I’ve started eating a high protein, low carbohydrate diet since November. I have cut out processed foods and have replaced it with foods as close to nature as I can get them. I eat a lot of red meat and pasture-raised eggs as well. I have dropped 40 pounds and my A1C is back in the normal range. I haven’t felt this good in 25 years.
@@14caz68 Haemoglobin A1c (HbA1c) is glycosylated haemoglobin - a blood test that measures how many sugar molecules have 'stuck' to the haemoglobin in your Red Blood Cells (RBCs) over their lifetime (around 120 days). It gives you an 'average' of the blood sugar (glucose) levels over the last 120 days. The result can diagnose, exclude and monitor diabetes. Hope that helps. I'm a retired medical doctor (GP) in the UK 🇬🇧
If you Grandmother/Great Grandmother would not have recognised it as food, don't eat it. A very simple but great rule to eat by. Also my mother had a saying that she learnt from her mother, always leave the dining table with room for some more.
@PeaceIsYeshua seed oils were developed for industrial purposes. Then the oil industry supplied this product cheaper, which were by products. So they pushed seed oils into foods to keep their profits, and demonising animal fat for their profits .everything is a lie
I remember my grandfather telling me about a doctor he heard on the radio during a question time programme. Basically, someone rang up and asked how can they be sure these new artificial/processed foods are healthy for us. The doctors reply was simple. If unsure, stick to the natural foods we as a species have survived on for thousands of years.
@@csmall816 That’s so cool. I heard too that some questioned the new vegetable oil shortenings, and instead, felt it was wise to stick with lard, butter, etc. I wish my grandparents had stuck with what they had always used!
Since I adopted a high-fat, medium-protein, low-carb, no-sugar diet I don't get hungry. I don't even think about food. Being sated means that I can go whole days without solid foods. I eat one meal (around 1:00 p.m.) on Sundays, Tuesdays, Thursdays and Saturdays, and eat nothing at all on Mondays, Wednesdays and Fridays; just keeping hydrated with water, tea and one cup of coffee. I am physically stronger, mentally sharper, sleep like a log and generally feel better than I have done for years. I have lost over four stones of overweight and my feeling of wellbeing has burgeoned exponentially. Oh, and I am 73 years of age. All the food I do eat is home-made and varied. Life has never been so good.
I'm glad that I found your channel. I'm 50 pounds over weight, and you've given me hope, to loose the extra pounds. I've had depression a lot lately, due to the loss of one of my identical twin sons. Both heavy drinking alcoholics. And since my son died in Apr 2023, my other son, his twin brother drinks even more now. They are my only children, and the only thing and best thing I can do is pray for my son to sober up. Thank you for giving me direction to eating right and to do something positive, instead of crying. I do pray to Jesus and I'm a strong believer in my Christian faith. Jesus has been caring my heavy cross, but now it's time to start carrying the loss of my son now.
God bless you sweet mother! You are added to my prayer list. As someone in a situation akin to yours, I can state that when I started walking most mornings, and started tracking my eating habits, I was less depressed, I also lost 30 pounds. Grief is important and sometimes almost debilitating, but we have to keep putting one foot in front of the other. I am so grateful that you pray for your sons-many people don’t. Don’t stop praying, that is your spiritual superpower! Jesus loves you & your family!
@@debbieramsey8933 Thank you, my sweet fellow catholic. I checked your pic and guess you're also a warrior? I haven't met a catholic warrior in our church yet. Have met prayer Warriors though. I think you do the same "warrior". Both of my sons were strong Warriors, then heard the world beckoning them. And they ran full force, at the age of 18. Both left the chruch over 20 yrs ago. Was Warriors of 3 and heavens elite, now it's just me and heavens elite. Been a warrior since 12 yrs old. I'm a sober alcoholic of over 40 yrs, only, due to the grace of Christ. Thank you for your prayers, and I'm praying for you and yours also.🙏💒👼👑🕊
I changed to this diet 5 years ago as I was over weight and not active enough. The change in my diet helps me exercise, sleep better and I am no longer stressed. It was hard giving up some of todays 'normal' diet. The 1st few months were the hardest. The down side is that generally speaking whole foods are more expensive and harder to find in poorer economic areas of the UK which are saturated by fast food advertising and junk food corner shops, also a lot people don't have the time to cook due to work commitments. In my opinion junk foods are only exist for profit and are highly addictive and make people sick, this is costing the NHS a fortune while large companies in the food and pharmaceutical make huge profits at the expense of our health. Everywhere I look I see people who are overweight and sick. Sad
I was born in 1960 both my parents and grandparents were poor working class. We what we grew or hunted/ fished and only brought what we needed not junk. Despite hard work in questionable conditions they all lived well into their late eighties. I am 64 year old bricklayer and easily still work 6days a week with no thought of retirement. You are what you eat!
And yet rickets were rife. The average Victorian ate very poorly, some children weren’t even paid for their work if they were orphans, they couldn’t afford food. I work in a museum and you can see how sick they were from their bones. Rural people were generally healthy, but the normal person in the city wasn’t a pinnacle of health *at all*.
Completely agree, most of what I've read about health in the Victorian era is horrific. Although that is what makes the cited paper an interesting read. Of course from the nutrition point of view, less about the Victorian era per se than just rolling back modern processed foods.
At last, a doctor that knows what he's talking about. Thank you very much. I'm seventy-two and you just told me about the foods my mother fed me. I stepped back when my grandmother bought eels though. She lived to her nineties.
The rations were not their only foods, but supplemented what they could raise or barter with those in the community; however, calorie restriction is associated with longevity. That would be an interesting video.
I’ve found that Intermittent fasting and low carb diet has worked for me. Along with some light aerobic exercise 4 days a week and weightlifting 2 days per week.
Lard is a decent option but the lipid profile wont be the same as it was 200 years ago due to the amount of grains the pigs are fed. It leads to the fat storing more polyunsaturated fats like linoleic acid. It makes it one of the less desirable animal fats to cook with, personally i use mostly beef tallow which is inexpensive and also tastes great with a much better lipid profile for high heat cooking and keeping inflammation in check.
My parents came up through the Depression. Before them, my grandparents were poor immigrants from Eastern Europe. I grew up eating three average, balanced meals per day. We didn’t eat stuff like chips, candies, highly processed stuff. Meat, fish, bread, vegetables, dairy. Dessert, if we had it, was small, fruit or homemade oatmeal raisin cookie--just one, not a dozen! In summer we had popsicles made from frozen juice. Eating ouis a rare treat. The only one too fat was a great aunt who turned out to probably have Cushings disease. Nobody is fat. We aren’t calorie counters, obsessed with organic, or vegans, no dietary fads. I’m now 73 and so many of my younger friends in their 60’s are obese. I think it’s from all the processed, convenience junk on the shelves.
My nana smoked heavily and ate mainly carbohydrates, sugary foods and processed meats. She smoked 60 unfiltered cigarettes a day, lived on camp coffee, mackeson stout, saveloys, pork pies and fish and chips. She was 98 when she died and her heart just gave out! In fact most of my ancestors who lived into their 80's + had appalling lifestyles. It just doesn't figure?
Your opening statement is exactly why I am a carnivore. I eat only meat and feel amazing and NOT sick like when I was eating carbs. Never going back to eating like Americans.
I am very much an omnivore and feel great on that. But it is amazing hearing people reversing all sorts of conditions including autoimmune conditions on a carnivore diet and is staggering the medical establishment is seemingly disinterested. Fantastic you feel great on meat!
@@drphilipbosanquetI'm on carnivore with berries and coffee and occasional dairy, I really wanted to stay omnivore like you say, but it goes all against me, even dairy is a push 😏. On beef butter and eggs I thrive 😀🎉
@@drphilipbosanquet I am also carnivor except that I still have coffee. I feel great on meat. Fiber is not necessary. The digestion works well without fiber. Many people who have IBS (I don't) have less problems when avoiding fiber.
@@zorabw8948yes, cured my UC and reflux. I still have coffee and dairy. Also i will have a cheat day with pepperoni pizza every few months. But you know one of the greatest concerns for me is glyphosefate, spelt wrong, it's in everything now. Luckily we have our own chemical free meat.
I was diagnosed as being a type 2 diabetic, and told I would need to take metformin every day, and eventually go on insulin. I was never told anything about my diet, except to try to minimise cakes and sweets. I went vegetarian, almost vegan, and just got worse. I then decided to go on keto, then carnivore and hey presto my blood sugars started dropping, I felt better, slept better, and best of all it felt like my brain seemed to be more awake. I now do a keto/carnivore diet (mainly meat/fish and a little low carb veg) along with intermittent fasting. Never felt better.
I am sure they were eating bread as their main basic food. Then beans and legumes and fruit in the summer. Honey also. Milk from cattle. Back in the days - they did not kill cattle freqvently, because they had milk , also they cannot preserve so much meat , so they kill an animal during festive occasion , and fed lots of people , ocasionaly. Chicken might be on the plate once a week for the family , there is a lot of work with cleaning the chicken , so they did not eat meat more then once a week. People living by the sea had fish often though , this is the only meat exception. Also , they had eggs regurarly. Yes , everything was clean , the rural people , having their land were probably well fed and lived quite good , healthy lives..hopefully..
@AnnabethLee144 But/And the wheat they made their bread from was different. It’s gluten had a different DNA! People/scientists/big corporations began genetically modifying wheat in the 1940s! Victorian (& earlier) people were eating a different kind of wheat than we’re “offered” at the grocery stores. I’ve recently started using Einkorn flour, and I’m liking it so far. (Also, their salt wasn’t just “sodium” like the table salt of today. They used salt with minerals, whether it was sea salt, or salt from the eyes of the animals they were eating.) ❤
Where did you get this information from? Victorian farmers had to grow a very large proportion of of their cereal crop just to feed their draught and plough horses, also as 90 % of the motive power for transportation of all goods required horses and of course the military with many thousands, this made the cereal bread ingredients proportionally more expensive than today, all vegetable crops were grown with only human effort, the idea that these foods were so much cheaper than meat is erroneous, grazing animals were dual purpose, dairy and protein with low labour and feed cost (grass and hay,) and there were butcher shops aplenty. There was offal , tripe, wesins, fat, flanks, heads, bones,all nutritious, and all used by the poor people, where possible meats were fried in lard or beef tallow, because it was very quick and saved fuel. They would only buy what they needed on the day, and they didn't worry too much about sell by dates.
You can't be serious. Most infectious diseases like Tuberculosis came from tainted food. Food safety back then was atrocious. toxic chemicals like arsenic & mercury were in food & drinks. Life expectancy was low. Children died before 5. Be for real. 🙄
I like your common sense approach to this subject. I achieved type 2 remission a year and half ago and maintain a now reducing healthy A1c thanks to low carb, ketogenic and carnivore. I did that in stages but all of it included what your talking about here in the lives of Victorians. I am starting to wonder now how much seed oils could have done major damage to my body and again, Victorians had the answer there as also with food aditives, emulsifiers and preservatives. Another thing, the Victorians didnt demonise meat, fish, eggs as we do today. Looking back in time is likely a source of useful information as recent approaches to obesity are not working.
Fantastic you've made that progress, nice one. Meat has always been the most important food to humans (see my animal fat vid) up until bizarre modern trends. Very sad people don't realise the damage being done by demonising it.
Love this channel. Modern food production is making us ill. My granddaughter is going into organic farming and eating off the land. If we could all do that we would feel much better physically and emotionally. Thanks for spreading the word!
Thanks a lot! That's great what your granddaughter is doing, and I think more of us need to follow suit. I've started with chickens, veg patch and some fruit/nut trees, ideally will scale up at some point.
Oh I do love the 'get enough sleep' mantra, repeated SO often. Yeah, I'd love to get enough, good quality sleep but I don't and can't. All anyone ever suggest are the old, oft repeated chestnuts, which believe me, anyone who sleeps badly have tried. It's not helpful.
I'm 68 and also slept poorly for many years...until I ditched my bed and started sleeping on the floor (Japanese tatami mat). Total game changer. Wish I had known earlier.
Helps me to go to bed AS SOON as I am sleepy. That's possible for me since I am retired now. I do the regular stuff, like getting black out curtains, setting the thermostat at 65 degrees, listening to a noise machine, and instead if ruminating, writing down my concerns in a journal, and no screen time on tv or phone or tablet for two hours before bedtime. And I bought some "non-blue" light bulbs. All helped a little, but the big thing is being in bed and turning out the light the second I get sleepy. No, "Just one more chapter" nonsense any more. Hope you get some relief. I've had sleep difficulties since early childhood.
Make sure you're sleeping with your mouth closed, obvious exception if you have a cold & can't temporarily. It will change your whole life. Floor sleeping is great, too, particularly if you move a lot & are paranoid about rolling out of bed
Go camping somewhere with no electricity and no cell phone. Read, walk, eat, sleep. Give it 3 days for circadian rhythm to reset and youll be shocked how well you can sleep in a natural state environment. I would bet my life savings youll see a huge effect of eliminating rather than adding 'what everyone knows' hacks.
Brilliant! I’ve mostly been eating like this for years (I cook). It cannot be overstressed how crap processed food is. Bad for the body, bad for the brain, and damaging to their longevity. Keep well.
This is a very romantic way to view diet and cooking too. If I actually hand whipped egg whites into stiff peaks to make certain desserts I probably would not make them 😅😂 or churn my own butter 😂 how they did it all by hand is amazing.
All you need to make butter is cream, salt, a mason jar, an arm or two, and a 20 minute RU-vid video. I have accidentally made butter when I meant to make whipped cream! 😮🤬 Another bonus about churning butter and whipping egg whites is you can count it towards your exercise for the day
This is what Claude has to say on the topic: Food adulteration was the practice of adding substances to food to increase profits, often at the expense of quality, nutrition, and safety. This was especially prevalent among foods sold to the working class, who had less purchasing power and often bought from less reputable sources. Here are some common examples: 1. Bread: One of the most important staples, bread was frequently adulterated. Alum (a chemical compound) was added to whiten the bread and increase its weight. Other additives included chalk, plaster of Paris, and even sawdust to bulk up the loaf. 2. Milk: Often diluted with water to increase volume. Chalk or plaster might be added to restore the white color. In some cases, more dangerous substances like formaldehyde were used as preservatives. 3. Tea: Used tea leaves were dried and resold. Sometimes, leaves from other plants were dyed and mixed with tea. Iron fillings were occasionally added to increase weight. 4. Coffee: Often contained chicory, roasted grains, or even sawdust to bulk it up. 5. Beer: Water was commonly added to increase volume. To restore color and flavor, toxic substances like strychnine or opium might be used. 6. Spices: Often bulked up with cheaper substances. For example, brick dust in chili powder or leaves in tea. 7. Butter: Frequently mixed with lard or other animal fats. Yellow dyes were added to make it look more appealing. 8. Sugar: Sometimes contained sand or plaster to increase weight. 9. Pepper: Might include ground olive stones, sawdust, or other plant leaves. 10. Pickles and preserves: Copper salts were sometimes added to brighten their green color, despite being toxic. These practices were driven by several factors: - Lack of regulations: Food safety laws were in their infancy. - Economic pressures: Sellers sought to maximize profits, especially when catering to poorer customers. - Limited scientific understanding: The health impacts of many adulterants were not fully understood. - Difficulty in detection: Many of these additions were hard for consumers to detect. The situation began to improve in the latter part of the 19th century with the introduction of food safety laws, such as the 1860 Adulteration of Food and Drink Act in the UK. However, enforcement was initially weak, and it took time for significant changes to take
Although i do follow & thrive from a carnivore diet(have been for over 2&1/2 years now), I am not dogmatic or dismissive of others way of eating so long as all processed foods are severely restricted at the very least(better eliminated) & real single ingredient foods are given preference 👌👍💪
Food wasn't processed as much then as it is now, and then (like now) if you could afford it, you could have better quality. Otherwise, you ate what you could afford - carbs, veg and cheap cuts of meat (bacon, offal (chitterlings, tripe etc rather than liver & kidneys), head, feet, or 'tainted' meat). Bread was a staple, and it was cut with all kinds of crap if you couldn't afford the best. If you couldn't afford butter you'd have used lard or nothing. A lot of 'poor' food would've been 'one pot' soups and stews, and instead of tea they'd have drunk beer (which was healthier than the water, at least). The only plus points are: mostly local, mostly fresh, and mostly unprocessed, cooked from scratch.
Why don't we bring back the workhouse? They didn't eat youghurt, olive oil, they ate what they could afford which was often very little. I'm all for non processed food but the Victorian diet had loads of sugar. Do your research on history. Plus there was gin, lard, butter, laudanum, opium addiction
I agree - the Victorian diet was not sugar and grain free. They certainly ate bread and potatoes and sugar. I think the most important thing is to get processed food out of your diet as far as possible and don't eat huge portions.
This is great info, not too complex or anything and is a really useful baseline diet to go off of. The only thing i would change is moving the wholegrains to treat simply because they are relatively low in nutrients and high in phytic acid. Plus if ur eating nuts too u dont want too many sources of phytic acid to compound and possibly cause a mineral deficiency. If ur concerned about pesticides on fruits and veg u can soak them for 10 minutes in a bowl of water with a tablespoon of baking soda to drastically reduce the amount of surface glyphosates and other endocrine disrupting herbicides and pesticides👍
Fr the number of doctors promoting seed oils and high PUFA diets whilst demonising meat at the same time is ridiculous🤣 great to see some professionals actually still question the mainstream beliefs on diet, considering its built completely on epidemiology and not real science that u can draw valid conclusions from
Starvation which was rife isn’t something to strive for, don’t get me wrong far too many fat people who won’t taken responsibility for their poor diet choices these days astounds me by how much beige food they can pack into one trolley. I bought a greenhouse last year and this year have expanded to growing tomatoes, lettuce, peppers, potatoes, strawberries, raspberries and cauliflowers. The lettuce which is new this year taste of something just as home grown tomatoes are like might and day to shop bought as well as raspberries. You can actually pack quite a lot in a small space as my lettuce and strawberries hang in containers from my gazebo. I also bought a licorice plant which I’m keeping in a planter because it spreads like mad to keep my hayfever symptoms under control, smelling the vague scent for a few minutes eases and stops hayfever. I’ve barely sneezed and had no red eyes or runny nose this year thanks to that plant.
The claim that many people in Victorian England were tea total is dubious. Water in was not safe unless boiled. Tea was expensive. Beer was cheap. Gin was lovely da'ling. And lordnum kept the kids quiet.
Re the history, I have only gone by that specific paper, don't know much more myself. They are dealing with a relatively small portion of the Victorian era though maybe that comes into it? I have also heard about times of high beer intake due to safety relative to water.
In some historical sources, the beer is said to be mainly "small beer," a more lactose ferment that is less alcoholic. Other alcoholic beverages were not made with modern industrialized methods or made with nutritionally inferior produce. There was some sort of abstinence movement, but I do not know the years that covered, or if it extended to Mid Victorian England.
Also the claim they lived longer based on nutrition is a guess. There is no research possible to prove this under scientific parameters. I hate fake science..
I think too that people of that era would have been healthier and leaner because they had less variety of food and flavors. When you eat the same thing every day, it's not as appealing, unless you are truly hungry and therefore you don't over-indulge.
Didn't the Victoria's have high teas which included sponge cakes with jam and cream, lots of sandwiches, biscuits, etc. The one thing going for them would have been the absence of pesticides, in regards to food. A big plus. Many died of 'consumption', scarlet fever, an other childhood illnesses.
@valeriemurray9903 But we keep forgetting that “they” began genetically modifying wheat in the 1940s! Before that, wheat was a whole different thing! One of the “ancient grains” (ie non-GMO) is Einkorn. It’s gluten has a different DNA than modern-day wheat, and the Victorian era would have been cooking/eating something like that. That would be one of the differences. And another difference is, pasteurization wasn’t a thing yet either. Modern-day milk is actually “dead milk”. Today’s so-called “raw milk” is different, and it comes out of the cow with beneficial bacteria already naturally in it that ferment the milk naturally! Thus, “raw milk” doesn’t “go bad” like milk from the store (pasteurized, which “goes putrid”). 😊
@@emcarver8983 Not completely true, technically… The healthier we eat, the healthier we are. And that helps us be less susceptible to contagious/infectious diseases. ❤
My only disagreement is on sweeteners. It's hard to get more natural than the herb stevia. It sweetens while adding zero calories, and I'm sure the people of Victorian England would have happily and successfully added it to their daily diets, had they but known of it.
@stepahanygates6491 But the vast majority of people who use Stevia… aren’t actually using the PLANT. They’re eating some white over-processed product made by some industrial company. Real, actual Stevia is a *green* *plant* (Stevia rebaudiana = it’s official Latin nomenclature). Is that what you’re using…? It’s green, not white. If you live in US zones 10 thru 12, you can grow it year-round. If you live elsewhere, you can most likely grow it as an annual. ❤
Just think of how wonderful it would be if the commercial farmland soil was not such a mess and nutrient dense. I had an allotment in the UK for seven years before returning to the US. Years of building up the soil and not using poisons for weed control and fertilization, just beautiful. The people with other plots who would come by and offer to spray my 'weeds' with Roundup (and used it profusely) are sadly no longer above ground to enjoy life. My 'weeds' were food and used for fertilizer tea. Need some area to build another garden and start over again but my life is unfortunately nomadic these days :(
The life expectancy of WOMEN is much better than the mid-victorian period. How reliable are the Victorian stats? I have my doubts they're useful enough to hang pronouncements on
Well it would be nice to replace my diet with organic vegetables and grass fed beef - but that simply isn;t a practical health measure for most people. Indeed, if the entire UK population tried to do it, we'd be completely unable to feed ourselves. More realistically, we could each take up a bit more gardening. As for "0-4 units of alcohol per week" - yes, I could live longer, and they're going to seem like very long tedious years if I do that!
Thank you so. Much for your very informative information, i have recently cut right down on carbs and ended my addiction to my little gin and tonic which was never a little gin - those gin glasses are so big 🙄 I’ve lost a stone so quickly and thinking about what we are eating and beginning to grow a little in my small garden but again thank you for your valuable information . Will you be looking at mushroom intake at anytime as there seems to be a lot of interest in the benefits , I have just started drinking organic lions mane coffee - just something else to add to your list 😂 wish you could get talking to those pesky NHS ‘ experts’ who do mislead us and bring in Drs like yourself who want to get the message out . Well done Sir , Julie
They were living prior to gmo monocultures and chemicals. On top of that we're sedentary. We're all just revenue cattle now and our poor health is beneficial to their bottom line.
Agreed (probably why people keep their distance from me), loads of skin problems caused by excessive washing. I just use olive oil bar soap and an egg for shampoo to dodge the endocrine disrupting chemicals in personal care products too!
@@drphilipbosanquet Cracking an egg over other hairy bits sounds a bit kinky, but I guess it could be nourishing. I'll give it a go! The way that eggs were demonised during the era of obsessing about 'low fat' and avoiding dietary cholesterol was so misguided - sad. Eggs (pasture raised, free range) are a great food.
Now this is interesting because when I shower I don’t use soap unless absolutely necessary. I have less BO, and far less dry skin as well as no more breakouts. Plus I don’t spend money on expensive soaps that are supposed to remedy all of this. There’s something to be said about letting your body cope with things instead of adding chemicals.
05:48 does that factor in that it takes 5 or so hours, to fully empty the stomach. Last meal. 1800 + 5 hours to full empty, that would bring the time up to 2300, so at 1100 the next day would mean, a true fast of 12 hours. No doubt, the later you eat and the closer to bedtime, the more time it would take to fully empty the stomach?
@@drphilipbosanquet I drink dry red wines every afternoon from 4 PM - 9 00PM when I retire for bed. I generally quaff a couple of 750ml bottles. 40 years of doing this and now aged 65 my massive battery of scans, bloods, x rays and everything they can throw at me shows no bad cholesterol, no diabetes 1 or 2, a moderately fatty liver, fatty Pancreas, kidneys passed all tests and an angiogram that showed the "average" plaque build up of a 35 year old. Never smoked and have been completely sedentary since turning 50 and am now 65. I have increased my body fat by 40kg since I was 25 and am stuffed doing anything physical. My GP says I will "most likely" still see 80. I thusly fired the reprobate! I have absolutely NO intention of ending up as all the 80+ year olds I have met including my own parents and in laws. Imagine LOOKING that disgustingly old???? No thanks. I'll toss it in around 75 at the latest. Cheers Doc!
First time visitor. I assume you know the book by Chris van Tulleken, The ultra-processed people. If not, it is an interesting read which support your idea of a healthy diet.
I don’t even eat vegetables well anything grown bc of pesticides. Just meat organs and eggs. I occasionally get some local veggies and beans when I know the grower. They verify nothing was put on the crop.
I hope people listen to you We have always eaten like this and thought it was just normal We are in our 70 s but it is a shock just how badly younger people eat One young mother told us that her mother had never given her vegetables as a child just frozen baked potatoes she is trying a better way for her child. Bringing our kids up in the country on basic food it has made them much healthier in mid age They are all healthier than their friends of the same age
The wisdom shared by many credible doctors and that I was taught in biology classes was to avoid 'organic' produce if you're concerned about pesticides. The limitations on which pesticides farmers are allowed to use for the produce to qualify as organic often means farmers using less effective pesticides in greater quantities resulting in the consumer eating a lot more pesticides. There's also no reason to assume that the pesticides used are any safer, I was warned that some are more harmful. This may not be universally true as the rules may be different elsewhere but here in the UK organic is best avoided.
@@srbrans It’s a common misconception that the organic label means no pesticides. It doesn’t. Pesticide free is not a financially viable option for farmers here, they struggle enough as is.
I wonder how much blood type affects optimum diet? I've been vegetarian for 40 years because I don't like meat - taste,smell,texture. I learnt around 15 years ago that Aneg types notably prefer plant based diets. I enjoy dairy and the occasional fish. Its like distant ancestors were foragers rather than hunters. Has much research been done on diet and blood type? I totally agree on removing processed food. I like snacking with one proper meal daily but snacks can be fruit or nuts or just some bread and cheese for a bigger lunch snack. Yes. I enjoy crips, cakes, biscuits etc but I limit them to occasional treats.
Blood A are recommended to stay away from meat. I am A consume Fish and Dairy. There are books published on this subject. Do your research and you will find them. But...I do have to take B12.
I currently have to take painkillers and have been taking them every day for a year. I am careful with what I eat but my medicine contains artificial additives and when I asked for a different formula these ones contain saccharine!
I would add that we can also include foods that are part of non European diets eg sushi, sauerkraut, dried meats now and then. I follow grandmother's recipes, Mediterranean and Asian foods. I'm 72, take no medications and have a BP averaging 117/66.
I've been looking at as many recipes and meal preparations that I can find during that time. They didn't eat that many veggies. Small salads maybe. Maybe a little bit in a soup. But they did eat a large variety of meat and carbs, and desserts. Salads tended to be very small if they had them at all. As far as I can tell, the main difference is they just didn't eat anything artificial. They did eat bread. They used flour. It wasn't sparse. It showed up in many meals.; a variety of meat proteins per meal. Sometimes as many as four in courses. They didn't eat low-carb meals. Not unless they were poor and telied on charity. I would think, instead of saying to restrict the carbs in your meals? They would rather say come and get out and walk; be active. I tend to think some of your interpretation of what they did is influenced by what the medical community sees as healthy now. I don't think it was victorian. They just didn't eat that many veggies. The meals went sometimes for hours. So the no snacking thing doesn't really apply either. Even so, your advice in this video comes closer to useful I thinking than most anything else out there. Thank you for sharing.
Thanks for your comments. I agree with you on carbs (I have edited that bit out now). Never done low carb myself (other than short term experiments and I agree, shouldn't try to use it as a tool to get around sedentary lifestyles.
@drphilipbosanquet yes. That's what I found anyway. I did an experiment just for the fun of it a couple years ago. I made a large meal for just the three of us. Not in portions as much as variety. There was everything. I even made jello. More than one protein. There was bread and little green salads and dessert. All of it. Like you'd see on a grandmother's table. We all ate just a little bit of everything. Because of the variety, none of us had a big pilea big pile of mac and cheese or something? We just took a little of everything. I was stuffed! I literally couldn't look at food for 3 days. From that I learned that it's the variety that counts, not the volume. That was just my experience anyway.
Great video and fortunately, I've been on board with this for a while. Intermittent fasting and eating Whole Foods for the last 3 years. You mentioned any artificial sweetener. Curious about your thoughts on Stevia and monk fruit.... I use Stevia In The Raw on the regular in my coffee
@joetrolo7076 I don’t know what the OP says, but I’ve read SO MUCH about nutritional research, and, honestly, as an Herbalist, if I can’t take a green plant from my garden, and make it into a white powder in MY kitchen, I’m certainly not gonna trust some food industry corporation to do “something” to it and make me think it’s “healthy”. i.e. I don’t trust it! I’d honestly first grow the plant in my garden and try a green leaf from it to see if I like it. I’ve read that it’s *way too sweet* and we only need a teeny-tiny amount. It’s Latin name is “Stevia rebaudiana”, if you’re interested. Probably the same thing with Monk Fruit. I’ve never cared enough to “investigate”. 😊
I have gastroparesis as well as no gallbladder due to surgery. I have chronic acid reflux even with diet change and being put on famotidine. Ugh!! 😢😢😢 I also have NAFLD as well. 😢😢😢😢
Yes, unfortunately the cited paper did not go into bread (hence I didn't mention) though of course their flour and bread would have been very different to ours is now.
Beer in the victorian times was a staple considered a food.....small beer as its known. I don't believe everything you said is true. There was also a lot of I'll health in victorian times and poverty. Not all seed oils have rancid omega 6's.....depends how it's produced. Sunflower oil has been used for thousands of years.
Not my theory, but that of the authors of the paper (I don't really have a clue). I think it was only a brief time within the Victorian era in the UK, certainly an exception, not the rule.
@@drphilipbosanquet Then where is the validity? I was told tobacco ingestion takes a good 20 years off your life and 30 if you drink alcohol every day & smoke.
This is partly due to high infant mortality rates and the working class living in poverty and squalor which brought the age down. Middle class during this period lived as long as if not longer than the average age today.
@@CloseQuarterCombatLFC Yes people lived into their 80s and 90s. And when they were miserably sick their lives weren't prolonged unnecessarily by medications.
Carbs are essential too too process the protein in your body, otherwise you can have what’s called rabbit starvation aka protein poisoning , like potatoes very high in vitamin c 33% plus many other vitamins and minerals, and we don’t make vitamin c naturally , rabbit starvation can kill you , the trouble is sugar is in everything today , people don’t move enough and we haven’t the jobs that burned off the cals like we did yrs ago , beef liver is high in vitamin B12 and other vitamins and minerals , have one day a week what ever a little of what you want
I read that if a middle class or rich Victorian person survived childhood then they mostly made it into their 70's. Childhood diseases that we vacinate against were the killers. I would add that poor people had an extremely tough life and industrial and workplace accidents were killers too.
You very conveniently never mentioned any animal fat such as lard or tallow, nor any fatty cuts of meat such as belly/rib cuts or bacon. Never mentioned any smoked meats, nor salted meats which I believe were still widely used in Victorian era. You actually never mention any of their salt use. So either you are FOS with this `Victorian era diet` (and you just chose what YOU think that are good choices for us now) or you simply didn't do your research. Neither option I am ok with.
