fruit. Thinking on it, if they're starchier fruits like bananas I generally feel better. Seems like a good tool to play with. Plus the glass noodles are quite versatile.
I am diabetic/prediabetic and have been experimenting with adding glass noodles into my diet. Soups with glass noodles and vegetables in bone broth and gelatin have been very well tolerated. Small blood sugar spikes that come right back down. But the all starch cassava/fioreglut pancakes (with gelatin) and maple syrup caused a blood sugar explosion from about 130 to 330, and that didn't come back down for several hours. During those several hours, I kept walking, doing stairs, and had an hour long physical therapy session that included bike riding and lots of muscle exercise. So I think this is a cautionary tale for all diabetics/prediabetics.
I have actually switched back to 100% cassava flour pancakes, although I continue to use the Fioreglut flour where appropriate (homemade pasta). I find that if I maintain the low-BcAA diet my post-prandial area under the curve decreases with time. It also seems to decrease with r-ALA, quite sensibly.
@@fireinabottle3410 switched due to blood glucose response? Or taste? Or some other preference? And the R-ALA is supposed to be taken on an empty stomach, according to the bottle. Does it need to be taken near high glucose meals to be effective?
I have noticed that MCT oil is 100% saturated fat. What are you thoughts to using MCT or other highly saturated fat (i.e. Coconut Oil) to moisten up the starches (cassava) in this diet? When using these, because they are almost 100% saturated, would that loosen up the fat restriction a little bit?
So, assuming your metabolism is good, is restricting BCAAs a benefit for general health, or is it not necessary? Can someone with a good metabolism use BCAA powder in their shakes, or is that not a good idea anyway?
The high fruit didn’t work though because it’s too appetite stimulating and less satiety from starches. But it is funny how everyone is coming back around to mcdougalls way of thinking- after years of mockery 🙈
Um I think you have that reversed. Glycine attenuated endotoxin damage. And if you have a problem with endotoxin, try raw carrots with a little vinegar as a salad. It binds the endotoxin so it can move out of the bowel. Also good for binding excess estrogen
Brad, have you tried not drinking a bottle of wine every night and making your food less palatable? I find not drinking and eating pretty bland starch based diet was easiest way for me to lose weight. Your brain kind of resets how it preceives flavor so not as bad as it sounds. Ive read almost all your posts and watched most of these vids. No offense but, it seems like your jumping through a lot of hoops to continue on with bad habits. And if you don't want to stop eating lots of delicious food and drinking lots of tasty wine, why go through all of this? Just enjoy it and stop trying to justify it through obscure pathway analysis.
For some, life is more pleasurable with a few glasses of wine in it. It must be possible to maintain a good, lean weight and a healthy lifestyle while also providing room to indulge some vices. I hope Brad cracks the code.
@@cremes I agree. I just think ending your day with a bottle of wine is a huge handicap when trying to lose weight (maybe insurmountable). And I think it's ok to choose the wine and the croissants over losing weight. No judgement there at all. If you have a nail in your head and you keep telling everyone no no it's not about the nail because when I eat enough aspirin I don't feel any pain so it must be some pathway that is broken and if I just yada on and on we go, just take the nail out
@@cremesI just want brad to be fat and happy 😂 and make great food for the world. I ate at his restaurant many moons ago and he makes GREAT food (as you can probably imagine)
Yeah making your food taste like crap may work but I don't think that's the end goal we all want, nor do I think it's the only answer or the natural answer especially if it's a long term plan.
@@OnceUponaTimeline hyperpalitable food is how you get fat. Your brain never receives the proper signals that you are full. No one would eat corn dust if it wasn't laced with flavors, smells and colors that scientists engineered to be hyper rewarding. If you just eat rice without any spices or fat it doesn't taste like anything. After a week it tastes pretty good. After a month you can't imagine why you ever put anything on it. It's like walking around with headphones blasting death metal and saying, "I don't hear any birds singing and why the hell would I want to."
Thanks for all the work you put into these videos! Your a legend! Curious if you have any thoughts about whether this still would be effective where a higher % of calories were coming from butter?
fat sequesters toxins plus eating fat causes some cholestasis.... you switched off some of the cholestasis and now your intestines are dumping toxins released by the liver
What you're describing sounds like a classic case of gut dysbiosis: Large change in the fermentation medium in your large intestine makes for a tumultuous microbial free-for-all, the species that are best able to adapt in the short-term (likely many of which are opportunistic pathogens) could be producing metabolites which your body thinks are best dumped out as soon as possible. I've only seen people mention this symptom when switching TO extremely high protein diets, interesting to see you experience it in the reverse transition. Best for you to realise that this isn't a thing caused by the particular foods so much as the reaction of your current microflora to a shift in nutrient profile. If you sincerely want to change how you're eating, you'll just have to stick through it, also please consider seeing a physician if it continues, and make sure you're hydrated. You may want to try eating more dietary fibre and some fermented foods (or even probiotic tablets) to help the microbial transition along. Soluble fibre in particular tends to be gentle on the guts of those not accustomed to fibre, so try out some chia or flax seeds or psillium husk, and go slow on the transition.
