DR. ERIC BERG: Glutamine is the healer of the gut, and the food that has the most glutamine is red meat

The number one best anti-inflammatory food in the world is beef it's because of the L- glutamine in beef and the way it interacts with your gut which is the location of inflammation. Most inflammatory conditions like autoimmune, arthritis, and diabetes originate in the gut.  And you can take all the fish oil, it wont quell that much inflammation.  You've got to change your diet.  Obviously, the tip or hint here is to tilt your duet more to carnivore.  Gluten, refined sugars, seed oils, alcohol, junk food, etc. are all inflammatory foods.  Good luck if you're consuming these.  I saw an obese elderly woman in Sprouts this morning, and she could only walk with a cane and she labored to get out of her car. It took her a few minutes, and then when I was in the store I saw her at the nuts and fruit section.  I'm sure she's thinking that those are health foods, and that is incorrect.  

dismantle your ability to digest food. If you want a healthy gut, you don't want nuts kicking your gut over and over again.” I see people’s waste in the colonic machine - ALL nuts are indigestible.

— Wejolyn 🇺🇸 (@Wejolyn) April 28, 2024

Health food is beef in all its forms.  

Dr. Berg suggests that it is the glutamine in the beef that has the capability of healing the gut. So if you're looking for a chemical in the beef, he highlights glutamine.  Now does he pinpoint that expressly or does he say that that's the cause of health?  No, but he certainly insinuates that.  I take that back. He does say that expressly, "Glutamine is the healer of the gut, and the food that has the most glutamine is red meat, beef.  That is the food that is the best healer for your gut."

DR. ANTHONY CHAFFEE: Humans are apex predators, top of the food chain. What other apex predator eats salad?

He hasn't eaten a vegetable in over 5 years...

Source: https://t.co/IVf6iT30JW pic.twitter.com/DcOKmxjNGZ

— Dr Shawn Baker 🥩 (@SBakerMD) July 22, 2024

Humans are apex predators, top of the food chain.  What other apex predator eats salad?  There are things in meat that you have to have that you cannot get from plants, but there is nothing in plants, or fungus, that you have to have that you cannot get from meat.  So you have to eat meat, and you certainly don't have to eat plants and I would argue that you don't want to eat plants for optimal health.

from allfat.ca.  The above clip is taken from this June 2023 interview of Perth, Western Australia (WA) doctor, Anthony Chaffee.

DR. ERIC BERG: out of all the things that are involved in the healing and repair process, we need amino acids. We need bioavailable protein, which is going to be animal protein

01:28. In fact it's difficult to heal and repair your body without animal protein, especially red meat and today I'm going to prove it in past videos I have talked about eggs and I eat a lot of eggs and eggs are awesome but if we compare eggs to me there is some significant differences and that's what I want to talk about.

01:48. Lots of benefits from having salmon and fish which I have once or twice a week salmon and sardines are very high in Omega-3 which is good, but red meat or beef has more protein and has a lot of other things that can help you heal.  If we look at the whole picture, I will say out of all the things that are involved in the healing and repair process, we need amino acids.  We need bioavailable protein, which is going to be animal protein and we need concentrated protein.

WHICH IS HEALTHIER, RED MEAT OR EGGS?

If we just compare red meat to eggs, 

Red meat is twice as concentrated in amino acids.

Red meat has 1.5 times greater iron.

Red meat has 2.2x greater magnesium.

Beef has 3.7 times greater amounts of zinc.

Red meat has 50 times more vitamin B3 than eggs.

Red meat has double the amount of B1.

Beef has 4 times the amount of B6.

Red meat has twice the amount of B12.

Beef has 4 times the amount of vitamin K.

Red meat has 5 times the amount of omega-3 fatty acids. 

So the ratios of red meat are going to be better.  Not processed meat from factory farms things like deli meats bologna Etc he's talking about grass-fed beef.

Beef compared to chickens that are pasture-raised, the chickens are still fed grains, which kind of throws off the Omega-3 to Omega-6 ratios.  That being said eggs are also a good source of protein.  As a side note, beef liver has 73 times more vitamin A than eggs.

03:22  Another nutrient that eggs have that is better than beef is choline.  Eggs have a little more than double the amount of B2.

12x more folate than in beef.  

Beef has the X Factor, 4 X-Factors actually.  

X-FACTOR #1: CARNITINE.  Carnitine helps transport fats into your cells, into the energy Factory called the mitochondria to help you get more energy.  Without carnitine, the cells can't get energy from fat.  Carnitine gives you that quick energy when you're exercising and since we're talking about a really important transport of fuel to the mitochondria that is essential for healing and repair of your tissues, not only do we need all the essential amino acids as the raw material we also need other things like those vitamins.   

If we compare 100 G of red meat to 100 G of eggs, the amount of carnitine would be 150 mg versus only 7 mg for eggs.  

Lamb is #1 when it comes to carnitine content.  Beef is #2. 

X-FACTOR #2: CREATINE.  Creatine gives us that quick energy.  

Yet another reason to eat beef. It keeps you happy.

Beef, the happiness drug!! pic.twitter.com/5vZNfzdHpy

— Dr Shawn Baker 🥩 (@SBakerMD) March 24, 2024

A 2018 study out of Stanford shows that those who have low carnitine levels were much more likely to suffer from major depressive disorder.  Did you know that beef is an incredibly important and good source of carnitine, and that people who eat plant-based diets have a very hard time raising their carnitine levels?  Yet another reason to eat beef.  It keeps you happy.

"Study linked depression to low blood levels of acetyl-L-carnitine," June 2018. 

Meat leads to better mental health and happiness! No wonder the vegans are so grouchy and sad!! https://t.co/33s8S0MVBX pic.twitter.com/XrujfFUbAc

— Dr Shawn Baker 🥩 (@SBakerMD) March 24, 2024

CARNOSINE has been shown to protect the brain against aging and is not found in any significant amounts in plant foods

Beef facts!! Brain edition pic.twitter.com/6Bg7tLrcb3

— Dr Shawn Baker 🥩 (@SBakerMD) March 25, 2024

Carnosine improves aging-induced cognitive impairment and brain regional neurodegeneration in relation to the neuropathological alterations in the secondary structure of amyloid beta (Aβ), August 15, 2021.

DR. SHAWN BAKER: Carnosine has been shown to protect the brain against aging

Beef facts!! Brain edition pic.twitter.com/6Bg7tLrcb3

— Dr Shawn Baker 🥩 (@SBakerMD) March 25, 2024

Sacred Cow Documentary, 2020

Sacred Cow Trailer from Diana Rodgers on Vimeo.

A good documentary on how meat has been demonized in favor of high-caloric carbs, a trend that has effectively brought about metabolic disease, obesity, and diabetes on a grand scale.  You've heard this a thousand times, I am sure.  It's not like red meat is a panacea, and so though I am not sold on a keto exclusive diet, I do know that beef has its place in a healthy weekly diet.  Age concerns should be factored in, too, for the consumption of red meat increases iron overload in your body.  Nutrition journalist, Bill Sardi, explains that our bodies when young and growing in our teens require lots of red meat, iron, and calcium, and then at a certain age, like a kind of barrel, our bones are filled up with adequate amounts of these heavy minerals.  Our job after, say, age 40 for men is to maintain what we have but careful not to overload.  Iron overload is a concern because it is implicated in many age-related diseases, like cancer, type II diabetes, arthritis, gout, and others.  The key is to manage iron overload.  That can be achieved through diet by limiting, not eliminating, red meat.  If you like the taste of red meat and how it satisfies, then you can manage the iron overload by way of supplementing with IP6, a heavy mineral chelator.  Quercetin, vitamin C, and vitamin D are also iron chelators, but IP6  targets the condition pretty effectively.  

Post-menopausal women and men in their 50s have shared with me how their cravings for meat diminishes with age.  This may be their bodies telling them to avoid iron-rich foods.  

Of IP6/Inositol brands, I like Solaray's IP6/Inositol.  

Quercetin is another mineral chelator.  So if you enjoy your meats and you are of a certain age, you should be managing iron overload with one of these two supplements.  Caffeinated coffee also chelates iron, but the problem with caffeine is that it blocks vital Thiamine or B1 vitamins from getting absorbed into your muscles and nerves.  

If you're interested to learn more about managing iron overload so as to avoid age-related diseases, then check out these articles here.  A book list on the topic of IP6 appears at the bottom of this post.  

There's this from Bill Sardi, 

When husks (bran) were separated from rice, the B vitamins were removed, which led to deficiency diseases of pellagra and beri beri. However, in addition to B vitamins, these rice polishings (bran) provided phytic acid (IP6), also called inositol hexaphosphate, an important mineral binder and antioxidant. [Free Radical Biology Medicine 8: 61-69, 1990; J Biological Chemistry 262: 11647-50, 1987] IP6 is found in every living cell in the body and is also an important second messenger for the nervous system. The low consumption of whole grains has led to reduced consumption of IP6 and the development of iron, copper and calcium overload diseases (hemochromatosis, Wilson's disease, kidney stones, mitral valve, calcium cataracts) and other iron-overload sequelae such as hypertension, atherosclerosis, brain disorders, liver disease, colon cancer and other maladies. IP6-phytic acid has been mistakenly branded as an anti-nutrient because it interferes with mineral absorption among growing children. Nutritionists fail to recognize that most of the anemia in developing countries is caused by intestinal parasites, not the lack of iron, and that nature favors iron anemia over iron overload, since iron is a major growth factor for bacteria, viruses, fungi and tumor cells. Bran has never been fully restored to the food supply, and the world is still suffering from deficiency diseases.   

Here are a few books on IP6:

IP6 with Inositol, Question & Answer Book, L. Coles Stephen & David Steinman, 2015.  

IP6: Nature's Revolutionary Cancer Fighter, Abulkalam M. Shamsuddin, 1998.  

IP6 + Inositol: Nature's Medicine for the Millennium!  Discover How a Cocktail of Simple Molecules Can Prevent and Fight Cancer and Other Diseases, Abulkalam M. Shamsuddin, 2011.

Too Good to Be True?  Inositol + Cal Mag IP6, Dr. Kim Vanderlinden & Dr. Ivana Vucenik, 2004.

The Iron Time Bomb: How Iron Adversely Affects Your Health: How to Use Nature's Mineral Chelator, IP6 Rice Bran Extract, for Better Health, Bill Sardi, 1999. 

"WTO . . . threatened to allow Mexico and Canada to hit the U.S. with more than $1 billion in tariffs"

Given the fact that the reach of climate change politics is global, and that much of it is run by the international communists, I do not have a soft spot in my heart for the global warming agenda.  I think that it serves sinister agendas and not the ones propagandized in the media.  For a full account of my opinion on that score, please see the documentary The Great Global Warming Swindle.  It's excellent.  It's free.  

On the issue of labelling, I think it's important because of accountability.  I mean it makes no sense really.  Do you think that Microsoft would reject labelling or Marlboro or Nike or Chevrolet?  Hardly.  But apparently the WTO has all the muscle over all the farmers here, Mexico, and Canada.  So the next time you go to the grocery store to get your burger meat or New York steak or T-Bone you won't know if came from Guadalajara, Montreal, or Chicago beef.  Some people are okay with this.  Are you?  

from Blacklisted News.  Check it out.

Some very meaty decisions out of Washington appear to be unhealthy for consumers and the environment.

First, Congress and President Barack Obama teamed up to repeal mandatory country-of-origin labeling for pork and beef products. The labeling requirements were eliminated through an attachment to the omnibus budget bill passed by Congress and signed by Obama earlier this month.

The move was prompted by threats from the World Trade Organization (WTO), which threatened to allow Mexico and Canada to hit the U.S. with more than $1 billion in tariffs if it continued to require beef and pork labeling for foreign producers. The WTO said the labels discriminate against meat from animals raised and slaughtered outside the United States.

The labeling repeal wasn’t the only action by Congress affecting the beef industry. Lawmakers renewed a provision that prevents the Environmental Protection Agency from requiring greenhouse gas emission reports from livestock producers, which are one of the country’s largest sources of methane and carbon dioxide. Livestock producers account for about 15% of the world’s emissions of greenhouse gases, more than come from automobiles.

The legislation means the U.S. government has no way of keeping track how much cattle and dairy farms are contributing to global warming. The government does collect reports from 41 other sectors of the economy, “making the meat industry the only major source of greenhouse gases in the country excluded from filing annual reports,” according to Reveal News.

-Noel Brinkerhoff

To Learn More:

Country-of-Origin Labels Repealed for Beef, Pork (Courthouse News Service)

U.S. Gives Meat Producers a Pass on Climate Change Emissions (by Nathan Halverson, Center for Investigative Reporting)

World Trade Organization Overrules U.S. Country-of-Origin Rules for Meat Products (by Noel Brinkerhoff and Steve Straehley, AllGov)

Beef Production Far Worse for the Environment than other Animal Products (by Noel Brinkerhoff, AllGov)

Meat Industry Fights New Regulations Requiring Country-of-Origin Labeling and Forbidding Mixing of Meat from Different Countries (by Noel Brinkerhoff, AllGov)