I don't think any of the grains are healthy. Pretty sure that they were even considered a food was because they could fill the stomachs rapidly and feed masses of people to keep from starving to death. Outside of that, grains afford almost no nutritional advantage. Tasty, for sure. But nutritionally vacuous. But we've been told over and over again how risky red meat is. Even I've made that case that excessive iron causes chronic, age-related diseases and that taking the iron chelator will restore health. And it does. Very tru, it dies. But that dies not mean that you surrender the nutrient-rich animal meat. As Dr. Michael Eades has said, we evolved because of meat.
9:31 The chart where Eades shows the fats consumed
starting in 1971, he states that that is when the population began eating more
vegetable oils. We used to consume
animal fats on a regular basis, lard. Now
we’re consuming vegetable oils. I was shocked at the level of consumption of soy oil.
9:55 He mentions the Economic Research Service, or ERS.
10:45 He shows the decline in beef consumption.
11:05 To explain the increase in vegetable oils and the decrease in the consumption of beef, he points to two reasons: one, people are eating out more. And when you eat out, you lose all control over what you eat. He says you may order a steak and some sauteed asparagus, but you don't know what they sauteed it in. [I think of this every time and it is one of the reasons why eating out, though sometimes necessary, is more and more disappointing.] And you don't know what they seared the steak in. When he was a kid, he says he never went to a restaurant until he was in the 7th grade other than when his family was traveling somewhere. Other than that, every meal was at home. We prepared at home. Now, half the people eat out and lose far too much control over what they eat. None of us know what any of this stuff is cooked in.
On a side note, I ate a Panda Inn chain in Denver, and my stomach flipped in knots. It was so bad that I called the restaurant to ask what oils they used to cook their foods in. I was surprised that they told me: it was soybean oil, which sounded harmless enough and ubiquitous enough to me. But I did learn that soybean oil is more fat-generating and diabetes-generating than coconut oil or fructose.
12:15 He cites a time when he went undercover as a chef at a chain restaurant to find out what kind of oils they use in their cooking. And what he found was that they use Canola Oil, the most ubiquitous [because it's tasteless--neutral aromas] oil in outdoor dining and Soybean Salad Oil, and that's what they cook EVERYTHING in: steak, fish, burgers, French Fries. When you order a salad with olive oil and vinegar, he says that you don't know if that olive oil hasn't been adulterated because of a huge problem with Olive Oil adulteration right now. And B, that's a little tiny bit of olive oil, while the rest of your meal is slathered in Soybean Oil. Even at stores, check the ingredients on package-wrapped sandwiches, crackers, or pastries. You will find Canola Oil everywhere. By the way, there is no plant called Canola. Canola is a compound noun: it combines Canada with oil, hence, Canola. Canola Oil has 32% Linoleic Acid. Soybean Oil has 61% Linoleic Oil. So the more we eat out, the more oils we get. And we're getting a pernicious oil: that's linoleic oil that contains linoleic acid. What's the hazard of Linoleic Acid, you ask?
That Linoleic Acid Chart, 1961-2008, and how it contributes to subcutaneous body fat, compiled by Guyenet and Susan Carlson, 2015, can be found here. Find more scholarly articles by Stephan Guyenet, Ph.D here. Polyunsaturated Fatty Acids, PUFAs.
15:45 After 1980, our attitudes toward saturated fats changed. We were told to be scared of it. And because we were frightened by it, we've gone along with all of these guidelines to avoid saturated fats.
16:05 Graph. The blue-green lines are the things that we've been told to eat more of, and in the red are those things we've been told to eat less of.
Eat more vegetables, fruits, grains, vegetable oils. Eat fewer meats, eggs, whole milk, animal fats, butter. From 1971 to 2011, there's been about a 20.5% decrease in the consumption of saturated fat.
Changes since 1980, Linoleic Acid has gone way, way up. Saturated fat has gone down and our calories, primarily, the carbohydrate calories have gone up. So it's kind of the perfect storm:
1. Wholesale adoption of vegetable oils.
2. Increased consumption of refined carbs.
3. The demonization of saturated fat.
Hypothesizes that linoleic acid promotes obesity. How does it promote obesity? What's the mechanism?
18:00 Saturated fats protect against obesity. In addition, the CI [Carbohydrate + Insulin] Hypothesis is important.
21:38 Food > ATP > gives us Life. We eat food and break it down to high-energy electrons, or ATP, which is the currency of life. Now we do all this in the mitochondria.
26:30 Thousands of mitochondria in each cell, and you have billions of cells. 150 revolutions per second, and with each revolution they're cranking off an ATP. They can churn out your body weight in ATP daily. One can make 195 pounds of ATP. That is phenomenal.
28:35 We all want to increase our mitochondria and our mitochondria biosynthesis. We can do this by eating right and exercising. Great paper by Nick Lane, who has written the book, Power, Sex, and Suicide, 2018.
29:20 Hydrogen peroxide creates local insulin resistance at the cellular level. Now, I am not talking about total body insulin resistance. This can be protective of excess nutrients going into the cells from over-eating. And it's one way the cells have to prevent taking in too much stuff that they don't want.
“Wheat has been from the beginning - in the Bible, Joseph & Pharaoh - famine”. Please watch the below video from @DrEades . Go to about the 32 min. Mark where he talks about the Egyptians & their diets - “BOOBS & BELLIES”- Wheat/grains - https://t.co/K9j6oVhYZc
27:00 on the section titled, Agriculturalist vs. Hunter-Gatherers, Eades talks about tooth decay with
farming. Hunters had tooth loss in old age. They used their teeth as tools a lot more than farmers did. More farmers infected than hunter-gatherers.
"The adoption of agriculture, supposedly our most decisive step toward a better life, was in many ways a catastrophe from which we have never recovered." --Jared Diamond, Guns, Germs, and Steel, 1997.
Strong Medicine, Blake F. Donaldson, and
Charles Gordon Heyd, 1962.
The
expensive tissue hypothesis relates brain and gut size in evolution. It
suggests that in order for an organism to evolve a large brain without a
significant increase in basal metabolic rate, the organism must use less energy
on other expensive tissues; the paper introducing the ETH suggests that in
humans, this was achieved by eating an easy-to-digest diet and evolving a
smaller, less energy-intensive gut.
At the 33:10 mark, Aedes cites a passage from Arno Karlen's book, Napoleon's Glands and Other Ventures in Biohistory, 1985.
Blood vessel disease was common, contrary to assumptions that it rises from urban stress and a modern high-fat diet.
At 33:55, he starts on the ancient Egyptian diet. The Egyptian diet was completely and totally wrapped up in wheat. In the Louvre, they had so many Egyptian sculptures with people making bread. Bread-making was so important in ancient Egypt. It was the staple of the ancient Egyptian diet. It was coarse, ground, whole wheat bread and it was emmer wheat. They sprinkled sand in it because it made it rise more easily. And then they tried to sift the sand out but they were never successful. We'll see the results of that in a second. They even had ads back then that said, "Buy Joe's Bread: It Has Less Sand," because the sand in the bread was a common thing, and it really ground down their teeth. And their fondness for bread was so well-known that the bread-eating Egyptians were called "Artophagoi," or "Eaters of Bread." Their military was rationed 4 pounds of bread a day. This was stone-ground, whole wheat bread. They ate fish, duck, and other waterfowl along the river, but their whole economy was based around wheat. Their primary carbohydrates were:
Carbohydrates: Bread, Fruits, Vegetables, Honey,
Oils: Olive, Flaxseed, Safflower, Sesame
Meat: Occasional red meat.
This was exactly the Dean Ornish Diet, the diet that nutritionists would put us on to prevent heart disease, obesity, diabetes, all the diseases of civilization.
37:25 The hieroglyphics of Egyptians were lean and svelte; they looked like they were stick-thin. But their statuary shows a different picture. Egyptian men had gigantomastia, big breasts, they got boobs and big bellies from the phytoestrogen in all the wheat that they eat because they all have it. More so than the women.
Sir Marc Armand Ruffer found heart disease among mummies,
I cannot therefore at present give any reason why arterial disease should have been so prevalent in Ancient Egypt. I think, however, that it is interesting to find that it was common and that three thousand years ago it represented the same anatomical characteristics as it does now. --Sir Marc Armand Ruffer
